瘦素受体和脂肪酸去饱和酶-2 基因变异影响干腌火腿的脂肪、颜色和生产特性。

Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams.

机构信息

Department of Animal Science, University of Lleida-Agrotecnio Center, Av. Rovira Roure 191, 25198 Lleida, Catalonia, Spain; Research Group of Immunobiology and Pathogenesis, University of Tolima, Barrio Santa Helena Parte Alta, Ibagué, Colombia.

Department of Animal Science, University of Lleida-Agrotecnio Center, Av. Rovira Roure 191, 25198 Lleida, Catalonia, Spain.

出版信息

Meat Sci. 2021 Mar;173:108399. doi: 10.1016/j.meatsci.2020.108399. Epub 2020 Dec 3.

DOI:10.1016/j.meatsci.2020.108399

PMID:33310549

Abstract

The effects of LEPR (rs709596309C > T) and FADS2 (rs321384923A > G) single nucleotide polymorphisms on production and quality attributes in purebred Duroc dry-cured hams were examined. As compared to LEPR-C- hams, the LEPR-TT hams had more intramuscular fat (+2.2% dry matter, P < 0.01). As a result, they showed higher saturated (+1.54%, P < 0.01) and lower polyunsaturated (-1.05%, P < 0.01) fatty acids content and were brighter (L*: +1.07, P < 0.05) and yellower (b*: +0.78, P < 0.01). The FADS2-A allele enhanced the C20:4n-6 to C18:2n-6 ratio but did not affect either fat content or color coordinates. However, hams carrying the FADS2-A allele reached the target weight loss earlier, thereby spending less time in seasoning (-8.4 d, P < 0.01). Thus, production batches could be arranged by genotype, with longer manufacturing times for fatter LEPR-TT and shorter times for FADS2-A- hams. These results confirm that genetic markers validated in raw pork are effective in dry-cured ham, but also stress that product-specific validations are still needed to unravel specific outcomes.

摘要

研究了 LEPR（rs709596309C>T）和 FADS2（rs321384923A>G）单核苷酸多态性对纯种杜洛克干腌火腿生产和品质特性的影响。与 LEPR-C-火腿相比，LEPR-TT 火腿的肌肉脂肪含量更高（+2.2%干物质，P<0.01）。因此，它们表现出更高的饱和脂肪酸（+1.54%，P<0.01）和更低的多不饱和脂肪酸（-1.05%，P<0.01）含量，并且更亮（L*：+1.07，P<0.05）和更黄（b*：+0.78，P<0.01）。FADS2-A 等位基因增强了 C20:4n-6 与 C18:2n-6 的比例，但对脂肪含量或颜色坐标没有影响。然而，携带 FADS2-A 等位基因的火腿更早地达到目标失重，从而在调味过程中节省了时间（-8.4d，P<0.01）。因此，可以根据基因型安排生产批次，LEPR-TT 火腿的生产时间更长，脂肪含量更高，而 FADS2-A 火腿的生产时间更短。这些结果证实了在生猪肉中验证的遗传标记在干腌火腿中是有效的，但也强调了仍然需要进行特定于产品的验证，以揭示特定的结果。