NDLI: The effect of SCD and LEPR genetic polymorphisms on fat content and composition is maintained throughout fattening in Duroc pigs.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Henriquez-Rodriguez, E. Bosch, L. Tor, M. Pena, R. N. Estany, J.
Description	Country affiliation: Spain Author Affiliation: Henriquez-Rodriguez E ( Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, Rovira Roure 191, 25198 Lleida, Spain.); Bosch L ( Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, Rovira Roure 191, 25198 Lleida, Spain.); Tor M ( Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, Rovira Roure 191, 25198 Lleida, Spain.); Pena RN ( Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, Rovira Roure 191, 25198 Lleida, Spain.); Estany J ( Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, Rovira Roure 191, 25198 Lleida, Spain. Electronic address: jestany@prodan.udl.cat.)
Abstract	The effects of the stearoyl-CoA desaturase (SCD; AY487830:g.2228T>C) and leptin receptor (LEPR; NM_001024587:g.1987C>T) polymorphisms on fat content and fatty acid (FA) composition were investigated throughout fattening. Samples of Longissimus thoracis (LT) and subcutaneous fat (SF) from 214 Duroc barrows were collected from 160days to slaughter age (220days) using a longitudinal design. Results indicated that the positive effect of the T allele at the SCD gene on monounsaturated FA and of the T allele at the LEPR gene on saturated FA are maintained throughout the growing-finishing period, both in LT and SF. In LEPR, however, compositional changes, particularly in SF, are a result of increased fatness. There is very limited evidence of genotype by age interaction, and thus it is concluded that the combined selection for the SCD T and LEPR C alleles is a good strategy to increase the MUFA/SFA ratio regardless of the age at slaughter.
File Format	HTM / HTML
ISSN	03091740
Journal	Meat Science
Volume Number	121
e-ISSN	18734138
Language	English
Publisher	Elsevier
Publisher Date	2016-11-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Food Science

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