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

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