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Article

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

Meat science - 1 Mar 2021

Suárez-Mesa Rafael, Ros-Freixedes Roger, Tor Marc, Reixach Josep, Pena Ramona N, Estany Joan

Abstract excerpt

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...

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PMID: 33310549
DOI: 10.1016/j.meatsci.2020.108399

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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