Candidate gene marker associations with fatty acid profiles in heavy pigs

Heavy pigs are used in Italy to produce fresh meat, dry-cured ham, salami and lard. Fatty acid profile determines both the dietary and organoleptic qualities of these products. The objective was to study the polymorphisms of two genes that code for enzymes of the fatty acid metabolism, namely, Stearoyl-CoA desaturase (SCD) and Fatty acid desaturase 2 (FADS2). We also investigated the polymorphism of the Sterol regulatory element binding protein gene (SREBF1) as it regulates SCD and FADS2 transcription. Significant associations of SCD were found with the ratio of oleic to stearic acid; with the concentration (g/100 g of fat) of stearic and oleic acids. The concentrations of arachidonic and linoleic acids and the ratio of dihomo-gamma-linolenic to linoleic acid were significantly associated with FADS2 polymorphisms. SREBF1 polymorphism was associated with oleic acid concentrations and the ratio of arachidonic to linoleic acids.Our findings suggest that the SCD, FADS2 and SREBF1 polymorphisms are associated with dietary quality of heavy pig meat products.

► We analysed fatty acid profile in meat and fat of 129 heavy pigs. ► SCD polymorphism was associated with oleic and stearic acids concentrations. ► FADS2 polymorphism was associated with linoleic and arachidonic acids concentrations. ► SREBF1 SNP was associated with oleate content and the arachidonate to linoleate ratio.