Resumen de Mejora del contenido de ácido oleico en carne de cerdo mediante selección directa y marcadores moleculares
Roger Ros Freixedes, Ramona Natacha Pena Subirá, Marc Tor Naudi, J. Estany
Nutritional value of pork can be improved by replacing saturated fatty acids (SFA) in intramuscular fat (IMF) with monounsaturated fatty acids (MUFA), particularly oleic acid (C18:1). A one-generation selection experiment for C18:1 in gluteus medius based on phenotypic values of relatives was performed. Pigs in the experiment were also genotyped for the AY487830:g.2281A>G SNP polymorphism in the promoter region of the SCD gene. Results indicate that C18:1 may respond to direct selection if candidates are evaluated accurately. The allele A proved to be consistently associated to enhanced C18:1 and MUFA. The polymorphism did not affect IMF and production traits. It is concluded that, complementarily or alternatively, the SCD polymorphism can be used as a molecular marker for C18:1 in selection schemes.
