64 research outputs found
Association of the estrogen receptor 1 and 2 polymorphisms with fat distribution in heavy pigs
No full textMore than 80% of Italy's pig production is used in the production of traditional dry cured ham. Dry cured ham production requires fresh legs with at least 15 mm of fat coverage. For decades, Italian pigs have been selected for fatness, as legs constitute almost 60% of the commercial value of the animal. Lately, however, thigh prices have dropped, increasing the economic importance of the Longissimus dorsi (L. dorsi) to the pig industry. This research sought to identify genes that can modulate fat repartitioning, resulting in fat legs and lean L. dorsi. As estrogens are known to control the distribution of body fat in humans and rodents, we investigated the polymorphisms in the estrogen receptor 1 (ESRPvuII5700/4200) and estrogen receptor 2 (ESR2 A949G) genes in 612 pigs (278 females, 334 castrated males) and collected the following phenotypical data: carcass weight, lean percentage, leg weight, back fat and leg fat thickness. Castrated males of the ESRPvuII5700/5700 genotype had significantly more back fat (P<0.05) with no significant effect on leg fat. Conversely, ESRPvuII5700/5700 females had significantly less leg fat (P<0.05) with no significant effect on back fat. Both males and females of the ESR2 AA genotype had less leg fat (P<0.05) without any effect of the polymorphism on back fat. Our findings suggest that ESRPvuII5700/4200 and ESR2 A949G polymorphisms are associated with subcutaneous fat localization in pigs
∆6- AND ∆9-DESATURASE POLYMORPHISMS AFFECT FATTY ACID PROFILE OF SAN DANIELE DRY CURED HAMS
No full textAssociation of the Estrogen Receptor Gene PVUII Restriction Polymorphism with Fat Content in San Daniele Dry Cured Hams
No full textIn Italy more than 80% of pig production is destined to the traditional Italian dry cured ham market. Dry cured ham production requires fresh legs with at least 20 mm of fat coverage. For decades, Italian pigs were selected for fatness as hams constituted almost 60% of the commercial value of the animal. Lately, tight prices dropped and therefore Longissimus dorsi acquires economical importance for the pig industry. The aim of this research was to identify genes that might modulate fat repartition in order to have fat legs and lean L. dorsi. Estrogens are known to control the distribution of body fat mass in human and rodents. Therefore, we investigated the estrogen receptor PVUII polymorphism in 604 pigs (274 females, 330 castrated males) for which the following phenotypical data was collected: carcass weight, backfat thickness, leg weight, leg length and leg fat cover. Fatty acid profiles and IMF were recorded in the Bicipite femoris of 125 animals (62 females, 63 catrated males). Castrated males of the 11 genotype had significantly more backfat (P<0.05) and longer legs (P<0.05). No effect on the leg fat cover was observed. The bicipite femoris of castrated males of the 11 genotype has less IMF (P<0.05), lower concentrations of palmic and oleic acids (P<0.05). Our findings suggest that the ESR polymorphism is associated with fat distribution in pigs
FADS2 Polymorphism Affect Arachidonic Acid Content in San Daniele Dry Cured Ham
No full textIn Italy more than 80% of pig production is destined to the traditional Italian dry cured ham market. The content in polyunsaturated fatty acids is critical for the development of off-flavour during the 13 months curing process hence the content of linoleic acid (C18:2) in the pig diet is strictly limited to 2%. Fatty acid desaturase 2 (FADS2) is the rate limiting enzyme in the production of arachidonic acid (AA) from linoleic acid (LA) and is therefore a candidate gene to explain the differences observed in the arachidonic acid content in L. dorsi and backfat.
Though sequencing, a SNP was observed in the third exon of FADS2. One hundred and six animals were genotyped by PCR-RFLP for this mutation and fatty acid profiles were determined by gas chromatography for backfat and L. dorsi intramuscular fat. Single locus genotype association analyses using the General Linear Mixed Model in SPSS were carried out. Significant associations were found between FADS2 polymorphism and the ratio of AA to LA in backfat (P<0.001) and in L.dorsi (P<0.01) and with the concentrations of AA in backfat and L.dorsi (P<0.0001; P<0.01) respectively. Our findings suggest that the FADS2 polymorphism is associated with dietary and processing quality of dry cured ham
Historic Stratigraphy. How to reconstruct the history of Byzantium (Apropos a recent book)
No full textThe author deeply discusses the weaknesses of the book published in 2017 by Th. Russell and focuses on and the inconclusive way to use the sources. The paper deals with several methodological issues concerning the history of the Greek polis of Byzantium and (re)propose some correct research paths
Ancora sulla “città dei ciechi”. Bisanzio e Calcedone fra oracoli e correnti marine
No full textThe paper focuses on the comparison between Byzantium and Chalcedon, a topos present under different forms in our sources, from Herodotus to Polybius, Strabo, Plinius the Elder, Tacitus and Hesychius Illustris. The author suggests a possibly reading of the different steps of this tradition and hypothesizes that the turning of the mark of the “city of the blind” into an oracular response belongs to the second half of the 3rd cent. BC
Candidate gene markers involved in San Daniele Ham quality
No full textSan Daniele dry-cured hams (also known as prosciutto) are produced in the Northeastern region of Italy. This high value product requires high quality fresh meat to avoid processing problems. The Sterol Regulatory Element Binding Protein-1 (SREBF1) is a transcription factor involved in the regulation of fatty acid synthesis in muscle and adipose tissues. The SREBF1 gene, its regulating genes SCAP and MBTPS1, and one of its target genes, SCD, were investigated for associations with several meat quality traits of San Daniele hams. Significant associations of some gene markers were found with carcass weight, lean percentage, backfat thickness, ham green weight, ham fat cover thickness, shear force (WBSF), salting losses and instrumental colour of both lean and fat. These findings provide initial evidences that SNPs in SREBF1, SCAP, MBTPS1 and SCD are associated with San Daniele ham quality and may be considered as markers for selective breeding program
Candidate gene marker associations with fatty acids profiles in heavy pigs
No full textHeavy 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/100g 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
I geni del metabolismo lipidico come marcatori candidati nella produzione di prosciutto di San Daniele
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