Abstract
The aim of this study was to investigate the effect of the paternal allele (homozygous AA and heterozygous AG) of the IGF-II gene on the fat content, fatty acid composition and sensory characteristics of dry-cured hams and shoulders. The effects were more evident in the subcutaneous fat thickness than in the intramuscular fat (IMF) content, and in the dry-cured hams rather than the dry-cured shoulders. Subcutaneous fat thickness was significantly higher in AG dry-cured hams and shoulders; however, IMF content was only significantly higher in AG dry-cured hams. These effects produce changes in fatty acid composition and sensory characteristics when comparing both batches of each product, but the behavior differed with the type of product. Sensory characteristics were similar in both batches of dry-cured hams in spite of the differences in IMF content. Nevertheless, AG dry-cured shoulders showed higher scores in most of the attributes evaluated, despite the IMF content being similar between batches.
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