SREBP pathway genes as candidate markers in country ham production

Country hams are dry-cured products from the Southeastern region of the USA. This high value product initially requires quality fresh meat to avoid later processing problems. The marker SREBF1, is a transcription factor involved in the regulation of fatty acid synthesis and anti-oxidative enzyme transcription. The SREBF1 gene and its regulating genes, SCAP and MBTPS1, were investigated for associations with several meat quality traits in country hams. After single nucleotide polymorphism (SNP) identification, PCR-RFLP tests were designed for one polymorphism in each of the three investigated genes. Meat quality and physical traits were collected on 299 fresh hams. Significant associations were found with ham yield (MBTPS1, P<0.05 and SREBF1xMBTPS1, P<0.05) and ham circumference (MBTPS1, P<0.05 and SREBF1x MBTPS1, P<0.01), Hunter A colour score on fresh meat (SREBF1, P<0.05), Hunter B colour score on cured meat (MBTPS1, P<0.05 and SREBF1xMBTPS1, P<0.01), moisture (SCAPxMBTPS1, P<0.05) and salt percentage (SREBF1xSCAP, P<0.05). Our findings provide initial evidence that SNPs in SREBF1, SCAP and MBTPS1 are associated with some country ham quality traits. Breeders could use these gene tests to improve their animals, which would in turn improve country ham processing and other desired production goals.