Effect of breed type and sex on the fatty acid composition of subcutaneous and intramuscular lipids of finishing steers and heifers

Zembayashi, Meiji; Nishimura, Kohji; Lunt, D. K.; Smith, Stephen B.

doi:10.2527/1995.73113325x

Cited by 178 publications

(123 citation statements)

References 28 publications

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“…MP has a high correlation with fatty acid composition and there are reports that fatty acid composition is influenced by sex and age. These studies have confirmed that the fat of heifers tends to be more unsaturated than the fat of steers (Yoshimura and Namikawa, 1985;Zembayashi et al, 1995) and aging increases MUFA (Huerta-Leidenz et al, 1996). Furthermore, effects of breed differences are also reported; purebred Wagyu cattle or the other breeds derived from Wagyu generally tend to have higher proportions of unsaturated fatty acids than other breeds (Yoshimura and Namikawa, 1985;May et al, 1993).…”

Section: Phenotypic Measurementsmentioning

confidence: 66%

“…Fatty acid composition is influenced by sex (Yoshimura and Namikawa, 1985;Zembayashi et al, 1995), diet (Melton et al, 1982;Mandell et al, 1998) and age (Huerta-Leidenz et al, 1996). Genetic influences, such as breed (Yoshimura and Namikawa, 1985;May et al, 1993) and sire (Xie et al, 1996), have also been reported, including sire-based differentiation in Japanese Black cattle (Oka et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Genetic parameters for fatty acid composition and feed efficiency traits in Japanese Black cattle

Inoue

Kobayashi²,

Shoji³

et al. 2011

Animal

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We estimated the genetic parameters related to feed intake (FI), feed efficiency traits (including feed conversion ratio (FCR) and residual feed intake (RFI) of digestible crude protein (DCP) and total digestible nutrients (TDN)), beef marbling score (BMS), melting point of fat (MP) and fatty acid composition. Fat and meat (Musculus trapezius) samples were taken from the carcasses of 863 Japanese Black steers derived from 65 sires, for determination of the MP and fatty acid composition of the total lipid in intramuscular adipose tissue. Genetic parameters were estimated using uni-and bivariate animal models. In addition, pedigree information for 4841 animals was used. Heritability estimates for BMS, MP, individual fatty acids, monounsaturated fatty acids (MUFA), the ratio of saturated fatty acids to MUFA (MUS) and the ratio of elongation (ELONG) were generally high. The FI values of TDN and DCP were also high, but FCRs and RFIs of those were low (0.09 to 0.22). Genetic correlation of BMS with MP was 20.34 (favorable) and with C18:1, MUFA, MUS and ELONG values were 0.40, 0.28, 0.29 and 0.37, respectively (favorable). Genetic correlations of MP with C18:1, MUFA, MUS and ELONG were negative (also favorable) and high (20.85, 20.98, 21.00 (20.996) and 20.66, respectively). The correlation estimates for feed efficiency traits of DCP were quite similar to those of TDN. Genetic correlations of BMS with FCRs and RFIs of TDN and DCP were all positive (unfavorable; 0.21 to 0.51), and in particular, the correlations with RFIs of those were high. The correlations of C18:1, MUFA, MUS and ELONG with RFIs of TDN and DCP were positive (unfavorable) but low (0.06 to 0.17), whereas the corresponding correlations with FCRs of those were all negative (favorable; 20.38 to 20.10). These results suggest that the quantity and quality of beef fat can be simultaneously improved and that the quality of beef fat (fatty acid composition) can be improved directly or indirectly with MP. Furthermore, selecting MP or fatty acid traits does not significantly affect feed efficiency.Keywords: genetic parameter, beef cattle, fatty acid composition, feed efficiency ImplicationsFat quantity and fat quality traits have high heritability estimates and show favorable genetic relationships with each other. Some genetic relationships between fat quality traits and feed efficiency traits are unfavorable, but all of these are weak relationships. These results indicate that it may be convenient to improve fat quality traits genetically and to simultaneously improve the quantity and quality of beef fat. Furthermore, selecting fat quality traits does not significantly affect feed efficiency. We can expect to improve the quality of beef fat without reducing feed utilization efficiency.

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Section: Phenotypic Measurementsmentioning

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Genetic parameters for fatty acid composition and feed efficiency traits in Japanese Black cattle

Inoue

Kobayashi²,

Shoji³

et al. 2011

Animal

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“…Sex effects are also reported regularly. At comparable intramuscular fat contents, several authors [17,37,97] found a slightly higher MUFA/SFA intramuscular ratio for heifers compared to steers, with no difference in the linoleic acid proportion or P/S ratio. Malau-Aduli et al [46] found large differences in the phospholipid fatty acid composition between yearling steers and heifers fed on pasture.…”

Section: Beefmentioning

confidence: 99%

“…Several authors made corrections for the effect of fatness by including it as a covariate in the statistical analyses or compared breeds at similar carcass fat levels, and still found significant differences in individual fatty acid concentrations between breeds, as well in the triacylglycerol and in the phospholipid fraction. Zembayashi et al [97] suggested that the Japanese Black has a genetic predisposition for producing lipids with higher MUFA concentrations than other breeds studied. Zembayashi and Nishimura [98] reported significant differences in SFA, MUFA and PUFA proportions of intramuscular triacylglycerols and phospholipids between the progeny of different sires of the Japanese Black breed.…”

Section: Beefmentioning

confidence: 99%

Meat fatty acid composition as affected by fatness and genetic factors: a review

2004

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-Meat fatty acid composition is influenced by genetic factors, although to a lower extent than dietary factors. The species is the major source of variation in fatty acid composition with ruminant meats being more saturated as a result of biohydrogenation in the rumen compared to the meat of monogastric animals. The level of fatness also has an effect on the meat fatty acid composition. The contents of saturated (SFA) and monounsaturated (MUFA) fatty acids increase faster with increasing fatness than does the content of PUFA, resulting in a decrease in the relative proportion of PUFA and consequently in the polyunsaturated/saturated fatty acids (P/S) ratio. The dilution of phospholipids with triacylglycerols and the distinct differences in fatty acid composition of these fractions explain the decrease in the P/S ratio with increasing fatness. An exponential model was fitted to the literature data for beef and showed a sharply increasing P/S ratio at low levels of intramuscular fat. Lowering the fat level of beef is thus more efficient in increasing the P/S ratio than dietary interventions. For pork, the intramuscular fat level also affects the P/S ratio, but nutrition will have a larger impact. The fat level also influences the n-6/n-3 PUFA ratio, due to the difference of this ratio in polar and neutral lipids. However, these effects are much smaller than the effects that can be achieved by dietary means. Differences in fatty acid composition between breeds and genotypes can be largely explained by differences in fatness. However, after correction for fat level, breed or genotype differences in the MUFA/SFA ratio and in the longer chain C20 and C22 PUFA metabolism have been reported, reflecting the possible genetic differences in fatty acid metabolism. Breed differences in meat conjugated linoleic acid (CLA) content have not yet been reported, but the c9t11CLA content in meat is positively related to the total fat content. Heritabilities and genetic correlations for the proportion of certain fatty acids have been estimated in a few studies, and correspond to the observations at the phenotypic level in relation to the intramuscular fat level. Although there is potential for genetic change, incorporating fatty acid composition as a goal in classical breeding programs does not seem worthwhile at the present. Enzyme activities have been measured in a few studies, but are not able to explain between-animal variation in fatty acid composition. Biochemical and molecular genetic studies should be encouraged to unravel the mechanisms responsible for differences in the metabolism and incorporation of specific fatty acids in meat. Résumé -Influence des facteurs génétiques et de l'état d'engraissement sur la composition en acides gras de la viande. Revue. La composition en acides gras de la viande est affectée par divers facteurs : des facteurs nutritionnels, mais aussi des facteurs génétiques, quoiqu'à un degré moindre. L'espèce animale est également une source de variation importante, c'est même la plus important...

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“…A qualidade da carcaça e da carne bovina depende de vários fatores, dentre eles a composição de ácidos graxos (AG), sendo esta influenciada pela dieta, sexo, raça e idade do animal (CHOI et al, 2000;ZEMBAYASHI et al, 1995).…”

Section: Perfil De áCidos Graxos Qualidade Da Carcaça E Da Carneunclassified

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

Pesce¹

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Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados. The purpose of this work was to evaluate performance, quantitative characteristics of the carcass and qualitative characteristics of the meat of confined castrated Nelore males. Animals were confined with four diets containing 80% concentrate (dry matter): a control diet devoid of whole cottonseed (CA0), a diet containing 10%(CA10) or 20% of whole cottonseed (CA20) and a diet containing 20% of whole cottonseed heated in a climate chamber (CA20H). At the end of the experimental period, there were no differences between treatments for dry matter intake. However, the average daily gain, live weight and feed efficiency were greater for animals fed the whole cottonseed-enriched diets, whit no difference among diets when compared to control. Values documented for blood urea-N were significantly higher for treatments containing whole cottonseed, while glucose and total serum protein did not differ. Carcass yield, loin eye area, subcutaneous fat thickness, renal and pelvic fat, warm carcass weight and cold carcass weight, weight of the liver and values of carcass pH were not significantly different. Differences were noted only for carcass temperature 1 hour and 24 hours after slaughter, lower for CA0 treatment. There were no significant differences for dry matter content and ethereal meat extract. No differences were found between total cooking losses and meat tenderness between 7 and 14 days of maturing, as verified by shearing forces. Only time effect was noted, with meat matured for 14 days presenting with increased tenderness and less total cooking losses. Sensorial analysis of the Longissimus dorsi did not show differences among treatments for typical odor, juicyness and typical or off-flavour. No statistical difference was found for total saturated fatty acids and omega-3, or the relations between total unsaturated or monounsaturated and saturated fatty acids. However, animals fed whole cottonseed-enriched diets had higher concentrations of polyunsaturated fatty acids and omega-6 and lower concentrations of monounsaturated fatty acids in the Longissimus dorsi. Whole cottonseed can be

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Effect of breed type and sex on the fatty acid composition of subcutaneous and intramuscular lipids of finishing steers and heifers

Cited by 178 publications

References 28 publications

Genetic parameters for fatty acid composition and feed efficiency traits in Japanese Black cattle

Genetic parameters for fatty acid composition and feed efficiency traits in Japanese Black cattle

Meat fatty acid composition as affected by fatness and genetic factors: a review

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

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