Genomic prediction for beef fatty acid profile in Nellore cattle

Chiaia, Hermenegildo Lucas Justino; Peripolli, Elisa; Silva, Rafael Medeiros de Oliveira; Aboujaoude, Carolyn; Feitosa, Fabieli Loise Braga; Lemos, M. V. F.; Berton, Mariana Piatto; Olivieri, Bianca Ferreira; Espigolan, Rafael; Tonussi, Rafael Lara; Gordo, Daniel Gustavo Mansan; Bresolin, Tiago; Magalhães, Ana Fabrícia Braga; Júnior, Gerardo Alves Fernandes; Albuquerque, Lúcia Galvão de; Oliveira, Henrique Nunes de; Furlan, Joyce de Jesus Mangini; Ferrinho, Adrielle Matias; Mueller, Lenise Freitas; Tonhati, Humberto; Pereira, Angélica Simone Cravo; Baldi, Fernando

doi:10.1016/j.meatsci.2017.02.007

Cited by 20 publications

(19 citation statements)

References 49 publications

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“…Other studies in sheep underlined the higher accuracy of genomic methods compared with the pedigree-based approach for milk and meat production traits (Daetwyler et al, 2012;Legarra et al, 2014;Baloche et al, 2014). Moreover, GS studies carried out in beef cattle on muscle FA composition reported for some of FA also investigated in this study a similar pattern of GEBV accuracy (Chen et al, 2015;Chiaia et al, 2017;Zhu et al, 2017).…”

Section: Accuracy Of Ebv and Gebv Predictionssupporting

confidence: 72%

Genomic selection of milk fatty acid composition in Sarda dairy sheep: Effect of different phenotypes and relationship matrices on heritability and breeding value accuracy

Cesarani

Gaspa

Correddu

et al. 2019

Journal of Dairy Science

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Fatty acid (FA) composition is one of the most important aspects of milk nutritional quality. However, the inclusion of this trait as a breeding goal for dairy species is hampered by the logistics and high costs of phenotype recording. Fourier-transform infrared spectroscopy (FTIR) is a valid and cheap alternative to laboratory gas chromatography (GC) for predicting milk FA composition. Moreover, as for other novel phenotypes, the efficiency of selection for these traits can be enhanced by using genomic data. The objective of this research was to compare traditional versus genomic selection approaches for estimating genetic parameters and breeding values of milk fatty acid composition in dairy sheep using either GC-measured or FTIR-predicted FA as phenotypes. Milk FA profiles were available for a total of 923 Sarda breed ewes. The youngest 100 had their own phenotype masked to mimic selection candidates. Pedigree relationship information and genotypes were available for 923 and 769 ewes, respectively. Three statistical approaches were used: the classical-pedigree-based BLUP, the genomic BLUP that considers the genomic relationship matrix G, and the single-step genomic BLUP (ssGBLUP) where pedigree and genomic relationship matrices are blended into a single H matrix. Heritability estimates using pedigree were lower than ssGBLUP, and very similar between GC and FTIR regarding the statistical approach used. For some FA, mostly associated with animal diet (i.e., C18: 2n -6, C18: 3n -3), random effect of combination of flock and test date explained a relevant quota of total variance, reducing the heritability estimates accordingly. Genomic approaches (genomic BLUP and ssGBLUP) outperformed the traditional pedigree method both for GC and FTIR FA. Prediction accuracies in the older cohort were larger than the young cohort. Genomic prediction accuracies (obtained using either G or H relationship matrix) in the young cohort of animals, where their own phenotypes were masked, were similar for GC and FTIR. Multiple-trait analysis slightly affected genomic breeding value accuracies. These results suggest that FTIR-predicted milk FA composition could represent a valid option for inclusion in breeding programs.of Georgia, Athens) for her useful suggestions on implementing genomic models.

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Section: Accuracy Of Ebv and Gebv Predictionssupporting

confidence: 72%

Genomic selection of milk fatty acid composition in Sarda dairy sheep: Effect of different phenotypes and relationship matrices on heritability and breeding value accuracy

Cesarani

Gaspa

Correddu

et al. 2019

Journal of Dairy Science

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“…Accordingly, higher levels of concentrate feed in the finishing period of the animals confined result in a higher concentration of oleic acid and MUFA in the intramuscular fat [31]. Although the adipogenic mechanism is extremely complex, several genes were identified and confirmed as being responsible for fatty acid composition in beef [20,[32][33][34][35][36][37][38][39][40][41].…”

Section: Literature Review 21 Fat Depositionmentioning

confidence: 99%

“…However, the high cost to obtain the phenotypic information and the fact that this trait can be only obtained after slaughter limits the genetic improvement through traditional selection. Although FA profile is not considered selection criteria, genomic selection is an important tool to improve the genetic progress of this trait, since the animal can be availed early in life, even at birth, reducing the generation interval and low cost [32]. In this sense, Cesar et al [37] and Aboujaoude et al [35] reported that selection for beef FA profile in Zebu cattle is very feasible, since there is additive genetic variation for most beef fatty acids in Zebu cattle.…”

Section: Genetic Factor That Influence the Fatty Acid Compositionmentioning

confidence: 99%

“…However, estimates of parameters of genetic or genetic variability within breeds for fatty acid composition have been widely studied. Currently, the availability of genomic data for selection of traits associated with meat quality and lipid profile in cattle has increased [103], since there is a collection of information by research institutions, especially in Nellore herds [32,35,37,104].…”

Section: Genetic Factor That Influence the Fatty Acid Compositionmentioning

confidence: 99%

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Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

Martins¹,

Lemos²,

Mueller³

et al. 2018

Meat Science and Nutrition

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The consumer's profile has changed, and in recent years, there has been a greater concern for the nutritional quality of meat, especially in relation to fat that compose it. The meat fat composition can contribute to the onset of cardiovascular disease. On the other hand, fat is an essential component in the human diet, as well as providing energy; it contains essential fatty acids (FAs) that must be present in food. The meat nutritional properties are largely related to its fat content and fatty acid composition. In addition, fat gives flavor to food, helps in the absorption of vitamins, and plays an important role in the immune response, for humans, and animals. The fat nutritional and sensory quality in meat that is determined by the fatty acid composition can affect the degree of fat saturation, the storage stability, and flavor. There are several factors that can influence the fatty acid composition, such as animals' species, breed, sex, and diet, causing various changes in carcass, as well as in tissues and chemical meat composition.

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“…Moreover, Onogi et al [68] evaluated the predictive ability of genomic selection in FA composition of Japanese Black catle, using single-step genomic-best linear unbiased method. Recently, Chiaia et al [69] evaluated the genomic predictability for beef faty proile in Nelore breed and concluded that genomic information can assist in improving FA proile in Zebu animals, since the use of genomic information yielded genomic values for FA proile with accuracies ranging from low to moderate. The authors also concluded that none of the evaluated methods (SNP-BLUP, Bayesian Lasso, BayesC, and BayesCπ) excelled in terms of accuracy; however, the SNP-BLUP method allows obtaining less-biased genomic evaluations; thereby, this method is more feasible when taking account the computational cost.…”

Section: Genomic Selection and Genome-wide Association Studies For Bementioning

confidence: 99%

Genetic Factors that Determine the Meat Fatty Acids Composition

Lemos¹,

Pereira²,

Regatieri³

et al. 2017

Fatty Acids

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In relation the nutritional atributes of beef meat quality, the composition of faty acid is important not only because it afects the meat palatability, but also it can afect the human health. The faty acids harmful to human health have received atenuating atention in recent years. Some studies, with taurine breed, have shown that there is a genetic variation for the trait faty acid proile of the meat and, therefore, the possibility of genetic improvement of this trait in beef catle. Meantime, in zebu catle, the genetic parameter estimates for faty acid proile are scarce. Furthermore, the trait meat faty acid proile is something diicult and costly to measure and for this kind of trait is indicated the use of genomic selection, which is a type of marker-assisted selection. The objective of this chapter is showing the genetic variability of meat faty acid proile diferent catle breeds and makes an approach of the implement models and methods that use genomic information to improve the faty acid composition of beef meat.

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Genomic prediction for beef fatty acid profile in Nellore cattle

Cited by 20 publications

References 49 publications

Genomic selection of milk fatty acid composition in Sarda dairy sheep: Effect of different phenotypes and relationship matrices on heritability and breeding value accuracy

Genomic selection of milk fatty acid composition in Sarda dairy sheep: Effect of different phenotypes and relationship matrices on heritability and breeding value accuracy

Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

Genetic Factors that Determine the Meat Fatty Acids Composition

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