Investigating the genetic component of fatty acid content in sheep milk

Carta, Antonello; Casu, Sara; Usai, Mario Graziano; Addis, Margherita; Fiori, Myriam; Fraghì, A.; Miari, Sabrina; Mura, L.; Piredda, Giovanni; Schibler, Laurent; Sechi, Tiziana; Elsen, Jean Michel J. M.; Barillet, Francis F.

doi:10.1016/j.smallrumres.2008.07.015

Cited by 50 publications

(66 citation statements)

References 12 publications

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“…The different data clusters obtained in this study showed that some FA vary depending on animal species, however, there are some confounding factors related to the type of feed, production system and breed of animals (Carta et al, 2008). For example, in Group III, where most of the European cheeses were grouped, most of the production systems may be intensive and their feeding management relies on high-concentrate diets (Sanz Sampelayo et al, 2007).…”

Section: Multivariate Analysismentioning

confidence: 76%

A comparative study of the fatty acid profiles in commercial sheep cheeses

Aguilar¹,

Toro-Mújica²,

Vargas‐Bello‐Pérez³

et al. 2014

Grasas y Aceites

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SUMMARY:The present study was carried out to characterize the FA profile of sheep cheese marketed in Chile. Fifty-eight cheeses were collected from supermarkets of 5 different Chilean cities including 34 sheep cheeses, 7 from goat's milk, 11 from cow's milk, 4 from a mixture of sheep, goat and cow's milk and 2 from a mixture of sheep and cow's milk. Compared to the cow and goat cheese (3.4 and 2.5 g·100g −1 ), the sheep cheese (3.8 g·100g −1 ) contained higher contents of C18:1t. The saturated and polyunsatured FA contents were greater in goat cheese than in sheep and cow cheese. The n6/n3 ratio was greater in goat (6.1) cheese than in sheep and cow cheese (3.8 and 5.2). The atherogenicity index was unaffected by cheese type, however, the thrombogenic index was lower in sheep cheese (2.8) than in goat and cow cheese (3.1 and 2.9). The n6/n3 ratio and thrombogenic index were lower in Chilean sheep cheese than in those imported from Europe. The fatty acid profile of cheese can be used to differentiate animal species from which the cheese is made and to some extent the geographical origin that may give some insight as to animal feed and production management. KEYWORDS:Cheese; Fatty acids; Milk; Sheep RESUMEN: Estudio comparativo del perfil de ácidos grasos de quesos de oveja comerciales. Este estudio fue llevado a cabo para caracterizar el perfil de AG de quesos de oveja que se comercializan en Chile. Cincuenta y ocho quesos fueron recogidos de supermercados de 5 ciudades de Chile de los cuales 34 fueron de oveja, 7 de cabra, 11 de vaca, 4 de mezcla de leche de oveja, cabra y vaca y 2 de mezcla de leche de oveja y vaca. Comparado con quesos de vaca y cabra (3.4 y 2.5 g·100g −1 ), los quesos de oveja (3.8 g·100g −1 ) presentaron mayor contenido de C18:1t. Los AG saturados y poliinsaturados tuvieron concentraciones más altas en los quesos de cabra que en los quesos de oveja y vaca. La relación n6/n3 fue más alta en quesos de cabra (6.1) que en quesos de oveja y vaca (3.8 y 5.2). El índice aterogénico no fue afectado por el tipo de queso, sin embargo, el índice trombogénico fue menor en quesos de oveja (2.8) que en quesos de cabra y vaca (3.8 y 5.2). La relación n6/n3 y el índice trombogénico fueron menores en quesos chilenos que en quesos importados de Europa. El perfil de AG de quesos puede ser usado para diferenciar entre especies animales de las cuales proviene el queso y hasta cierto grado, el origen geográfico, ofreciendo indicios sobre el tipo de alimento y sistema productivo animal del cual provienen los quesos. PALABRAS CLAVE: Ácidos grasos; Leche; Oveja; QuesoCitation/Cómo citar este artículo: Aguilar C, Toro-Mujica P, Vargas-Bello-Pérez E, Vera R, Ugalde C, Rodríguez S, Briones I. 2014. A comparative study of the fatty acid profiles in commercial sheep cheeses. Grasas Aceites 65 (4): e048.

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Section: Multivariate Analysismentioning

confidence: 76%

A comparative study of the fatty acid profiles in commercial sheep cheeses

Aguilar¹,

Toro-Mújica²,

Vargas‐Bello‐Pérez³

et al. 2014

Grasas y Aceites

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show abstract

“…In fact, different expression of this gene in the lactating mammary gland suggested a direct involvement in the FA synthesis during lactation (Moioli et al 2007). Several studies have demonstrated the genetic influence of ACACA gene on FA composition in sheep milk (Carta et al 2008;Sanchez et al 2010). However, before attempting association analyses between this gene and/or enzyme and phenotypic traits of interest, a study on the genetic variability within this locus is required (García-Fernández et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Full-length sequencing and identification of novel polymorphisms in the ACACA gene of Valle del Belice sheep breed

Gerlando

Mastrangelo

Tortorici

et al. 2017

J Genet

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Abstract. The essential role of the acetyl-CoA carboxylase (ACACA) enzyme in milk fatty acid (FA) synthesis suggests that it may be responsible for the phenotypic variability observed in milk. Before attempting association analyses between this gene and/or enzyme and phenotypic traits, a study on the genetic variability within this locus is required. The aim of this work was to sequence the entire coding region of ACACA gene in Valle del Belice sheep breed to identify polymorphic sites. A total of 51 coding exons of ACACA gene were sequenced in 32 individuals of Valle del Belice sheep breed. Sequencing analysis and alignment of obtained sequences showed the presence of 23 polymorphic sites. The most polymorphic was exon 53 which showed presence of 12 single-nucleotide polymorphisms (SNPs), of which eight were missense mutations, caused amino acid changes and therefore may affect protein function or stability causing variation in phenotype. The identified polymorphisms showed high variability of the ACACA gene. Sequences analysis allowed to find six new SNPs in exon 53 (6832C>T; 6835C>A; 6840G>A; 6847G>T; 6852C>T and 6860G>C). A total of 31 haplotypes were inferred. Although this study could not provide association study with production traits, it shows finding of novel SNPs that might be important in future studies and laid the basis for further association analyses needed to evaluate the potential use of these SNPs as genetic markers for fat content and FAs composition in milk of Valle del Belice sheep breed.

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“…This change could alter the amount of SCD1 transcripts in MECs (Zidi et al 2010 ). In sheep, a QTL analysis for the FA profi le showed a QTL for the ratio of rumenic/vaccenic acid in ovine chromosome 22 which coincided with the position of the SCD gene (Carta et al 2008 ). However, no association of four SNP previously detected (Garcia-Fernandez et al 2009 ) has been observed with the ratio of rumenic/vaccenic acid, whereas a possible effect of the SCD polymorphism on milk fat percentage has been suggested (Garcia-Fernandez et al 2010 ).…”

Section: Characterization Of Scd Genesmentioning

confidence: 99%

Stearoyl-CoA Desaturase Genes in Lipid Metabolism

Ntambi¹

2013

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Investigating the genetic component of fatty acid content in sheep milk

Cited by 50 publications

References 12 publications

A comparative study of the fatty acid profiles in commercial sheep cheeses

A comparative study of the fatty acid profiles in commercial sheep cheeses

Full-length sequencing and identification of novel polymorphisms in the ACACA gene of Valle del Belice sheep breed

Stearoyl-CoA Desaturase Genes in Lipid Metabolism

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