Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

Abstract

BackgroundConsuming moderate amounts of lean red meat as part of a balanced diet valuably contributes to intakes of essential nutrients. In this study, we merged phenotypic and genotypic information to characterize the variation in lipid profile and sensory parameters and to represent the diversity among 15 cattle populations. Correlations between fat content, organoleptic characteristics and lipid profiles were also investigated.MethodsA sample of 436 largely unrelated purebred bulls belonging to 15 breeds and reared under comparable management conditions was analyzed. Phenotypic data -including fatness score, fat percentage, individual fatty acids (FA) profiles and sensory panel tests- and genotypic information from 11 polymorphisms was used.ResultsThe correlation coefficients between muscle total lipid measurements and absolute vs. relative amounts of polyunsaturated FA (PUFA) were in opposite directions. Increasing carcass fat leads to an increasing amount of FAs in triglycerides, but at the same time the relative amount of PUFAs is decreasing, which is in concordance with the negative correlation obtained here between the percentage of PUFA and fat measurements, as well as the weaker correlation between total phospholipids and total lipid muscle content compared with neutral lipids. Concerning organoleptic characteristics, a negative correlation between flavour scores and the percentage of total PUFA, particularly to n-6 fraction, was found. The correlation between juiciness and texture is higher than with flavour scores. The distribution of SNPs plotted by principal components analysis (PCA) mainly reflects their known trait associations, although influenced by their specific breed allele frequencies.ConclusionsThe results presented here help to understand the phenotypic and genotypic background underlying variations in FA composition and sensory parameters between breeds. The wide range of traits and breeds studied, along with the genotypic information on polymorphisms previously associated with different lipid traits, provide a broad characterization of beef meat, which allows giving a better response to the variety of consumers’ preferences. Also, the development and implementation of low-density SNP panels with predictive value for economically important traits, such as those summarized here, may be used to improve production efficiency and meat quality in the beef industry.

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

“…The 15 breeds included different cattle types, milk, meat and dual purpose. The individual profiles and different lipid ratios of the 15 European cattle breeds included in the study are given in Sevane, et al [ 39 ] and their correlations with sensory traits, such as flavour, texture or juiciness in Sevane, et al [ 40 ]. However, as the animals were fed a standardized diet the variations were lower than if they had been fed different diets, especially in PUFA [ 27 ].…”

Polimorfismos en genes candidatos a la composición de ácidos grasos y su efecto en carne Wagyu-Cross

“…Sobre los genes que interactúan sobre el metabolismo del colesterol, la proteína de transferencia de fosfolípidos sintetizada por el gen PLTP transporta una gran cantidad de moléculas anfipáticas diferentes (como fosfolípidos, diacilglicerol y lipopolisacáridos), desempeñando una función fundamental en el metabolismo de lípidos y lipoproteínas (12). La transición ss77832104 ubicado en la región 3'UTR, ha sido asociado a la proporción n6/n3 en el músculo de razas españolas (37,38). En este estudio se observó un efecto aditivo en el alelo G; los genotipos GG y GA se asociaron a menor contenido (11.066 g/100g y 8.487 g/100g, respectivamente) de C16:0 respecto a AA (p<0.05).…”

“…Dentro del grupo sin relación con metabolismo de FA, IGF2R sintetiza el receptor 2 para el factor de crecimiento para la insulina el cual tiene múltiples funciones celulares como la diferenciación, migración y apoptosis de múltiples células (37). En estudios previos, el marcador ss77831885 se ha asociado a cinco FA y la intensidad de sabor de la carne de ganado español (37,38). En este estudio el heterocigoto GA presentó 8.666 g/100g menor concentración de C16:0 respecto a AA (p<0.05).…”

Inbreeding depression and runs of homozygosity islands in Asturiana de los Valles cattle breed after 30 years of selection

“…Asturiana de los Valles breed has been under selection over the last 30 years. Weaned calf is the major commercial product of the breed and it has been highlighted their meat health properties due to the high ratio of polyunsaturated/saturated fatty acids (Sevane et al., 2014). Genes related to body weight, intramuscular fat, growth development and lipid metabolism were found in the ROH islands identified; therefore, it is plausible that these genes may be under positive selection.…”