The expression of genes encoding enzymes regulating fat metabolism is affected by maternal nutrition when lambs are fed algae high in omega-3

Alvarenga, Tharcilla I.R.C.; Lewandowski, Paul; Ponnampalam, Eric N.; Sadiq, Sobia; Clayton, Edward; Ven, R.J. van de; Pérez, Juan Ramón Olalquiaga; Hopkins, David L.

doi:10.1016/j.livsci.2016.02.013

Cited by 16 publications

(8 citation statements)

References 52 publications

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“…Our results herein showing that TAW lambs were all heterozygous at three SCD SNP loci g.23881050T>C, g.23883280G>A and g.23885910C>A in the parental, first, and second composite generations (Table 2), presents a hereditary pattern and genetic divergence from the homozygous variants seen in the Poll Dorset, Texel, and Rambouillet controls that can be used as molecular markers for breed-specific identification. The significant correlations (Figure 7) and associations (Tables 5 and 6) between detected SCD SNP loci, several fatty acids, and other meat-eating quality traits in TAW sheep is in consonance with other studies in Bashby × Argali [50], Rasa Aragonesa [49], Iranian fat-and thin-tailed [51], Poll Dorset × Border Leicester × Merino [52], Spanish, French, Egyptian, and Israeli sheep breeds [53] and Spanish goats [54]. In a comprehensive review of the genetics of n-3 LC-PUFA metabolism and meat-eating quality in TAW lambs [4], it was reported that although they were renowned for an outstanding low fat melting point (28-39 • C), high n-3 LC-PUFA EPA + DHA content (33-69 mg/100 g), marbling (3.4-8.2%), tenderness (20.0-38.5 N), and overall consumer liking (7.9-8.5), correlations between n-3 LC-PUFA profile, SCD, FABP4, FASN, and other lipogenic genes and meat quality traits presented major knowledge gaps.…”

Section: Scd Gene Polymorphismsupporting

confidence: 89%

Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

Pewan

Otto

Huerlimann

et al. 2021

Foods

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Meat quality data can only be obtained after slaughter when selection decisions about the live animal are already too late. Carcass estimated breeding values present major precision problems due to low accuracy, and by the time an informed decision on the genetic merit for meat quality is made, the animal is already dead. We report for the first time, a targeted next-generation sequencing (NGS) of single nucleotide polymorphisms (SNP) of lipid metabolism genes in Tattykeel Australian White (TAW) sheep of the MARGRA lamb brand, utilizing an innovative and minimally invasive muscle biopsy sampling technique for directly quantifying the genetic worth of live lambs for health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), intramuscular fat (IMF), and fat melting point (FMP). NGS of stearoyl-CoA desaturase (SCD), fatty acid binding protein-4 (FABP4), and fatty acid synthase (FASN) genes identified functional SNP with unique DNA marker signatures for TAW genetics. The SCD g.23881050T>C locus was significantly associated with IMF, C22:6n-3, and C22:5n-3; FASN g.12323864A>G locus with FMP, C18:3n-3, C18:1n-9, C18:0, C16:0, MUFA, and FABP4 g.62829478A>T locus with IMF. These add new knowledge, precision, and reliability in directly making early and informed decisions on live sheep selection and breeding for health-beneficial n-3 LC-PUFA, FMP, IMF and superior meat-eating quality at the farmgate level. The findings provide evidence that significant associations exist between SNP of lipid metabolism genes and n-3 LC-PUFA, IMF, and FMP, thus underpinning potential marker-assisted selection for meat-eating quality traits in TAW lambs.

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Section: Scd Gene Polymorphismsupporting

confidence: 89%

Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

Pewan

Otto

Huerlimann

et al. 2021

Foods

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“…This finding is similar to that reported by others (Phelps et al, 2016a;D ıaz et al, 2017) and may be explained by the retroconversion of DHA to EPA as suggested by Cooper et al (2004). Alternatively, the activity of the FADS1 gene which encodes the Δ5 desaturase enzyme responsible for the conversion of 20:4n-3 to 20:5n-3 has been shown to be upregulated in liver and muscle following supplementation with MA in lambs, although the response in muscle is less predictable (Alvarenga et al, 2016). Phelps et al (2016a) fed 50, 100 or 150 g day À1 of MA to finishing heifers and reported a quadratic response in muscle EPA and DHA concentration, reaching a maximum of 19 mg per 100 g tissue.…”

Section: Resultssupporting

confidence: 90%

“…(). Alternatively, the activity of the FADS1 gene which encodes the ∆5 desaturase enzyme responsible for the conversion of 20:4n‐3 to 20:5n‐3 has been shown to be upregulated in liver and muscle following supplementation with MA in lambs, although the response in muscle is less predictable (Alvarenga et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

Rodriguez-Herrera

Khatri

Marsh

et al. 2017

Int J of Food Sci Tech

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Summary The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n‐3) on the fatty acid (FA) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of the three diets (n = 10 per treatment): Control (no MA), low MA (LMA; inclusion rate of 15 g kg−1) or high MA (HMA; inclusion rate of 30 g kg−1) for 95 days before slaughter. Heifers fed HMA had a higher (P < 0.05) content of C20:5n‐3: eicosapentaenoic acid (EPA) and C22:6n‐3: docosahexaenoic acid (DHA) in the longissimus thoracis muscle than those receiving the Control (mean values for EPA of 0.5, 0.92, 1.20 and DHA of 0.31, 0.89 and 1.05 % of total FA for Control, LMA and HMA, respectively), and a lower n‐3 to n‐6 ratio (2.9, 1.9 and 1.6 in Control, LMA and HMA, respectively; P < 0.001). Steaks from animals fed either of the MA diets had a marginally higher (P < 0.05) ‘seaweedy flavour’ that was positively correlated with muscle C22:6n‐3 concentration. Steaks from animals fed HMA were rated as being higher (P < 0.05) in tenderness and had a lower (P < 0.05) shear force than those from Control fed animals. It is concluded that feeding microalgae at high levels can beneficially improve the health attributes of beef with only a few effects on sensory quality.

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“…On the other hand, in sheep, contradictory results have been reported about the effect of PUFA on the expression of the former genes. In the SC AT, it has been indicated that there was no effect of linseed or linseed plus algae on FADS1 and FADS2 expression in lambs [62,71], which is in line with the results of Rodrigues et al [144] and Coleman et al [136] in lambs fed EPA and DHA-rich diets. In contrast, in the IM AT, dietary ALA, EPA and/or DHA exert a more pronounced effect.…”

Section: Pufa and Gene Expression Related To Adipogenesis And Lipid Metabolismsupporting

confidence: 85%

Adipose Tissue Modification through Feeding Strategies and Their Implication on Adipogenesis and Adipose Tissue Metabolism in Ruminants

Urrutia

Mendizábal

Alfonso

et al. 2020

IJMS

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Dietary recommendations by health authorities have been advising of the importance of diminishing saturated fatty acids (SFA) consumption and replacing them by polyunsaturated fatty acids (PUFA), particularly omega-3. Therefore, there have been efforts to enhance food fatty acid profiles, helping them to meet human nutritional recommendations. Ruminant meat is the major dietary conjugated linoleic acid (CLA) source, but it also contains SFA at relatively high proportions, deriving from ruminal biohydrogenation of PUFA. Additionally, lipid metabolism in ruminants may differ from other species. Recent research has aimed to modify the fatty acid profile of meat, and other animal products. This review summarizes dietary strategies based on the n-3 PUFA supplementation of ruminant diets and their effects on meat fatty acid composition. Additionally, the role of n-3 PUFA in adipose tissue (AT) development and in the expression of key genes involved in adipogenesis and lipid metabolism is discussed. It has been demonstrated that linseed supplementation leads to an increase in α-linolenic acid (ALA) and eicosapentaenoic acid (EPA), but not in docosahexaenoic acid (DHA), whilst fish oil and algae increase DHA content. Dietary PUFA can alter AT adiposity and modulate lipid metabolism genes expression, although further research is required to clarify the underlying mechanism.

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The expression of genes encoding enzymes regulating fat metabolism is affected by maternal nutrition when lambs are fed algae high in omega-3

Cited by 16 publications

References 52 publications

Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

Adipose Tissue Modification through Feeding Strategies and Their Implication on Adipogenesis and Adipose Tissue Metabolism in Ruminants

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