Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs
| Autor: | Aduli E. O. Malau-Aduli, Michelle Lauren Elizabeth Henry, Richard C. Edmunds, Roger Huerlimann, Felista W. Mwangi, Benjamin W.B. Holman, John Roger Otto, Shedrach Benjamin Pewan, Robert T. Kinobe, Alyssa M. Budd, Oyelola A. Adegboye |
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| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Meat lcsh:QH426-470 Marbled meat Review Breeding intramuscular fat Fatty acid-binding protein meat quality 03 medical and health sciences Fatty Acids Omega-3 medicine Food Quality Animals Humans genetics fat melting point Muscle Skeletal stearoyl-CoA desaturase Genetics (clinical) Genetics chemistry.chemical_classification fatty acid synthase Sheep biology fatty acid binding protein 4 0402 animal and dairy science Australia fat metabolism food and beverages Lipid metabolism 04 agricultural and veterinary sciences 040201 dairy & animal science Animal Feed MARGRA lamb Tenderness Fatty acid synthase lcsh:Genetics Tattykeel Australian White 030104 developmental biology chemistry Feedlot biology.protein Fatty Acids Unsaturated lipids (amino acids peptides and proteins) Intramuscular fat medicine.symptom omega-3 long-chain polyunsaturated fatty acids Polyunsaturated fatty acid |
| Zdroj: | Genes Genes, Vol 11, Iss 587, p 587 (2020) |
| ISSN: | 2073-4425 |
| Popis: | Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA play significant roles in optimal cardiovascular, retinal, maternal and childhood brain functions, and include alpha linolenic (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA) and docosapentaenoic (DPA) acids. The primary objective of this review was to access, retrieve, synthesise and critically appraise the published literature on the synthesis, metabolism and genetics of n-3 LC-PUFA and meat eating quality. Studies on IMF content, FMP and fatty acid composition were reviewed to identify knowledge gaps that can inform future research with Tattykeel Australian White (TAW) lambs. The TAW is a new sheep breed exclusive to MARGRA brand of lamb with an outstanding low fat melting point (28–39°C), high n-3 LC-PUFA EPA+DHA content (33–69mg/100g), marbling (3.4–8.2%), tenderness (20.0–38.5N) and overall consumer liking (7.9–8.5). However, correlations between n-3 LC-PUFA profile, stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), fatty acid synthase (FASN), other lipogenic genes and meat quality traits present major knowledge gaps. The review also identified research opportunities in nutrition–genetics interactions aimed at a greater understanding of the genetics of n-3 LC-PUFA, feedlot finishing performance, carcass traits and eating quality in the TAW sheep. It was concluded that studies on IMF, FMP and n-3 LC-PUFA profiles in parental and progeny generations of TAW sheep will be foundational for the genetic selection of healthy lamb eating qualities and provide useful insights into their correlations with SCD, FASN and FABP4 genes. |
| Databáze: | OpenAIRE |
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