Effects of feeding regimens on meat quality, fatty acid composition and metabolism as related to gene expression in Chinese Sunit sheep

BoHui, Wang; Yang, Liguo; Luo, Yulong; Su, Rongguo; Su, Lin; Zhao, Lihua; Jin, Yufeng

doi:10.1016/j.smallrumres.2018.08.006

Cited by 26 publications

(35 citation statements)

References 38 publications

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“…To our current knowledge, apart from the short communication of Sanz et al [155] that identified novel polymorphisms in the 5 UTR of FASN, PROP1, GPAM, MC4R, FADS and PLIN1 ovine candidate genes and their relationships with gene expression and diet in a study with Spanish sheep (Rasa Aragonesa, Roja Mallorquina and Assaf), Chinese Sunit sheep [156], and New Zealand sheep [157], there is no literature published on FASN-FADS-PROP1 genes and their correlations with growth and meat quality traits in TAW or any other sheep breed, thus presenting a significant knowledge gap.…”

Section: Fatty Acid Synthase (Fasn)mentioning

confidence: 92%

“…Therefore, FABP4 polymorphisms are believed to have a significant influence on live performance and carcass characteristics [162,171], meat tenderness, marbling score and IMF content in sheep. For instance, in Romney sheep, [156,157] reported five variants (A1 − E1) in region-1 (exon 2 − intron 2) and three variants (A2 − C2) in region-2 (exon 3 − intron 3) wherein A1 was associated with a decrease in leg, loin and total meat yield, while A2 was associated with a decrease in weaning weight and pre-weaning growth rate. Haplotype A1-A2 was found to be associated with a decrease in birth weight, pre-weaning growth-rate, hot carcass weight, loin meat yield, shoulder meat yield and total meat yield, while haplotype A1-B2 was associated with increased fat depth at the 12th rib (V-GR).…”

Section: Fatty Acid Binding Protein4 (Fabp4)mentioning

confidence: 99%

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Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Pewan

Otto

Huerlimann

et al. 2020

Genes

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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.

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Section: Fatty Acid Synthase (Fasn)mentioning

confidence: 92%

Section: Fatty Acid Binding Protein4 (Fabp4)mentioning

confidence: 99%

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Pewan

Otto

Huerlimann

et al. 2020

Genes

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“…It has been demonstrated that, at least for sheep, feeding patterns can affect overall health, growth characteristics and even meat quality 1,2 . Moreover, the level of beneficial fatty acids including linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), are higher in grazing sheep, irrespective of breed 3–5 …”

Section: Introductionmentioning

confidence: 99%

Rumen bacteria and meat fatty acid composition of Sunit sheep reared under different feeding regimens in China

et al. 2020

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BACKGROUNDRumen bacteria play a critical role in feed degradation and productivity. This study evaluated the impact of feeding regimen on the rumen microbial populations and fatty acid composition of the meat of sheep. Twenty‐four Sunit sheep were raised on a grass pasture from birth to 9 months of age, at which time they were randomly divided into two feeding groups: pasture feeding (PF) and barn feeding (BF). Sheep in the PF group were allowed to graze freely on wild grassland for 3 months. Sheep in the BF group were confined for 3 months to a dry barn, in which they roamed freely with corn straw and corn.RESULTSSheep in the PF group had greater rumen bacteria diversity. The relative abundances of the genera Butyrivibrio_2, Saccharofermentans and Succiniclasticum were increased, and that of the genus RC9_gut_group was decreased, in the PF compared to the BF sheep. The n‐3 polyunsaturated fatty acid contents were greater in meat from PF sheep than from BF sheep. In addition, the α‐linolenic acid (C18:3 n‐3, ALA) and conjugated linoleic acid (CLA) contents were positively correlated with the abundance of Butyrivibrio_2.CONCLUSIONGrazing may improve the diversity of rumen bacteria and increase the proportion of ALA and CLA in sheep meat. © 2020 Society of Chemical Industry

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“…Therefore, the grazing method has gradually changed from natural grazing to house feeding. Many studies over the past few years had reported that feeding regimens can play an important role in animal husbandry, including improved meat quality, growth performance, and fatty acid composition (Carrasco, Panea, Ripoll, Sanz, & Joy, 2009;Fruet et al, 2016;Wang et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of feeding regimen on meat quality, MyHC isoforms, AMPK, and PGC‐1α genes expression in the biceps femoris muscle of Mongolia sheep

Hou

et al. 2020

Food Science & Nutrition

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The effects of two feeding regimens on meat quality, myosin heavy chain (MyHC) types, and key factors regulating muscle fiber type (AMP-activated protein kinase[AMPK] and peroxisome proliferator-activated receptor-coactivator-1α in the biceps femoris muscle of Mongolia sheep were investigated. A total of 20 Mongolia sheep were weaning for 90 days and divided into two groups (pasture group (P) and confinement group (C)) at 10.36 ± 0.35 kg of weaning weight. After weaning, sheep were pasture fed or confinement fed for 9 months. The results showed that live weights, carcass weight, intramuscular fat (IMF), and Warner-Bratzler shear force (WBSF) in P group were significantly lower (p < .05) than that in C group. Compared with P group, color evaluations with respect to L* and b* values were significantly higher (p < .05) in C group. Expression of the MyHC I gene in the P group was significantly higher, while MyHC IIa and MyHC IIb genes expression was significantly lower (p < .05) than that in C group. Also, AMPK activity and expression of AMPKα2 and PGC-1α genes were significantly higher (p < .05) in P group compared with C group.The present study indicated that muscle fiber composition was one of the key differences leading to the differences of meat quality in different feeding regimens. AMPK, particularly AMPKα2, and PGC-1α were considered to be two key factors regulating muscle fiber types in Mongolia sheep. The results support that AMPK activity and the expression of AMPKα2 and PGC-1α genes may affect the composition of muscle fibers; thus, AMPK activity and the expression of AMPKα2 and PGC-1α genes had an effect on meat quality by changed composition of muscle fibers. K E Y W O R D SAMP-activated protein kinase, feeding regimens, meat quality, myosin heavy chain isoforms, peroxisome proliferator-activated receptor-coactivator-1α | 2263 HOU et al.

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Effects of feeding regimens on meat quality, fatty acid composition and metabolism as related to gene expression in Chinese Sunit sheep

Cited by 26 publications

References 38 publications

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Rumen bacteria and meat fatty acid composition of Sunit sheep reared under different feeding regimens in China

Effect of feeding regimen on meat quality, MyHC isoforms, AMPK, and PGC‐1α genes expression in the biceps femoris muscle of Mongolia sheep

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