Genes involved in muscle lipid composition in 15 European Bos taurus breeds

Abstract

Consumers demand healthy and palatable meat, both factors being affected by fat composition. However, red meat has relatively high concentration of saturated fatty acids and low concentration of the beneficial polyunsaturated fatty acids. To select animals prone to produce particular fat types, it is necessary to identify the genes influencing muscle lipid composition. This paper describes an association study in which a large panel of candidate genes involved in adipogenesis, lipid metabolism and energy homoeostasis was tested for effects on fat composition in 15 European cattle breeds. Sixteen genes were found to have significant effects on different lipid traits, and among these, CFL1 and MYOZ1 were found to have large effects on the ratio of 18:2/18:3, CRI1 on the amount of neutral adrenic acid (22:4 n-6), MMP1 on docosahexaenoic acid (22:6 n-3) and conjugated linoleic acid, PLTP on the ratio of n-6:n-3 and IGF2R on flavour. Several genes - ALDH2, CHRNE, CRHR2, DGAT1, IGFBP3, NEB, SOCS2, SUSP1, TCF12 and FOXO1 - also were found to be associated with both lipid and organoleptic traits although with smaller effect. The results presented here help in understanding the genetic and biochemical background underlying variations in fatty acid composition and flavour in beef.

ALDH2*2 Allele is a Negative Risk Factor for Cerebral Infarction in Chinese Women

“…Recent animal studies showed that blood lipid level was related to the ALDH2 genotype (Dunner et al 2013;Ding et al 2014;Fan et al 2014;Long et al 2013). The study in mice showed that low-to-moderate alcohol consumption increases HDL-C levels in wild-type mice but not in ALHD2-knockout mice (Fan et al 2014).…”

Genome wide association study of cholesterol and poly- and monounsaturated fatty acids, protein, and mineral content of beef from crossbred cattle

“…Consumers are becoming increasingly health-conscious and demand healthy and palatable meat, both of which are affected by lipid composition (Dunner et al, 2013). Red meat has relatively high levels of saturated fatty acids and beneficial oleic acid, and low concentrations of beneficial polyunsaturated fatty acids (Dunner et al, 2013).…”

“…Red meat has relatively high levels of saturated fatty acids and beneficial oleic acid, and low concentrations of beneficial polyunsaturated fatty acids (Dunner et al, 2013). However, fats are not the only nutrients that affect the nutritional value of beef.…”

PPARα signal pathway gene expression is associated with fatty acid content in yak and cattle longissimus dorsi muscle

“…PLTP mediates the exchange of phospholipids between lipoproteins, and plays an important role in regulating the metabolism of highdensity lipoproteins and very-low-density lipoproteins (Albers and Cheung, 2004). A recent study reported that PLTP affects the n-6/n-3 ratio (Dunner et al, 2013). APOA1 (another lipid transport gene) mRNA expression was positively correlated with C12:0 and C15:0 in yaks, but was negatively correlated with SFA, C16:0, and C18:1 in cattle.…”