Genetic correlation estimates between beef fatty acid profile with meat and carcass traits in Nellore cattle finished in feedlot

Feitosa, Fabieli Loise Braga; Olivieri, Bianca Ferreira; Aboujaoude, Carolyn; Pereira, Angélica Simone Cravo; Lemos, M. V. F.; Chiaia, Hermenegildo Lucas Justino; Berton, Mariana Piatto; Peripolli, Elisa; Ferrinho, Adrielle Matias; Mueller, Lenise Freitas; Mazalli, Mônica Roberta; Albuquerque, Lúcia Galvão de; Oliveira, Henrique Nunes de; Tonhati, Humberto; Espigolan, Rafael; Tonussi, Rafael Lara; Silva, Rafael Medeiros de Oliveira; Gordo, Daniel Gustavo Mansan; Magalhães, Ana Fabrícia Braga; Aguilar, Ignácio; Baldi, Fernando

doi:10.1007/s13353-016-0360-7

Cited by 28 publications

(27 citation statements)

References 51 publications

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“…However, estimates of parameters of genetic or genetic variability within breeds for fatty acid composition have been widely studied. Currently, the availability of genomic data for selection of traits associated with meat quality and lipid profile in cattle has increased [103], since there is a collection of information by research institutions, especially in Nellore herds [32,35,37,104].…”

Section: Genetic Factor That Influence the Fatty Acid Compositionmentioning

confidence: 99%

Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

Martins¹,

Lemos²,

Mueller³

et al. 2018

Meat Science and Nutrition

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The consumer's profile has changed, and in recent years, there has been a greater concern for the nutritional quality of meat, especially in relation to fat that compose it. The meat fat composition can contribute to the onset of cardiovascular disease. On the other hand, fat is an essential component in the human diet, as well as providing energy; it contains essential fatty acids (FAs) that must be present in food. The meat nutritional properties are largely related to its fat content and fatty acid composition. In addition, fat gives flavor to food, helps in the absorption of vitamins, and plays an important role in the immune response, for humans, and animals. The fat nutritional and sensory quality in meat that is determined by the fatty acid composition can affect the degree of fat saturation, the storage stability, and flavor. There are several factors that can influence the fatty acid composition, such as animals' species, breed, sex, and diet, causing various changes in carcass, as well as in tissues and chemical meat composition.

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Section: Genetic Factor That Influence the Fatty Acid Compositionmentioning

confidence: 99%

Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

Martins¹,

Lemos²,

Mueller³

et al. 2018

Meat Science and Nutrition

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“…Studies have shown that in feedlot finishing systems, Bos taurus meat presents lower percentages of SFA, higher percentages of MUFA, and similar levels of PUFAs compared to Bos indicus meat (Perry, Nicholls, & Thompson, 1998;Menezes et al, 2009;Rossato et al, 2010;Bressan et al, 2011). According with Feitosa et al (2016) who worked with the same data set used in this study, the mean ± SD values for shear force (5.17 ± 1.4), intramuscular fat content (0.82 ± 0.42%) and back fat thickness (4.02 ± 2.7 mm) indicated that the beef acceptability could compromised in some international markets. However, the Nellore beef has attributes that are beneficial to human health such as low intramuscular fat content and a beef fatty acid profile with high levels of the n-3 series and an adequate dietary quality based on the n-6/n-3 and PUFA/SFA ratios.…”

Section: Fatty Acid Profilementioning

confidence: 99%

Genomic prediction for beef fatty acid profile in Nellore cattle

et al. 2017

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The objective of this study was to compare SNP-BLUP, BayesCπ, BayesC and Bayesian Lasso methodologies to predict the direct genomic value for saturated, monounsaturated, and polyunsaturated fatty acid profile, omega 3 and 6 in the Longissimus thoracis muscle of Nellore cattle finished in feedlot. A total of 963 Nellore bulls with phenotype for fatty acid profiles, were genotyped using the Illumina BovineHD BeadChip (Illumina, San Diego, CA) with 777,962 SNP. The predictive ability was evaluated using cross validation. To compare the methodologies, the correlation between DGV and pseudo-phenotypes was calculated. The accuracy varied from -0.40 to 0.62. Our results indicate that none of the methods excelled in terms of accuracy, however, the SNP-BLUP method allows obtaining less biased genomic evaluations, thereby; this method is more feasible when taking into account the analyses' operating cost. Despite the lowest bias observed for EBV, the adjusted phenotype is the preferred pseudophenotype considering the genomic prediction accuracies regarding the context of the present study.

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“…On this concern, some studies have been done to estimate these parameters. In these sense, Feitosa et al [37] studied the genetic-quantitative relationships between the beef faty acid proile with the carcass and meat traits of Nelore catle used a total of 1826 bulls inished in feedlot conditions to analyze the following carcass and meat traits: subcutaneous fat thickness (BF), shear force (SF), and total intramuscular fat (IMF). The faty acid (FA) proile of the longissimus thoracis samples was determined.…”

Section: Meat Faty Acids Proile Variation Between and Within Beef Catmentioning

confidence: 99%

Genetic Factors that Determine the Meat Fatty Acids Composition

Lemos¹,

Pereira²,

Regatieri³

et al. 2017

Fatty Acids

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In relation the nutritional atributes of beef meat quality, the composition of faty acid is important not only because it afects the meat palatability, but also it can afect the human health. The faty acids harmful to human health have received atenuating atention in recent years. Some studies, with taurine breed, have shown that there is a genetic variation for the trait faty acid proile of the meat and, therefore, the possibility of genetic improvement of this trait in beef catle. Meantime, in zebu catle, the genetic parameter estimates for faty acid proile are scarce. Furthermore, the trait meat faty acid proile is something diicult and costly to measure and for this kind of trait is indicated the use of genomic selection, which is a type of marker-assisted selection. The objective of this chapter is showing the genetic variability of meat faty acid proile diferent catle breeds and makes an approach of the implement models and methods that use genomic information to improve the faty acid composition of beef meat.

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Genetic correlation estimates between beef fatty acid profile with meat and carcass traits in Nellore cattle finished in feedlot

Cited by 28 publications

References 51 publications

Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

Genomic prediction for beef fatty acid profile in Nellore cattle

Genetic Factors that Determine the Meat Fatty Acids Composition

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