Abstract
The bovine fatty acid desaturase (FADS) gene cluster consists of FADS1, FADS2, FADS3, and FADS6, which acts as key enzymes in fatty acid metabolism. Of these, the genetics effects of variants in FADS1, FADS2 and FADS3 have been previously studied. However, the genetic effects of variants of FADS6 gene have not been studied. The aim of this study was to identify genetic variants in the bovine fatty acid desaturase 6 (FADS6) gene and study their association with fatty acid composition in Hanwoo cattle. Six genetic variants were observed, three each in intron 2 and exon 6 by DNA sequencing analyses. The association of genetic variants with fatty acid composition was evaluated in 90 Hanwoo steers. The variants were confirmed and the animals were genotyped by RFLP (Restriction Fragment Length Polymorphism) and AS-PCR (Allele Specific PCR) analyses. The analysis revealed that palmitoleic acid (C16:1n7) was associated with g.3391G > A, g.3660A > C and g.15657C > T, and stearic acid (C18:0) showed highly significant association with g.3660A > C segments. Both g.3391G > A, g.3660A > C also had strong additive and dominance effect for Palmitoleic acid, while g.3660A > C also had a strong dominance effect for stearic acid. These results could be useful for modulating fatty acid composition in beef and produce meat with higher monounsaturated fatty acid to saturated fatty acid ratio (MUFA/SFA), which had been shown to have positive health effect in humans.
Highlights
The quantity and distribution of Fatty acids (FA) in beef are directly associated with its quality and value [1]
For the analysis of genetic variants of the fatty acid desaturase 6 (FADS6) gene in Hanwoo, the targeted fragments were successfully amplified with 15 primer sets, and sizes were confirmed by direct sequencing analysis
The identified SNPs are the first report to help in understanding the genetic structures of FADS6 on fatty acid compositions in cattle populations
Summary
The quantity and distribution of Fatty acids (FA) in beef are directly associated with its quality and value [1]. The major FAs in cattle are myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), vaccenic (C18:1), oleic (C18:1), and linoleic (C18:2) acids. Palmitic, stearic, linoleic, palmitoleic and myristic acids are related to beef marbling. The composition of FA in the beef is of importance as it has a direct bearing on human health. The composition of FAs has more impact on human health than the amount of fat in the diet [2] [3]. FA composition has become an important issue in beef industry as a major factor for determining meat quality traits. Due to increased consumer awareness towards the implication of red meat associated fat intake on health, FA composition has become an important economic trait in the beef industry [10]. FA composition of beef is greatly influenced by age, feeding regime, and genotype [11] [12]
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