Abstract
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.
Highlights
Sheep production is an important economic activity in many countries because lamb is one of the world’s four major meat classes along with pork, chicken and beef [1]
To our current knowledge, nothing is known about the fatty acid binding protein 4 (FABP4) gene in Tattykeel Australian White (TAW) breed and this major knowledge gap needs to be filled by researchers
Mechanisms explaining the impacts and expression patterns of genes associated with intramuscular fat, fat melting points and n-3 LC PUFA on meat sensory attributes are neither currently published nor fully understood
Summary
Sheep production is an important economic activity in many countries because lamb is one of the world’s four major meat classes along with pork, chicken and beef [1]. In the quest for a meat sheep breed with good body conformation, superior eating qualities, low fat melting point (FMP), high intramuscular fat (IMF) and healthy n-3 LC-PUFA composition, the Gilmore. This necessitates further research into genetic factors that may determine IMF, FMP, n-3. It is important to supply this group of fatty acids in correct proportions right from conception, throughout pregnancy and infancy
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