Abstract
BackgroundSaturated fatty acids can be detrimental to human health and have received considerable attention in recent years. Several studies using taurine breeds showed the existence of genetic variability and thus the possibility of genetic improvement of the fatty acid profile in beef. This study identified the regions of the genome associated with saturated, mono- and polyunsaturated fatty acids, and n-6 to n-3 ratios in the Longissimus thoracis of Nellore finished in feedlot, using the single-step method.ResultsThe results showed that 115 windows explain more than 1 % of the additive genetic variance for the 22 studied fatty acids. Thirty-one genomic regions that explain more than 1 % of the additive genetic variance were observed for total saturated fatty acids, C12:0, C14:0, C16:0 and C18:0. Nineteen genomic regions, distributed in sixteen different chromosomes accounted for more than 1 % of the additive genetic variance for the monounsaturated fatty acids, such as the sum of monounsaturated fatty acids, C14:1 cis-9, C18:1 trans-11, C18:1 cis-9, and C18:1 trans-9. Forty genomic regions explained more than 1 % of the additive variance for the polyunsaturated fatty acids group, which are related to the total polyunsaturated fatty acids, C20:4 n-6, C18:2 cis-9 cis12 n-6, C18:3 n-3, C18:3 n-6, C22:6 n-3 and C20:3 n-6 cis-8 cis-11 cis-14. Twenty-one genomic regions accounted for more than 1 % of the genetic variance for the group of omega-3, omega-6 and the n-6:n-3 ratio.ConclusionsThe identification of such regions and the respective candidate genes, such as ELOVL5, ESSRG, PCYT1A and genes of the ABC group (ABC5, ABC6 and ABC10), should contribute to form a genetic basis of the fatty acid profile of Nellore (Bos indicus) beef, contributing to better selection of the traits associated with improving human health.Electronic supplementary materialThe online version of this article (doi:10.1186/s12864-016-2511-y) contains supplementary material, which is available to authorized users.
Highlights
Saturated fatty acids can be detrimental to human health and have received considerable attention in recent years
The polyunsaturated fatty acids (PUFA) present in beef, such as linoleic (C18:2 n-6) and linolenic (C18:3 n-3), and monounsaturated (MUFA), as oleic acid (C18:1 n-9) protect the cardiovascular system, since moderate consumption has been linked to decreasing serum cholesterol and increasing high-density lipoprotein (HDL) [4,5,6]
The fat of ruminants is a natural source of conjugated isomers of linoleic acid (CLA c9 t11), such as C18:2 cis-9 trans-11 [7], which are synthesized in the rumen as a result of biohydrogenation of fatty acids, performed by microorganisms [8]
Summary
Saturated fatty acids can be detrimental to human health and have received considerable attention in recent years. The CLAs have a positive effect on human health, related to anticancer activity, immune functions, and potential beneficial effects on coronary heart disease [9, 10] Strategies such as diet [11] and gene manipulation [12] have been used to satisfy the growing consumer demand for protein sources with healthier lipid profile. Regions associated with the expression of beef fatty acid profile have been identified aiming to locate key genes in the genome [13,14,15] that contribute to these features This genomic tool will assist the use of information that is beneficial to human health
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