SciELO - Scientific Electronic Library Online

 
vol.38 número2The effect of constant photoperiod on testis weight and the use of comb area to predict testis weights in broiler breeders malesLeptin gene polymorphism in Indian Sahiwal cattle by single strand conformation polymorphism (SSCP) índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • En proceso de indezaciónSimilares en Google

Compartir


South African Journal of Animal Science

versión On-line ISSN 2221-4062
versión impresa ISSN 0375-1589

Resumen

TSHIPULISO, N.O.M. et al. Mapping QTL for fatty acid composition that segregates between the Japanese black and Limousin cattle breeds. S. Afr. j. anim. sci. [online]. 2008, vol.38, n.2, pp.126-130. ISSN 2221-4062.

The objective of this study was to search for quantitative trait loci (QTL) that segregate between Japanese Black and Limousin cattle breeds and affect relative amounts of saturated (SFA), mono-unsaturated (MUFA) and poly-unsaturated (PUFA) fatty acids. Six F1 Japanese Black-Limousin cross bulls were joined with 121 F1 females over a three-year period to produce 328 F2 progeny. Calves, aged from 450 to 641 d (average 561 d), were harvested using standard industry procedures. After aging, 2.54 cm thick steaks were cut from the posterior end of the wholesale rib, frozen at -20 °C, and held for determination of fatty acid composition. Percentages of the individual fatty acids were classified into percentages of SFA, MUFA and PUFA. Two hundred seventeen microsatellite markers covering the 29 bovine autosomes were assayed and QTL were identified by least squares regression. Genome-wise significant QTL with additive effects on SFA (-0.61 ± 0.19%), MUFA (0.93 ± 0.19%) and PUFA (-0.52 ± 0.11%) were observed near the centromere of BTA2. Also observed were five QTL indicative of dominance effects on: MUFA (BTA9, 119 cM, -1.87 ± 0.72%; BTA22, 47 cM, 1.85 ± 0.60%) and PUFA (BTA9, 54 cM, -1.49 ± 0.42%; BTA10, 38 cM, 1.20 ± 0.35%; and BTA15, 14 cM, 1.11 ± 0.36%). Based on these results, we conclude that it may be possible to improve the healthfulness of beef by manipulating fatty acid composition using genetic markers and appropriate crossbreeding systems.

Palabras clave : Beef; fatty acids; Japanese Black; Limousin; quantitative trait loci; Wagyu.

        · texto en Inglés     · Inglés ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons