Original scientific paper

The influence of sire selection index on the intramuscular fat fatty acid profile of their progeny.

Maja Maurić ; Department of Animal Husbandry, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Kristina Starčević ; Department of Animal Husbandry, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Igor Štoković ; Department of Animal Husbandry, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Tomislav Mašek ; Department of Animal Nutrition and Dietetics, Faculty of Veterinary Medicine, University of Zagreb, Zagreb,Croatia

Abstract

The nutritional value of beef meat is related to its fatty acid composition and the amount of intramuscular fat (IMF). In a two-year experiment, 50 steers, sired by five Simmental sires with different selection indices (SI), were used to evaluate the effects of the sire on carcass characteristics and fatty acid composition. To test the variability in the measured parameters between the fattening bulls, they were divided into three groups according to their EUROP conformation class and EUROP fat grade. The protein content of the longissimus dorsi (LD) linearly increased with increasing SI, while LD fat decreased. All important fatty acids (FA) varied significantly between the different sires; nevertheless these differences were not related to sire SI. Live weight, cold carcass weight, C18:1n9, monounsaturated fatty acids (MUFA) and 18:1/18:0 ratio increased with increasing EUROP conformation score, while C20:4n6 and saturated fatty acids (SFA) decreased. A higher EUROP fat grade was related to an increase in cold carcass weight,% of total lean meat, C18:1n9, MUFA and C18:1/C18:0 and a decrease in% total bone, SFA, C18:3n3 and C20:4n6. Polyunsaturated fatty acid content was positively correlated to LD protein content and negatively correlated to MUFA content. Principal component analyses revealed that polyunsaturated fatty acids (PUFA) and n6/n3 ratio are directly opposite to MUFA content. Parameters that represent a negative impact on health are independent and in opposition to PUFA and MUFA content. These results suggested a genetic variation in FA synthesis and IMF content among the progeny of different sires, which may enable us to select for increased PUFA content and decreased health lipid indices, and potentially atherogenic fatty acids.

Keywords

fatty acid; chemical composition; genetic variation; beef; sire

Hrčak ID:

169576

URI

https://hrcak.srce.hr/169576

Publication date:

22.11.2016.

Article data in other languages: croatian

Visits: 1.404 *