Genetic variation in fatty acid composition of subcutaneous fat in cattle
M. J. Kelly A E , R. K. Tume B , S. Newman C and J. M. Thompson D
+ Author Affiliations
- Author Affiliations
A Queensland Alliance for Agriculture & Food Innovation University of Queensland, St Lucia, Qld 4072, Australia.
B CSIRO, Food and Nutritional Sciences, 139 Kessels Road, Coopers Plains, Qld 4108, Australia.
C Genus plc, Hendersonville, TN 37075, USA.
D CRC for the Beef and Cattle Industry, University of New England, Armidale, NSW 2444, Australia.
E Corresponding author. Email: m.kelly7@uq.edu.au
Animal Production Science 53(2) 129-133 https://doi.org/10.1071/AN12154
Submitted: 3 May 2012 Accepted: 19 July 2012 Published: 23 October 2012
Abstract
Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids.
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