Abstract #T81
Section: Breeding and Genetics
Session: Breeding and Genetics: Application and methodology in animal breeding - Beef
Format: Poster
Day/Time: Tuesday 7:30 AM–9:30 AM
Location: Gatlin Ballroom
Session: Breeding and Genetics: Application and methodology in animal breeding - Beef
Format: Poster
Day/Time: Tuesday 7:30 AM–9:30 AM
Location: Gatlin Ballroom
# T81
Genetic parameter estimates for fatty acid profile of longissimus thoracis beef from Nellore cattle finished in feedlot.
Carolyn A. Santos1, Angélica S. C. Pereira2, Fabieli L. B. Feitosa1, Marcos V. A. Lemos1, Hermenegildo L. J. Chiaia1, Mariana P. Berton1, Adrielle M. Ferrinho2, Lenise F. Mueller3, Joyce M. Furlan2, Monica R. Mazalli3, Fernando S. Baldi*1, 1Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Zootecnia, Jaboticabal, São Paulo, Brazil, 2Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Nutrição e Produção Animal, Pirassununga, São Paulo, Brazil, 3Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Pirassununga, São Paulo, Brazil.
Key Words: Bos indicus, genetic variation, meat
Genetic parameter estimates for fatty acid profile of longissimus thoracis beef from Nellore cattle finished in feedlot.
Carolyn A. Santos1, Angélica S. C. Pereira2, Fabieli L. B. Feitosa1, Marcos V. A. Lemos1, Hermenegildo L. J. Chiaia1, Mariana P. Berton1, Adrielle M. Ferrinho2, Lenise F. Mueller3, Joyce M. Furlan2, Monica R. Mazalli3, Fernando S. Baldi*1, 1Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Zootecnia, Jaboticabal, São Paulo, Brazil, 2Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Nutrição e Produção Animal, Pirassununga, São Paulo, Brazil, 3Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Pirassununga, São Paulo, Brazil.
The present study aimed to estimate (co)variance components and genetic parameters for beef fatty acid (FA) composition in 937 Nellore bulls, finished in feedlot (period of 90 d) and slaughtered with an average age of 24 mo, weighing 500–550 kg. The FA profile was analyzed in Longissimus thoracis samples using a gas chromatography, with a 100-m capillary column. The contemporary groups (CG) were organized based on farm and year of birth, and management group at yearling. The following 14 FAs were quantified: C16:0, C18:0, C18:1 cis-9, C18:2 cis-6, C18:2 cis-9,trans-11 and C18:2 trans-10,cis-12, C18:3n-3, C14:0, C14:1, C18:1n-9 trans, 18:1 trans-11, C20:3n-6 cis-8,11,14, C20:3n-3 cis-11,14,17, and C20:4. The (co)variance components were estimated using an animal model which included random additive genetic effects, fixed effects (CG), and the slaughter age as a covariable (linear and quadratic effect). The restricted maximum likelihood method was used (REMLF90 computer program) and 2 multi-trait analysis were performed, one including 14 individual FA and the other the total SFA, MUFA, PUFA, n-3, n-6 and n-9. The individual FAs with the highest heritability estimates were C18:2 trans-10,cis-12 (0.38) and C18:3n-3 (0.41). The C18:0, C16:0, C18:1 cis-9, 18:1 t11, C18:2 cis-9,trans-11 and C20:4 FAs resulted in low heritability estimates, indicating that these FAs should respond slowly to selection. With the exception of the C18:2 trans-10,cis-12 FA, the genetic associations between individual PUFAs were high and positive. The genetic correlation estimates between the total of SFA with PUFA and n-6 were high and negative (−0.84 and −0.88), and with n-3 were moderate (−0.62). It is expected that the response to direct selection for polyunsaturated, n-3 and n-6 fatty acids would be fast. In general, the correlations between the most important fatty acids are favorable and therefore indirect selection may be used to improve the fatty acid profile. This study revealed the existence of genetic variation and hence the possibility of genetic improvement of meat fatty acid composition in zebu cattle.
Key Words: Bos indicus, genetic variation, meat
