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QTL affecting fatty acid composition of meat in Scottish Blackface sheep

Published online by Cambridge University Press:  23 November 2017

E Karamichou ,
R I Richardson ,
G R Nute ,
K P Gibson  and
S C Bishop
E Karamichou*
Affiliation:
Roslin Institute, Edinburgh, Scotland, United Kingdom
R I Richardson
Affiliation:
Dept. of Clinical Veterinary Science, Div. of Farm Animal Science, University of Bristol, Langford, Bristol, United Kingdom
G R Nute
Affiliation:
Dept. of Clinical Veterinary Science, Div. of Farm Animal Science, University of Bristol, Langford, Bristol, United Kingdom
K P Gibson
Affiliation:
Dept. of Clinical Veterinary Science, Div. of Farm Animal Science, University of Bristol, Langford, Bristol, United Kingdom
S C Bishop
Affiliation:
Roslin Institute, Edinburgh, Scotland, United Kingdom
*
Email: elina.karamichou@bbsrc.ac.uk
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Extract

There has been an increased interest in recent year in manipulating meat fatty acid composition, because meat is a major source of fat in the diet - particularly saturated fatty acids, which have been implicated in diseases associated with modern life. Conversely, polyunsaturated fatty acids (PUFA), which lower blood cholesterol concentrations, are present at low levels in meat, especially those of the n-3 series which are beneficial to health. Sales of meat have remained static or fallen slightly in recent years (Wood et al., 1999). This pressure on sales has caused a reappraisal of the factors which influence the appeal of meat to consumers, which together constitute ‘quality’, with one of these factors being the fatty acid composition. Like most animal production traits, fatty acid composition is influenced by both genetic and environmental factors, and the aim of the present study was to locate QTL affecting fatty acid composition in Scottish Blackface lamb meat.

Type
Theatre presentations
Information
Proceedings of the British Society of Animal Science , Volume 2006 , March 2006 , pp. 12
Copyright
Copyright © The American Society of International Law 2016

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References

Demirel, G., Wachira, A. M., Sinclair, L. A., Wilkinson, R. G., Wood, J. D., and Enser, M. 2004. Effects of dietary n-3 polyunsaturated fatty acids, breed and dietary vitamin E on the fatty acids of lamb muscle, liver and adipose tissue. British Journal of Nutrition 91: 551-565.Google Scholar
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