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Position: Home > Articles > Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds Journal of Animal Science and Biotechnology 2014,5 (2) 154-162

Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

作者：

Hubert H. Levéziel;Hubert H. Levéziel;G.R. Nute;P. Santolaria;Alessio Valentini;J. L. Williams;S. Dunne

关键词：

Beef;Bos taurus;Fatty acids;Genotype assisted selection;Omega-

摘要：

Background: Consuming moderate amounts of lean red meat as part of a balanced diet valuably contributes to intakes of essential nutrients. In this study, we merged phenotypic and genotypic information to characterize the variation in lipid profile andsensory parameters and to represent the diversity among 15 cattle populations. Correlations between fat content, organoleptic characteristics and lipid profiles were also investigated. Methods: A sample of 436 largely unrelated purebred bulls belongingto 15 breeds and reared under comparable management conditions was analyzed. Phenotypic data -including fatness score, fat percentage, individual fatty acids (FA) profiles and sensory panel tests- and genotypic information from 11 polymorphisms was used.

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Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

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