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Open AccessReview

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

1
Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia
2
National Veterinary Research Institute, Private Mail Bag 01, Vom, Plateau State, Nigeria
3
Centre for Sustainable Tropical Fisheries and Aquaculture and Centre for Tropical Bioinformatics and Molecular Biology, College of Science and Engineering, James Cook University, Townsville, Queensland 4811, Australia
4
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
5
Gundagai Meat Processors, 2916 Gocup Road, South Gundagai, New South Wales 2722, Australia
6
Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia
7
Australian Institute of Tropical Health and Medicine, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia
*
Author to whom correspondence should be addressed.
Genes 2020, 11(5), 587; https://doi.org/10.3390/genes11050587
Received: 4 March 2020 / Revised: 14 May 2020 / Accepted: 21 May 2020 / Published: 25 May 2020
(This article belongs to the Special Issue Genetics and Genomics Applied to Livestock Production)
Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA play significant roles in optimal cardiovascular, retinal, maternal and childhood brain functions, and include alpha linolenic (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA) and docosapentaenoic (DPA) acids. The primary objective of this review was to access, retrieve, synthesise and critically appraise the published literature on the synthesis, metabolism and genetics of n-3 LC-PUFA and meat eating quality. Studies on IMF content, FMP and fatty acid composition were reviewed to identify knowledge gaps that can inform future research with Tattykeel Australian White (TAW) lambs. The TAW is a new sheep breed exclusive to MARGRA brand of lamb with an outstanding low fat melting point (28–39°C), high n-3 LC-PUFA EPA+DHA content (33–69mg/100g), marbling (3.4–8.2%), tenderness (20.0–38.5N) and overall consumer liking (7.9–8.5). However, correlations between n-3 LC-PUFA profile, stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), fatty acid synthase (FASN), other lipogenic genes and meat quality traits present major knowledge gaps. The review also identified research opportunities in nutrition–genetics interactions aimed at a greater understanding of the genetics of n-3 LC-PUFA, feedlot finishing performance, carcass traits and eating quality in the TAW sheep. It was concluded that studies on IMF, FMP and n-3 LC-PUFA profiles in parental and progeny generations of TAW sheep will be foundational for the genetic selection of healthy lamb eating qualities and provide useful insights into their correlations with SCD, FASN and FABP4 genes. View Full-Text
Keywords: Tattykeel Australian White; MARGRA lamb; omega-3 long-chain polyunsaturated fatty acids; fat melting point; intramuscular fat; genetics; meat quality; stearoyl-CoA desaturase; fatty acid binding protein 4; fatty acid synthase; fat metabolism Tattykeel Australian White; MARGRA lamb; omega-3 long-chain polyunsaturated fatty acids; fat melting point; intramuscular fat; genetics; meat quality; stearoyl-CoA desaturase; fatty acid binding protein 4; fatty acid synthase; fat metabolism
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MDPI and ACS Style

Pewan, S.B.; Otto, J.R.; Huerlimann, R.; Budd, A.M.; Mwangi, F.W.; Edmunds, R.C.; Holman, B.W.B.; Henry, M.L.E.; Kinobe, R.T.; Adegboye, O.A.; Malau-Aduli, A.E.O. Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs. Genes 2020, 11, 587. https://doi.org/10.3390/genes11050587

AMA Style

Pewan SB, Otto JR, Huerlimann R, Budd AM, Mwangi FW, Edmunds RC, Holman BWB, Henry MLE, Kinobe RT, Adegboye OA, Malau-Aduli AEO. Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs. Genes. 2020; 11(5):587. https://doi.org/10.3390/genes11050587

Chicago/Turabian Style

Pewan, Shedrach B.; Otto, John R.; Huerlimann, Roger; Budd, Alyssa M.; Mwangi, Felista W.; Edmunds, Richard C.; Holman, Benjamin W.B.; Henry, Michelle L.E.; Kinobe, Robert T.; Adegboye, Oyelola A.; Malau-Aduli, Aduli E.O. 2020. "Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs" Genes 11, no. 5: 587. https://doi.org/10.3390/genes11050587

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