Breed and sire effects on fatty acid composition of beef fat

Siebert, B.D., Pitchford, W.S., Malau-Aduli, A.E.O., Deland, M.P.B., and Bottema, C.D.K. (1999) Breed and sire effects on fatty acid composition of beef fat. In: Proceedings of the Conference of the Association for the Advancement of Animal Breeding and Genetics (13) pp. 389-392. From: 13th AAABG Conference 1999, 4-7 July 1999, Mandurah, WA, Australia.

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Abstract

The fat content of muscle and the fatty acid profile and melting point of subcutaneous fat was examined in the progeny of three years of crossbreeding Angus, Belgian Blue, Hereford, Jersey,Limousin, South Devon and Wagyu sires with Hereford cows. Significant cohort and sire breed effects were recorded for most traits. Heritability was moderate in most cases. As expected, significant breed differences were noted in the fat content of muscle, but also apparent was the difference in the degree of unsaturation in Jersey and Wagyu progeny. Angus, Hereford, Belgian Blue, South Devon and Limousin animals varied in some fatty acid measures. Jersey and Wagyu had fat with lower melting point (a function of fatty acid composition) and South Devon and Limousin had higher melting point than the remaining breeds.

Item ID: 48643
Item Type: Conference Item (Research - E1)
ISSN: 1328-3227
Date Deposited: 16 Aug 2017 02:44
FoR Codes: 06 BIOLOGICAL SCIENCES > 0604 Genetics > 060499 Genetics not elsewhere classified @ 50%
07 AGRICULTURAL AND VETERINARY SCIENCES > 0702 Animal Production > 070201 Animal Breeding @ 50%
SEO Codes: 83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8303 Livestock Raising > 830301 Beef Cattle @ 100%
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