Genetics of omega-3 long-chain polyunsaturated fatty acid metabolism and meat eating quality in Tattykeel Australian White lambs

Pewan, Shedrach, Otto, John Roger, Huerlimann, Roger, Budd, Alyssa Marie, Mwangi, Felista Waithira, Edmunds, Richard Crawford, Holman, Benjamin William Behrens, Henry, Michelle Lauren Elizabeth, Kinobe, Robert Tumwesigye, Adegboye, Oyelola Abdulwasiu, and Malau-Aduli, Aduli Enoch Othniel (2020) Genetics of omega-3 long-chain polyunsaturated fatty acid metabolism and meat eating quality in Tattykeel Australian White lambs. Genes, 11 (5). 587.

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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.

Item ID: 63252
Item Type: Article (Research - C1)
ISSN: 2073-4425
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
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Copyright Information: (C) 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (
Funders: James Cook University, Deptartment of Industry Innovation, Climate Change, Science, Research and Tertiary Education
Date Deposited: 25 May 2020 23:01
FoR Codes: 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3001 Agricultural biotechnology > 300109 Non-genetically modified uses of biotechnology @ 50%
30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3003 Animal production > 300303 Animal nutrition @ 50%
SEO Codes: 83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8303 Livestock Raising > 830310 Sheep - Meat @ 100%
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