Effect of breed on fatty acid composition and stearoyl-CoA desaturase protein expression in the Semimembranosus muscle and subcutaneous adipose tissue of cattle

Dance, L. J.E.; Matthews, Kim R; Doran, Olena

Abstract

The present study investigated (i) the effect of breed on the expression of stearoyl-CoA desaturase (SCD) protein and fatty acid composition in Semimembranosus muscle and subcutaneous adipose tissue of beef cattle and (ii) the relationship between SCD expression, cis-9, trans-11 conjugated linoleic acid (CLA) content, and monounsaturated fatty acid (MUFA) level. The study was conducted on the following breeds: Longhorn (L), Charolais cross with Holstein-Friesian (CX), Hereford (H), Belted Galloway (BG) and Beef Shorthorn (BS). Significant breed differences in the total fatty acid content, saturated fatty acid (SFA) level, MUFA and n-3 PUFA content were observed in subcutaneous adipose tissue but not in muscle. In the case of CLA, the breed differences were observed in both muscle and subcutaneous adipose tissue, with the highest level in L and the lowest level in H. In the case of subcutaneous adipose tissue, the breed with the highest CLA content (L) also had the highest SCD protein expression. The breed-specific pattern of SCD expression in subcutaneous adipose tissue was similar to the breed-specific pattern of one of the products of an SCD-catalysed reaction, C16:1 (BS < BG < H < CX < L). It has been concluded that (i) the mechanisms regulating SCD protein expression and CLA level in beef cattle are tissue-specific; (ii) breed-specific variations in SCD expression might contribute to breed variations in MUFA and CLA content in subcutaneous adipose tissue but not in Semimembranosus muscle. © 2009 Elsevier B.V. All rights reserved.

• Journal Article Type: Article
• Publication Date: Nov 1, 2009
• Journal: Livestock Science
• Print ISSN: 1871-1413
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 125
• Issue: 2-3
• Pages: 291-297
• DOI: https://doi.org/10.1016/j.livsci.2009.05.009
• Keywords: fat, enzyme expression, meat eating quality
• Public URL: https://uwe-repository.worktribe.com/output/1001646
• Publisher URL: http://dx.doi.org/10.1016/j.livsci.2009.05.009