Chinyere Ekine-Dzivenu (PhD Candidate)
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
1
• Background
• Objectives
• Materials and methods
• Results and discussion
• Conclusion
• Acknowledgement
2
3
•
SFA
Increased Plasma cholesterol
- Cardiovascular diseases
- Cancer
- Obesity
•
MUFA & PUFA
Reduced plasma cholesterol
•
CLA
Anti-carcinogenic, anti-atherosclerotic
Anti-diabetic
Anti-Obesity
Type of dietary fat (fatty acid profile) matters
more than the amount of fat.
4
Improving beef fatty acid composition
•
Nutrition approach
– Added cost
– Change not permanent
– May affect flavor
•
Traditional genetic improvement approach
– Permanent and accumulative change
BUT difficult/expensive to measure and measured after slaughter
•
Genomics
– Marker assisted selection/genomic selection
5
1. Estimate heritability of fatty acids in beef brisket adipose tissue,
subcutaneous adipose tissue and longissimus luborum muscle to
assess the potential for genetic improvement
2.
Estimate phenotypic and genetic correlation
between FAs within each tissue in order to prevent
antagonism when genetic selection is made
3.
Discover SNP markers associated with
FA profile in beef for marker assisted selection
or marker based diet management
6
7
Phenotype
Genotype
• Over 80 FA in the brisket adipose on 223 beef steers
• Over 80 FA in the subcutaneous adipose and longissimus luborum muscle on
1366 animals
• Heritability and correlations estimated using univariate and bivariate animal
model implemented in ASreml after accounting for fixed effects.
• 961 polymorphic markers for Bayesian candidate gene association study on
8
adjusted data
9
11c_18:1
11t_18:1
13c_18:1
18_2n6
SFA
BFA
SFA_BFA
MUFA
PUFA
Sum_trans18:1
Sum_CLA
Health_Index
11t_18:1
13c_18:1
18:2_n6
SFA
BFA
SFA_BFA
MUFA
PUFA
Sum_trans18:1
Sum_CLA
Health_Index
9c_16:1
9c_16:1
11c_18:1
9c_14:1
9c_14:1
10t_18:1
C18
C18
10t_18:1
C17
C17
9c_18:1
C16
C16
9c_18:1
C15
C15
9c_17:1
Each dot represents an individual animal
9c_17:1
C14
50
0 20
50
PUFA
MUFA
SFA_BFA
BFA
SFA
18:2_n6
13c-18:1
11t-18:1
11c-18:1
10t-18:1
9c-18:1
9c-17:1
9c-16:1
9c-14:1
C18
C17
C16
C15
C14
Health_Index
Sum_CLA
0 20
50
% FAMEvalue
B.Adipose
Sum_trans18:1
% FAME S.Adipose
value
C14
0 20
Muscle
% FAME
value
Fig1. Variation among individual animals for different fatty acids
10
Table 1. Heritability of selected fatty acids in 3 beef tissues
Longissimus Luborum Muscle
(n=1366)
Fatty Acids
14:0
15:0
16:0
17:0
18:0
9c-14:1
9c-16:1
9c-17:1
9c-18:1
10t-18:1
11c-18:1
11t-18:1
13c-18:1
18:2n-6
Sumtrans18:1
SumCLA
SFA
MUFA
PUFA
BFA
SFA+BFA
n-6
n-6/n-3
Health Index
Mean
2.8033
0.5024
24.6089
1.5484
12.4073
0.6401
3.4078
1.1913
36.6758
2.0279
1.8358
0.4406
0.3958
4.3871
3.2517
0.395
42.4241
48.5617
6.696
1.3562
43.7803
5.9261
8.6281
1.5654
h2±SE
0.6 ± 0.13
0.22 ± 0.1
0.54 ± 0.1
0.31 ± 0.11
0.33 ± 0.09
0.54 ± 0.09
0.69 ± 0.1
0.17 ± 0.07
0.48 ± 0.09
0.27 ± 0.09
0.24 ± 0.09
0.24 ± 0.08
0.51 ± 0.09
0.28 ± 0.09
0.28 ± 0.09
0.21 ± 0.07
0.48 ± 0.1
0.48 ± 0.09
0.26 ± 0.09
0.17 ± 0.08
0.48 ± 0.09
0.27 ± 0.09
0.44 ± 0.11
0.54 ± 0.1
Subcutaneous
Adipose (n=1366)
Mean
3.2036
0.6423
25.0924
1.7088
10.5448
1.0459
4.2466
1.3774
37.9173
2.9079
1.9604
0.5455
0.4869
1.8761
4.4859
0.7043
41.5983
52.9408
2.2902
1.7139
43.3122
2.0457
9.2625
1.4875
h2±SE
0.5 ± 0.16
0.25 ± 0.12
0.28 ± 0.09
0.43 ± 0.14
0.43 ± 0.1
0.41 ± 0.1
0.51 ± 0.12
0.18 ± 0.09
0.17 ± 0.07
0.3 ± 0.1
0.03 ± 0.04
0.16 ± 0.07
0.37 ± 0.09
0.43 ± 0.1
0.32 ± 0.09
0.30 ± 0.08
0.39 ± 0.1
0.35 ± 0.09
0.42 ± 0.09
0.24 ± 0.08
0.38 ± 0.1
0.42 ± 0.09
0±0
0.38±0.11
Brisket
Adipose (n=223)
Mean
3.5452
0.6209
25.5585
1.4033
8.9234
1.4845
5.595
1.4865
40.1263
0.5399
2.4717
0.5399
0.7455
1.2634
2.2963
0.59
40.2913
55.4148
2.8065
1.4874
41.7787
1.4631
7.9869
1.4888
h2±SE
0.17 ± 0.12
0.31 ± 0.12
0.05 ± 0.12
0.17 ± 0.11
0.12 ± 0.11
0.51 ± 0.11
0.13 ± 0.11
0.04 ± 0.1
0.13 ± 0.12
0.11 ± 0.11
0.04 ± 0.11
0.11 ± 0.11
0.43 ± 0.1
0.17 ± 0.13
0.11 ± 0.11
0.06 ± 0.1
High
0.07 ± 0.11
Moderate
0.06 ± 0.1
0.12 ± 0.12
Low
0.03 ± 0.1
Health Index =
ΣMUFA +ΣPUFA
4X14:0+16:0
0.06 ± 0.11
ΣMUFA +ΣPUFA
0.16 ± 0.13 HI = 4X14:0+16:0
0.03 ± 0.1
0.16 ± 0.12
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Brisket
adipose
Trait
SFA
MUFA
PUFA
sumCLA
Health Index
Subcutaneous
adipose
Trait
SFA
MUFA
PUFA
sumCLA
Health Index
Longissimus
Luborum
Table 2. Phenotypic (above diagonal) and genetic (below diagonal)
correlation between selected fatty acid groups in beef tissues
Trait
SFA
MUFA
PUFA
sumCLA
Health Index
SFA
-0.99±0.03
-0.41±0.64
-0.29±0.06
-0.99±0.01
SFA
-0.98±0.01
-0.15±0.17
-0.56±0.13
-0.84±0.06
SFA
-0.77±0.06
-0.18±0.18
-0.02±0.19
-0.89±0.03
MUFA
-0.99±0
0.20±0.82
0.20±0.06
0.96±0.05
MUFA
-0.98±0
-0.06±0.17
0.47±0.15
0.87±0.05
MUFA
-0.59±0.09
-0.47±0.13
-0.08±0.17
0.75±0.06
PUFA
-0.31±0.06
0.17±0.06
0.61±0.04
0.48±0.45
PUFA
0.05±0.09
-0.23±0.09
0.25±0.08
-0.05±0.18
PUFA
-0.38±0.11
-0.5±0.06
0.31±0.14
0.09±0.19
SumCLA
Health_Index
-0.70±0.52
-0.91±0.01
0.70±0.55
0.9±0.01
0.37±0.61
0.23±0.06
0.19±0.06
0.68±0.44
SumCLA
-0.08±0.09
-0.03±0.1
0.39±0.14
Health Index
-0.85±0.03
0.85±0.03
-0.09±0.11
0.06±0.1
0.36±0.17
SumCLA
-0.32±0.09
-0.01±0.08
0.1±0.24
Health Index
-0.86±0.02
0.45±0.08
0.43±0.1
0.23±0.11
-0.02±0.19
12
Fig.2. Schematic overview of associations of fatty acids with SNPs in
candidate genes.
C14
C15
C16
C17
C18
C1419c
C1619c
C1719c
C1819c
C18110t
C18111c
C18111t
C18113c
C182n6
C171ai
sumtrans181
sumCLA
SFA
MUFA
PUFA
BFA
SFABFA
n6
n6n3
Health_index
Allele substitution effect
indicated by color key
TRHR
THRSP
TFPI2
SLC27A2
SCD
RUNX1T1
RARA
PNPLA2
NR1H3
LPL
IRF2
GAP43
F5
EIF3H
CRHR1
CPT2
CAMK2D
BRCA1
BDH1
ATP2B1
ATIC
AP2B1
ANKRD1
ACADL
13
•NR1H3
•RUNX1T1
•IRF2
•BRCA1
•ANKRD1
Receptors
•SLC27A2
•ATP2B1
•AP2B1
Translation Regulator
Transporter
•SCD
•PNPLA2
•LPL
•F5
•CPT2
•ACADL
•BDH1
•ATIC
Transcription Regulator
Enzyme
Fig 3. Variation in FA among individuals as a result of variation in different
cellular processes
•CRHR1
•RARA
•TRHR
•EIF3H
14
15
•
Variation exists in the amount of each fatty acid in beef tissues.
•
Individual animals vary in the amount of each FA deposited in tissues.
•
Each fatty acid in beef is a complex trait (influenced by several genes).
•
Identified markers throw light on processes that can cause variation in FA
between animals.
•
Results show possibility of selecting beef with superior genetics to improve
not only beneficial FA content but also eating quality of beef.
•
Results show possibility of simultaneously improving beneficial FA in the
adipose. Attention should be paid to the moderate negative correlation
between muscle MUFA and PUFA.
16
Phenotypic and genetic correlation of fatty acids in the subcutaneous adipose tissue
and longissimus luborum muscle with carcass and meat quality traits
Use a higher density SNP panel (bovine 50K SNP chip) to capture more markers
explaining a significant amount of variation for beneficial fatty acids
among individual animals.
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•
Supervisor: Dr. Changxi Li
•
Group members, co-investigators and committee
Liuhong Chen
Michael Vinsky
John Basarab
Paul Stothard
Fiona Buchanan
Erasmus Okine
•
Michael Dugan
Jennifer Aalhus
Noelia Aldai
Tim McAllister
Carolyn Fitzsimmons
Zhiquan Wang
Funding:
18
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