Table 3.
Genetic correlations ( ± SE) of 25 major fatty acids in the subcutaneous adipose tissue with 9 carcass merit and meat quality traits in Canadian beef cattle
| Trait1 | HCW, kg | BFAT, mm | REA, cm2 | LMY, % | CMAR | WBSF_ 3d, Kg | WBSF _29d, kg | OT_3d | OT_29d |
|---|---|---|---|---|---|---|---|---|---|
| 14:0 | -0.25 ± 0.1 | -0.30 ± 0.08 | -0.02 ± 0.13 | 0.23 ± 0.08 | 0.06 ± 0.12 | 0.13 ± 0.19 | 0.08 ± 0.20 | -0.06 ± 0.15 | -0.22 ± 0.17 |
| 15:0 | -0.07 ± 0.12 | -0.04 ± 0.14 | 0.16 ± 0.14 | 0.12 ± 0.15 | -0.13 ± 0.14 | 0.04 ± 0.20 | -0.01 ± 0.21 | -0.01 ± 0.16 | -0.16 ± 0.17 |
| 16:0 | 0.04 ± 0.14 | -0.06 ± 0.15 | 0.04 ± 0.15 | 0.06 ± 0.16 | 0.18 ± 0.15 | -0.13 ± 0.22 | -0.16 ± 0.25 | 0.10 ± 0.18 | -0.19 ± 0.20 |
| 17:0 | 0.40 ± 0.11 | 0.35 ± 0.12 | 0.16 ± 0.13 | -0.22 ± 0.13 | -0.07 ± 0.14 | -0.02 ± 0.19 | -0.24 ± 0.20 | 0.03 ± 0.15 | 0.17 ± 0.16 |
| 18:0 | 0.44 ± 0.12 | 0.24 ± 0.14 | 0.02 ± 0.15 | -0.18 ± 0.15 | -0.04 ± 0.15 | 0.09 ± 0.22 | 0.23 ± 0.24 | -0.27 ± 0.18 | -0.11 ± 0.19 |
| ai17:0 | 0.02 ± 0.18 | -0.30 ± 0.19 | 0.36 ± 0.19 | 0.43 ± 0.19 | -0.38 ± 0.19 | -0.09 ± 0.28 | 0.22 ± 0.29 | 0.10 ± 0.23 | -0.08 ± 0.25 |
| 9c-14:1 | -0.47 ± 0.11 | -0.41 ± 0.13 | -0.08 ± 0.15 | 0.30 ± 0.14 | 0.22 ± 0.16 | -0.05 ± 0.21 | -0.05 ± 0.24 | 0.07 ± 0.17 | -0.14 ± 0.19 |
| 9c-16:1 | -0.43 ± 0.11 | -0.42 ± 0.13 | -0.11 ± 0.15 | 0.22 ± 0.15 | 0.11 ± 0.15 | 0.03 ± 0.21 | 0.07 ± 0.23 | -0.02 ± 0.17 | -0.05 ± 0.19 |
| 9c-17:1 | -0.06 ± 0.13 | 0.09 ± 0.15 | 0.09 ± 0.15 | -0.09 ± 0.16 | -0.08 ± 0.15 | -0.14 ± 0.21 | -0.30 ± 0.22 | 0.17 ± 0.17 | 0.36 ± 0.18 |
| 9c-18:1 | 0.08 ± 0.14 | 0.11 ± 0.16 | -0.04 ± 0.16 | -0.13 ± 0.17 | -0.05 ± 0.16 | 0 ± 0.23 | 0.02 ± 0.25 | -0.04 ± 0.18 | 0.27 ± 0.20 |
| 11c-18:1 | -0.34 ± 0.14 | -0.16 ± 0.16 | -0.10 ± 0.16 | 0.04 ± 0.17 | 0.11 ± 0.17 | -0.13 ± 0.24 | 0.11 ± 0.25 | 0.15 ± 0.19 | 0.16 ± 0.22 |
| 13c-18:1 | -0.22 ± 0.14 | -0.05 ± 0.16 | -0.14 ± 0.16 | -0.04 ± 0.17 | 0.40 ± 0.15 | -0.04 ± 0.23 | -0.19 ± 0.24 | 0.14 ± 0.18 | 0.07 ± 0.20 |
| 10t-18:1 | 0.29 ± 0.15 | 0.14 ± 0.16 | 0.38 ± 0.16 | 0.12 ± 0.17 | -0.28 ± 0.17 | -0.15 ± 0.22 | -0.14 ± 0.25 | 0.15 ± 0.18 | 0.14 ± 0.20 |
| 11t-18:1 | -0.18 ± 0.15 | -0.07 ± 0.17 | -0.19 ± 0.17 | -0.06 ± 0.19 | 0.24 ± 0.18 | 0.07 ± 0.24 | 0.12 ± 0.26 | -0.08 ± 0.19 | -0.05 ± 0.21 |
| 18:2n-6 | -0.18 ± 0.14 | -0.01 ± 0.16 | -0.04 ± 0.16 | 0.05 ± 0.17 | -0.07 ± 0.17 | -0.22 ± 0.23 | -0.14 ± 0.25 | 0.47 ± 0.17 | 0.28 ± 0.19 |
| SFA | 0.22 ± 0.13 | 0.07 ± 0.14 | 0.05 ± 0.14 | -0.02 ± 0.15 | 0.11 ± 0.14 | -0.02 ± 0.21 | -0.02 ± 0.23 | -0.08 ± 0.17 | -0.26 ± 0.19 |
| BCFA | 0.03 ± 0.19 | -0.32 ± 0.19 | 0.35 ± 0.19 | 0.45 ± 0.19 | -0.26 ± 0.2 | 0.10 ± 0.28 | 0.41 ± 0.27 | -0.12 ± 0.23 | -0.34 ± 0.23 |
| SFA+BCFA | 0.20 ± 0.13 | 0.04 ± 0.14 | 0.06 ± 0.14 | 0.01 ± 0.15 | 0.09 ± 0.14 | -0.01 ± 0.21 | 0.01 ± 0.23 | -0.08 ± 0.17 | -0.28 ± 0.19 |
| MUFA | -0.18 ± 0.13 | -0.04 ± 0.15 | -0.07 ± 0.15 | -0.02 ± 0.16 | -0.09 ± 0.15 | 0.04 ± 0.22 | -0.01 ± 0.24 | 0.02 ± 0.18 | 0.28 ± 0.20 |
| Sum of trans18:1 | 0.26 ± 0.15 | 0.15 ± 0.16 | 0.32 ± 0.17 | 0.10 ± 0.18 | -0.29 ± 0.17 | -0.02 ± 0.24 | -0.08 ± 0.26 | 0.08 ± 0.19 | 0.07 ± 0.21 |
| sumCLA | -0.34 ± 0.17 | -0.16 ± 0.18 | -0.05 ± 0.19 | 0.06 ± 0.2 | -0.10 ± 0.19 | -0.22 ± 0.28 | -0.26 ± 0.31 | 0.45 ± 0.22 | 0.42 ± 0.25 |
| PUFA | -0.14 ± 0.14 | -0.02 ± 0.16 | 0 ± 0.16 | 0.07 ± 0.17 | -0.08 ± 0.17 | -0.25 ± 0.23 | -0.14 ± 0.25 | 0.48 ± 0.17 | 0.27 ± 0.20 |
| n-6 | -0.17 ± 0.14 | 0 ± 0.16 | -0.01 ± 0.16 | 0.06 ± 0.17 | -0.04 ± 0.17 | -0.18 ± 0.23 | -0.1 ± 0.25 | 0.04 ± 0.19 | 0.25 ± 0.19 |
| n-6: n-3 PUFA ratio | -0.50 ± 0.15 | 0.07 ± 0.20 | -0.09 ± 0.2 | 0.06 ± 0.21 | -0.17 ± 0.20 | 0.18 ± 0.28 | -0.17 ± 0.31 | 0.09 ± 0.22 | 0.41 ± 0.22 |
| Health Index | 0.06 ± 0.12 | 0.14 ± 0.14 | -0.06 ± 0.14 | -0.12 ± 0.15 | -0.05 ± 0.14 | -0.02 ± 0.21 | 0.03 ± 0.22 | -0.01 ± 0.16 | 0.28 ± 0.18 |
The concentrations of fatty acids were expressed as a percentage of total fatty acid methyl esters (FAME) quantified; c = cis, t = trans, ai = anteiso; SFA+BCFA: sum of saturated (SFA) and branched chain fatty acids (BCFA); Sum trans18:1: sum of trans-18:1; MUFA: sum of all cis and all trans mono-unsaturated fatty acids (MUFA) analyzed; SumCLA: sum of conjugated linoleic acids (CLA) analyzed; PUFA: sum of polyunsaturated fatty acids (PUFA); n-6: n-3 PUFA ratio: ratio between n-6 and n-3 PUFA; Health Index: (total MUFA + total PUFA)/(4 x 14:0 + 16:0); HCW, kg: Hot carcass weight in kg; BFAT, mm: Backfat thickness in mm; REA,cm2: Rib eye area in cm2; LMY, %: Lean meat yield in %; CMAR: Carcass marbling score; WBSF_ 3d, kg: Warner Bratzler shear force on 1.9 cm cores in kg measured 3 d post mortem; WBSF_ 29d, kg: Warner Bratzler shear force on 1.9 cm cores in kg measured 29 d post mortem; OT_3d: Overall tenderness measured 3 d post mortem with a scale of 9 = extremely tender, 8 = very tender, 7 = moderately tender, 6 = slightly tender, 5 = neither tender nor tough, 4 = slightly tough, 3 = moderately tough, 2 = very tough, 1 = extremely tough; Overall tenderness measured 29 d post mortem using the same scale as OT_3d.