Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

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, re...

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Veröffentlicht in:	Genes 2020-05, Vol.11 (5), p.587
Hauptverfasser:	Pewan, Shedrach Benjamin, Otto, John Roger, Huerlimann, Roger, Budd, Alyssa Maree, Mwangi, Felista Waithira, Edmunds, Richard Crawford, Holman, Benjamin William Behrens, Henry, Michelle Lauren Elizabeth, Kinobe, Robert Tumwesigye, Adegboye, Oyelola Abdulwasiu, Malau-Aduli, Aduli Enoch Othniel
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal Feed Animals Australia Breeding Cardiovascular disease Children Consumption Desaturase Diabetes Embryos Fatty acid composition Fatty acid-binding protein Fatty acids Fatty Acids, Omega-3 - metabolism Fatty Acids, Unsaturated - metabolism Fatty-acid synthase Flavor Food Quality Glycerol Humans Hydrocarbons Lipids Meat Meat - analysis Meat quality Melting Metabolism Muscle, Skeletal - metabolism Nutrition research Oils & fats Polyunsaturated fatty acids Review Sheep Sheep - metabolism Stearoyl-CoA desaturase
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