Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

Table 1 Allele frequencies per breed of 11 polymorphisms with effects ranging between 3.3% and 19% on different lipid traits based on results from [19, 20]

Locus symbol	dbSNP¹	Alleles²	Effect of the homozygous genotype for the bold allele	Frequency of bold allele
Locus symbol	dbSNP¹	Alleles²	Effect of the homozygous genotype for the bold allele	JER³(n = 30)	SD³(n = 27)	AA³(n = 30)	HIG³(n = 29)	HOL³(n = 29)	DR³(n = 29)	SM³(n = 20)	LIM³(n = 31)	CHA³(n = 31)	PIE³(n = 30)	MAR³(n = 28)	AST³(n = 30)	CAS³(n = 31)	AVI³(n = 30)	PI³(n = 31)
*CAST* ^*	g.2959G < A	A/G	↑ 5% FS⁴	0.77	0.83	0.88	0.94	0.69	0.66	0.78	0.68	0.65	0.7	0.64	0.73	0.84	0.85	0.65
*CFL1* ^*	ss77831721	C/T	↑ 8% 18:2/18:3	0.48	0.02	0.12	0.09	0.14	0.43	0.29	0.47	0.61	0.47	0.59	0.39	0.29	0.14	0.22
*CRI1* ^*	ss77832128	G/T	↑ 13.4% N 22:4n-6⁵	0.95	1	1	0.67	0.75	1	0.75	0.9	0.91	0.75	0.92	0.96	0.89	0.72	0.9
*GDF8* ^*	ss77831865	G/del	↑ 15% FS	1	0.65	1	1	1	1	1	1	1	1	1	0.32	0.98	1	0.89
*IGF2R* ^*	ss77831885	A/G	↑ 4.4% Flavour	0.04	0.44	0.32	0.52	0.06	0.33	0.3	0.18	0.44	0.18	0.09	0.13	0.1	0.2	0.22
*LPL* ^*	ss65478732	T/C	↑ N n-6⁶	0	0	0.06	0	0.1	0.05	0.06	0	0.1	0.05	0	0	0.08	0.09	0.02
*MMP1* ^*	ss77831916	A/G	↑ 3.3% CLA	1	0.95	0.79	0.76	0.82	0.85	1	0.97	0.95	0.95	0.74	0.85	0.98	0.91	0.91
*MMP1b*	ss77831924	T/C	↑ 14% 22:6n-3	0.5	0.37	0.55	0.44	0.5	0.5	0.5	0.5	0.48	0.47	0.54	0.47	0.5	0.52	0.5
*MYOZ1* ^*	ss77831945	C/T	↑ 8% 18:2/18:3	0.48	0.94	1	0.44	0.63	0.83	0.91	0.8	0.91	0.87	0.82	0.83	0.92	0.92	0.94
*PLTP* ^*	ss77832104	G/A	↑ 8% n-6/n-3	0.5	0.33	0.58	0.25	0.27	0.2	0.38	0.71	0.4	0.63	0.7	0.57	0.08	0.56	0.5
*PPARG* ^*	ss62850198	G/A	↑ n-3⁷	0.13	0.21	0.28	0.04	0.12	0.19	0.14	0.18	0.25	0.12	0.11	0.1	0.1	0.06	0.16

*Genes for which allele frequencies are statistically different among breeds (P < 0.0001).
¹dbSNPs accession number of SNPs found to be associated with different production traits by [19, 20].
²In bold, favourable allele, i.e. allele which improves animal performance and/or meat quality by diminishing n-6 and/or n-6:n-3 ratio, by increasing n-3, or by improving organoleptic characteristics.
³Complete breed names: Jersey (JER), South Devon (SD), Aberdeen Angus (AA), Highland (HIG), Holstein (HOL), Danish Red (DR), Simmental (SM), Limousin (LIM), Charolais (CHA), Piedmontese (PIE), Marchigiana (MAR), Asturiana de los Valles (AST), Asturiana de la Montaña (CAS), Avileña-Negra Ibérica (AVI), Pirenaica (PI). Between brackets: maximum n.
⁴Fatness score.
⁵N: neutral fatty acid.
⁶↑16% neutral 20:3 n-6; ↑ 19% neutral 20:4 n-6.
⁷↑ 9% 22:5 n-3; ↑ 15% 20:5 n-3; ↑ 18% 22:6 n-3.

ISSN: 2049-1891