The fatty acid composition of adipose tissue in beef affects to fat-melting point. The beef, which unsaturated fatty acids content is high, is lower fat-melting point, and is thought favorable.
Stearoyl-CoA desaturase (
SCD) is enzyme that converts saturated fatty acids into mono-unsaturated fatty acids (MUFA). It was reported that alanine type
SCD for c.878C>T (p. A293V) elevates MUFA content and lowers fat-melting point, and it is known that alanine type was superior allele. It was also reported that c.878C>T did not associated with major carcass traits on Japanese Black cattle. However, it was indicated that g.7534G>A on 3’UTR associated with BMS in a Japanese Black cattle × Limousin reference population. Therefore, we validated an association between
SCD and carcass traits, using c.878C>T, g.7534G>A and g.7864C>T. It was indicated that these SNPs associated with brightness, firmness and texture of meat. Since, linking alleles of the three SNPs indicated same effect for these traits, it was thought that these effects for traits were caused by c.878C>T, which was non-synonymous SNP. Although, the allele C of c.878C>T was superior allele which elevates MUFA content, the allele indicated negative effect for brightness, firmness and texture. Firmness and texture is thought to relate with flavor of beef. Therefore, it was suggested that the information of c.878C>T is need to use with caution.
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