Person: Sevane Fernández, Natalia
Loading...
First Name
Natalia
Last Name
Sevane Fernández
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Producción Animal
Area
Producción Animal
Identifiers
3 results
Search Results
Now showing 1 - 3 of 3
Item Genes involved in muscle lipid composition in 15 European Bos taurus breeds(Animal Genetics, 2013) Dunner Boxberger, Helene Susana; Sevane Fernández, Natalia; Garcia D; Levéziel H; Williams JL; Mangin B; Valentini AConsumers demand healthy and palatable meat, both factors being affected by fat composition. However, red meat has relatively high concentration of saturated fatty acids and low concentration of the beneficial polyunsaturated fatty acids. To select animals prone to produce particular fat types, it is necessary to identify the genes influencing muscle lipid composition. This paper describes an association study in which a large panel of candidate genes involved in adipogenesis, lipid metabolism and energy homoeostasis was tested for effects on fat composition in 15 European cattle breeds. Sixteen genes were found to have significant effects on different lipid traits, and among these, CFL1 and MYOZ1 were found to have large effects on the ratio of 18:2/18:3, CRI1 on the amount of neutral adrenic acid (22:4 n-6), MMP1 on docosahexaenoic acid (22:6 n-3) and conjugated linoleic acid, PLTP on the ratio of n-6:n-3 and IGF2R on flavour. Several genes – ALDH2, CHRNE, CRHR2, DGAT1, IGFBP3, NEB, SOCS2, SUSP1, TCF12 and FOXO1 – also were found to be associated with both lipid and organoleptic traits although with smaller effect. The results presented here help in understanding the genetic and biochemical background underlying variations in fatty acid composition and flavour in beef.Item Muscle lipid composition in bulls from 15 European breeds(Livestock Science, 2014) Sevane Fernández, Natalia; Nute G; Sañudo C; Cortés Gardyn, Óscar; Cañón Ferreras, Francisco Javier; Williams JL; Dunner Boxberger, Helene SusanaCattle meat provides essential nutrients necessary for a balanced diet and health preservation. Besides nutritional quality, consumers' preferences are related to specific attributes such as tenderness, taste and flavour. The present study characterizes the fatty acid composition of beef, which is an important factor in both nutritional and quality values, in 15 European cattle breeds fed a similar diet and reared in five countries (United Kingdom, Denmark, France, Italy and Spain). The effect of possible slight differences on diet composition which might have occurred between countries were included in the breed effect which confounds country, diet, slaughter house and slaughter day as all individuals of a same breed were managed simultaneously. The wide range of breeds studied and the significant differences on lipid profile described here provide a broad characterization of beef meat, which allows giving a better response to the variety of consumers' preferences. Regarding meat health benefits, the groups that stand out are: the double-muscled animals, which displayed lower total fat, lower proportion of saturated (SFA) and monounsaturated (MUFA) fatty acids, and a higher proportion of polyunsaturated (PUFA) fatty acids; and Limousin and Charolais breeds with a significantly higher conversion of 18:3n-3 PUFA to the long chain 22:6n-3 PUFA.Item Association of genes involved in carcass and meat quality traits in 15 European bovine breeds(Livestock Science, 2013) Dunner Boxberger, Helene Susana; Sevane Fernández, Natalia; García D; Cortés Gardyn, Óscar; Valentini A; Williams JL; Mangin B; Cañón Ferreras, Francisco Javier; Levéziel HVariations in meat quality traits are under complex genetic control and improvement has been hampered by the difficulty in their measurement. Several QTL have been reported for different meat quality related traits, but few genes have been described which explain large amounts of the phenotypic variation. The use of single nucleotide polymorphism (SNP) marker panels with predictive value for carcass traits have been evaluated for cattle and SNP are commercially available even though their predictive accuracy may be low in different breeds. To identify new molecular markers for meat quality, an association study was performed in 15 breeds of cattle using 389 SNP belonging to 206 candidate genes known to be involved in muscle development, metabolism and structure. Fifty-four SNP belonging to 20 different genes were found associated with different growth, carcass and meat quality traits. Some of them were novel associations and other were replications of known associations. Among the former, the gene-network associated with the calpain/calpastatin system was shown to be associated with meat texture, although small effects are found for the examined polymorphisms. Novel associations also included SNP in AANAT which was associated with collagen (P=0.006), CAST with fatty acid muscle composition (P=0.00003), CYP1A1 with juiciness (P=0.0005), DGAT2 with physical traits (P=0.0009) and lipid content (P=0.01) in muscle, MADH3 with the myofibrilar fragmentation index (MFI) (P=0.01), NEB with weight (P=0.00009), PCSK1 with juiciness (P=0.002), PLOD3 with carcass performance (P=0.0009) and fatty acids (P=0.04), and PGAM2 and VIM with post-mortem maturation (P=0.00008 and 0.000005, respectively). These data provide a starting point to investigate the complex gene-networks underlying economically important traits which are of importance to the beef industry for the improvement of production efficiency and meat quality.