creators_name: Malau-Aduli, AEO creators_name: Edriss, MA creators_name: Siebert, BD creators_name: Bottema, CDK creators_name: Deland, MPB creators_name: Pitchford, WS creators_id: Aduli.MalauAduli@utas.edu.au creators_id: creators_id: creators_id: creators_id: creators_id: type: article datestamp: 2007-02-01 lastmod: 2008-07-25 04:01:04 metadata_visibility: show title: Estimates of genetic parameters for triacylglycerol fatty acids in beef cattle at weaning and slaughter ispublished: pub subjects: 270207 subjects: 300401 subjects: 270603 subjects: 270101 full_text_status: public keywords: Fatty acids, Genetic parameters, Beef cattle, Weaning, Slaughter note: The definitive version is available at www.blackwell-synergy.com abstract: Adipose tissues from the 12th and 13th rib interface were sampled at weaning (324 cattle) and slaughter (310 cattle). The animals were progeny from Hereford dams sired by Angus, Belgian Blue, Hereford, Jersey, Limousin, South Devon and Wagyu. Fatty acid composition of the triacylglycerol fraction at both stages was measured by gas-liquid chromatography. Estimates of heritability and genetic and phenotypic correlations at weaning and slaughter were computed by restricted maximum likelihood using a sire model in both univariate and multivariate analyses. Results indicated that generally, there were strong, positive genetic correlations between fatty acids at weaning and slaughter (as high as 0.98). Phenotypic correlations were however, low and poor (0.04 to 0.44). Heritability (h2) estimates at weaning were low to moderate, ranging from 0.0 to 0.31. However, at slaughter, h2 estimates were generally higher than at weaning: Stearate, oleate and total monounsaturates had h2 estimates of 0.43, 0.37 and 0.40, respectively. Other carcass traits such as marbling score and melting point of fat had h2 estimates of 0.20 and 0.52, respectively. Significant breed, sex and location differences in fatty acid composition were also observed at weaning and slaughter. date: 2000-06-01 date_type: published publication: Journal of Animal Physiology and Animal Nutrition volume: 83 number: 4-5 pagerange: 169-180 id_number: 10.1046/j.1439-0396.2000.00256.x thesis_type: UNSPECIFIED refereed: TRUE issn: 0931-2439 official_url: http://www.blackwell-synergy.com/doi/pdf/10.1046/j.1439-0396.2000.00256.x referencetext: AOAC 1984: Official Methods of Analysis, 14th edn. Association of Official Analytical Chemists, Arnold, J. W. , Bertrand, J. K. , Benyshek, L. L. , Ludwig, C. , 1991: J. Anim. Sci. 69, 911. AUS-MEAT 1995: Handbook of Australian Meat, 5th edn. Australian Meat and Livestock Corporation, 112 pp. Baud, S. , Wade, C. M. , Goddard, M. E. , 1998: Aust. J. Agric. Res. 49, 285. Benyshek, L. L. , 1981: J. Anim. Sci. 53, 49. Blumer, T. N. , Craig, H. B. , Pierce, E. A. , Smart, W. W.G. , Wise, J. B. , 1962: J. Anim. Sci. 21, 935. 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