Fatty acid composition as a breeding target in Wagyu cattle: a mini–review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26788462%3A_____%2F25%3AN0000017" target="_blank" >RIV/26788462:_____/25:N0000017 - isvavai.cz</a>

Result on the web

<a href="https://www.agrovyzkum.cz/soubory/bulletin/2025/4/bull_4_2025_85-93_malyugina.pdf" target="_blank" >https://www.agrovyzkum.cz/soubory/bulletin/2025/4/bull_4_2025_85-93_malyugina.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Fatty acid composition as a breeding target in Wagyu cattle: a mini–review

Original language description

Wagyu cattle are well-known for their exceptionally high intramuscular fat (IMF), which is rich in monounsaturated fatty acids (MUFA), particularly oleic acid (C18:1 n-9). This fatty acid profile reduces the fat’s melting point and enhances sensory qualities, such as flavor, juiciness, and tenderness. This mini-review examines the potential of fatty acid (FA) composition as a specific breeding target in Wagyu cattle. Evidence from genetic and genomic studies indicates moderate to high heritability for key FA traits, with functional variants in the SCD1 and FASN genes influencing MUFA levels. Advances in phenotyping technology, including gas chromatography and calibrated high-throughput proxies, allow for the inclusion of FA traits in multi-trait selection indices. Since FA composition is polygenic, genomic selection (GS) is recommended as a suitable approach. Considering environmental factors such as diet and finishing systems is crucial for managing genotype-by-environment interactions. Overall, FA composition – especially oleic acid percentage and the MUFA/SFA ratio – serves as a manageable and economically significant trait that complements traditional carcass metrics.Wagyu cattle are well-known for their exceptionally high intramuscular fat (IMF), which is rich in monounsaturated fatty acids (MUFA), particularly oleic acid (C18:1 n-9). This fatty acid profile reduces the fat’s melting point and enhances sensory qualities, such as flavor, juiciness, and tenderness. This mini-review examines the potential of fatty acid (FA) composition as a specific breeding target in Wagyu cattle. Evidence from genetic and genomic studies indicates moderate to high heritability for key FA traits, with functional variants in the SCD1 and FASN genes influencing MUFA levels. Advances in phenotyping technology, including gas chromatography and calibrated high-throughput proxies, allow for the inclusion of FA traits in multi-trait selection indices. Since FA composition is polygenic, genomic selection (GS) is recommended as a suitable approach. Considering environmental factors such as diet and finishing systems is crucial for managing genotype-by-environment interactions. Overall, FA composition – especially oleic acid percentage and the MUFA/SFA ratio – serves as a manageable and economically significant trait that complements traditional carcass metrics.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Výzkum v chovu skotu

ISSN

0139-7265

e-ISSN

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Volume of the periodical

251

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

9

Pages from-to

85-93

UT code for WoS article

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EID of the result in the Scopus database

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