ACTA VETERINARIA ET ZOOTECHNICA SINICA ›› 2016, Vol. 47 ›› Issue (5): 1049-1056.doi: 10.11843/j.issn.0366-6964.2016.05.024

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Comparison of Fatty Acid Profiles in First Filial Generation from Angus and Crossbred Simmental

ZHANG Ming1,LIU Ting1,ZENG Jin-yan2,LEI Zhao-min1* ,LI Fei1,MENG Bin1,WU Jian-ping1,LI Guo-zhi3   

  1. (1.College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;2.Department of Husbandry and Veterinary,Gansu Agriculture Technology College,Lanzhou 730020,China;3.Gansu Jinrui Biological Technology Co.,Ltd,Jinchang 737100,China)
  • Received:2015-11-10 Online:2016-05-23 Published:2016-05-23

Abstract:

 The objective of this study was to discuss beef performances utilization of crossbred Simmental by crossbreeding crossbred Simmental with Black Angus. All of the first filial generation cattle (F1) from Angus and crossed Simmental and crossbred Simmental (CS) were born and weaned during the same period and were selected randomly. They were fattened to 20 months of age under the same nutrition and management. Longissimus dorsi (LD) were collected from 18 bulls (9 heads of F1 and 9 heads of CS, respectively), and the component and content of fatty acids were detected by using the gas chromatography. The results showed that the content of saturated fatty acids (SFA) in F1 and CS were both over 52% and palmitic acids and stearic acids were the major contribution to the long chain fatty acids in both breeds. SFA content was lower in F1 than that in CS (P<0.05). Unsaturated fatty acids (UFA) accounted for over 46% of the total fatty acids. The content of UFA was greater in F1 than that in CS (P<0.01). The concentration of monounsaturated fatty acids and polyunsaturated fatty acids were not significantly different from F1 and CS (P>0.05). Oleic acids content was greater in F1 than that in CS (P<0.05). Percentage of γ-linolenic acids, cis-11, 14, 17- eicosatrienoic acids, arachidonic acids, cis-8, 11, 14-eicosatrienoic acids and EPA were greater in F1 than that in CS (P<0.05). These results indicated that nutritional value of fatty acids from F1 could be improved when compared with CS.

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