Abstract
We propose to improve the fatty acid composition of beef by capitalizing on the natural genetic differences among animals. It is our thought that improvements in the healthfulness of the fatty acid composition of beef can be made while maintaining other positive attributes. Stearoyl-CoA desaturase is responsible for the conversion of 16:0 and 18:0 to 16:1 and 18:1, respectively, the two major monounsaturated fatty acids of bovine lipids.
Keywords: Biochemistry, Animal Science
How to Cite:
Zhang, S., Knight, T. J., Tait, R. G., Trenkle, A. H., Wilson, D. E., Rouse, G. H., Strohbehn, D. R., Reecy, J. M., Beitz, D. C. & Minick, J. A., (2006) “Redesigning Beef Cattle to Have a More Healthful Fatty Acid Composition”, Iowa State University Research and Demonstration Farms Progress Reports 2005(1).
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