Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA play significant roles in optimal cardiovascular, re...

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Bibliographic Details
Main Authors: Shedrach Benjamin Pewan, John Roger Otto, Roger Huerlimann, Alyssa Maree Budd, Felista Waithira Mwangi, Richard Crawford Edmunds, Benjamin William Behrens Holman, Michelle Lauren Elizabeth Henry, Robert Tumwesigye Kinobe, Oyelola Abdulwasiu Adegboye, Aduli Enoch Othniel Malau-Aduli
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Genes
Subjects:
Tattykeel Australian White
MARGRA lamb
omega-3 long-chain polyunsaturated fatty acids
fat melting point
intramuscular fat
genetics
Online Access:https://www.mdpi.com/2073-4425/11/5/587

Internet

https://www.mdpi.com/2073-4425/11/5/587

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