Enhancing the healthy profile

1
Enhancing the healthy profile of beef James
Reecy
2
Overview

• Goal of Research
• Develop the tools to allow breeders to select for
  healthier beef
• What does this mean to the beef industry?
• It will be able to actively address human health
  concerns with respect to consumption of beef

3
Fatty Acid Synthesis and Modification
Fatty acid synthesis
160
180
140
161
181
141
4
Sample
Processing
974 Steaks from beef cattle
5
Composite Fatty Acid Composition
6
Does Breed to Breed Variation Exist in Fatty Acid
Composition

• Collaborative project with Larry Cundiff at Meat
  Animal Research Center
• 588 animals
• Sire Lines
• Angus BeefMaster
• Hereford Bonsmara
• Brangus Romosinuano
• Dam Lines
• Angus MARC III

7
Significant Differences in Fatty Acid
Composition Exist Between Breeds
8
Significant Differences in Fatty Acid Indexes
Exist Between Breeds
9
Variation in C140 Concentration of Beef
Number of Cattle
Percentage C140
10
Variation in Iron Content of Beef
11
Differences in Other Compounds Between Breeds
12
Plan of Work

• Phenotype Collection
• 3000 head
• Fatty Acid, Vitamins, Mineral, Other
• Heritability Analysis
• How much phenotypic variation can be accounted
  for by genetics

13
Plan of Work

• Identification of Molecular Markers
• Whole Genome Scan
• Tools that will be used to make genetic progress
• Human Nutrition Trials
• What are the consequences to human health?
• High vs. Low/Avg. 140 160 or Fe

14

• Acknowledgements
• USDA Center for Designing Foods to Improve
  Nutrition at the Iowa State University
• The Wise and Hellen Burroughs Endowment
• National Cattlemens Beef Association
• US Meat Animal Research Center
• Shu Zhang, Travis Knight, Jenny Bormann, Doyle
  Wilson, Gene Rouse, Daryl Strohbehn, Richard
  Tait, Matt Schneider