FATTY ACIDS CONTENT IN CATTLE MEAT (a review )

In this paper, an attempt was made to review the meat fatty acid content in cattle breeds. Cattle meat contain high proportions of saturated fatty acids, that influence cardiovascular diseases in human population. The content of polyunsaturated fatty acids (PUFA) and PUFA/SFA ratio in the beef meat depends on the breed and is higher in autothonous (old) breeds in Europe (Italian Podolian, Greek Katherini) and Asia (Japanese Black, Brahman, Hanwoo), compared with modern intesinve meat production breeds (Charolaise, Limousine and Hereford). Stearoyl-CoA desaturase plays a key metabolic role by changing the saturated FA content of ruminant meat. The enzyme responsible for the conversion of all saturated fatty acids (SFA) to their respective monounsaturated fatty acids (MUFA) is Δ9 desaturase. This enzyme is encoded by the stearoyl coenzyme A desaturase (SCD) gene. The polymorphisms in fatty acids content could be potential useful genetic method to improve the nutritional quality of the cattle meat.