Network Analysis Reveals Putative Genes Affecting Meat Quality in Angus Cattle.

ABSTRACT: Improvements in eating satisfaction will benefit consumers and should increase beef demand which is of interest to the beef industry. Tenderness, juiciness, and flavor are major determinants of the palatability of beef and are often used to reflect eating satisfaction. Carcass qualities are used as indicator traits for meat quality, with higher quality grade carcasses expected to relate to more tender and palatable meat. However, meat quality is a complex concept determined by many component traits making interpretation of genome-wide association studies (GWAS) on any one component challenging to interpret. Recent approaches combining traditional GWAS with gene network interactions theory could be more efficient in dissecting the genetic architecture of complex traits. Phenotypic measures

SUBMITTER: Mateescu RG 

PROVIDER: S-EPMC5681485 | biostudies-literature | 2017

REPOSITORIES: biostudies-literature