Genome wide association and gene enrichment analysis reveal membrane anchoring and structural proteins associated with meat quality in beef.

ABSTRACT:

Background

Meat quality related phenotypes are difficult and expensive to measure and predict but are ideal candidates for genomic selection if genetic markers that account for a worthwhile proportion of the phenotypic variation can be identified. The objectives of this study were: 1) to perform genome wide association analyses for Warner-Bratzler Shear Force (WBSF), marbling, cooking loss, tenderness, juiciness, connective tissue and flavor; 2) to determine enriched pathways present in each genome wide association analysis; and 3) to identify potential candidate genes with multiple quantitative trait loci (QTL) associated with meat quality.

Results

The WBSF, marbling and cooking loss traits were measured in longissimus dorsi muscle from 672 steers. Out of these, 495 animals

SUBMITTER: Leal-Gutierrez JD 

PROVIDER: S-EPMC6385435 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature