Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/118701
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Type: Journal article
Title: Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks
Author: Sevane, N.
Armstrong, E.
Cortés, O.
Wiener, P.
Wong, R.P.
Dunner, S.
Citation: Meat Science, 2013; 94(3):328-335
Publisher: Elsevier
Issue Date: 2013
ISSN: 0309-1740
Statement of
Responsibility: 
N. Sevane, E. Armstrong, O. Cortés, P. Wiener, R. Pong Wong, S. Dunner, GemQual Consortium
Abstract: Understanding which are the genetic variants underlying the nutritional and sensory properties of beef, enables improvement in meat quality. The aim of this study is to identify new molecular markers for meat quality through an association study using candidate genes included in the PPARG and PPARGC1A networks given their master role in coordinating metabolic adaptation in fat tissue, muscle and liver. Amongst the novel associations found in this study, selection of the positive marker variants of genes such as BCL3, LPL, PPARG, SCAP, and SCD will improve meat organoleptic characteristics and health by balancing the n − 6 to n − 3 fatty acid ratio in meat. Also previous results on GDF8 and DGAT1 were validated, and the novel ATF4, HNF4A and PPARGC1A associations, although slightly under the significance threshold, are consistent with their physiological roles. These data contribute insights into the complex gene-networks underlying economically important traits.
Keywords: Candidate genes; meat quality; SNP; bos
Rights: © 2013 Elsevier Ltd. All rights reserved.
RMID: 0030074215
DOI: 10.1016/j.meatsci.2013.02.014
Appears in Collections:Animal and Veterinary Sciences publications

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