RT Journal Article
T1 Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks
A1 Sevane Fernández, Natalia
A1 Armstrong, Eileen
A1 Cortés Gardyn, Óscar
A1 Wiener, Pam
A1 Pong Wong, Ricardo
A1 Dunner Boxberger, Helene Susana
AB 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.
PB Elsevier
SN 0309-1740
YR 2013
FD 2013
LK https://hdl.handle.net/20.500.14352/92885
UL https://hdl.handle.net/20.500.14352/92885
LA eng
NO Sevane N, Armstrong E, Cortés O, Wiener P, Wong RP, Dunner S, GemQual Consortium (2013) Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks. Meat Science 94, 328-335.
NO European Commission
DS Docta Complutense
RD 26 abr 2025