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oai:docta.ucm.es:20.500.14352/928852025-03-29T00:58:56Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Sevane Fernández, Natalia author Armstrong, Eileen author Cortés Gardyn, Óscar author Wiener, Pam author Pong Wong, Ricardo author Dunner Boxberger, Helene Susana author 2013 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. 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. 0309-1740 10.1016/j.meatsci.2013.02.014 https://hdl.handle.net/20.500.14352/92885 1873-4138 https://doi.org/10.1016/j.meatsci.2013.02.014 Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks