Genome-wide association study for meat tenderness in beef cattle identifies patterns of the genetic contribution in different post-mortem stages

Meat Science ◽  
2022 ◽  
pp. 108733
Author(s):  
Pablo Augusto de Souza Fonseca ◽  
Tim Caldwell ◽  
Ira Mandell ◽  
Katharine Wood ◽  
Angela Cánovas
2016 ◽  
Vol 183 ◽  
pp. 4-11 ◽  
Author(s):  
Ziqing Weng ◽  
Hailin Su ◽  
Mahdi Saatchi ◽  
Jungjae Lee ◽  
Milton G. Thomas ◽  
...  

2018 ◽  
Vol 50 (7) ◽  
pp. 523-531 ◽  
Author(s):  
Bingxing An ◽  
Jiangwei Xia ◽  
Tianpeng Chang ◽  
Xiaoqiao Wang ◽  
Jian Miao ◽  
...  

Cattle internal organs as accessible raw materials have a long history of being widely used in beef processing, feed and pharmaceutical industry. These traits not only are of economic interest to breeders, but they are intrinsically linked to many valuable traits, such as growth, health, and productivity. Using the Illumina Bovine HD 770K SNP array, we performed a genome-wide association study for heart weight, liver weight, spleen weight, lung weight, and kidney weight in 1,217 Simmental cattle. In our research, 38 significant single nucleotide polymorphisms (SNPs) ( P < 1.49 × 10−6) were identified for five internal organ weight traits. These SNPs are within or near 13 genes, and some of them have been reported previously, including NDUFAF4, LCORL, BT.94996, SLIT2, FAM184B, LAP3, BBS12, MECOM, CD300LF, HSD17B3, TLR4, MXI1, and MB21D2. In addition, we detected four haplotype blocks on BTA6 containing 18 significant SNPs associated with spleen weight. Our results offer worthy insights into understanding the genetic mechanisms of internal organs' development, with potential application in breeding programs of Simmental beef cattle.


2013 ◽  
Vol 58 (7) ◽  
pp. 1665-1672 ◽  
Author(s):  
Jeremy T. Howard ◽  
Stephen D. Kachman ◽  
Warren M. Snelling ◽  
E. John Pollak ◽  
Daniel C. Ciobanu ◽  
...  

2019 ◽  
Vol 20 (1) ◽  
pp. 94-103
Author(s):  
Frank R. Wendt ◽  
Anna-Liina Rahikainen ◽  
Jonathan L. King ◽  
Antti Sajantila ◽  
Bruce Budowle

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