Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks

Sevane Fernandez, Natalia ORCID: https://orcid.org/0000-0003-4766-6291, Armstrong, E., Cortés, O., Wiener, P., Wong, R. Pong and Dunner, S. 2013. Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks. Meat Science 94 (3) , pp. 328-335. 10.1016/j.meatsci.2013.02.014

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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.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Biosciences
Subjects:	Q Science > QH Natural history > QH426 Genetics S Agriculture > SF Animal culture
Uncontrolled Keywords:	Available online 1 March 2013
Publisher:	Elsevier
ISSN:	0309-1740
Date of Acceptance:	19 February 2013
Last Modified:	28 Oct 2022 09:41
URI:	https://orca.cardiff.ac.uk/id/eprint/75356

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