Electronic Resource
Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks
| العنوان: | Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks |
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| المؤلفون: | Sevane Fernández, Natalia, Armstrong E, Cortés Gardyn, Óscar, Wiener P, Pong Wong R, Dunner Boxberger, Helene Susana |
| بيانات النشر: | ELSEVIER 2024-01-12T16:56:36Z 2024-01-12T16:56:36Z 2013-07 |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | 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. EC grant QLK5–CT2000-0147 Depto. de Producción Animal Fac. de Veterinaria TRUE pub |
| مصطلحات الفهرس: | 636.09, Candidate genes, Meat quality, SNP, Bos, Veterinaria, 3104.02 Bovinos, journal article, VoR |
| URL: | |
| الاتاحة: | Open access content. Open access content Attribution 4.0 International http://creativecommons.org/licenses/by/4.0 open access |
| ملاحظة: | application/pdf 0309-1740 English |
| Other Numbers: | ESRCM oai:docta.ucm.es:20.500.14352/92885 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 1873-4138 1429624421 |
| المصدر المساهم: | REPOSITORIO E-PRINTS UNIVERSIDAD COMPLU From OAIster®, provided by the OCLC Cooperative. |
| رقم الانضمام: | edsoai.on1429624421 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |