Genome scan for meat quality traits in Nelore beef cattle

P. C. Tizioto, J. E. Decker, J. F. Taylor, R. D. Schnabel, M. A. Mudadu, F. L. Silva, G. B. Mourão, L. L. Coutinho, P. Tholon, T. S. Sonstegard, A. N. Rosa, M. M. Alencar (+9 others)
<span title="">2013</span> <i title="American Physiological Society"> <a target="_blank" rel="noopener" href="" style="color: black;">Physiological Genomics</a> </i> &nbsp;
Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for Warner-Bratzler shear force measured at different times of meat aging, backfat thickness, ribeye muscle
more &raquo; ... ea, scanning parameters [lightness, redness (a*), and yellowness] to ascertain color characteristics of meat and fat, water-holding capacity, cooking loss (CL), and muscle pH were conducted using genotype data from the Illumina BovineHD BeadChip array to identify quantitative trait loci (QTL) in all phenotyped Nelore cattle. Phenotype count for these animals ranged from 430 to 536 across traits. Meat quality traits in Nelore are controlled by numerous QTL of small effect, except for a small number of large-effect QTL identified for a*fat, CL, and pH. Genomic regions harboring these QTL and the pathways in which the genes from these regions act appear to differ from those identified in taurine cattle for meat quality traits. These results will guide future QTL mapping studies and the development of models for the prediction of genetic merit to implement genomic selection for meat quality in Nelore cattle. GWAS; Zebu; QTL; beef; cattle FOR DECADES, CATTLE BREEDING programs have focused on improving growth (3, 13), despite the importance of meat quality and yield traits such as meat tenderness, backfat thickness (BFT), and ribeye muscle area (REA) due to their impact on consumer satisfaction and product pricing. Less attention has been paid to the genetic improvement of these traits because they are costly and difficult to measure and are observed only after an animal has been slaughtered. Meat tenderness has been
<span class="external-identifiers"> <a target="_blank" rel="external noopener noreferrer" href="">doi:10.1152/physiolgenomics.00066.2013</a> <a target="_blank" rel="external noopener" href="">pmid:24022219</a> <a target="_blank" rel="external noopener" href="">fatcat:2y3z7nueqjcdpdmd4tgql7ks5e</a> </span>
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