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

GemQual Consortium; N Sevane; E Armstrong; O Cortés; P Wiener; Ricardo Pong-Wong; S Dunner

doi:10.1016/j.meatsci.2013.02.014

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

GemQual Consortium, N Sevane, E Armstrong, O Cortés, P Wiener, Ricardo Pong-Wong, S Dunner

Royal (Dick) School of Veterinary Studies

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	328-35
Number of pages	8
Journal	Meat Science
Volume	94
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2013.02.014
Publication status	Published - Jul 2013

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10.1016/j.meatsci.2013.02.014

http://www.sciencedirect.com/science/article/pii/S0309174013000673

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title = "Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks",

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.",

author = "{GemQual Consortium} and N Sevane and E Armstrong and O Cort{\'e}s and P Wiener and Ricardo Pong-Wong and S Dunner",

year = "2013",

month = jul,

doi = "10.1016/j.meatsci.2013.02.014",

language = "English",

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journal = "Meat Science",

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TY - JOUR

T1 - Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks

AU - GemQual Consortium

AU - Sevane, N

AU - Armstrong, E

AU - Cortés, O

AU - Wiener, P

AU - Pong-Wong, Ricardo

AU - Dunner, S

PY - 2013/7

Y1 - 2013/7

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2013.02.014

DO - 10.1016/j.meatsci.2013.02.014

M3 - Article

C2 - 23567132

VL - 94

SP - 328

EP - 335

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

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

Abstract

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