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A whole genome association study on meat palatability in hanwoo.

Hyeong KE, Lee YM, Kim YS, Nam KC, Jo C, Lee KH, Lee JE, Kim JJ - Asian-australas. J. Anim. Sci. (2014)

Bottom Line: The sets of significant SNPs explained 18% to 31% of phenotypic variance.Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population.Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

View Article: PubMed Central - PubMed

Affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea .

ABSTRACT
A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip. Among the SNPs in the chip, a total of 322,160 SNPs were chosen after quality control tests. After adjusting for the effects of age, slaughter-year-season, and polygenic effects using genome relationship matrix, the corrected phenotypes for the sensory evaluation measurements were regressed on each SNP using a simple linear regression additive based model. A total of 1,631 SNPs were detected for color, aroma, tenderness, juiciness and palatability at 0.1% comparison-wise level. Among the significant SNPs, the best set of 52 SNP markers were chosen using a forward regression procedure at 0.05 level, among which the sets of 8, 14, 11, 10, and 9 SNPs were determined for the respectively sensory evaluation traits. The sets of significant SNPs explained 18% to 31% of phenotypic variance. Three SNPs were pleiotropic, i.e. AX-26703353 and AX-26742891 that were located at 101 and 110 Mb of BTA6, respectively, influencing tenderness, juiciness and palatability, while AX-18624743 at 3 Mb of BTA10 affected tenderness and palatability. Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population. Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

No MeSH data available.


Related in: MedlinePlus

i) The Manhattan plots for the five sensory evaluation results after genome-wise association analyses. X-axis indicates chromosome number and Y-axis p values (-log10P) from the F test statistics for each single nucleotide polymorphism. ii) The Manhattan plots for the five sensory evaluation GWAS results after genome-wise association analyses. X-axis indicates chromosome number and Y-axis p values (-log10P) from the F test statistics for each single nucleotide polymorphism.
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f1-ajas-27-9-1219: i) The Manhattan plots for the five sensory evaluation results after genome-wise association analyses. X-axis indicates chromosome number and Y-axis p values (-log10P) from the F test statistics for each single nucleotide polymorphism. ii) The Manhattan plots for the five sensory evaluation GWAS results after genome-wise association analyses. X-axis indicates chromosome number and Y-axis p values (-log10P) from the F test statistics for each single nucleotide polymorphism.

Mentions: A total of 1,631 SNPs were detected, and the numbers of significant SNPs were 325, 301, 309, 335, and 361 SNPs for color, aroma, tenderness, juiciness and palatability, respectively (results not shown). For the significant SNPs, a forward selection procedure was applied to determine independent sets of SNPs for each trait. Fifty two significant SNPs were chosen as the best marker set, for which 8, 14, 11, 10, and 9 SNPs were determined for the respective traits (Table 3). The significant SNPs explained about 18% to 31% of phenotypic variance, with the maximum for aroma (31%) and the minimum for color (18%). Figure 1 displays profiles of the test statistics after WGA analyses for the five sensory traits.


A whole genome association study on meat palatability in hanwoo.

Hyeong KE, Lee YM, Kim YS, Nam KC, Jo C, Lee KH, Lee JE, Kim JJ - Asian-australas. J. Anim. Sci. (2014)

i) The Manhattan plots for the five sensory evaluation results after genome-wise association analyses. X-axis indicates chromosome number and Y-axis p values (-log10P) from the F test statistics for each single nucleotide polymorphism. ii) The Manhattan plots for the five sensory evaluation GWAS results after genome-wise association analyses. X-axis indicates chromosome number and Y-axis p values (-log10P) from the F test statistics for each single nucleotide polymorphism.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4150186&req=5

f1-ajas-27-9-1219: i) The Manhattan plots for the five sensory evaluation results after genome-wise association analyses. X-axis indicates chromosome number and Y-axis p values (-log10P) from the F test statistics for each single nucleotide polymorphism. ii) The Manhattan plots for the five sensory evaluation GWAS results after genome-wise association analyses. X-axis indicates chromosome number and Y-axis p values (-log10P) from the F test statistics for each single nucleotide polymorphism.
Mentions: A total of 1,631 SNPs were detected, and the numbers of significant SNPs were 325, 301, 309, 335, and 361 SNPs for color, aroma, tenderness, juiciness and palatability, respectively (results not shown). For the significant SNPs, a forward selection procedure was applied to determine independent sets of SNPs for each trait. Fifty two significant SNPs were chosen as the best marker set, for which 8, 14, 11, 10, and 9 SNPs were determined for the respective traits (Table 3). The significant SNPs explained about 18% to 31% of phenotypic variance, with the maximum for aroma (31%) and the minimum for color (18%). Figure 1 displays profiles of the test statistics after WGA analyses for the five sensory traits.

Bottom Line: The sets of significant SNPs explained 18% to 31% of phenotypic variance.Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population.Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

View Article: PubMed Central - PubMed

Affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea .

ABSTRACT
A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip. Among the SNPs in the chip, a total of 322,160 SNPs were chosen after quality control tests. After adjusting for the effects of age, slaughter-year-season, and polygenic effects using genome relationship matrix, the corrected phenotypes for the sensory evaluation measurements were regressed on each SNP using a simple linear regression additive based model. A total of 1,631 SNPs were detected for color, aroma, tenderness, juiciness and palatability at 0.1% comparison-wise level. Among the significant SNPs, the best set of 52 SNP markers were chosen using a forward regression procedure at 0.05 level, among which the sets of 8, 14, 11, 10, and 9 SNPs were determined for the respectively sensory evaluation traits. The sets of significant SNPs explained 18% to 31% of phenotypic variance. Three SNPs were pleiotropic, i.e. AX-26703353 and AX-26742891 that were located at 101 and 110 Mb of BTA6, respectively, influencing tenderness, juiciness and palatability, while AX-18624743 at 3 Mb of BTA10 affected tenderness and palatability. Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population. Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

No MeSH data available.


Related in: MedlinePlus