Quantitative trait loci with additive effects on palatability and fatty acid composition of meat in a Wagyu-Limousin F2 population

被引:32
作者
Alexander, L. J.
MacNeil, M. D.
Geary, T. W.
Snelling, W. M.
Rule, D. C.
Scanga, J. A.
机构
[1] USDA ARS, Ft Keogh Livestock & Range Res Lab, Miles City, MT 59301 USA
[2] USDA ARS, Clay Ctr, NE 68933 USA
[3] Univ Wyoming, Laramie, WY 82071 USA
[4] Colorado State Univ, Ft Collins, CO 80523 USA
关键词
cattle; fatty acid; Limousin; lipid; quantitative trait loci; Wagyu;
D O I
10.1111/j.1365-2052.2007.01643.x
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
A whole-genome scan was conducted on 328 F-2 progeny in a Wagyu x Limousin cross to identify quantitative trait loci (QTL) affecting palatability and fatty acid composition of beef at an age-constant endpoint. We have identified seven QTL on five chromosomes involved in lipid metabolism and tenderness. None of the genes encoding major enzymes involved in fatty acid metabolism, such as fatty acid synthase (FASN), acetyl-CoA carboxylase alpha (ACACA), solute carrier family 2 (facilitated glucose transporter) member 4 (SLC2A4), stearoyl-CoA desaturase (SCD) and genes encoding the subunits of fatty acid elongase, was located in these QTL regions. The present study may lead to a better-tasting and healthier product for consumers through improved selection for palatability and lipid content of beef.
引用
收藏
页码:506 / 513
页数:8
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