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United States Department of Agriculture

Agricultural Research Service

Title: Quantitative trait loci with additive effect on palatability and fatty acid composition of meat in a Wagyu-Limousin F*2 population.

Authors
item Alexander, Leeson
item Macneil, Michael
item Geary, Thomas
item Snelling, Warren
item Rule, D - UNIV OF WYOMING, LARAMIE
item Scanga, J - CO STATE UNIV, FT COLLINS

Submitted to: Animal Genetics
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 16, 2007
Publication Date: September 26, 2007
Citation: Alexander, L.J., Macneil, M.D., Geary, T.W., Snelling, W.M., Rule, D.C., Scanga, J.A. 2007. Quantitative trait loci with additive effect on palatability and fatty acid composition of meat in a Wagyu-Limousin F*2 population. Animal Genetics 38:506-513.

Interpretive Summary: Two hundred and eighteen genetic markers were used to scan the genomes of 328 F2 progeny in a Wagyu (Japanese Black) x Limousin cross for traits associated with lipid deposition and composition and palatability of meat. We have identified seven significant quantitative trait loci (QTL) on four chromosomes. These QTL were independent of a number of genes previously identified as influencing lipid metabolism and indicate other genomic regions harboring genes with major effects on lipid deposition and composition and palatability of meat. The study presented here may lead to a better tasting and healthier product for consumers and a better understanding of genetic differences between the Wagyu and Limousin breeds.

Technical Abstract: A whole genome scan was conducted on 328 F2 progeny in a Wagyu x Limousin cross to identify quantitative trait loci (QTL) affecting palatability and fatty acid composition of beef. We have identified seven QTL on four chromosomes involved in lipid metabolism and tenderness. These genomic regions are independent of the loci of genes encoding major enzymes involved in fatty acid metabolism such as fatty acid synthase (FASN), acetyl-CoA carboxylase alpha (ACACA), insulin responsive glucose transporter (GLUT4, SLC2A4), stearoyl-coenzyme-A desaturase (SCD), and the subunits of fatty acid elongase. The present study may lead to a better tasting and healthier product for consumers and a better understanding of genetic differences between the Wagyu and Limousin breeds.

Last Modified: 9/2/2014
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