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

Meat Science

Volumn 94, Issue 3, 2013, Pages 328-335

  Sevane, N ^a   Armstrong, E ^b   Cortes O ^a   Wiener, P ^c   Wong, R Pong ^c   Dunner, S ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Facultad de Veterinaria   (Uruguay)

^c UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

Bos; Candidate genes; Meat quality; SNP

Indexed keywords

FATTY ACIDS; GENES;

CANDIDATE GENES; MEAT QUALITY; METABOLIC ADAPTATION; MOLECULAR MARKER; NOVEL ASSOCIATIONS; ORGANOLEPTIC CHARACTERISTICS; PHYSIOLOGICAL ROLES; SENSORY PROPERTIES;

MEATS;

HEAT SHOCK PROTEIN; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PEROXISOME PROLIFERATOR ACTIVATED RECEPTOR GAMMA;

ANIMAL; ARTICLE; BREEDING; CATTLE; CHEMISTRY; GENE FREQUENCY; GENE REGULATORY NETWORK; GENETICS; GENOTYPE; MEAT; PHENOTYPE; SINGLE NUCLEOTIDE POLYMORPHISM; SKELETAL MUSCLE; ANALYSIS; BOVINAE;

ANIMALS; BREEDING; CATTLE; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; GENE FREQUENCY; GENE REGULATORY NETWORKS; GENOTYPE; HEAT-SHOCK PROTEINS; MEAT; MUSCLE, SKELETAL; PHENOTYPE; POLYMORPHISM, SINGLE NUCLEOTIDE; PPAR GAMMA;

EID: 84876311380     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.02.014     Document Type: Article

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