Genome-wide association studies on collagen contents trait for meat
                    quality in Hanwoo.

Won, Kyeong-Hye; Kim, Dohyun; Hwang, Inho; Lee, Hak-Kyo; Oh, Jae-Don

doi:10.5187/jast.2022.e110

Cited by 2 publications

(4 citation statements)

References 40 publications

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“…Genomics analysis provides useful information about intragenomic interactions in the genome. Genomics can be used to identify particular markers, genomic regions, candidate genes associated with economically significant trait and evaluate an individual’s breeding value ( Goh et al, 2018 ; Kim et al, 2023c ; Lee et al, 2023b ; Raschia et al., 2018 ; Won et al, 2023 ). It can also be used to study the structure and function of genes that affect meat quality traits.…”

Section: Genomics Approaches To Improve Meat Qualitymentioning

confidence: 99%

“…Hence, interest in mRNA quantification is recently increased. In other words, many studies are being conducted to quantify mRNA (transcriptomics) to more accurately understand changes in meat quality and palatability of meat ( Cho et al, 2023 ; Kim and Kim, 2021 ; Kim et al, 2023d ; Won et al, 2023 ).…”

Section: Genomics Approaches To Improve Meat Qualitymentioning

confidence: 99%

“…AGPAT gene contributes to the production of diacylglycerol and DGAT gene produces triacylglycerol in the triglyceride metabolic pathway ( Jarc and Petan, 2019 ). Differences in expression levels of these genes between animal breeds identified using RNA-seq technique have been found to be responsible for differences in intramuscular fat content and meat quality ( Cheng et al, 2022 ; Cho et al, 2015 ; Cho et al, 2023 ; Won et al, 2023 ).…”

Section: Transcriptomics Techniques and Application For Meat Qualitymentioning

confidence: 99%

“…In general, meat quality and taste characteristics vary depending on the livestock species, breed, gender and slaughter period etc. Even the same breed can have different quality and taste characteristics depending on individual muscles ( Kumar et al, 2021 ; Lee et al, 2023b ; Won et al, 2023 ). Feeding management ( Hossain et al, 2023 ; Kim et al., 2023a ), slaughter weight, slaughtering processes ( Hwang et al, 2022 ; Oh et al, 2022 ), and processing methods ( Ismail et al, 2022 ; Lee et al., 2023a ) can also influence meat quality and taste characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Hwang,

Lee,

Lim

et al. 2023

Food Sci Anim Resour

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With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.

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Section: Genomics Approaches To Improve Meat Qualitymentioning

confidence: 99%

Section: Genomics Approaches To Improve Meat Qualitymentioning

confidence: 99%

Section: Transcriptomics Techniques and Application For Meat Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Hwang,

Lee,

Lim

et al. 2023

Food Sci Anim Resour

View full text Add to dashboard Cite

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Genome-wide association studies for milk production traits and persistency of first calving Holstein cattle in Türkiye

Erdoğan,

Çinkaya,

Brenig

et al. 2024

Front. Vet. Sci.

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The study presents a comprehensive investigation into the genetic determinants of 100-day milk yield (100DMY), 305-day milk yield (305DMY), total milk yield (TMY), and persistency using first lactation records of 374 Holstein heifers reared in a private farm at Çanakkale province of Türkiye, employing a genome-wide association study (GWAS) approach. The research underscores the substantial genetic component underlying these economically important traits through detailed descriptive statistics and heritability estimations. The estimated moderate to high heritabilities (0.32–0.54) for milk production traits suggest the feasibility of targeted genetic improvement strategies. By leveraging GWAS, the study identifies many significant and suggestively significant single nucleotide polymorphisms (SNP) associated with studied traits. Noteworthy genes have identified in this analysis include BCAS3, MALRD1, CTNND2, DOCK1, TMEM132C, NRP1, CNTNAP2, GPRIN2, PLEKHA5, GLRA1, SCN7A, HHEX, KTM2C, RAB40C, RAB11FIP3, and FXYD6. These findings provide valuable understandings of the genetic background of milk production and persistency in Holstein cattle, shedding light on specific genomic regions and candidate genes playing pivotal roles in these traits. This research contributes valuable knowledge to the field of dairy cattle genetics and informs future breeding efforts to improve milk production sustainability and efficiency in Holstein cattle populations.

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Genome-wide association studies on collagen contents trait for meat quality in Hanwoo.

Abstract: Genome-wide association studies on collagen contents trait for meat quality in Hanwoo. Running Title (within 10 words)Genome-wide association studies on collagen contents trait for meat quality in Hanwoo.

Cited by 2 publications

References 40 publications

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Genome-wide association studies for milk production traits and persistency of first calving Holstein cattle in Türkiye

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