%0 Journal Article
%T Association of selected SNP with carcass and taste panel assessed meat quality traits in a commercial population of Aberdeen Angus-sired beef cattle
%A Jennifer L Gill
%A Stephen C Bishop
%A Caroline McCorquodale
%A John L Williams
%A Pamela Wiener
%J Genetics Selection Evolution
%D 2009
%I BioMed Central
%R 10.1186/1297-9686-41-36
%X A total of 27 traits were examined, 19 relating to carcass quality, such as carcass weight and fatness, one mechanical measure of tenderness, and the remaining seven were sensory traits, such as flavour and tenderness, assessed by a taste panel.An SNP in the CAPN1 gene, CAPN316, was significantly associated with tenderness measured by both the tenderometer and the taste panel as well as the weight of the hindquarter, where animals inheriting the CC genotype had more tender meat and heavier hindquarters. An SNP in the leptin gene, UASMS2, significantly affected overall liking, where animals with the TT genotype were assigned higher scores by the panellists. The SNP in the GHR gene was significantly associated with odour, where animals inheriting the AA genotype produced steaks with an intense odour when compared with the other genotypes. Finally, the SNP in the DGAT1 gene was associated with sirloin weight after maturation and fat depth surrounding the sirloin, with animals inheriting the AA genotype having heavier sirloins and more fat.The results of this study confirm some previously documented associations. Furthermore, novel associations have been identified which, following validation in other populations, could be incorporated into breeding programmes to improve meat quality.Meat quality is of great importance to the beef industry where the consumer is willing to pay more for superior products [1]. Traditional trait improvement has centred on quantitative genetics, using statistical analysis of phenotypic data to determine animals with the highest genetic merit [2]. This selection approach is most effectively implemented for highly heritable traits that are easily recorded before reproductive age. However, meat quality traits can usually only be measured post-slaughter and often have low heritabilities [3], therefore making progress using direct measurement is difficult for these traits. Marker-assisted selection has the potential to significantly increase the
%U http://www.gsejournal.org/content/41/1/36