Genome-wide association study identifies loci and candidate genes for meat quality traits in Simmental beef cattle
Genome-wide association study identifies loci and candidate genes for meat quality traits in Simmental beef cattle
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DOI：
10.1007/s00335-016-9635-x
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发表时间：
2016-04
期刊：
影响因子：
2.5
通讯作者：
Jiangwei Xia;X. Qi;Yang Wu;B. Zhu;Lingyang Xu;Lupei Zhang;Xue Gao;Yan Chen;Junya Li;
中科院分区：
文献类型：
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作者：
Jiangwei Xia;X. Qi;Yang Wu;B. Zhu;Lingyang Xu;Lupei Zhang;Xue Gao;Yan Chen;Junya Li;
提高肉品质是牛肉行业提高盈利能力、增强竞争力的最佳途径。识别控制牛肉品质性状的遗传变异可以帮助育种者设计最佳育种计划以实现这一目标。我们利用 Illumina Bovine HD 770K SNP 阵列对 1141 头西门塔尔牛的肉质性状进行了全基因组关联研究，以确定与肉牛肉质性状相关的候选基因和基因组区域，包括脂肪颜色、肉色、大理石花纹评分、最长肌面积和剪切力。在我们的研究中，我们确定了与这五种肉质性状相关的 20 个显着的单核苷酸多态性 (SNP) (p< 1.47 × 10−6)。值得注意的是，我们观察到几个 SNP 位于先前报道的 11 个基因中或附近，包括 TMEM236、SORL1、TRDN、S100A10、AP2S1、KCTD16、LOC506594、DHX15、LAMA4、PREX1 和 BRINP3。我们在 BTA13 上鉴定了一个单倍型块，其中包含 5 个与脂肪颜色性状相关的重要 SNP。我们还发现 19 个 SNP 之一与 BTA7 上的多个特征（剪切力和最长肌面积）相关。我们的结果为进一步探索西门塔尔肉牛肉品质性状的潜在机制提供了宝贵的见解。
Improving meat quality is the best way to enhance profitability and strengthen competitiveness in beef industry. Identification of genetic variants that control beef quality traits can help breeders design optimal breeding programs to achieve this goal. We carried out a genome-wide association study for meat quality traits in 1141 Simmental cattle using the Illumina Bovine HD 770K SNP array to identify the candidate genes and genomic regions associated with meat quality traits for beef cattle, including fat color, meat color, marbling score, longissimus muscle area, and shear force. In our study, we identified twenty significant single-nucleotide polymorphisms (SNPs) (p< 1.47 × 10−6) associated with these five meat quality traits. Notably, we observed several SNPs were in or near eleven genes which have been reported previously, includingTMEM236, SORL1, TRDN, S100A10, AP2S1, KCTD16, LOC506594, DHX15, LAMA4, PREX1, and BRINP3. We identified a haplotype block on BTA13 containing five significant SNPs associated with fat color trait. We also found one of 19 SNPs was associated with multiple traits (shear force and longissimus muscle area) on BTA7. Our results offer valuable insights to further explore the potential mechanism of meat quality traits in Simmental beef cattle.