2016
DOI: 10.1111/age.12523
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Genetic association of PLAG1,SCD,CYP7B1 and FASNSNPs and their effects on carcass weight, intramuscular fat and fatty acid composition in Hanwoo steers (Korean cattle)

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Cited by 11 publications
(5 citation statements)
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References 6 publications
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“…Smith et al showed that the flavor produced by beef is related to the composition and type of fatty acids, and the high content of unsaturated fatty acids in fat is more conducive to producing a good flavor [ 23 ]. Kim et al found a significant association between the SNPs of SCD and saturated and unsaturated fatty acids in Hanwoo steers [ 24 ]. Taniguchi et al suggested that the SCD gene was responsible for the genetic variation in fatty acid composition in steers of the Japanese Black breed [ 25 ].…”
Section: Discussionmentioning
confidence: 99%
“…Smith et al showed that the flavor produced by beef is related to the composition and type of fatty acids, and the high content of unsaturated fatty acids in fat is more conducive to producing a good flavor [ 23 ]. Kim et al found a significant association between the SNPs of SCD and saturated and unsaturated fatty acids in Hanwoo steers [ 24 ]. Taniguchi et al suggested that the SCD gene was responsible for the genetic variation in fatty acid composition in steers of the Japanese Black breed [ 25 ].…”
Section: Discussionmentioning
confidence: 99%
“…Those nine genes are located on BTA 4, 14, and 18. The region on BTA 4 has been reported for mastitis resistance ( Rupp and Boichard, 2003 ), growth ( Lu et al, 2013 ), fertility ( Grigoletto et al, 2020b ), and primarly milk ( Ibeagha-Awemu et al, 2016 ; Sanchez et al, 2017 , 2019 ; Van Den Berg et al, 2020 ), while the region on BTA 14 was primarly reported for meat ( Bolormaa et al, 2011 ; Neto et al, 2012 ; Saatchi et al, 2014 ; Sharma et al, 2014 ; Ali et al, 2015 ; Song et al, 2016 ; Kim et al, 2017 ; Akanno et al, 2018 ; Grigoletto et al, 2020a ; Srikanth et al, 2020 ; Wang et al, 2020 ; Rezende et al, 2021 ), production ( Snelling et al, 2010 ; Lu et al, 2013 ; Martínez et al, 2014 ; Saatchi et al, 2014 ; Akanno et al, 2018 ; Zhong et al, 2019 ; Zhang et al, 2020 ), and exterior traits ( Pryce et al, 2011 ; Pausch et al, 2016 ; Wu et al, 2016 ; Marete A. G. et al, 2018 ; Bouwman et al, 2018 ; Tribout et al, 2020 ). Within this region, for example, we find the gene XKR4 associated with subcutaneous rump fat thickness and growth ( Neto et al, 2012 ; Magalhã et al, 2016 ; An et al, 2019 ; Smith et al, 2019 ) .…”
Section: Discussionmentioning
confidence: 99%
“…The bovine SCD gene is mapped on chromosome 26 with six exons, and plays an essential role in regulating the expression of genes that are involved in lipogenesis as well as regulating mitochondrial fatty acid oxidation and body energy homeostasis. Candidate gene studies in Hanwoo cattle have reported that polymorphisms in the SCD gene have important effects on marbling score, meat texture, and grade of meat quality [ 41 , 58 , 59 , 60 , 61 , 62 ]. The STAT6 (signal transducer and activator of transcription 6) gene, located on chromosome 5 and identified to be linked to back fat thickness, was previously shown to be associated with carcass weight, calculated yield grade, cutability, back fat rate, dry matter intake, days on feed, and average daily gain in different beef cattle breeds [ 63 ].…”
Section: Candidate Genes Affecting Back Fat Thickness and Marbling Scorementioning
confidence: 99%