02183naa a2200325 a 450000100080000000500110000800800410001902400550006010000270011524501330014226000090027550000230028452012550030765000140156265000100157665000100158665000100159665000100160665000170161665300160163370000170164970000190166670000170168570000200170270000180172270000160174070000190175670000200177577300620179521287262022-12-26       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1080/10495398.2020.17816512DOI1 aSOUSA JUNIOR, L. P. B.  aVariants in myostatin and MyoD family genes are associated with meat quality traits in Santa Inês. sheeph[electronic resource]  c2022  aEpub. 7 Jul. 2020.  aMyostatin and MyoD family genes play vital roles in myogenesis and this study aimed to identify association of variants in MyoD1, MyoG, MyF5, MyF6, and MSTN genes with meat traits in Santa Inês sheep. A dataset with 44 variants and records of seven meat traits in 192 lambs (pH0, pH24, a, b, L, tenderness assessed by shear force, and water-holding capacity) was used. Single-locus and haplotype association analyses were performed, and the significance threshold was established according to Bonferroni?s method. Single-locus analysis revealed two associations at a Bonferroni level, where the variant c.935-185C &gt G in MyoD1 had an additive effect (4.31 ± 1.08 N) on tenderness, while the variant c.464 þ 185G &gt A in MyoG had an additive effect (2.86 ± 0.64) on a. Additionally, the haplotype replacement GT&gtAC in MSTN was associated with pH0 (1.26 ± 0.31), pH24 (1.07 ± 0.27), a (1.40 ± 0.51), and tenderness (3.83 ± 1.22 N), while the replacement GT &gt AG in MyoD1 was associated with pH0 (1.43 ± 0.26), pH24 (1.25 ± 0.22), b (1.06 ± 0.39), and tenderness (4.13 ± 1.16 N). Our results have demonstrated that some variants in MyoG, MyF6, MyoD1, and MSTN can be associated with physicochemical meat traits in Santa In^êes sheep.  aLamb meat  aLambs  aSheep  aCarne  aOvino  aOvinocultura  aSanta Inês1 aMEIRA, A. N.1 aAZEVEDO, H. C.1 aMUNIZ, E. N.1 aCOUTINHO, L. L.1 aMOURAO, G. B.1 aLEAO, A. G.1 aPEDROSA, V. B.1 aPINTO, L. F. B.  tAnimal Biotechnologygv. 33, n. 2, p. 201-213, Apr. 2022.