Data/hora: 25/06/2024 13:50:50

Biblioteca(s): | Embrapa Tabuleiros Costeiros.
Data corrente: | 27/12/2020
Data da última atualização: | 26/12/2022
Autoria: | SOUSA JUNIOR, L. P. B.; MEIRA, A. N.; AZEVEDO, H. C.; MUNIZ, E. N.; COUTINHO, L. L.; MOURAO, G. B.; LEAO, A. G.; PEDROSA, V. B.; PINTO, L. F. B.
Afiliação: | LUIS PAULO BATISTA SOUSA JUNIOR; ARIANA NASCIMENTO MEIRA; HYMERSON COSTA AZEVEDO, CPATC; EVANDRO NEVES MUNIZ, CPATC; LUIZ LEHMANN COUTINHO; GERSON BARRETO MOURAO; ANDRE GUSTAVO LEAO; VICTOR BRENO PEDROSA; LUIS FERNANDO BATISTA PINTO.
Título: | Variants in myostatin and MyoD family genes are associated with meat quality traits in Santa Inês. sheep
Ano de publicação: | 2022
Fonte/Imprenta: | Animal Biotechnology, v. 33, n. 2, p. 201-213, Apr. 2022.
DOI: | https://doi.org/10.1080/10495398.2020.1781651
Idioma: | Inglês
Notas: | Epub. 7 Jul. 2020.
Conteúdo: | Myostatin 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 > G in MyoD1 had an additive effect (4.31 ± 1.08 N) on tenderness, while the variant c.464 þ 185G > A in MyoG had an additive effect (2.86 ± 0.64) on a. Additionally, the haplotype replacement GT>AC 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 > 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.
Palavras-Chave: | Santa Inês.
Thesagro: | Carne; Ovino; Ovinocultura.
Thesaurus Nal: | Lamb meat; Lambs; Sheep.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/219682/1/Variants-in-myostatin.pdf
Registro original: | Embrapa Tabuleiros Costeiros (CPATC)
Exemplares: | CPATC - (25769-1) - UPC - AP - DD -  -  -  - DIS