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Registro Completo |
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Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
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Data corrente: |
27/12/2020 |
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Data da última atualização: |
26/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Variants in myostatin and MyoD family genes are associated with meat quality traits in Santa Inês. sheep |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Animal Biotechnology, v. 33, n. 2, p. 201-213, Apr. 2022. |
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DOI: |
https://doi.org/10.1080/10495398.2020.1781651 |
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Idioma: |
Inglês |
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Notas: |
Epub. 7 Jul. 2020. |
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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. |
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Palavras-Chave: |
Santa Inês. |
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Thesagro: |
Carne; Ovino; Ovinocultura. |
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Thesaurus Nal: |
Lamb meat; Lambs; Sheep. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/219682/1/Variants-in-myostatin.pdf
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Marc: |
LEADER 02183naa a2200325 a 4500
001 2128726
005 2022-12-26
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/10495398.2020.1781651$2DOI
100 1 $aSOUSA JUNIOR, L. P. B.
245 $aVariants in myostatin and MyoD family genes are associated with meat quality traits in Santa Inês. sheep$h[electronic resource]
260 $c2022
500 $aEpub. 7 Jul. 2020.
520 $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 > 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.
650 $aLamb meat
650 $aLambs
650 $aSheep
650 $aCarne
650 $aOvino
650 $aOvinocultura
653 $aSanta Inês
700 1 $aMEIRA, A. N.
700 1 $aAZEVEDO, H. C.
700 1 $aMUNIZ, E. N.
700 1 $aCOUTINHO, L. L.
700 1 $aMOURAO, G. B.
700 1 $aLEAO, A. G.
700 1 $aPEDROSA, V. B.
700 1 $aPINTO, L. F. B.
773 $tAnimal Biotechnology$gv. 33, n. 2, p. 201-213, Apr. 2022.
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Registro original: |
Embrapa Tabuleiros Costeiros (CPATC) |
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Cutter |
Registro |
Volume |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/06/2011 |
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Data da última atualização: |
02/06/2011 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
FREITAS-SILVA, O.; ROCHA, M. W.; SOARES, C.; NOGUEIRA, R.; VENÂNCIO, A. |
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Afiliação: |
OTNIEL FREITAS SILVA, CTAA; MARIANA WAGNER ROCHA, UFSC; CÉLIA SOARES, UNIVERSITY OF MINHO, PORTUGAL; REGINA NOGUEIRA, UNIVERSITY OF MINHO, PORTUGAL; ARMANDO VENÂNCIO, UNIVERSITY OF MINHO, PORTUGAL. |
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Título: |
Aqueous ozone, a friendly method for aflatoxins degradation. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: LATIN AMERICAN CONGRESS OF MYCOTOXICOLOGY, 6.; INTERNATIONAL SYMPOSIUM ON FUNGAL AND ALGAL TOXINS IN INDUSTRY, 2., 2010, Mérida Yucatán. Proceedings. [S.l.]: Sociedad Latinoamericana de Micotoxicología, 2010. p. 123-124. |
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Idioma: |
Inglês |
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Thesagro: |
Aflatoxina; Ozônio. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/35795/1/2010-326.pdf
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Marc: |
LEADER 00649nam a2200169 a 4500
001 1890432
005 2011-06-02
008 2010 bl uuuu u00u1 u #d
100 1 $aFREITAS-SILVA, O.
245 $aAqueous ozone, a friendly method for aflatoxins degradation.
260 $aIn: LATIN AMERICAN CONGRESS OF MYCOTOXICOLOGY, 6.; INTERNATIONAL SYMPOSIUM ON FUNGAL AND ALGAL TOXINS IN INDUSTRY, 2., 2010, Mérida Yucatán. Proceedings. [S.l.]: Sociedad Latinoamericana de Micotoxicología, 2010. p. 123-124.$c2010
650 $aAflatoxina
650 $aOzônio
700 1 $aROCHA, M. W.
700 1 $aSOARES, C.
700 1 $aNOGUEIRA, R.
700 1 $aVENÂNCIO, A.
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Embrapa Agroindústria de Alimentos (CTAA) |
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