Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traits
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, E. A. | - |
dc.contributor.author | Kim, J. M. | - |
dc.contributor.author | Lim, K. S. | - |
dc.contributor.author | Ryu, Y. C. | - |
dc.contributor.author | Jeon, W. M. | - |
dc.contributor.author | Hong, K. C. | - |
dc.date.accessioned | 2021-09-06T16:05:54Z | - |
dc.date.available | 2021-09-06T16:05:54Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2012-09 | - |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/107582 | - |
dc.description.abstract | Three single nucleotide polymorphisms (SNPs) in the porcine MYOD1 gene were used for association analysis and haplotype construction to evaluate the effects of their substitution. Four hundred and three pigs of Yorkshire and Berkshire breeds were used. The mRNA expression levels of MYOD1 were examined. The g.489 C>T and g.1264 C>A SNPs were significantly associated with several muscle fiber characteristics, the loin eye area, and lightness. Particularly, animals having hetero-genotypes of both sites showed good performance both in lean meat production and meat quality traits. The results of haplotype substitution were similar to the associations of individual SNPs. Moreover, the 2 SNPs had significant effects on mRNA expression. Therefore, the g.489 C>T and g.1264 C>A SNPs in MYOD1 may be meaningful DNA markers that can be used for improving important porcine economic traits. (C) 2012 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | LARGE WHITE | - |
dc.subject | SKELETAL-MUSCLE | - |
dc.subject | HISTOCHEMICAL-CHARACTERISTICS | - |
dc.subject | TRANSCRIPTIONAL ACTIVATION | - |
dc.subject | LONGISSIMUS-DORSI | - |
dc.subject | MYF5 GENES | - |
dc.subject | PCR-RFLP | - |
dc.subject | POLYMORPHISMS | - |
dc.subject | SELECTION | - |
dc.subject | FAMILY | - |
dc.title | Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traits | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Hong, K. C. | - |
dc.identifier.doi | 10.1016/j.meatsci.2012.03.018 | - |
dc.identifier.scopusid | 2-s2.0-84861329384 | - |
dc.identifier.wosid | 000305374300006 | - |
dc.identifier.bibliographicCitation | MEAT SCIENCE, v.92, no.1, pp.36 - 43 | - |
dc.relation.isPartOf | MEAT SCIENCE | - |
dc.citation.title | MEAT SCIENCE | - |
dc.citation.volume | 92 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 36 | - |
dc.citation.endPage | 43 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | LARGE WHITE | - |
dc.subject.keywordPlus | SKELETAL-MUSCLE | - |
dc.subject.keywordPlus | HISTOCHEMICAL-CHARACTERISTICS | - |
dc.subject.keywordPlus | TRANSCRIPTIONAL ACTIVATION | - |
dc.subject.keywordPlus | LONGISSIMUS-DORSI | - |
dc.subject.keywordPlus | MYF5 GENES | - |
dc.subject.keywordPlus | PCR-RFLP | - |
dc.subject.keywordPlus | POLYMORPHISMS | - |
dc.subject.keywordPlus | SELECTION | - |
dc.subject.keywordPlus | FAMILY | - |
dc.subject.keywordAuthor | MYOD1 | - |
dc.subject.keywordAuthor | Single nucleotide polymorphism | - |
dc.subject.keywordAuthor | mRNA expression | - |
dc.subject.keywordAuthor | Muscle fiber characteristics | - |
dc.subject.keywordAuthor | Lean meat production ability | - |
dc.subject.keywordAuthor | Meat quality | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.