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Genome-wide association studies on collagen contents trait for meat quality in Hanwoo 원문보기

Journal of animal science and technology : JAST, v.65 no.2, 2023년, pp.311 - 323  

KyeongHye Won (Department of Animal Biotechnology, College of Agricultural and Life Sciences, Jeonbuk National University) ,  Dohyun Kim (Department of Animal Biotechnology, College of Agricultural and Life Sciences, Jeonbuk National University) ,  Inho Hwang (Department of Animal Science, Jeonbuk National University) ,  Hak-Kyo Lee (Department of Animal Biotechnology, College of Agricultural and Life Sciences, Jeonbuk National University) ,  Jae-Don Oh (Department of Animal Biotechnology, College of Agricultural and Life Sciences, Jeonbuk National University)

Abstract AI-Helper 아이콘AI-Helper

Beef consumers valued meat quality traits such as texture, tenderness, juiciness, flavor, and meat color that determining consumers' purchasing decision. Most research on meat quality has focused on marbling, a key characteristic related to meat eating quality. However, other important traits such a...

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표/그림 (11)

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  • Thus, the objective of this study was to detect significant variants and candidate genes associated with collagen contents trait (total collagen) using GWAS. Furthermore, this study will ultimately contribute to the the production of tender beef with short feeding periods.
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참고문헌 (38)

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