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A Whole Genome Association Study on Meat Palatability in Hanwoo

  • Hyeong, K.E. (School of Biotechnology, Yeungnam University) ;
  • Lee, Y.M. (School of Biotechnology, Yeungnam University) ;
  • Kim, Y.S. (School of Biotechnology, Yeungnam University) ;
  • Nam, K.C. (Department of Animal Science and Technology, Sunchon National University) ;
  • Jo, C. (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Lee, K.H. (Department of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, J.E. (DNALink, Inc.) ;
  • Kim, J.J. (School of Biotechnology, Yeungnam University)
  • Received : 2014.04.08
  • Accepted : 2014.07.21
  • Published : 2014.09.01

Abstract

A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip. Among the SNPs in the chip, a total of 322,160 SNPs were chosen after quality control tests. After adjusting for the effects of age, slaughter-year-season, and polygenic effects using genome relationship matrix, the corrected phenotypes for the sensory evaluation measurements were regressed on each SNP using a simple linear regression additive based model. A total of 1,631 SNPs were detected for color, aroma, tenderness, juiciness and palatability at 0.1% comparison-wise level. Among the significant SNPs, the best set of 52 SNP markers were chosen using a forward regression procedure at 0.05 level, among which the sets of 8, 14, 11, 10, and 9 SNPs were determined for the respectively sensory evaluation traits. The sets of significant SNPs explained 18% to 31% of phenotypic variance. Three SNPs were pleiotropic, i.e. AX-26703353 and AX-26742891 that were located at 101 and 110 Mb of BTA6, respectively, influencing tenderness, juiciness and palatability, while AX-18624743 at 3 Mb of BTA10 affected tenderness and palatability. Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population. Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

Keywords

Hanwoo;Single Nucleotide Polymorphism;Meat Quality;Palatability;Whole Genome Association

Acknowledgement

Supported by : Ministry of Agriculture, Forestry, and Fisheries

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