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Article

Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks.

Meat science - 1 Jul 2013

Sevane N, Armstrong E, Cortés O, Wiener P, Wong R Pong, Dunner S

Abstract excerpt

Understanding which are the genetic variants underlying the nutritional and sensory properties of beef, enables improvement in meat quality. The aim of this study is to identify new molecular markers for meat quality through an association study using candidate genes included in the PPARG and PPARGC1A networks given their master role in coordinating metabolic adaptation in fat tissue, muscle and liver. Amongst...

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Source

Identifiers

PMID: 23567132
DOI: 10.1016/j.meatsci.2013.02.014

Genes

PPARG
ATF4
BCL3
DGAT1
LPL
SCAP
SCD

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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