Article
An independent validation association study of carcass quality, shear force, intramuscular fat percentage and omega-3 polyunsaturated fatty acid content with gene markers in Australian lamb.
Meat science - 1 Feb 2014
Knight Matthew I, Daetwyler Hans D, Hayes Ben J, Hayden Matthew J, Ball Alex J, Pethick David W, McDonagh Matthew B
Abstract excerpt
Previous association studies revealed several single nucleotide polymorphisms (SNPs) that explained the observed phenotypic variation for meat tenderness and long-chain omega-3 polyunsaturated fatty acid (PUFA) content of Australian lamb. To confirm the validity of these associated SNPs at predicting meat tenderness and omega-3 PUFA content, an independent validation study was designed. The OvineSNP50 genotypes...
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