ArticleJournal of animal science and technology2023
Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F
Article in Journal of animal science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 11 citations in OpenAlex.
- Effects of Histamine-N-methyltransferase-like (HNMT-like) gene polymorphisms on the anserine and carnosine content in chicken breast meat.Journal of animal science and technology · 2026Article
- Selection Signatures and Genetic Divergence in Hotan Black and F2 Yeonsan Ogye Chickens.Animals : an open access journal from MDPI · 2026Article
- Genome-wide association study reveals the genetic basis of meat quality traits in Sichuan Shelduck.Poultry science · 2026Article
- Development of a comprehensive GWAS atlas for chicken breeds.BMC bioinformatics · 2026Article
- Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (Molecules (Basel, Switzerland) · 2026Article
- Genome-Wide Association Analysis of Flavor Precursor Traits in Chengkou Mountain Chicken.Animals : an open access journal from MDPI · 2025Article
- The effects of different dietary nutritional levels on meat quality, rumen microbiota, and muscle metabolomics in Tibetan Plateau yaks.Frontiers in microbiomes · 2025Article
- Genome-wide association studies of anserine and carnosine contents in the breast meat of Korean native chickens.Poultry science · 2024Article
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.Food science of animal resources · 2023Review
- Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat.Animals : an open access journal from MDPI · 2023Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a genome-wide association study (GWAS) to identify the potential candidate genes related to the FAA and NT components of chicken breast meat. Measurements of FAA and NT components were recorded at the age of 10 weeks from 764 and 767 birds, respectively, using a White leghorn and Yeonsan ogye crossbred F2 chicken population. For genotyping, we used 60K Illumina single-nucleotide polymorphism (SNP) chips. We found a total of nine significant SNPs for five FAA traits (arginine, glycine, lysine, threonine content, and the essential FAAs and one NT trait (inosine content), and six significant genomic regions were identified, including three regions shared among the essential FAAs, arginine, and inosine content traits. A list of potential candidate genes in significant genomic regions was detected, including the
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.