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GENOMIC ANALYSES FOR PALATABILITY OF BEEF
Raluca Mateescu | Associate Professor of Quantitative
Genetics & Genomics
Department of Animal Sciences
Outline
Research program overview11
Genomic analyses for palatability22
Genome-wide association (GWAS)2.12.1
Genomic Prediction2.22.2
GWAS signals underlying biology2.32.3
Research program focus
•Genetic control of complex traits
• Major advances in animal genomics
• Improve animal production efficiency & enhance
animal products for human heath
Healthfulness Project: development of
genetic tools to improve nutritional and
health value of beef.
Mapping QTL for breeding out of
season and milk production in sheep
Sustainable small ruminant production through
selection for resistance to internal parasites
Genomics of resilience in
sheep to climatic stressors
Genomic tools to improve meat quality
traits in Angus-Brahman cattle.
•Project Goal:
• Assess the natural variation in healthfulness traits
• Identify genetic mechanism controlling these traits
• Develop tools to select for:
 More nutritious beef
 Tasty beef
 Improved production
“Healthfulness Project”
Genetic evaluation for nutrient composition of beef could
result in development of gEBV to aid selection for:
• favorable fatty-acid profile
• lower levels of cholesterol and saturated fat
• higher concentrations of minerals and vitamins
Beef Healthfulness Project
• 3 Angus herds (n = 2,285): Iowa, Oklahoma, California
• Harvest: October 2007 – May 2008
• Growth
• Birth, weaning, yearling, slaughter weights
• Carcass
• Hot carcass weight, dressing %, ribeye area, back fat thickness,
yield grade, quality grade, KPH
• Meat Quality
• WBSF, Sensory panels (Juiciness, Tenderness, Connective tissue
& Flavor: beef, painty/fishy, livery/metallic), TBARS
• Nutritional value and Healthfulness
• Fatty acids, main FA groups (SFA, MUFA, PUFA, n3, n6), AI –
Triacylglycerol, Phospholipid, Composite
• Cholesterol, sphingolipids, creatine, creatinine, carnitine,
carnosine, anserine
• Minerals: iron, sodium, magnesium, manganese, zinc,
phosphorus, potassium, calcium, copper
• Vitamins: E, B6
All animals
genotyped with the
Illumina Bovine 50K
SNP Bead Chip
5 generation
pedigree
(n = 5,907)
• The National Beef Quality Audit
• Seedstock Producers, Cow-Calf Producers, Stockers/
Backgrounders, Feedlot Operators, Packers, Purveyors,
Retailers, & Restauranteurs
• “Eating satisfaction” - only quality category for which
the packers, food service buyers, and retailers are willing to
pay a premium
•NBQA Strategy Workshop
• Discuss the implications of research for the U.S. beef industry,
provides the beef industry with a blueprint for the next five years
• Top 10 Quality Challenges:
1. Low overall uniformity & consistency of cattle, carcasses,
cuts
2. Inappropriate carcass size & weight
3. Inadequate tenderness of beef
4. Insufficient marbling
What do consumers want?
1991 1995 2000 2005 2011
External Fat Overall
Uniformity
Overall
Uniformity
Traceability Food Safety
Seam Fat Overall
Palatability
Carcass Weights Overall
Uniformity
Eating Satisfaction
Overall
Palatability
Marbling Tenderness Instrument
grading
How and where
cattle were raised
Tenderness Tenderness Marbling Market Signals Weight and Size
Overall
Cutability
External and
Seam Fat
Reduced quality
due to implants
Segmentation Lean, Fat and Bone
Marbling Cut weights External Fat Carcass
Weights
Cattle Genetics
National Beef Quality Audit
Quality Challenges
Ranked according to priority, 1991 to 2011
Specific recommendations to reduce barriers
and improve beef profitability
•Increase funding to improve eating satisfaction
•Use genetics to optimize cutability and
palatability
•Fit Cattle with Customer Expectations
• Assist producers with use of selection and
management techniques to produce cattle that fit
customer expectations and other value-
determining attributes
National Beef Quality Audit – 2011
• Trait measured after slaughter, expensive to
measure routinely, low consistency
• Currently USDA grading system (marbling and
maturity) is used to predict palatability of beef
• Changes in consumer preference
• Limitation in the ability to predict eating quality
• Limited consumer understanding of the system
Selection/ Prediction challenges
• Programs to improve eating quality
• Ability to better predict the eating quality
level for market purposes
Increase consumer’s confidence that
quality expectations are met
Higher
quality
grade
= more
tender and
palatable
meat
Higher
quality
grade
= more
tender and
palatable
meat
Warner-Bratzler Shear Force
Tenderness
Juiciness
Connective Tissue
Beef Flavor
Off-flavors: painty/fishy, livery/metallic
Palatability – eating satisfaction
Sample Collection and Preparation
•Rib sections:
• Transported to ISU Meat
Laboratory, or shipped from
California to OSU
• Fabricated into steaks
• Frozen at 14d postmortem
Warner-Bratzler Shear Force (WBSF)
•Broiled on impingement oven
at 200⁰C to internal temperature
of 68⁰C
•Cooled at 4⁰C for 18-24 h
•Six 1.27 cm cores removed and sheared
•Average peak load (kg) was analyzed
Sensory Panels
•Cooked similarly to steaks for WBS
•Sessions conducted once or twice per day
•12 samples served randomly to panelists
•Served to eight member trained panel
8 trained panelistsEach steak
Average
score of
all
panelists
Sensory Panel Evaluation
•Evaluated juiciness, tenderness, flavor
•Juiciness – 8 point scale (1 = extremely dry and 8
= extremely juicy)
•Tenderness – 8 point scale (1 = extremely tough
and 8 = extremely tender)
•Connective Tissue – 8 point scale (1 = abundant
and 8 = none)
•Beef, Painty/Fishy, and Livery/Metallic Flavors – 3
point scale (1 = not detectable, 2 = slightly
detectable, and 3 = strong)
Palatability statistics
Trait N Mean ± SD
WBSF 2,076 3.54 ± 0.77
Tenderness 1,591 5.80 ± 0.59
Juiciness 1,591 5.00 ± 0.49
Connective Tissue 1,591 5.89 ± 0.59
Beef Flavor 1,591 2.50 ± 0.23
Painty 1,591 1.13 ± 0.17
Livery 1,591 1.10 ± 0.12
0
50
100
150
200
250
300
350
3.5
3.7
3.9
4.1
4.3
4.5
4.7
4.9
5.1
5.3
5.5
5.7
5.9
6.1
6.3
6.5
6.7
6.9
M…
Frequency
Juiciness
0
50
100
150
200
250
300
350
3.5
3.7
3.9
4.1
4.3
4.5
4.7
4.9
5.1
5.3
5.5
5.7
5.9
6.1
6.3
6.5
6.7
6.9
M…
Frequency
Tenderness
0
50
100
150
200
250
300
350
3.5
3.7
3.9
4.1
4.3
4.5
4.7
4.9
5.1
5.3
5.5
5.7
5.9
6.1
6.3
6.5
6.7
6.9
7.1
7.3
Frequency
Connective Tissue
0
50
100
150
200
250
300
2.2
2.4
2.6
2.8
3
3.2
3.4
3.6
3.8
4
4.2
4.4
4.6
4.8
5
5.2
5.4
5.6
5.8
6
Frequency
WBSF
8=Extremely Juicy
1=Extremely dry
8=Extremely Tender
1=Extremely Tough
8=None;
1=Abundant
μ = 3.54
μ = 5.8
μ = 5.00
μ = 5.89
Palatability of Beef - goals
Genome-wide association (GWAS)11
Genomic Prediction22
GWAS signals underlying biology33
•Identify SNPs and chromosomal regions
associated with palatability traits
• WBSF
• Tenderness (sensory panel)
• Juiciness (sensory panel)
• Connective tissue (sensory panel)
• Flavor (sensory panel)
•SVS (SNP & Variation Suite) v8.3.4 (Golden
Helix)
• Mixed Model GWAS using single locus models
(EMMAX) and multi-locus models (MLMM)
Genome-wide association
GWAS in SVS – initial steps
GWAS in SVS – genotype filtering
GWAS for WBSF - SVS
•Mixed Model GWAS using a single locus
(EMMAX) and multi-locus models (MLMM)
• Genomic relationship matrix
• Contemporary groups
GWAS for WBSF – SVS - output
GWAS for WBSF - SVS
•Mixed Model GWAS using a single locus (EMMAX)
• Genomic relationship matrix
• Contemporary groups
Samples scanned: 2,076
Markers scanned: 51,218
Markers analyzed: 51,141
Pseudo-heritability: 0.37
Exploring data - GenomeBrowser
Exploring data - GenomeBrowser
Exploring data - GenomeBrowser
GWAS on other “tenderness” traits
Genetic Markers associated with Tenderness
Genetic Markers associated with Connective Tissue
ATL3
PLA2G16
CAPN1
SCN3B
CAST
CAPN3
Genetic Markers associated with WBSF
GWAS on other palatability traits
Genetic Markers associated with Juiciness
Pseudo-heritability: 0.26
Genetic Markers associated with Flavor
Samples scanned: 1,591
Pseudo-heritability: 0.21
Palatability of Beef - goals
Genomic Prediction22
Genome-wide association (GWAS)11
GWAS signals underlying biology33
Genomic Prediction - WBSF
GBLUP Prediction - WBSF
ASE vs GWAS results
Bayes C-pi ASE
GBLUP ASE
Genomic Prediction
•Accuracy of DGV - key to successful application
of genomic selection
•Cross validation - assess performance of
prediction
•SVS: five-fold cross-validation for evaluation of
predictive performance of GBLUP/BayesC for
WBSF
5-fold cross-validation - WBSF
Cross-validation - WBSF
Accuracy of gEBV
•Genetic correlation between gEBV and
phenotype.
• Bivariate animal model in Wombat
Accuracy:
0.59
Palatability of Beef - goals
Genome-wide association (GWAS)11
GWAS signals underlying biology33
Genomic Prediction22
•8-10 individual traits
(sub-phenotypes):
• 50,000 SNP effects for each one on >2,000 animals
•Systems biology: integration of data sets
• Holistic view of the system – key players can
emerge
Palatability trait
Gene network theory: use SNP association data
to guide the inference of gene regulatory networks
Association Weight Matrix (Fortes 2010)
multivariate view of GWAS using PCIT (partial correlation
and information theory Reverter & Chan 2008)
Network Analysis (Palatability)
All Phenotypes (10 total) + 54k SNPs
Select top SNPs based on WBSF
Matrix of SNP effects (-log10pvalue)
100 SNP by 10 traits
SVS EMMAX
PCIT
• Partial Correlation Information Theory (Reverter and Chan, 2008)
SNP SNP
SNP
• Significant SNPs correlated among
multiple sub-phenotypes are
important for regulating the overall
phenotype
• Optimized to handle SNPs and
genomic windows
Network Analysis (Palatability)
All Phenotypes (10 total) + 54k SNPs
Select top SNPs based on WBSF
Matrix of SNP effects (-log10pvalue)
100 SNP by 10 traits
Direct and partial correlations among 100 SNPs
ENSEMBL annotation of 100 SNPs
SNPs ~ 2,500 bp of a gene
SNPs in genes
+
SNPs not in genes
?
SVS EMMAX
PCIT
DAVID enrichment
analysis
Gene cluster scoring
GO/Biol. Process definitions
KEGG Pathway Analysis
Cytoscape
correlation network
• Networking and
Clustering
•Direct correlations
visualized in
Cytoscape
•Clustering analysis -
MCODE - highly
connected genes
•Enriched GO terms
were identified
using
DAVID and
visualized using
REViGO
Edges indicate
correlations
Nodes
indicate
SNP’s
• 99 SNPs
Reference
phenotype -
Warner-Bratzler
Shear Force
Most significant
SNPs
SAPS3: modulates
protein phosphatase
catalytic subunits
CAPN1: modulates
proteolysis of cytoskeletal
remodeling and signal
transduction.
CHI3L2: Involved in
cartilage biogenesis.
CA10: Catalyzes
reversible hydration of
carbon dioxide in various
processes.
GPHN: Involved in
membrane protein-
cytoskeleton interactions.
Conclusions
•Palatability or eating satisfaction - important for
the long-term sustainability of beef industry
•Collection of palatability phenotypes on large
numbers of animals is still problematic
• Findings focused on QTL detection rather than
genomic prediction
•New methods and approaches to move from
SNP signals closer to functional variants
Department of Animal
Science, OSU
Department of Animal
Science, OSU
• Justin Buchanan
• Deb VanOverbeke
• Gretchen Hilton
• Andrea Sexten
• Andrea Garmyn
• Lindsay King
• Jessica Neal
• Connie Underwood
Financial SupportFinancial Support
• Zoetis Animal Genetics
• OSU TIP FY08
• Florida Beef Council
Acknowledgments
Iowa State UniversityIowa State University
• Jim Reecy
• Dorian Garrick
• James Koltes
• Mahdi Saatchi
• Don Beitz
• Richard Tait
University of FloridaUniversity of Florida
• Mauricio Elzo
• Dwain Johnson
• Mesfin Gobena
USDA - MARCUSDA - MARC
• John Pollak
Questions?

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Genomic Analyses for Palatability of Beef

  • 1. GENOMIC ANALYSES FOR PALATABILITY OF BEEF Raluca Mateescu | Associate Professor of Quantitative Genetics & Genomics Department of Animal Sciences
  • 2. Outline Research program overview11 Genomic analyses for palatability22 Genome-wide association (GWAS)2.12.1 Genomic Prediction2.22.2 GWAS signals underlying biology2.32.3
  • 3. Research program focus •Genetic control of complex traits • Major advances in animal genomics • Improve animal production efficiency & enhance animal products for human heath Healthfulness Project: development of genetic tools to improve nutritional and health value of beef. Mapping QTL for breeding out of season and milk production in sheep Sustainable small ruminant production through selection for resistance to internal parasites Genomics of resilience in sheep to climatic stressors Genomic tools to improve meat quality traits in Angus-Brahman cattle.
  • 4. •Project Goal: • Assess the natural variation in healthfulness traits • Identify genetic mechanism controlling these traits • Develop tools to select for:  More nutritious beef  Tasty beef  Improved production “Healthfulness Project” Genetic evaluation for nutrient composition of beef could result in development of gEBV to aid selection for: • favorable fatty-acid profile • lower levels of cholesterol and saturated fat • higher concentrations of minerals and vitamins
  • 5. Beef Healthfulness Project • 3 Angus herds (n = 2,285): Iowa, Oklahoma, California • Harvest: October 2007 – May 2008 • Growth • Birth, weaning, yearling, slaughter weights • Carcass • Hot carcass weight, dressing %, ribeye area, back fat thickness, yield grade, quality grade, KPH • Meat Quality • WBSF, Sensory panels (Juiciness, Tenderness, Connective tissue & Flavor: beef, painty/fishy, livery/metallic), TBARS • Nutritional value and Healthfulness • Fatty acids, main FA groups (SFA, MUFA, PUFA, n3, n6), AI – Triacylglycerol, Phospholipid, Composite • Cholesterol, sphingolipids, creatine, creatinine, carnitine, carnosine, anserine • Minerals: iron, sodium, magnesium, manganese, zinc, phosphorus, potassium, calcium, copper • Vitamins: E, B6 All animals genotyped with the Illumina Bovine 50K SNP Bead Chip 5 generation pedigree (n = 5,907)
  • 6. • The National Beef Quality Audit • Seedstock Producers, Cow-Calf Producers, Stockers/ Backgrounders, Feedlot Operators, Packers, Purveyors, Retailers, & Restauranteurs • “Eating satisfaction” - only quality category for which the packers, food service buyers, and retailers are willing to pay a premium •NBQA Strategy Workshop • Discuss the implications of research for the U.S. beef industry, provides the beef industry with a blueprint for the next five years • Top 10 Quality Challenges: 1. Low overall uniformity & consistency of cattle, carcasses, cuts 2. Inappropriate carcass size & weight 3. Inadequate tenderness of beef 4. Insufficient marbling What do consumers want?
  • 7. 1991 1995 2000 2005 2011 External Fat Overall Uniformity Overall Uniformity Traceability Food Safety Seam Fat Overall Palatability Carcass Weights Overall Uniformity Eating Satisfaction Overall Palatability Marbling Tenderness Instrument grading How and where cattle were raised Tenderness Tenderness Marbling Market Signals Weight and Size Overall Cutability External and Seam Fat Reduced quality due to implants Segmentation Lean, Fat and Bone Marbling Cut weights External Fat Carcass Weights Cattle Genetics National Beef Quality Audit Quality Challenges Ranked according to priority, 1991 to 2011
  • 8. Specific recommendations to reduce barriers and improve beef profitability •Increase funding to improve eating satisfaction •Use genetics to optimize cutability and palatability •Fit Cattle with Customer Expectations • Assist producers with use of selection and management techniques to produce cattle that fit customer expectations and other value- determining attributes National Beef Quality Audit – 2011
  • 9. • Trait measured after slaughter, expensive to measure routinely, low consistency • Currently USDA grading system (marbling and maturity) is used to predict palatability of beef • Changes in consumer preference • Limitation in the ability to predict eating quality • Limited consumer understanding of the system Selection/ Prediction challenges • Programs to improve eating quality • Ability to better predict the eating quality level for market purposes Increase consumer’s confidence that quality expectations are met Higher quality grade = more tender and palatable meat Higher quality grade = more tender and palatable meat
  • 10. Warner-Bratzler Shear Force Tenderness Juiciness Connective Tissue Beef Flavor Off-flavors: painty/fishy, livery/metallic Palatability – eating satisfaction
  • 11. Sample Collection and Preparation •Rib sections: • Transported to ISU Meat Laboratory, or shipped from California to OSU • Fabricated into steaks • Frozen at 14d postmortem
  • 12. Warner-Bratzler Shear Force (WBSF) •Broiled on impingement oven at 200⁰C to internal temperature of 68⁰C •Cooled at 4⁰C for 18-24 h •Six 1.27 cm cores removed and sheared •Average peak load (kg) was analyzed
  • 13. Sensory Panels •Cooked similarly to steaks for WBS •Sessions conducted once or twice per day •12 samples served randomly to panelists •Served to eight member trained panel 8 trained panelistsEach steak Average score of all panelists
  • 14. Sensory Panel Evaluation •Evaluated juiciness, tenderness, flavor •Juiciness – 8 point scale (1 = extremely dry and 8 = extremely juicy) •Tenderness – 8 point scale (1 = extremely tough and 8 = extremely tender) •Connective Tissue – 8 point scale (1 = abundant and 8 = none) •Beef, Painty/Fishy, and Livery/Metallic Flavors – 3 point scale (1 = not detectable, 2 = slightly detectable, and 3 = strong)
  • 15. Palatability statistics Trait N Mean ± SD WBSF 2,076 3.54 ± 0.77 Tenderness 1,591 5.80 ± 0.59 Juiciness 1,591 5.00 ± 0.49 Connective Tissue 1,591 5.89 ± 0.59 Beef Flavor 1,591 2.50 ± 0.23 Painty 1,591 1.13 ± 0.17 Livery 1,591 1.10 ± 0.12 0 50 100 150 200 250 300 350 3.5 3.7 3.9 4.1 4.3 4.5 4.7 4.9 5.1 5.3 5.5 5.7 5.9 6.1 6.3 6.5 6.7 6.9 M… Frequency Juiciness 0 50 100 150 200 250 300 350 3.5 3.7 3.9 4.1 4.3 4.5 4.7 4.9 5.1 5.3 5.5 5.7 5.9 6.1 6.3 6.5 6.7 6.9 M… Frequency Tenderness 0 50 100 150 200 250 300 350 3.5 3.7 3.9 4.1 4.3 4.5 4.7 4.9 5.1 5.3 5.5 5.7 5.9 6.1 6.3 6.5 6.7 6.9 7.1 7.3 Frequency Connective Tissue 0 50 100 150 200 250 300 2.2 2.4 2.6 2.8 3 3.2 3.4 3.6 3.8 4 4.2 4.4 4.6 4.8 5 5.2 5.4 5.6 5.8 6 Frequency WBSF 8=Extremely Juicy 1=Extremely dry 8=Extremely Tender 1=Extremely Tough 8=None; 1=Abundant μ = 3.54 μ = 5.8 μ = 5.00 μ = 5.89
  • 16. Palatability of Beef - goals Genome-wide association (GWAS)11 Genomic Prediction22 GWAS signals underlying biology33
  • 17. •Identify SNPs and chromosomal regions associated with palatability traits • WBSF • Tenderness (sensory panel) • Juiciness (sensory panel) • Connective tissue (sensory panel) • Flavor (sensory panel) •SVS (SNP & Variation Suite) v8.3.4 (Golden Helix) • Mixed Model GWAS using single locus models (EMMAX) and multi-locus models (MLMM) Genome-wide association
  • 18. GWAS in SVS – initial steps
  • 19. GWAS in SVS – genotype filtering
  • 20. GWAS for WBSF - SVS •Mixed Model GWAS using a single locus (EMMAX) and multi-locus models (MLMM) • Genomic relationship matrix • Contemporary groups
  • 21. GWAS for WBSF – SVS - output
  • 22. GWAS for WBSF - SVS •Mixed Model GWAS using a single locus (EMMAX) • Genomic relationship matrix • Contemporary groups Samples scanned: 2,076 Markers scanned: 51,218 Markers analyzed: 51,141 Pseudo-heritability: 0.37
  • 23. Exploring data - GenomeBrowser
  • 24. Exploring data - GenomeBrowser
  • 25. Exploring data - GenomeBrowser
  • 26. GWAS on other “tenderness” traits Genetic Markers associated with Tenderness Genetic Markers associated with Connective Tissue ATL3 PLA2G16 CAPN1 SCN3B CAST CAPN3 Genetic Markers associated with WBSF
  • 27. GWAS on other palatability traits Genetic Markers associated with Juiciness Pseudo-heritability: 0.26 Genetic Markers associated with Flavor Samples scanned: 1,591 Pseudo-heritability: 0.21
  • 28. Palatability of Beef - goals Genomic Prediction22 Genome-wide association (GWAS)11 GWAS signals underlying biology33
  • 30. GBLUP Prediction - WBSF ASE vs GWAS results Bayes C-pi ASE GBLUP ASE
  • 31. Genomic Prediction •Accuracy of DGV - key to successful application of genomic selection •Cross validation - assess performance of prediction •SVS: five-fold cross-validation for evaluation of predictive performance of GBLUP/BayesC for WBSF
  • 34. Accuracy of gEBV •Genetic correlation between gEBV and phenotype. • Bivariate animal model in Wombat Accuracy: 0.59
  • 35. Palatability of Beef - goals Genome-wide association (GWAS)11 GWAS signals underlying biology33 Genomic Prediction22
  • 36. •8-10 individual traits (sub-phenotypes): • 50,000 SNP effects for each one on >2,000 animals •Systems biology: integration of data sets • Holistic view of the system – key players can emerge Palatability trait Gene network theory: use SNP association data to guide the inference of gene regulatory networks Association Weight Matrix (Fortes 2010) multivariate view of GWAS using PCIT (partial correlation and information theory Reverter & Chan 2008)
  • 37. Network Analysis (Palatability) All Phenotypes (10 total) + 54k SNPs Select top SNPs based on WBSF Matrix of SNP effects (-log10pvalue) 100 SNP by 10 traits SVS EMMAX PCIT • Partial Correlation Information Theory (Reverter and Chan, 2008) SNP SNP SNP • Significant SNPs correlated among multiple sub-phenotypes are important for regulating the overall phenotype • Optimized to handle SNPs and genomic windows
  • 38. Network Analysis (Palatability) All Phenotypes (10 total) + 54k SNPs Select top SNPs based on WBSF Matrix of SNP effects (-log10pvalue) 100 SNP by 10 traits Direct and partial correlations among 100 SNPs ENSEMBL annotation of 100 SNPs SNPs ~ 2,500 bp of a gene SNPs in genes + SNPs not in genes ? SVS EMMAX PCIT DAVID enrichment analysis Gene cluster scoring GO/Biol. Process definitions KEGG Pathway Analysis Cytoscape correlation network • Networking and Clustering •Direct correlations visualized in Cytoscape •Clustering analysis - MCODE - highly connected genes •Enriched GO terms were identified using DAVID and visualized using REViGO
  • 39. Edges indicate correlations Nodes indicate SNP’s • 99 SNPs Reference phenotype - Warner-Bratzler Shear Force Most significant SNPs
  • 40. SAPS3: modulates protein phosphatase catalytic subunits CAPN1: modulates proteolysis of cytoskeletal remodeling and signal transduction. CHI3L2: Involved in cartilage biogenesis. CA10: Catalyzes reversible hydration of carbon dioxide in various processes. GPHN: Involved in membrane protein- cytoskeleton interactions.
  • 41. Conclusions •Palatability or eating satisfaction - important for the long-term sustainability of beef industry •Collection of palatability phenotypes on large numbers of animals is still problematic • Findings focused on QTL detection rather than genomic prediction •New methods and approaches to move from SNP signals closer to functional variants
  • 42. Department of Animal Science, OSU Department of Animal Science, OSU • Justin Buchanan • Deb VanOverbeke • Gretchen Hilton • Andrea Sexten • Andrea Garmyn • Lindsay King • Jessica Neal • Connie Underwood Financial SupportFinancial Support • Zoetis Animal Genetics • OSU TIP FY08 • Florida Beef Council Acknowledgments Iowa State UniversityIowa State University • Jim Reecy • Dorian Garrick • James Koltes • Mahdi Saatchi • Don Beitz • Richard Tait University of FloridaUniversity of Florida • Mauricio Elzo • Dwain Johnson • Mesfin Gobena USDA - MARCUSDA - MARC • John Pollak