Beef
Authors: Luke M. Kramer (Iowa State University) , James E. Koltes (Iowa State University) , Eric R. Fritz-Waters (Iowa State University) , Mary Sue Mayes (Iowa State University) , Alysta Markey (Iowa State University) , Mahdi Saatchi (Iowa State University) , Nathan T. Weeks (Iowa State University) , James M. Reecy (Iowa State University)
The triacylglyceride (TAG) fatty acid content in meat from Angus-sired cattle was analyzed for non-additive genetic effects. A total of 11,482 significant DNA marker interactions (false discovery rate [FDR] < 0.05) were detected across thirty-seven different TAG fatty acids. Interactions were not evenly distributed amongst all fatty acids analyzed, and types of interactions (additive-by-additive, additive-by-dominance, and dominance-by-dominance) varied within each individual fatty acid. These results indicate that it may be possible to account for additional genetic variance amongst TAG fatty acids over and above individual markers.
Keywords: ASL R2952, Animal Science
How to Cite: Kramer, L. M. , Koltes, J. E. , Fritz-Waters, E. R. , Mayes, M. S. , Markey, A. , Saatchi, M. , Weeks, N. T. & Reecy, J. M. (2015) “Fatty Acid SNP Interaction Analysis in Angus Sired Beef Cattle”, Iowa State University Animal Industry Report. 12(1). doi: https://doi.org/10.31274/ans_air-180814-1274