Submitted:
14 August 2024
Posted:
14 August 2024
You are already at the latest version
Abstract
Keywords:
1. Introduction
2. Materials and Methods
2.1. Data Gathering and Editing
2.2. Trait Groups
- 2.
- Carcass traits: Backfat thickness, rib eye area, rump fat thickness, hot carcass weight, subcutaneous fat thickness, intramuscular fat content, longissimus muscle area, marbling, tenderness, shear force tenderness, meat color.
- ∙
- Subgroup: Meat quality
- 3.
- Growth-related traits: Residual body weight gain, average daily gain, accumulated productivity, birth weight, weaning weight, yearling weight, adult cow weight, weight gain from birth to weaning, weight gain from weaning to yearling, yearling height, residual feed intake, dry matter intake, feed efficiency, feed conversion ratio.
- ∙
- Subgroup: Efficiency
- 4.
- Morphological traits: Body conformation, muscularity, precocity, feet and leg deformation, feet and leg conformation.
- ∙
- Subgroup: Visual scores
- ∙
- Included traits: Conformation, precocity, muscling.
2.3. Overrepresentation and Prioritization Analyses
2.4. Functional Analysis
2.5. Venn Diagrams and Gene Network Integration
3. Results and Discussion
3.1. Gene annotation and Prioritization Analysis
3.2. Enrichment and Gene Integration Analysis of the Functional Candidate Genes Identified within Groups
3.2.1. Reproduction and Sexual Precocity Traits
3.2.2. Carcass and Meat Quality Traits
3.2.3. Growth-Related and Efficiency Traits
3.2.4. Morphological and Visual Score Traits
3.3. Genes Shared among Groups
3.3.1. Overrepresented Genes
3.3.2. Prioritized Genes
3.4. Genes Shared between Groups and Subgroups
4. Limitations of this Study and Future Directions
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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| 1Trait groups | Studies | Genomic regions | Candidate genes |
|---|---|---|---|
| Reproduction | 23 | 605 | 8 569 |
| Sexual precocity | 19 | 387 | 5 412 |
| Carcass | 14 | 607 | 11 195 |
| Meat quality | 8 | 294 | 6 646 |
| Growth | 12 | 360 | 5 239 |
| Efficiency | 7 | 217 | 3 319 |
| Morphological | 5 | 189 | 3 483 |
| Visual scores | 3 | 132 | 2 114 |
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