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Fig. 1 | BMC Genomics

Fig. 1

From: Genome wide association and gene enrichment analysis reveal membrane anchoring and structural proteins associated with meat quality in beef

Fig. 1

Genome wide association results for WBSF, marbling and cooking loss in longissimus dorsi muscle. From the outside to the inside, the rings represent a Manhattan plot for cooking loss, marbling and WBSF with -log10 P-values for 115,287 SNPs across the genome. Red dots represent SNPs with p-value lower than 0.1 × 10− 3 (first purple dotted line) and green dots represent SNPs with p-value lower than 0.6 × 10− 6 (second purple dotted line)

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