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Fig. 4 | BMC Genomics

Fig. 4

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

Fig. 4

Network of genes with multiple associated uncorrelated SNPs with meat quality traits. Top 30 genes with the highest number of raw associated uncorrelated SNPs across Warner-Bratzler Shear Force (WBSF), marbling, cooking loss and sensory panel tenderness, juiciness, connective tissue and flavor. The size of the trait and gene nodes indicates the degree of connectivity. Positive (blue lines) and negative (green lines) represent the phenotypic correlation between traits with the thickness of the line indicating the strength of the correlation (ranging from − 0.43 to 0.83)

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