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Table 2 Enriched gene ontology (GO) terms for meat quality traits measured in longissimus dorsi muscle

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

Trait GO term GO term name p-value Adjusted p-value Number of genes in gene list Number of genes in GO term
Marbling GO:0003677 DNA binding 5.4 × 10−3 2.0 × 10−1 35 313
Connective tissue GO:0005789 Endoplasmic reticulum membrane 1.0 × 10−2 3.6 × 10− 1 23 214
Cooking loss GO:0005789 Endoplasmic reticulum membrane 1.4 × 10−2 4.8 × 10−1 22 214
Juiciness GO:0005789 Endoplasmic reticulum membrane 4.3 × 10−5 2.8 × 10 −3 17 218
Tenderness GO:0005789 Endoplasmic reticulum membrane 4.2 × 10−3 3.2 × 10−1 20 214
WBSF GO:0005789 Endoplasmic reticulum membrane 2.1 × 10−3 1.9 × 10−1 22 213
Marbling GO:0005794 Golgi apparatus 1.2 × 10−2 2.8 × 10−1 40 334
Cooking loss GO:0005525 GTP binding 1.2 × 10−2 8.0 × 10−1 17 179
Marbling GO:0005525 GTP binding 4.0 × 10−2 5.9 × 10−1 20 175
Connective tissue GO:0005743 Mitochondrial inner membrane 1.3 × 10−2 3.0 × 10−1 17 168
Connective tissue GO:0000122 Negative regulation of transcription from RNA polymerase II promoter 4.3 × 10−4 3.0 × 10 −2 19 225
Marbling GO:0000122 Negative regulation of transcription from RNA polymerase II promoter 4.2 × 10−3 3.1 × 10−1 22 223
Connective tissue GO:0045944 Positive regulation of transcription from RNA polymerase II promoter 1.9 × 10−2 3.4 × 10−1 40 319
Flavor GO:0045944 Positive regulation of transcription from RNA polymerase II promoter 7.9 × 10−4 6.2 × 10 −2 35 325
Flavor GO:0006355 Regulation of transcription, DNA-templated 7.1 × 10−3 2.8 × 10−1 36 299
Cooking loss GO:0003723 RNA binding 4.2 × 10−2 9.6 × 10−1 15 145
Marbling GO:0006351 Transcription, DNA-templated 1.3 × 10−2 2.4 × 10−1 38 318
  1. Significance of each enriched term was adjusted using the Benjamini-Hochberg p-value correction