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Table 3 The least square means and standard errors for carcass traits with genetic effects according to the FTO genotypes in Hanwoo population

From: Novel SNP in the coding region of the FTO gene is associated with marbling score in Hanwoo (Korean cattle)

SNP

Traits1

Genotype (mean ± SE)

P-value

Genetic effects

P raw

P corrected

Additive

Dominance

g.125550A>T

 

AA

AT

TT

    

MS/1 ~ 7

6.082 ± 0.194a

5.173 ± 0.200b

6.000 ± 0.461a

<0.001

0.003

0.082 ± 0.501

1.734 ± 0.641***

MC/4 ~ 6

4.931 ± 0.033

4.956 ± 0.034

4.923 ± 0.079

0.846

1.246

0.008 ± 0.086

-0.058 ± 0.110

FC/2 ~ 4

3.000 ± 0.009

2.958 ± 0.009

3.000 ± 0.022

0.539

0.922

-0.000 ± 0.024

0.028 ± 0.031

MT/1 ~ 2

1.068 ± 0.036

1.159 ± 0.037

1.076 ± 0.086

0.209

0.415

-0.008 ± 0.094

-0.173 ± 0.120

MA/2 ~ 3

2.054 ± 0.034

2.130 ± 0.035

2.153 ± 0.082

0.244

0.478

-0.099 ± 0.089

-0.052 ± 0.0114

BF/mm

14.301 ± 0.614

14.797 ± 0.631

13.692 ± 1.455

0.730

1.013

0.609 ± 1.579

-1.600 ± 2.022

LMA/cm2

92.671 ± 1.132

89.739 ± 1.165

91.230 ± 2.684

0.199

0.348

1.440 ± 2.913

4.423 ± 3.731

CW/kg

431.045 ± 6.360

432.972 ± 6.541

430.923 ± 15.071

0.976

1.462

0.131 ± 16.358

-3.964 ± 20.947

g.175675C > T

 

CC

CT

TT

    

MS/1 ~ 7

5.932 ± 0.164

5.854 ± 0.258

5.571 ± 0.390

0.695

0.695

0.360 ± 0.424

-0.204 ± 0.668

MC/4 ~ 6

2.991 ± 0.006

3.000 ± 0.010

3.000 ± 0.016

0.748

0.748

-0.008 ± 0.017

-0.008 ± 0.027

FC/2 ~ 4

1.101 ± 0.027

1.062 ± 0.043

1.190 ± 0.065

0.272

0.272

-0.088 ± 0.071

0.167 ± 0.112

MT/1 ~ 2

2.135 ± 0.027

2.062 ± 0.043

2.000 ± 0.065

0.097

0.097

0.135 ± 0.071

0.010 ± 0.112

MA/2 ~ 3

30.694 ± 0.086

3.666 ± 0.135

3.476 ± 0.205

0.618

0.618

0.218 ± 0.222

-0.162 ± 0.351

BF/mm

13.652 ± 0.442

14.125 ± 0.694

14.248 ± 1.049

0.782

0.782

-0.585 ± 1.139

-0.359 ± 1.796

LMA/cm2

91.872 ± 0.874

91.666 ± 1.371

93.190 ± 2.074

0.815

0.815

-1.317 ± 2.251

1.730 ± 3.548

CW/kg

431.525 ± 4.755

441.416 ± 7.456

431.428 ± 11.272

0.520

0.520

0.096 ± 12.235

-19.875 ± 19.289

  1. 1 MS, marbling score; MC, meat color; FC, fat color; MT, meat texture; MA, meat maturity; BF, backfat thickness; LMA, M. Longissimus dorsi muscle area; CW, carcass weight.
  2. ***P <0.001.
  3. a,bWithin a row, means with different superscripted letters are different (P <0.01).