A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population

The composition of fatty acids determines the flavor and quality meat. Flavor compounds are generated during cooking process by decomposition volatile via lipid oxidation. A number research on candidate genes related to acid content in livestock species have been published. majority these studies focused pigs cattle; association between meat chickens has rarely reported. Therefore, this study investigated associated with chickens. genome-wide (GWAS) was performed 767 individuals from an F2 crossbred population Yeonsan Ogye White Leghorn Illumina chicken 60K significant single-nucleotide polymorphism (SNP) genotype data 30 (%) breast animals slaughtered at 10 weeks age were analyzed. SNPs shown be 15 traits: C10:0, C14:0, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C20:0, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C24:0, C24:1n-9, monounsaturated (MUFA) polyunsaturated (PUFA). These mostly located chromosome around following genes: <italic>ACSS3</italic>,<italic> BTG1</italic>,<italic> MCEE</italic>,<italic> PPARGC1A</italic>,<italic> ACSL4</italic>,<italic> ELOVL4</italic>,<italic> CYB5R4</italic>,<italic> ME1</italic>, and<italic> TRPM1</italic>. Both oleic arachidonic contained <italic>MCEE</italic> <italic>TRPM1</italic>. two antagonistic each other identified as traits that contribute production acids. results improve our understanding genetic mechanisms through which affect flavor.