Additional file 1: of Genome wide association and gene enrichment analysis reveal membrane anchoring and structural proteins associated with meat quality in beef

GWA results for WBSF, marbling, cooking loss, tenderness, juiciness, connective tissue, and flavor. The phenotypes were measured in longissimus dorsi muscle in Brahman-Angus crossbreed steers. SNP location is shown using the Bos_taurus_UMD_3.1.1 assembly. Gene ontology by gene is presented. (XLS 46 kb)