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Table 5 Validation in the different animal groups of the five sets of probes belonging to the heat shock protein family to predict variability in tenderness

From: The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction

    Initial tenderness Overall tenderness
Animal group Number of animals   R2 P value R2 P value
Young bulls slaughtered year 1 25 HSP gene expression levels 0.39 0.07 0.44 0.04
   Biochemical traits 0.08 0.75 0.08 0.78
Steers slaughtered year 1 21 HSP gene expression levels 0.45 0.08 0.49 0.05
   Biochemical traits 0.42 0.06 0.41 0.06
Young bulls slaughtered year 2 30 HSP gene expression levels 0.37 0.04 0.40 0.03
   Biochemical traits 0.04 0.88 0.08 0.69
Steers slaughtered year 2 19 HSP gene expression levels 0.20 0.68 0.23 0.58
   Biochemical traits 0.19 0.52 0.21 0.49
  1. Multiple regression analyses were performed with the combination of the 5 groups of probes (DNAJA1 HspH1, HspA8, plus two groups of probes for HspB1-Hsp27) to predict beef initial or overall tenderness for young bulls or steers slaughtered year 1 or year 2. Multiple regression analyses were also performed with the combination of four muscle biochemical traits (Intramuscular fat content, mean fiber area, total collagen content and collagen solubility) previously shown [38] to be associated with beef quality. The proportion of the variability in tenderness which is explained by the combination of the 5 groups of probes is indicated (R2) as well as the associated P value.