The triacylglyceride (TAG) fatty acid content in meat from Angus-sired cattle was analyzed for non-additive genetic effects. A total of 11,482 significant DNA marker interactions (false discovery rate [FDR] < 0.05) were detected across thirty-seven different TAG fatty acids. Interactions were not evenly distributed amongst all fatty acids analyzed, and types of interactions (additive-by-additive, additive-by-dominance, and dominance-by-dominance) varied within each individual fatty acid. These results indicate that it may be possible to account for additional genetic variance amongst TAG fatty acids over and above individual markers.
Available at: http://works.bepress.com/james_reecy/40/