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| 1 | An imputed whole-genome sequence-based GWAS approach pinpoints causal mutations for complex traits in a specific swine population显示文摘Sequencing-based genome-wide association studies(GWAS) have facilitated the identification of causal associations between genetic variants and traits in diverse species. However, it is cost-prohibitive for the majority of research groups to sequence a large number of samples. Here, we carried out genotype imputation to increase the density of single nucleotide polymorphisms in a large-scale Swine F;population using a reference panel including 117 individuals, followed by a series of GWAS analyses. The imputation accuracies reached 0.89 and 0.86 for allelic concordance and correlation, respectively. A quantitative trait nucleotide(QTN) affecting the chest vertebrate was detected directly, while the investigation of another QTN affecting the residual glucose failed due to the presence of similar haplotypes carrying wild-type and mutant allelesin the reference panel used in this study. A high imputation accuracy was confirmed by Sanger sequencing technology for the most significant loci. Two candidate genes,CPNE5 and MYH3, affecting meat-related traits were proposed. Collectively, we illustrated four scenarios in imputation-based GWAS that may be encountered by researchers, and our results will provide an extensive reference for future genotype imputation-based GWAS analyses in the future. | Guorong Yan Xianxian Liu Shijun Xiao Wenshui Xin Wenwu Xu Yiping Li Tao Huang Jiangtao Qin Lei Xie Junwu Ma Zhiyan Zhang Lusheng Huang | 2022 | Science China(Life Sciences)2022，65，4： | 2 |
| 2 | Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures 显示文摘 | HU Yongjin XIA Wenshui LIU Xiaoyong | 2007 | Food Chem2007，104，： | 1 |
| 3 | Enz3'matic Modification of Caseins and Whey Proteins and Application of their Hydrolysates in Food Formulations显示文摘 | SINDAYIKENGEI'ZA S WENSHUI X | 2006 | Journal Of Zhejiang University Science B2006，7，2： | 1 |
| 4 | Effects of soy protein supplementation on the quality of ripening Ched- dar-type cheese显示文摘 | Mandy Aria Xia Wenshui Zhang Guonong | 2004 | International Journal of Dairy Technology2004，54，4： | 1 |
| 5 | Chitosan mod- ification and pharmaceutical/biomedical applications显示文摘 | Zhang Jiali Xia Wenshui Liu Ping | 2010 | Mar Drugs2010，8，： | 1 |
| 6 | Purification and characterization of a bifunc- tional enzyme with chitosanase and cellulase activities from commercial cellulase显示文摘 | LIU Jing XIA Wenshui | 2006 | Biochemical Engineering Journal2006，30，： | 1 |
| 7 | Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures显示文摘 | HU Yongjin XIA Wenshui LIU Xiaoyong | 2007 | Food Chemistry2007，104，1： | 1 |
| 8 | Advance in chitosan hydrolysis by non-specific cellulases显示文摘 | Xia Wenshui Liu Ping Liu Jing | 2008 | Biores Tech2008，99，5： | 1 |
| 9 | Effects of concentration, degree of deacetylation and molecular weight on emulsifying properties of chitosan显示文摘 | Xingke Li Wenshui Xia | 2011 | International Journal of Biological Macromolecules2011，，5： | 1 |
| 10 | Effect of thermal sterilization on the selected qualityattributes of sweet and sour carp显示文摘 | FENGYU TANG WENSHUI XIA YANSHUN XU etal | 2014 | International Journal ofFood Properties2014，17，8： | 1 |
| 11 | Effect of 1-methylcyelo propene and/or chitosan coating treatments on slorage life and quality maintenance of Indian jujube fruit显示文摘 | Zhong Qiuping Xia Wenshui | 2007 | LWT-Food Science and Technology2007，40，： | 1 |
| 12 | Purification and characterization of abifunctional enzyme with chitosanase and cellulase activity fromcommercial cellulose显示文摘 | LIU Jing XIA Wenshui | 2006 | Biochemical Engineering Journal2006，30，1： | 1 |
| 13 | Milk Biologically Active Components as Nutraceuticals: Review显示文摘 | Sindayikengera Severin Xia Wenshui | 2005 | 2005 (7-8)2005，，7： | 1 |
| 14 | Physical and chemical changes of silver carp sausages during fer- mentation with Pediococcus pentosaceus 显示文摘 | Xu Yanshun Xia WenShui Yang Fang | 2010 | Food Chemistry2010，122，3： | 1 |
| 15 | Pressure induced changes of silver carp(Hypophthalmichthys molitrix) myofibrillar protein structure显示文摘 | Chunjiang Qiu Wenshui Xia Qixing Jiang | 2014 | Eur Food Res Technol2014，238，： | 1 |
| 16 | Effect of Soy Protein Supplementation on the Quality of Ripening Cheddar-type Cheese显示文摘 | Mahdy Atia Xia Wenshui Zhang Guonong | 2004 | International Journal of Dairy Technology2004，57，： | 1 |
| 17 | In vitro binding of bile acids and triglycerides by selected chitosan preparations and their physico-chemical properties显示文摘 | Kequan Zhou Wenshui Xia Can Zhang Liangli (Lucy) Yu | 2005 | LWT - Food Science and Technology2005，，10： | 1 |
| 18 | Biochemical and physical changes of grass carp ( Ctenopharyngodon idella ) fillets stored at ?3 and 0<ce:hsp sp='0.25'/>°C显示文摘 | Dasong Liu Li Liang Wenshui Xia Joe M. Regenstein Peng Zhou | 2013 | Food Chemistry (-)2013，，1： | 1 |
| 19 | Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with D-gluconic acid δ-lactone显示文摘 | XU Yanshun XIA Wenshui JIANG Qixing | 2012 | Food Chemistry2012，134，2： | 1 |
| 20 | Effect of glucono-δ- lactone acidification and heat treatment on the physicochemical properties of silver carp mince显示文摘 | XU Yanshun JIANG Qixing XIA Wenshui | 2011 | LWT-Food Science and Technology2011，44，9： | 1 |
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