Identification of differentially expressed genes in chickens differing in muscle glycogen content and meat quality.

ABSTRACT:

Background

The processing ability of poultry meat is highly related to its ultimate pH, the latter being mainly determined by the amount of glycogen in the muscle at death. The genetic determinism of glycogen and related meat quality traits has been established in the chicken but the molecular mechanisms involved in variations in these traits remain to be fully described. In this study, Chicken Genome Arrays (20 K) were used to compare muscle gene expression profiles of chickens from Fat (F) and Lean (L) lines that exhibited high and low muscle glycogen content, respectively, and of individuals exhibiting extremely high (G+) or low (G-) muscle glycogen content originating from the F2 cross between the Fat and Lean lines. Real-time RT-PCR was subsequently performed to validate the d

SUBMITTER: Sibut V 

PROVIDER: S-EPMC3047303 | biostudies-literature | 2011 Feb

REPOSITORIES: biostudies-literature