The Longissimus and Semimembranosus muscles display marked differences in their gene expression profiles in pig.

ABSTRACT:

Background

Meat quality depends on skeletal muscle structure and metabolic properties. While most studies carried on pigs focus on the Longissimus muscle (LM) for fresh meat consumption, Semimembranosus (SM) is also of interest because of its importance for cooked ham production. Even if both muscles are classified as glycolytic muscles, they exhibit dissimilar myofiber composition and metabolic characteristics. The comparison of LM and SM transcriptome profiles undertaken in this study may thus clarify the biological events underlying their phenotypic differences which might influence several meat quality traits.

Methodology/principal findings

Muscular transcriptome analyses were performed using a custom pig muscle microarray: the 15 K Genmascqchip. A total of 3823 genes we

SUBMITTER: Herault F 

PROVIDER: S-EPMC4014511 | biostudies-literature | 2014

REPOSITORIES: biostudies-literature