The application of transcriptomic data in the authentication of beef derived from contrasting production systems.

ABSTRACT:

Background

Differences between cattle production systems can influence the nutritional and sensory characteristics of beef, in particular its fatty acid (FA) composition. As beef products derived from pasture-based systems can demand a higher premium from consumers, there is a need to understand the biological characteristics of pasture produced meat and subsequently to develop methods of authentication for these products. Here, we describe an approach to authentication that focuses on differences in the transcriptomic profile of muscle from animals finished in different systems of production of practical relevance to the Irish beef industry. The objectives of this study were to identify a panel of differentially expressed (DE) genes/networks in the muscle of cattle raised outdoors

SUBMITTER: Sweeney T 

PROVIDER: S-EPMC5031250 | biostudies-literature | 2016 Sep

REPOSITORIES: biostudies-literature