Project description:To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (|r| > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture. Experiment Overall Design: Gene expression profiles were correlated with beef traits measured at the same cattle.
Project description:The transcriptome of bovine Longissimus thoracis muscles from 15- and 19-month-old Charolais young bulls were analyzed in order to identify genes whose expression level was associated to beef quality scores, in particular to tenderness, juiciness and flavor, and to muscle growth potential. The expression of over 5000 genes was compared between high and low meat quality samples according to the three sensory traits, taken individually, and between animals with either a high or a low muscle growth potential. Keywords: meat sensory quality, growth potential
Project description:The transcriptome of bovine Longissimus thoracis muscles from 15- and 19-month-old Charolais young bulls were analyzed in order to identify genes whose expression level was associated to beef quality scores, in particular to tenderness, juiciness and flavor, and to muscle growth potential. The expression of over 5000 genes was compared between high and low meat quality samples according to the three sensory traits, taken individually, and between animals with either a high or a low muscle growth potential. Keywords: meat sensory quality, growth potential Twenty-five samples were analyzed. Each sample was hybridized on 4 independent microarrays and compared to a reference pool.
Project description:Beef tenderness is a complex trait of economic importance for the beef industry. Understanding the genetic and epigenetic mechanisms underlying this trait may help improve the accuracy of breeding programs and deliver a better product quality to consumers. However, little is known about epigenetic effects in the muscle of Bos taurus and their implications in tenderness, and no studies have been conducted in Bos indicus. Therefore, we analyzed Reduced Representation Bisulfite Sequencing (RRBS) to search for differences in the methylation profile of Bos indicus skeletal muscle with extreme values for beef tenderness (tender = 6 animals, tough = 6 animals).
Project description:RNA-seq analysis of differential gene expression in muscle from angus beef steers undergoing diet restriction and compensatory growth
Project description:Integrated metabolomic and transcriptome analyses reveal finishing forage affects metabolic pathways related to beef quality and animal welfare