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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 tra...
ORGANISM(S): Bos taurus 
Conjugated Linoleic Acid (CLA) is a collective term for the positional and geometric isomers of linoleic acid. In recent years CLA has been reported to have anti-carcinogenic, anti-obesity, anti-inflammatory and anti-artherogenic effects. The aim of this study was to determine the effects of a natu...
ORGANISM(S): Mus musculus 
Bovine longissimus lumborum (LL) and psoas major (PM) muscles biopsy samples were collected from four carcasses (n = 4) at 45 min, 12 h, and 36 h postmortem from a commercial beef processing facility. Proteome profile variation between beef LL and PM during the early postmortem period were evaluated...
ORGANISM(S): Bos taurus (Bovine) 
2020-02-19 | PXD017535 | Pride
Beef represents a major diet component and source of protein in many countries. With an increment demand for beef, the industry is currently undergoing changes towards natural produced beef. Consumers not only concern about product quality, but also for the well-being of animals. Therefore, the cons...
ORGANISM(S): Bos taurus 
We evaluated liver transcriptome throughout gestation and early lactation of purebred and crossbred beef cows (Angus, Hereford and their F1 crossbreeds, CR), grazing high or low herbage allowances (HA) of native grasslands (4 and 2.5 kg DM/kg BW annual mean; n = 16) using an Agilent 4x44k bovine arr...
ORGANISM(S): Bos taurus 
In the present study, a oligonucleotide microarray platform is used to compare expression profiles of beef cattle muscle in animals treated with either Dexamethazone (Dex) or Dexamethazone plus 17?-estradiol (Estr) administered at sub-therapeutic dosage, against untreated controls. Seventeen male be...
ORGANISM(S): Bos taurus 
Beef quality is the first deciding factor for consumers to consider before purchasing. The aim of this study was to evaluate the effects of suspension and aging time on beef quality. We compared the differences in pH, drip loss, cooking loss, color, shear force, myofibril fragmentation index (MFI) a...
ORGANISM(S): Bos taurus (Bovine) 
2021-11-19 | PXD029806 | Pride
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