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MetabolomicsFat Deposition in the Muscle of Female and Male Yak and the Correlation of Yak Meat Quality with Fat

Background:

The study of fat deposition in yaks of different gender plays a positive role in improving the meat quality and breeding of yaks. In this work, the characteristic of fat deposition in male and female yaks, and the regulations of gender difference to fat deposition in yaks were ...
2021-08-04 | MTBLS2737 | MetaboLights
TranscriptomicsIdentification of novel markers of beef sensory quality and muscle growth potential
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 expre...
ORGANISM(S): Bos taurus 
2007-08-17 | E-GEOD-5561 | biostudies-arrayexpress
TranscriptomicsTranscription profiling of Bos taurus Longissimus dorsi skeletal muscle from Korean Native Cattle (Hanwoo)
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 
2008-11-01 | E-GEOD-9256 | biostudies-arrayexpress
ProteomicsEffects of neck-arm restraint suspension of beef carcasses on meat quality and proteome of different muscles during post-mortem aging
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
Proteomics Tmt Beef quality Neck-arm restraint suspension Carcass 
MetabolomicsEffects of Magnesium Potassium Sulfate on Tibetan Sheep Quality and Its Volatile and Non-Volatile Metabolic Substancesate the publication title

Preliminary research conducted by the team has identified that potassium and magnesium may influence the quality of Tibetan lamb meat, although the underlying mechanisms remain unclear. This study aims to examine the impact of dietary supplementation with magnesium potassium sulfate (PMS) on the ...

2026-04-28 | MTBLS13926 | MetaboLights
TranscriptomicsIntegrated metabolomic and transcriptome analyses reveal finishing forage affects metabolic pathways related to beef quality and animal welfare
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 
2016-06-23 | E-GEOD-70248 | biostudies-arrayexpress
TranscriptomicsEffects of dietary fat types on growth performance, pork quality, and gene expression in growing-finishing pigs
This study was performed to determine the effects of dietary fat sources, i.e., beef tallow, soybean oil, olive oil and coconut oil (each 3% in feed), on the growth performance, meat quality and gene expression in growing-finishing pigs. The results of this study indicate that the type of dietary fa...
ORGANISM(S): Sus scrofa 
2012-05-22 | E-GEOD-38146 | biostudies-arrayexpress
UnknownCharacterization of Escherichia coli harboring colibactin genes (clb) isolated from beef production and processing systems.
Not available
S-EPMC8964808 | biostudies-literature
UnknownInvestigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging.
Not available
S-EPMC10039265 | biostudies-literature
TranscriptomicsB. subtilis response to rotten meat volatiles.
To find a promoter upregulated in the presence of rotten meat, we exposed B. subtilis 168 to the volatiles of rotten meat (mixed beef/pork) and performed a microarray comparing it to B. subtilis which was not exposed to the meat. The results where used to build iGEM Groningen 2012s Food Warden, a s...
ORGANISM(S): Bacillus subtilis subsp. subtilis str. 168 
2013-09-04 | E-GEOD-50538 | biostudies-arrayexpress
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