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Muscle Transcriptomic Analyses in Angus Cattle with Divergent Tenderness

Author:
Zhao, Chunping, Tian, Fei, Yu, Ying, Luo, Juan, Hu, Qiong, Bequette, Brian J., Baldwin VI, Ransom L., Liu, George, Zan, Linsen, Updike, M. Scott, Song, Jiuzho
Source:
Molecular Biology Reports 2012 v.39 no.4 pp. 4185
ISSN:
1573-4978
Subject:
Angus, beef, beef cattle, beef quality, biochemical pathways, environmental factors, fatty acid-binding proteins, fatty-acid synthase, gene expression regulation, genes, guanosinetriphosphatase, lipid metabolism, longissimus muscle, meat tenderness, microarray technology, muscle contraction, myosin heavy chains, palatability, reverse transcriptase polymerase chain reaction, shear stress, skeletal muscle, transcriptome
Abstract:
Beef tenderness contributes significantly to variation of beef palatability, and is largely influenced by various genetic and environmental factors. To identify candidate genes and pathways related to beef tenderness, we analyzed the longissimus dorsi (LD) muscle of Angus cattle that had different degrees of tenderness, measured by Warner-Bratzler shear force (WBSF). Microarray and RT-PCR analyses identified 53 genes that were differentially expressed in LD samples categorized as either tough or tender, including myosin, heavy chain 3 skeletal muscle embryonic (MYH3), myosin heavy chain 8 skeletal muscle perinatal (MYH8), guanylate binding protein 5 (GBP5), fatty acid binding protein 4 (FABP4), Stearoyl-coenzyme A desaturase (SCD), Fatty acid synthase (FASN), ubiquitin-like with PHD and ring finger domains 1 (UHRF1). Most of these genes are involved in lipid metabolism and skeletal muscle contraction. Employing Gene ontology (GO) and Ingenuity Pathway Analysis (IPA), several GO terms and pathways were found to be related to hydrolase, peptidase and GTPase activity, lipid metabolism, small molecule biochemistry, molecular transport, and tissue development. Overall, this analysis provides insight into the metabolic relationships between muscle biology and beef quality.
Agid:
56911
Handle:
10113/56911