Functional genomic analysis of variation on beef tenderness induced by acute stress in angus cattle.

Comparative and Functional Genomics
Chunping ZhaoJiuzhou Song

Abstract

Beef is one of the leading sources of protein, B vitamins, iron, and zinc in human food. Beef palatability is based on three general criteria: tenderness, juiciness, and flavor, of which tenderness is thought to be the most important factor. In this study, we found that beef tenderness, measured by the Warner-Bratzler shear force (WBSF), was dramatically increased by acute stress. Microarray analysis and qPCR identified a variety of genes that were differentially expressed. Pathway analysis showed that these genes were involved in immune response and regulation of metabolism process as activators or repressors. Further analysis identified that these changes may be related with CpG methylation of several genes. Therefore, the results from this study provide an enhanced understanding of the mechanisms that genetic and epigenetic regulations control meat quality and beef tenderness.

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Citations

Jun 28, 2016·PloS One·Vinicius Henrique da SilvaLuiz Lehmann Coutinho
Oct 20, 2018·Journal of the Science of Food and Agriculture·Mehmet C TemizkanTolga Kahraman
Sep 12, 2013·Physiological Genomics·P C TiziotoL C A Regitano
Aug 28, 2020·Journal of Applied Genetics·Anna CiecierskaTomasz Sadkowski
Jun 27, 2019·BMC Genomics·Danielly Beraldo Dos Santos SilvaLucia Galvão de Albuquerque

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Methods Mentioned

BETA
Feature Extraction
PCR
Assay
electrophoresis

Software Mentioned

Gene Ontology Enrichment Analysis Software Toolkit ( GOEAST )
Limma
Agilent Feature Extraction
Treeview
SAS
Cluster
Bioconductor
PSQ Assay Design

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