Muscle transcriptomic analyses in Angus cattle with divergent tenderness
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.
KeywordsBeef quality Tenderness Microarray Transcriptomic Pathway
The work was supported by China Scholarship Council (CSC), Maryland Agricultural Experiment Station (MAES) and Jorgensen Endowment Funds.
- 3.Brady DE (1937) A study of the factors influencing tenderness and texture of beef. J Anim Sci 1937:246–250Google Scholar
- 17.Hocquette JF, Renard G, Levéziel H, Picard B, Cassar-Malek I (2006) The potential benefits of genetics and genomics to improve beef quality—a review. Anim Sci Pap Rep 24:173–186Google Scholar
- 42.Jeremiah LE (1970) Beef quality. I. Marblingas an indicator of palatability. Texas Agricultural Experiment Station Technical Bulletin 22, College Station, TXGoogle Scholar
- 43.DeVol DL, Mckeith FK, Bechtel PJ, Novakofski J, Shanks RD, Carr TR (1988) Variation on composition and palatability traits and relationships between muscle characteristics abd palatability in a random sample of pork carcasses. J Anim Sci 66:385–395Google Scholar
- 44.Jeremiah LE (1983) The influence of inherent muscle quality upon the cooking losses from and palatability attributes of pork loin chops. In: Proceedings of Annual Meeting of the Western Section of the American Society of Animal Science, vol 34, pp 109–111Google Scholar
- 55.Lubeseder-Martellato C, Guenzi E, Jörg A, Töpolt K, Naschberger E, Kremmer E, Zietz C, Tschachler E, Hutzler P, Schwemmle M (2002) Guanylate-binding protein-1 expression is selectively induced by inflammatory cytokines and is an activation marker of endothelial cells during inflammatory diseases. Am J Pathol 161:1749–1759PubMedCrossRefGoogle Scholar
- 57.Lu K, Lee MH, Hazard S, Brooks-Wilson A, Hidaka H, Kojima H, Ose L, Stalenhoef AFH, Mietinnen T, Bjorkhem I (2001) Two genes that map to the STSL locus cause sitosterolemia: genomic structure and spectrum of mutations involving sterolin-1 and sterolin-2, encoded by ABCG5 and ABCG8, respectively. Am J Hum Genet 69:278–290PubMedCrossRefGoogle Scholar