Association of blood APMAP content and meat quality trait in Rex rabbits

2022 ◽  
pp. 1-6
Author(s):  
Gang Luo ◽  
Jinzhan Mu ◽  
Shuhui Wang ◽  
Xianggui Dong ◽  
Zhanjun Ren
Keyword(s):  
Meat Quality ◽  
Meat Quality Trait ◽  
Quality Trait

Association of leptin mRNA expression with meat quality trait in Tianfu black rabbits

2020 ◽  
pp. 1-7
Author(s):  
Gang Luo ◽  
Li Wang ◽  
Shenqiang Hu ◽  
Kun Du ◽  
Jie Wang ◽  
...  
Keyword(s):  
Mrna Expression ◽  
Meat Quality ◽  
Meat Quality Trait ◽  
Quality Trait

scholarly journals ESTIMATED GENE EXPRESSION IN MEAT QUALITY TRAIT UNDER STRESS CONDITIONS FOR TWO BROILER STRAINS

2019 ◽  
Vol 26 (6) ◽  
pp. 2377-2384
Author(s):  
Kareman Nasser ◽  
lamiaa Radwan ◽  
M. Mahrous ◽  
Neima Alsenosy ◽  
A. Farag
Keyword(s):  
Gene Expression ◽  
Meat Quality ◽  
Stress Conditions ◽  
Meat Quality Trait ◽  
Quality Trait

How might marbling begin?

2004 ◽  
Vol 44 (7) ◽  
pp. 653 ◽  
Author(s):  
G. S. Harper ◽  
D. W. Pethick
Keyword(s):  
Meat Quality ◽  
International Markets ◽  
Precursor Cells ◽  
Meat Quality Trait ◽  
Quality Trait ◽  
Working Hypothesis ◽  
Experimental Systems ◽  
Adipocyte Precursor

Marbling is an important meat quality trait, in that it contributes directly to the value of beef on international markets. The development of marbling is not well understood, though there have been some significant recent discoveries regarding adipogenesis in general. This article describes a working hypothesis around the early events of marbling. It attempts to rationalise findings from several mammalian experimental systems on hyperplastic growth of adipocyte precursor cells.

scholarly journals Phenotypic and expression QTL integration allows the refinement of loci associated with pig carcass and meat quality traits

2021 ◽  
Author(s):  
Frédéric Hérault ◽  
Annie Vincent ◽  
Ando Yoanne Randriamanantena ◽  
Marie Damon ◽  
Pierre Cherel ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Meat Quality ◽  
Calcium Homeostasis ◽  
Complex Traits ◽  
Regulatory Networks ◽  
Muscle Development ◽  
Quality Trait ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Genome Wide

Abstract Background: Many quantitative trait loci (QTLs) affecting pig meat and carcass quality traits have been reported. However, in most cases, the length of these phenotypic QTLs (pQTLs) is large. Hence, the identification of candidate genes and causative polymorphisms hidden behind those pQTLs remains a difficult task. Combining gene expression, phenotype and genotype data in an integrative genomics approach may help to identify regulatory networks and pathways underlying such complex traits. In the present study, we used genome-wide association study (GWAS) and linkage disequilibrium linkage analysis (LDLA) approaches to identify longissimus muscle (LM) and semimembranosus muscle (SM) expression QTLs (eQTLs). The locations of these eQTLs were compared to those of pQTLs previously mapped in the same population of commercial-type pigs. Colocalized eQTLs/pQTLs could help to identify candidate genes and pathways involved in pig carcass and meat quality trait determination. Results: Both approaches led us to identify 1,253 and 1,109 genome-wide significant eQTLs for LM and SM, respectively. We identified only one common eQTL between the two muscles and a few significant common eQTLs between methodologies : 16 in SM and 1 in LM. A total of 192 overlapping locations were identified between eQTLs and pQTLs. Colocalization highlighted some genes involved in muscle development, adipogenic processes or ion calcium homeostasis. These eQTLs allowed us to refine previously identified pQTLs related to carcass and meat quality traits. However, in most cases, the refined loci were still large and contained several coding and noncoding genes. Conclusions: Our results shed light on the muscle-specific genetic control governing mRNA expression and hence controlling the development of pig carcass and meat quality traits. Moreover, colocations between eQTLs and pQTLs implicated genes potentially involved in muscle development, adipogenic processes or ion calcium homeostasis in the pathways governing these traits. Finally, our results allowed us to refine QTLs controlling meat quality traits and to highlight the possible involvement of long noncoding RNAs in the architecture of regulatory networks governing complex traits such as pig carcass and meat quality traits.

scholarly journals Farbhelligkeit L*, Hämpigment- und Eisengehalt im <i>Musculus longissimus dorsi</i> bei Thüringer Schweineherkünften

2001 ◽  
Vol 44 (2) ◽  
pp. 219-230
Author(s):  
W. Reichardt ◽  
S. Müller ◽  
M. Leiterer
Keyword(s):  
Meat Quality ◽  
Iron Content ◽  
Performance Testing ◽  
Pigment Content ◽  
Longissimus Dorsi ◽  
Quality Trait ◽  
Post Mortem ◽  
Quality Requirements ◽  
Testing Center ◽  
Minced Meat

Abstract. Title of the paper: Colour brightness L*, haem pigment and iron content in the musculus longissimus dorsi at Thuringian pig origins To the Identification of the Situation at the meat quality trait „meat colour" were the colour brightness L*, the reflection spectrum between 400 and 750 nm, the haem pigment content and the iron content at the musculus longissimus dorsi of 278 pigs from the Thuringian Performance testing center determined. While at the colour brightness L* measuring 24 h post mortem 90 % of the animals corresponded to the quality requirements at intact muscles the same samples of minced meat measuring 25 h post mortem presented a lower level of colour brightness L* predominantly. The haem pigment as well as the iron content (n = 104) showed means average values (1,06 mg/g resp. 4,18 mg/kg) which were too low in comparison with bibliographical references.The reflection at 525 nm was correlated with R = 0.7 to the extractive determined haem pigment content,

scholarly journals Transcriptomics Analysis of Daheng Broilers Reveals that PLIN2 Regulates Chicken Preadipocyte Proliferation, Differentiation and Apoptosis

2021 ◽  
Author(s):  
Jingjing Li ◽  
Chaowu Yang ◽  
Peng Ren ◽  
Zhongzhen Lin ◽  
Donghao Zhang ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Meat Quality ◽  
Adipocyte Differentiation ◽  
Quality Trait ◽  
Expression Of Genes ◽  
Male Chicken ◽  
Imf Content ◽  
Differential Expression Of Genes ◽  
Regulate Lipid Metabolism ◽  
Intramuscular Fat Content

Abstract Intramuscular fat content, an important meat quality trait, strongly affects flavor, juiciness, and tenderness. Sex hormones regulate lipid metabolism, and female hormones stimulate fat deposition, thereby making the female chickens always fatter than males. In this study, the effect of sex on IMF deposition was screened following transcriptomics in chickens. Results confirmed significantly higher IMF content of 150-day female chickens as compared to the male chickens. The female chickens manifested higher serum TG, LDL-C, and VLDL, and significantly lower HDL-C contents than male chickens. Moreover, differential expression of genes involved in lipid metabolism were obtained in the muscle and liver between female and male chicken, which could partly interpret the possible reasons for the sex-mediated differences of IMF content. Cellular results revealed that inhibition of PLIN2 significantly inhibited chicken preadipocyte proliferation and induces apoptosis of preadipocytes, as well as promoted adipocyte differentiation.

scholarly journals Effects of polymorphisms in <i>CAPN1</i> and <i>CAST</i> genes on meat tenderness of Chinese Simmental cattle

2018 ◽  
Vol 61 (4) ◽  
pp. 433-439
Author(s):  
Xiaomei Sun ◽  
Xiuxiang Wu ◽  
Yongliang Fan ◽  
Yongjiang Mao ◽  
Dejun Ji ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Meat Quality ◽  
Quality Trait ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Nucleotide Polymorphisms ◽  
Marbling Score ◽  
Factors Affecting ◽  
Meat Quality Traits ◽  
Simmental Cattle

Abstract. Considerable evidence has demonstrated that the μ-calpain (CAPN1) gene and its inhibitor calpastatin (CAST) gene are major factors affecting meat quality. Marker-assisted selection (MAS) has been widely used to improve beef quality traits. Therefore, the objective of the present study was to investigate the single nucleotide polymorphisms (SNPs) of bovine CAPN1 and CAST genes using 367 animals representing the four main Chinese cattle breeds and to explore the effects of these SNPs on meat quality traits. Two SNPs within CAPN1 and one SNP in CAST were successfully identified in cattle. Genetic diversity analyses suggested that most SNPs in the four breeds exhibited a moderate genetic diversity. Moreover, associations between individual markers and meat quality traits were analyzed in Chinese Simmental cattle. The CAPN1 4558 A > G locus was found to be significantly associated with shear force value (SFV) and marbling score (BMS), and CAPN1 4684 C > T exerted a significant effect on SFV, while the CAST genotype was not significantly associated with any of the measured traits. SFV, commonly used to measure meat tenderness, represents an important quality trait as it contributes to the flavor of cooked meat. This work confirms the effect of CAPN1 on beef tenderness and lays an important foundation for future cattle breeding.

The effects of modified carcass chilling on beef carcass grade and quality of several muscles

2004 ◽  
Vol 84 (3) ◽  
pp. 377-384 ◽  
Author(s):  
J. A. M. Janz ◽  
J. L. Aalhus ◽  
W. M. Robertson ◽  
M. E. R. Dugan ◽  
I. L. Larsen ◽  
...  
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Ageing Time ◽  
Quality Trait ◽  
Post Mortem ◽  
High Quality ◽  
Longissimus Lumborum ◽  
Early Effects ◽  
Beef Carcass

To determine the effect of modified carcass chilling on beef carcass grade and meat quality, paired sides were assigned to modified (5°C for 24 h then 0–2°C until 48 h post-mortem) or control chilling (0–2°C for 24 h). After grading at the completion of respective chilling treatments, the longissimus lumborum (LL), longissimus thoracis (LT), semimembranosus (SM), semitendinosus (ST), and infraspinatus (IS) were removed and evaluated immediately or aged for 7, 15, 21, or 29 d prior to evaluation. Estimated cutability was not affected by chill treatment. Modified chilled sides tended (P = 0.15) to have greater marbling scores than control with ~65% having scores 10–110 units greater than control. In ~15% of paired sides, this difference was sufficient to result in upgrading from Canada AA to Canada AAA. Modified chilling reduced mean shear value across all muscles, with these early effects persisting throughout ageing in the LL and LT and represented a savings of at least 7 d of refrigerated ageing time. Neither modified chilling nor ageing could be relied upon to produce consistently tender meat in the SM and ST. Prior to ageing the IS was the most tender muscle and underwent gradual but significant tenderization during ageing. Since tenderness is the most important meat quality trait, industry adoption of cut specific ageing, combined with modified carcass chilling, would appear to be beneficial to ensure consistent and high-quality beef. Key words: Marbling, ageing, tenderness, beef carcass chilling

Compensatory Growth and its Effect on Muscularity and Technological Meat Quality in Growing Pigs

2002 ◽  
Vol 52 (2) ◽  
pp. 85-90 ◽  
Author(s):  
Niels Oksbjerg ◽  
Martin Tang Sørensen ◽  
Mogens Vestergaard
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Growing Pigs
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