Dissection of beef quality phenotypes using a myogenin network-anchored systems biology approach

2008 ◽  
Vol 48 (8) ◽  
pp. 1053 ◽  
Author(s):  
A. Reverter ◽  
E. K. F. Chan ◽  
S. A. Lehnert ◽  
W. Barris ◽  
S. M. McWilliam ◽  
...  
Keyword(s):  
Systems Biology ◽  
Meat Quality ◽  
Transcriptional Activity ◽  
Nucleotide Polymorphisms ◽  
Beef Quality ◽  
Biochemical Basis ◽  
Fat Depots ◽  
Bovine Gene ◽  
Novel Association ◽  
Meat Colour

In order to uncover genes with transcriptional activity linked to various beef quality phenotypes of interest, we designed a systems biology approach. We focussed on traits representing the three major categories of growth and development, fat depots and meat quality phenotypes. We proceeded by linking bovine gene expression data derived from 147 microarray hybridisation experiments and high density marker data from 9260 single nucleotide polymorphisms (SNP) on 189 steers. The individuals in the genotyping study were unrelated to the samples used for expression profiling. The linkage was performed by anchoring these data to a gene network for myogenin (MYOG), a muscle-specific transcription factor essential for the development of skeletal muscle. This approach was able to identify and estimate the strength of the relationship between the statistical association of a SNP to a phenotype of interest with the transcriptional activity of genes in the network. The genes from the MYOG-centred network that were significantly associated with the largest number of meat quality traits were PDLIM3, CALM1 and CRYAB. Among our findings, a novel association between desmin and meat colour points to an alternative biochemical basis for meat colour differences involving costameric structures and their previously reported relationship with tenderness. These newly generated hypotheses can help formulate sound research to further illuminate the genetic architecture of beef quality phenotypes.

Integrated approach combining genetics, genomics and muscle biology to manage beef quality

2003 ◽  
Vol 2003 ◽  
pp. 52-52 ◽  
Author(s):  
I. Cassar-Malek ◽  
K. Sudre ◽  
J. Bouley ◽  
A. Listrat ◽  
Y. Ueda ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Growth ◽  
Genetic Selection ◽  
Integrated Approach ◽  
Nucleotide Polymorphisms ◽  
Beef Quality ◽  
Single Nucleotide ◽  
Biochemical Characteristics ◽  
Muscle Biology

Up to now, genetic selection in cattle has been directed in favour of muscle growth, which changes muscle characteristics, and hence meat quality. One key concern, that now needs examination, is to understand the relationships between muscle growth and muscle characteristics related to meat quality. To achieve such a goal, muscles of divergently selected animals were analysed by three complementary approaches: (i) determination of muscle biochemical characteristics, (ii) identification of differentially expressed genes using transcriptomic and proteomic tools, (iii) identification of Single Nucleotide Polymorphisms (SNP) within candidate genes.

CRC 'Regional Combinations' project — effects of genetics and growth paths on beef production and meat quality: experimental design, methods and measurements.

2005 ◽  
Vol 45 (8) ◽  
pp. 959 ◽  
Author(s):  
W. A. McKiernan ◽  
J. F. Wilkins ◽  
S. A. Barwick ◽  
G. D. Tudor ◽  
B. L. McIntyre ◽  
...  
Keyword(s):  
Meat Quality ◽  
Bos Taurus ◽  
Experimental Designs ◽  
Research Centre ◽  
Eating Quality ◽  
Beef Production ◽  
Cooperative Research ◽  
Beef Quality ◽  
Genetic Potential ◽  
And Storage

As a component of the second term of the Cooperative Research Centre (CRC) for Cattle and Beef Quality, a project to further test and validate the effects of varying nutritional growth paths pre-finishing and slaughter on cattle of varying genetic potential for meat yield and eating quality was designed and implemented. This project, ‘Regional Combinations’, was a multi-site experiment, using Bos taurus cattle generated at 4 locations across southern Australia. The design of imposing different growth paths between weaning and finishing on cattle with specific genetic potential is common across sites. Treatment and interaction effects on beef production and meat quality were examined within and across sites. This paper describes the experimental designs, generation of experimental cattle at the various sites and the measurements, collection and storage of the data for multi-site analyses.

scholarly journals Relationship of the bovine IGF1, TG, DGAT1 and MYF5 genes to meat colour, tenderness and cooking loss

2018 ◽  
Vol 69 (3) ◽  
pp. 1077 ◽  
Author(s):  
S. ARDICLI ◽  
H. SAMLI ◽  
D. DINCEL ◽  
B. EKIZ ◽  
H. YALCINTAN ◽  
...  
Keyword(s):  
Muscle Metabolism ◽  
Bovine Insulin ◽  
Cooking Loss ◽  
Farm Animals ◽  
Meat Production ◽  
Nucleotide Polymorphisms ◽  
Production Traits ◽  
Colour Parameters ◽  
Meat Colour ◽  
Meat Samples

Bovine insulin-like growth factor 1 (IGF1), thyroglobulin (TG), diacylglycerol-O-acyltransferase 1 (DGAT1) and myogenic factor 5 (MYF5) genes play an important role in the physiology of lipid and muscle metabolism and are therefore considered as candidate genes for meat production traits in farm animals. The objectives of this study were to investigate single nucleotide polymorphisms (SNPs) in IGF1, TG, DGAT1 and MYF5 genes and to evaluate whether these polymorphisms affected meat colour, tenderness and cooking loss in Holstein cattle. Initially, the SNPs were detected by polymerase chain reaction (PCR) and restriction fragment length polymorphism (RFLP) method. Meat samples (N= 50) derived from M. longissimus thoracis et lumborum (LTL) were used in the current study. Significant differences in variations of meat colour parameters were observed at 24 hours post-mortem. IGF1 was associated with colour parameters of a* and chroma values. In addition, effects of TG were statistically significant on L* and a* values, while, effects of MYF5 were significant on a* value. There was no association of the tested SNPs with meat pH, tenderness and cooking loss. The results presented here may give the valuable information for improving meat colour in cattle.

Abstract O.16: Comprehensive Genotyping Of The FCGR2/3 Locus Reveals A Novel Association Of FCGR2C-ORF With Susceptibility To Kawasaki Disease

Circulation ◽  
2015 ◽  
Vol 131 (suppl_2) ◽  
Author(s):  
Taco W Kuijpers ◽  
Carline E Tacke ◽  
Sietse Q Nagelkerke ◽  
Willemijn B Breunis ◽  
Long T Hoang ◽  
...  
Keyword(s):  
Kawasaki Disease ◽  
Myeloid Cell ◽  
Cell Types ◽  
Copy Number Variations ◽  
Nucleotide Polymorphisms ◽  
Homologous Genes ◽  
Genes Encoding ◽  
Novel Association ◽  
Family Based

The human FCGR2/3 locus contains highly homologous genes encoding the five major receptors for IgG (Fc-gamma receptors, FcγRs). In two prior GWAS on Kawasaki disease (KD), a SNP in FCGR2A (131H>R; rs1801274) was identified to be associated with disease susceptibility. However, the FCGR2/3 locus contains multiple single nucleotide polymorphisms (SNPs) and copy number variations (CNVs), which were not covered by the detection platforms used in the GWAS. In this study we therefore focused on further fine-mapping of this locus to investigate the association of the different genetic variations with KD susceptibility. A highly accurate and validated multiplex ligation-dependent probe amplification (MLPA) assay was used to analyze all functionally relevant SNPs and CNVs within this locus. In a genetic association study involving case-control and family-based testing with 1028 patients with KD, the previous finding of FCGR2A-131H as a susceptibility marker for KD was confirmed (OR 1.16; 95%CI 1.08-1.32, meta-P = 0.01). In addition, we found a novel significant association of the FCGR2C-ORF haplotype with susceptibility to KD (OR 1.34; 95% confidence interval 1.11-1.62, meta-P = 0.003). FCGR2C-ORF leads to the expression of an extra, functionally activating FcγR (i.e. FcγRIIc) on myeloid cell types and NK cells. Being absent in Asian individuals, the FCGR2C-ORF haplotype only contributed to KD susceptibility in European subjects, independent of the established association with FCGR2A-H131R. We did not find any significant association of CNV of the locus with susceptibility to KD. Our data point to an important role of the activating FcγRs in KD pathology. We hypothesize that the identified functional SNPs might alter the balance between the activating and inhibitory FcγRs leading to unbalanced inflammation and KD.

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

Effects of growth pathway on beef quality in 18-month-old Angus and South Devon ✕ Angus pasture-fed steers

2001 ◽  
Vol 72 (2) ◽  
pp. 297-308 ◽  
Author(s):  
P.D. Muir ◽  
N.B. Smith ◽  
P.M. Dobbie ◽  
D.R. Smith ◽  
M.D. Bown
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Considerable Effect ◽  
Growth Restriction ◽  
Carcass Weight ◽  
Winter Period ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Significant Difference

AbstractThere is evidence that, in cattle, rapid compensatory growth after a period of growth restriction may increase the variability of beef quality and that variability is greater in breeds which reach larger body size at maturity. This experiment investigated the effect of compensatory growth following a period of winter growth restriction on carcass quality in steers of small and large mature size grazed on pasture. Angus (no. = 120) and South Devon ✕ Angus (SD✕ A; no. = 110) steers were allocated to non-restricted or restricted growth treatment groups and for 126 days over winter their grazing was managed to achieve mean live-weight gains of approximately 0·7 kg/day or to maintain live weight for each group respectively. Steers were slaughtered at the start (no. = 10 per breed) and end (no. = 20 per nutrition group (10 from each breed)) of the winter period for carcass evaluation. Thereafter, remaining steers were grazed together at a high pasture allowance to maximize growth and were slaughtered for carcass evaluation as they reached target live weights (Angus, 590 kg; SD✕ A, 620 kg). SD✕ A steers grew faster (P< 0·05) during both the winter and finishing periods and reached target slaughter live weights approximately 20 days earlier than Angus steers. SD✕ A steers also had leaner carcasses than Angus steers at each slaughter although there was no significant difference in meat quality between breeds. However, there was a significant effect of restriction treatment on carcass weight and meat quality. The non-restricted steers grew faster, had heavier carcasses and more tender steaks than restricted steers, although there was no significant difference in carcass fatness (adjusted for hot carcass weight). Muscle calpain activities were positively correlated with live-weight gain during the finishing period suggesting increased potential for post-mortem myofibrillar proteolysis and therefore increased meat tenderness. However, in the present experiment this was confounded by an increase in shear force with age-at-slaughter, especially in the non-restricted steers. Nevertheless, steers which were heaviest at the start of the experiment reached slaughter live weight earliest, were leaner than average and had higher calpain system activities at slaughter regardless of breed or restriction treatment. Furthermore, in the non-restricted group, high initial live weight and early slaughter was associated with lower pH and more tender meat. In conclusion, although restriction affected meat quality attributes, it appears that live weight prior to food restriction also had a considerable effect on carcass characteristics at slaughter. Therefore, the characteristics of the early growth phase prior to the finishing period may have important consequences for meat quality.

scholarly journals Usefulness of selected methods of colour change measurement for pork quality assessment

2011 ◽  
Vol 29 (No. 3) ◽  
pp. 212-218 ◽  
Author(s):  
T. Karamucki ◽  
J. Gardzielewska ◽  
A. Rybarczyk ◽  
M. Jakubowska ◽  
W. Natalczyk-Szymkowska
Keyword(s):  
Quality Assessment ◽  
Meat Quality ◽  
Colour Change ◽  
Industrial Process ◽  
Chemical Components ◽  
Pork Quality ◽  
Before And After ◽  
Longissimus Lumborum ◽  
Colour Parameters ◽  
Meat Colour

A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples of the muscle longissimus lumborum, taken from 128 carcasses weighing 70&ndash;105 kg (equal number of both sexes &ndash; 64), obtained from pigs slaughtered in an industrial process line. The relationships were determined between the meat quality traits (concentrations of basic chemical components in the meat, colour, sensory analysis of wateriness and firmness, WHC and pH<sub>u</sub>), and the changes in colour parameters measured in CIELAB and CIELCh scales, total colour change (&Delta;E*), and the changes determined by Karamucki using the modified Kortz method. It was found that the most useful method for the quality assessment was the Kortz method modified by Karamucki, used to determine the stability of the meat colour (expressed as % colour change) and based on the measurements of absorbance at wavelengths 580 nm and 630 nm, before and after the change of colour. Out of the meat colour parameters, the most useful for assessing the meat quality were the changes in redness (a*) &ndash; CIELAB scale, and hue angle h&ordm; &ndash; CIELCh scale. The changes in colour determined by the aforementioned methods were a better indicator of the pork quality than the total colour change (&Delta;E*).

scholarly journals Polymorphisms in Epigenetic and Meat Quality Related Genes in Fourteen Cattle Breeds and Association with Beef Quality and Carcass Traits

2015 ◽  
Vol 28 (4) ◽  
pp. 467-475 ◽  
Author(s):  
Xuan Liu ◽  
Tahir Usman ◽  
Yachun Wang ◽  
Zezhao Wang ◽  
Xianzhou Xu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Beef Quality ◽  
Cattle Breeds

Rosiglitazone maleate increases weight gain and body fat content in growing lambs

2016 ◽  
Vol 56 (7) ◽  
pp. 1185
Author(s):  
F. T. Fahri ◽  
I. J. Clarke ◽  
D. W. Pethick ◽  
R. D. Warner ◽  
F. R. Dunshea
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Feed Intake ◽  
Plasma Metabolites ◽  
Peroxisome Proliferator ◽  
Model Assessment ◽  
Peroxisome Proliferator Activated Receptor ◽  
Entire Study ◽  
Fat Depots ◽  
Muscle Ph

Thiazolidinediones (TZD) are synthetic orally active peroxisome proliferator-activated receptor γ ligands used in the treatment of diabetes mellitus. The peroxisome proliferator-activated receptor γ gene plays an important role in regulating fat cell development, energy balance, and lipid metabolism in adipose and skeletal muscle tissue. There is interest in pharmacologic or nutritional means that may complement genetic techniques to improve growth and carcass composition of lambs and the major aim of the present study was to determine whether TZD impact on growth performance and meat quality of growing lambs. An initial study with four cross-bred lambs confirmed that rosiglitazone maleate is absorbed after oral dosing for 7 days. A second study was conducted with 30 cross-bred lambs to investigate the effects of sex (ewe vs wether) and dose of orally administered rosiglitazone maleate (0, 8 and 24 mg/day) for 55 days on growth performance, body composition, plasma metabolites and insulin and meat quality. Feed intake tended to increase linearly with dose of TZD (1521, 1816 and 1878 g/day for 0, 8 and 24 mg/day, P = 0.07) over the entire study, and particularly during the second half of the study (P < 0.05). There were both linear (P = 0.05) and quadratic (P = 0.04) responses in average daily gain to TZD (215, 270 and 261 g/day) with the quadratic response being most pronounced over the second half of the study (P = 0.004). As a result of the increased feed intake back fat (9.4, 11.1 and 13.5 mm, P < 0.001) and carcass fat (27.5%, 29.2% and 30.1%, P = 0.05) increased linearly with dose of TZD. However, there was no effect of TZD on internal fat depots. Plasma non-esterified acid concentrations increased linearly (0.37, 0.39 and 0.41 mM, P = 0.01) whereas plasma insulin concentrations (23.2, 26.9 and 20.9 mU/L, P = 0.05) and the homeostatic model assessment (6.82, 7.73 and 5.98, P = 0.05) exhibited quadratic responses to TZD. There were no significant effects of TZD on muscle pH, temperature or colour although muscle pH was higher at any temperature in ewes (+ 0.05 of a pH unit, P = 0.036) than in wethers. In conclusion, these data confirm that rosiglitazone maleate was rapidly absorbed from the digestive tract of growing ruminant lambs and was metabolically active. Oral TZD treatment appeared to mitigate against the inhibitory effect of carcass fatness on feed intake but the additional energy consumed was in turn deposited as fat.

scholarly journals Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle

Genes ◽  
2019 ◽  
Vol 10 (9) ◽  
pp. 717 ◽  
Author(s):  
Sayed Haidar Abbas Raza ◽  
Rajwali Khan ◽  
Sameh A. Abdelnour ◽  
Mohamed E. Abd El-Hack ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Housing System ◽  
Eating Quality ◽  
Beef Quality ◽  
Qinchuan Cattle ◽  
Balanced Diet ◽  
The Individual ◽  
Intramuscular Fat Content

This review considers the unique characteristics of Chinese cattle and intramuscular fat content (IMF) as factors influencing meat quality, including tenderness, flavor, and juiciness of meat. Due to its nutritional qualities, meat contributes to a healthy and balanced diet. The intramuscular fat content and eating quality of beef are influenced by many factors, which can generally be divided into on-farm and pre-slaughter factors (breed, sex of cattle, age at slaughter, housing system, diet, and pre-slaughter handling) and postmortem factors (post-slaughter processing, chilling temperature, and packaging). Meat quality traits can also be influenced by the individual genetic background of the animal. Worldwide, the function of genes and genetic polymorphisms that have potential effects on fattening of cattle and beef quality have been investigated. The use of DNA markers is recognized as a powerful and efficient approach to achieve genetic gain for desirable phenotypic characteristics, which is helpful for economic growth. The polymorphisms of the SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes for body and growth characteristics of cattle, and also for beef quality, are considered with the aim of highlighting the significance of beef intramuscular fat content, and that growth, body, and meat quality characteristics are polygenically regulated.

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