Genome analysis of QTL for muscle tissue development and meat quality.

2009 ◽  
pp. 247-266
Author(s):  
M. F. Rothschild ◽  
J. P. Bidanel ◽  
D. C. Ciobanu
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Genome Analysis ◽  
Tissue Development

scholarly journals Effects of Addition of Linseed and Marine Algae to the Diet on Adipose Tissue Development, Fatty Acid Profile, Lipogenic Gene Expression, and Meat Quality in Lambs

PLoS ONE ◽  
2016 ◽  
Vol 11 (6) ◽  
pp. e0156765 ◽  
Author(s):  
Olaia Urrutia ◽  
José Antonio Mendizabal ◽  
Kizkitza Insausti ◽  
Beatriz Soret ◽  
Antonio Purroy ◽  
...  
Keyword(s):  
Gene Expression ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Marine Algae ◽  
Tissue Development ◽  
Lipogenic Gene ◽  
Lipogenic Gene Expression ◽  
Adipose Tissue Development

Whole transcriptome analysis of the porcine muscle tissue of breeds differing in muscularity and meat quality traits

2015 ◽  
Vol 182 ◽  
pp. 93-100 ◽  
Author(s):  
K. Ropka-Molik ◽  
K. Żukowski ◽  
R. Eckert ◽  
K. Piórkowska ◽  
M. Oczkowicz ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Transcriptome Analysis ◽  
Quality Traits ◽  
Porcine Muscle ◽  
Meat Quality Traits ◽  
Whole Transcriptome Analysis ◽  
Whole Transcriptome

scholarly journals Efficacy of Se-enriched Alga Chlorella spp. and Se-enriched Yeast on Tissue Selenium Retention and Carcass Characteristics in Finisher Pigs

2009 ◽  
Vol 78 (4) ◽  
pp. 579-587 ◽  
Author(s):  
Martin Svoboda ◽  
Alena Saláková ◽  
Zdeněk Fajt ◽  
Václav Kotrbáček ◽  
Radek Ficek ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Quality Characteristics ◽  
Group Iv ◽  
Finishing Pigs ◽  
Group Iii ◽  
Group I ◽  
Tissue Selenium

The aim of this study was to evaluate the effect of organic Se from Se-enriched alga (Chlorella spp.) and Se from Se-enriched yeast on concentrations of Se in serum and tissues, and serum GSH-Px activities and carcass characteristics in finishing pigs. The pigs were on experimental diets for a period of 3 months before slaughter with different Se supplements at the concentration of 0.3 mg Se per kg of feed. In group I (n = 12) the feed was supplemented with inorganic sodium selenite; in group II (n = 12) with organic Se from Se-enriched yeast; in group III (n = 12) with organic Se from Se-enriched alga, Chlorella spp. and pigs in group IV (n = 11) received a non-supplemented basal diet. The organic Se sources did not differ in serum Se and serum GSH-Px activities. Significantly higher Se concentrations in muscle (P < 0.01) and in the heart (P < 0.01) were found when Se from Se-enriched yeast was given, compared to the group of pigs that received Se from Se-enriched alga Chlorella spp. The Se content in livers and ovaries did not differ between the two organic Se sources. The use of both organic Se forms resulted in a higher accumulation in muscle tissue compared to the inorganic Se form. No differences in meat quality characteristics were found among the experimental groups. It is concluded that Se from Se-enriched alga, Chlorella spp. had a lower accumulation in muscle tissue than Se from Se-enriched yeast, and it did not affect meat quality.

scholarly journals The Use of Selenium Enriched Enterococcus faecium as an Alternative Selenium Source for Growing-finishing Pigs

2010 ◽  
Vol 79 (4) ◽  
pp. 511-517 ◽  
Author(s):  
Martin Svoboda ◽  
Zdeněk Fajt ◽  
Tomáš Baňoch ◽  
Josef Drábek ◽  
Alena Saláková
Keyword(s):  
Glutathione Peroxidase ◽  
Meat Quality ◽  
Quality Indicators ◽  
Muscle Tissue ◽  
Enterococcus Faecium ◽  
Sodium Selenite ◽  
Similar Efficacy ◽  
Finishing Pigs ◽  
Yeast Concentration

The aim of the study was to evaluate the effect of the feeding of selenium enriched Enterococcus faecium on selenium concentrations in muscle tissue and on meat quality indicators in finishing pigs. Groups of pigs fed Se-enriched E. faecium (n = 12), sodium selenite (n = 12) and Se-enriched yeast (n = 12) were used in the study. The tested feed mixtures were fed for a period of 3 months before the pigs were slaughtered. The selenium concentrations in muscle tissue achieved by the use of Se-enriched E. faecium were comparable to those achieved in sodium selenite diets and lower (p ≤ 0.05) compared to Se-enriched yeast. Concentration of Se in serum and glutathione peroxidase (GSH-Px) activities did not differ in animals fed different Se forms. No differences in indices of meat quality were found among the groups. Se-enriched E. faecium bacteria can be recommended as an alternative selenium source for finisher pigs with the similar efficacy as sodium selenite.

scholarly journals Evaluation of RNA quality and functional transcriptome of beef longissimus thoracis over time post-mortem

PLoS ONE ◽  
2021 ◽  
Vol 16 (5) ◽  
pp. e0251868
Author(s):  
Stephanie Lam ◽  
Arun Kommadath ◽  
Óscar López-Campos ◽  
Nuria Prieto ◽  
Jennifer Aalhus ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Bovine Genome ◽  
Rna Degradation ◽  
Post Mortem ◽  
Expression Levels ◽  
Time Points ◽  
Rna Quality ◽  
Over Time ◽  
Beef Muscle

Evaluating RNA quality and transcriptomic profile of beef muscle over time post-mortem may provide insight into RNA degradation and underlying biological and functional mechanisms that accompany biochemical changes occurring post-mortem during transformation of muscle to meat. RNA was extracted from longissimus thoracis (LT) sampled from British Continental crossbred heifer carcasses (n = 7) stored at 4°C in an abattoir drip cooler at 5 time points post-mortem, i.e., 45 min (0 h), 6 h, 24 h, 48 h, and 72 h. Following RNA-Sequencing, processed reads were aligned to the ARS-UCD1.2 bovine genome assembly. Subsequent differential expression (DE) analysis identified from 51 to 1434 upregulated and 27 to 2256 downregulated DE genes at individual time points compared to time 0 h, showing a trend for increasing counts of both upregulated and downregulated genes over time. Gene ontology and biological pathway term enrichment analyses on sets of DE genes revealed several processes and their timelines of activation/deactivation that accompanied or were involved with muscle transformation to meat. Although the quality of RNA in refrigerated LT remained high for several days post-mortem, the expression levels of several known biomarker genes for meat quality began to change from 24 h onwards. Therefore, to ensure accuracy of predictions on meat quality traits based on the expression levels of those biomarker genes in refrigerated beef muscle tissue, it is crucial that those expression measurements be made on RNA sampled within 24 h post-mortem. The present study also highlighted the need for more research on the roles of mitochondrial genes and non-coding genes in orchestrating muscle tissue processes after death, and how pre-mortem immune status might influence post-mortem meat quality.

scholarly journals Impact of Pre-Mortem Factors on Meat Quality: An Update

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2749
Author(s):  
Gen Kaneko
Keyword(s):  
Skeletal Muscle ◽  
Chemical Composition ◽  
Meat Quality ◽  
Muscle Tissue ◽  
Skeletal Muscle Tissue ◽  
Metabolic State

Meat quality is closely associated with the chemical composition of skeletal muscle and is therefore influenced by the pre-mortem metabolic state of skeletal muscle tissue [...]

scholarly journals MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION

2019 ◽  
Vol 4 (3) ◽  
pp. 24-31 ◽  
Author(s):  
Anastasiia A. Semenova ◽  
Tatiana G. Kuznetsova ◽  
Victoria V. Nasonova ◽  
Roman V. Nekrasov ◽  
Nadezhda V. Bogolyubova
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Muscle Tissue ◽  
High Frequency ◽  
Broiler Chickens ◽  
Review Paper ◽  
Mitochondrial Calcium ◽  
Technological Properties ◽  
Pathological Conditions ◽  
Wooden Breast

This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consumer and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat, «destructured meat», «white» or «green» meat, punctate hemorrhage, «wooden breast» and others). Two types of myopathic conditions are examined: myopathies caused by stress in animals and nutritional myopathies, which contribution to meat quality deterioration seems to be determinative. It is shown that the basis of the mechanism of the myopathy development is the mechanism of the successive changes in muscle tissue: damage of cell membranes and release of mitochondrial calcium, which causes hypercontraction, dystrophic changes, atrophy and necrosis of muscle fibers. To alleviate the damaging effect of two types of myopathies, different substances-adaptogens (selenium, vitamin E, flavonoids and others) can be used. It is stated that the requirements of animals in adaptogens change with an increase in the indicators of their productivity.

Effects of different maternal nutrition approaches on weight gain and on adipose and muscle tissue development of young bulls in the rearing phase

2021 ◽  
Vol 53 (6) ◽  
Author(s):  
Guilherme Henrique Gebim Polizel ◽  
Ricardo de Francisco Strefezzi ◽  
Roberta Cavalcante Cracco ◽  
Arícia Christofaro Fernandes ◽  
Cassiano Bordignon Zuca ◽  
...  
Keyword(s):  
Weight Gain ◽  
Muscle Tissue ◽  
Maternal Nutrition ◽  
Tissue Development
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