• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Comparative and functional genomics >Functional Genomic Analysis of Variation on Beef Tenderness Induced by Acute Stress in Angus Cattle
【24h】

Functional Genomic Analysis of Variation on Beef Tenderness Induced by Acute Stress in Angus Cattle

机译：安格斯牛急性应激引起牛肉嫩度变化的功能基因组分析

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

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.
机译：牛肉是人类食物中蛋白质，B族维生素，铁和锌的主要来源之一。牛肉的适口性基于三个通用标准：嫩度，多汁和风味，其中嫩度被认为是最重要的因素。在这项研究中，我们发现，通过Warner-Bratzler剪切力（WBSF）测得的牛肉嫩度由于急性应激而急剧增加。微阵列分析和qPCR鉴定了多种差异表达的基因。通路分析表明，这些基因作为激活物或阻遏物参与了免疫应答和代谢过程的调控。进一步的分析表明，这些变化可能与几种基因的CpG甲基化有关。因此，这项研究的结果使人们更加了解遗传和表观遗传调控肉质和牛肉嫩度的机制。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号