Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines
| Autor: | Tolga Kahraman, A. G. Bayraktaroğlu, Mehmet C Temizkan |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Meat
Differential expression analysis 030309 nutrition & dietetics HSP27 Heat-Shock Proteins HSPA1A Gene Gene Expression Biology Andrology 03 medical and health sciences Meat tenderness 0404 agricultural biotechnology Gene expression medicine Animals Muscle Skeletal Gene 0303 health sciences Nutrition and Dietetics Calpain food and beverages Skeletal muscle 04 agricultural and veterinary sciences 040401 food science Tenderness Cytoskeletal Proteins medicine.anatomical_structure Biomarker (medicine) Cattle medicine.symptom Agronomy and Crop Science Biomarkers Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:3240-3245 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.9434 |
| Popis: | The aim of this study was to compare 12 different skeletal muscles of bovine (n = 15) with each other in terms of tenderness and meat-quality-related gene expressions. Tenderness values were evaluated by shear force, and ANK1, CAPN1, CAST, HSPB1, HSPA1A gene expressions were analyzed by using quantitative real-time polymerase chain reaction.ANK1 gene showed significant differences between tender and tough muscles (P 0.001) and was found to be more closely related to meat quality than CAPN1. No difference was found for CAST, HSPB1, and HSPA1A gene expressions between different parts of skeletal muscles (P 0.05). The results also showed that the most convenient skeletal muscle for the meat quality studies is musculus psoas major. Furthermore, comparative use of musculus longissimus thoracis and musculus extensor digitorum muscles may give the most accurate results, rather than using other muscle groups in comparative studies between tender and tough muscles.ANK1 gene is a preferable biomarker for the determination of meat quality, and CAPN1 needs further studies. However, CAST, HSPB1, and HSPA1A genes may not be suitable biomarkers for the determination of meat quality based on this study. © 2018 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text