Molecules and Cells

Korean Society for Molecular and Cellular Biology (한국분자세포생물학회)
권호 표지

Characterization of Beef Transcripts Correlated with Tenderness and Moisture

  • Kee, Hyun-Jung (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Park, Eung-Woo (Animal Genomics and Bioinformatics Division, National Institute of Animal Science) ;
  • Lee, Cheol-Koo (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
  • Received : 2007.10.16
  • Accepted : 2007.12.14
  • Published : 2008.05.31
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Abstract

To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (${\mid}r{\mid}$ > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.

Keywords

References

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