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KMID : 0578320080250030428
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Molecules and Cells
2008 Volume.25 No. 3 p.428 ~ p.437
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Characterization of Beef Transcripts Correlated with Tenderness and Moisture
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Kee Hyun-Jung
Lee Cheol-Koo
Park Eung-Woo
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Abstract
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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 (|r| > 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.
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KEYWORD
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Beef Transcriptome, Cooking Loss, Loin Eye Area, Longissimus dorsi, Shear Force, Water Holding Capacity
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