Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle

Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle

Water holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles of 49 Chinese Simmental beef cattle were measured for meat qua...

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Veröffentlicht in:Scientific reports 2021-06, Vol.11 (1), p.11897-11897, Article 11897
Hauptverfasser: Du, Lili, Chang, Tianpeng, An, Bingxing, Liang, Mang, Duan, Xinghai, Cai, Wentao, Zhu, Bo, Gao, Xue, Chen, Yan, Xu, Lingyang, Zhang, Lupei, Li, Junya, Gao, Huijiang
Format: Artikel
Sprache:eng
Schlagworte:
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Beef
Beef cattle
Gene expression
Genomes
Humanities and Social Sciences
Meat
Meat quality
multidisciplinary
Muscles
Quantitative trait loci
Science
Science (multidisciplinary)
Transcriptomes
Water loss
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Zusammenfassung:Water holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles of 49 Chinese Simmental beef cattle were measured for meat quality traits and subjected to RNA sequencing. WHC had significant correlation with 35 kg water loss (r = − 0.99, p 
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-021-91373-2