Beef Tenderness and Acute Stress in Angus Cattle

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 Warner-Bratzler shear force (WBSF), was dramatically increased by an acute stress.Microarray analysis identified a variety of genes that were differentially expressed, including HSPAIA, CXCLI and IL12A, AP2B1.Further analysis identified that these changes may be mediated through epigenetic CpG methylation of several genes.Therefore, the results from this study provided better understanding physiological and biochemical mechanisms of relationships between stress, muscle biology and beef quality.

关键词： beef quality tenderness functional genomics and epigenetics

作者: Jiuzhou Song Chunping Zhao Fei Tian Ying Yu Juan Luo Linsen Zan Scott Updike

作者单位: Department of Animal & Avian Sciences, University of Maryland, College Park, MD 20742, USA College of Animal Science and Technology, Northwest A&F University, Yangling, 712100, China;Departme Department of Animal & Avian Sciences, University of Maryland, College Park, MD 20742, USA;Departmen College of Animal Science and Technology, Northwest A&F University, Yangling, 712100, China

会议类型: 国内会议

会议名称: 2011中国肉牛选育改良与产业发展国际研讨会

会议地点: 陕西杨凌

会议语种:英文

页码: 16-20

在线出版日期: 2011-05-01（万方平台首次上网日期，不代表论文的发表时间）