Mullen A M, Stapleton P C, Corcoran D, Hamill R M, White A
Ashtown Food Research Centre (formerly the National Food Centre), Teagasc, Dunsinea Castleknock, Ashtown, Dublin 15, Ireland.
Meat Sci. 2006 Sep;74(1):3-16. doi: 10.1016/j.meatsci.2006.04.015. Epub 2006 May 5.
During the past few decades, advances in molecular genetics have led to the identification of multiple genes or genetic markers associated with genes that affect traits of interest in livestock, including single genes of large effect and QTL (genomic regions that affect quantitative traits). Transcriptomics enables analysis of the complete set of RNA transcripts produced by the genome at a given time and provides a dynamic link between the genome, the proteome and the cellular phenotype. Through a functional genomics approach to understanding the molecular basis of meat quality, we can gain further insight into the complex interplay of gene expression events involved in the development of meat quality. Proteomics permits visualisation of the protein content of the cell under varying conditions, combining powerful separation techniques with highly sensitive analytical mass spectrometry. To date, both the human and bovine genome projects have advanced our understanding of gene expression and helped elucidate the function of large portions of the genome. Advantages from this research have permeated through to a broader spectrum of research including that of meat science. Meat quality is manifested through a complexity of events in the muscle and their interactions with many environmental stimuli in both the live animal and during the post-mortem period. A lot of progress has been made in our understanding of the biological processes that contribute to the delivery of consistent quality meat. Through the application of tools of genomics and proteomics we are gaining a deeper insight into these processes and their interaction with environmental factors. Knowledge gained from these approaches can be beneficial in defining and optimising management systems for quality, providing assurance of meat quality and in tailoring quality to suit market needs.
在过去几十年中，分子遗传学的进展已促使人们鉴定出多个与影响家畜感兴趣性状的基因相关的基因或遗传标记，包括具有重大影响的单基因和QTL（影响数量性状的基因组区域）。转录组学能够分析基因组在特定时间产生的全套RNA转录本，并在基因组、蛋白质组和细胞表型之间提供动态联系。通过功能基因组学方法来理解肉质的分子基础，我们可以更深入地了解肉质形成过程中涉及的基因表达事件的复杂相互作用。蛋白质组学通过将强大的分离技术与高灵敏度分析质谱相结合，能够可视化不同条件下细胞的蛋白质含量。迄今为止，人类和牛的基因组计划都增进了我们对基因表达的理解，并有助于阐明基因组大部分区域的功能。这项研究的优势已渗透到包括肉类科学在内的更广泛研究领域。肉质通过肌肉中一系列复杂事件以及它们在活体动物和宰后阶段与许多环境刺激的相互作用得以体现。在我们对有助于提供品质一致的肉类的生物学过程的理解方面已经取得了很大进展。通过应用基因组学和蛋白质组学工具，我们正在更深入地了解这些过程及其与环境因素的相互作用。从这些方法中获得的知识有助于定义和优化质量管理制度、确保肉质以及根据市场需求定制质量。
