School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, SP, Brazil; Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada.
School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, SP, Brazil.
Meat Sci. 2021 Mar;173:108378. doi: 10.1016/j.meatsci.2020.108378. Epub 2020 Nov 20.
The Warner-Bratzler shear force (WBSF) and myofibrillar fragmentation index (MFI) are complementary methodologies used to measure beef tenderness. Longissimus thoracis samples from the 20 most extreme bulls (out of 80 bulls set) for WBSF (tender (n = 10) and tough (n = 10)) and MFI (high (n = 10) and low (n = 10)) traits were collected to perform transcriptomic analysis using RNA-Sequencing. All analysis were performed through CLC Genomics Workbench. A total of 39 and 27 transcripts for WBSF and MFI phenotypes were DE, respectively. The possible DE novel mRNA isoforms, for WBSF and MFI traits, are myosin encoders (e.g. MYL1 and MYL6). In addition, we identified potential mRNA isoforms related to genes affecting the speed fibers degradation during the meat aging process. The DE novel transcripts are transcripted by genes with biological functions related to oxidative process, energy production and striated muscle contraction. The results suggest that the identified mRNA isoforms could be used as potential candidate to select animals in order to improve meat tenderness.
Warner-Bratzler 剪切力（WBSF）和肌原纤维碎片化指数（MFI）是用于测量牛肉嫩度的两种互补方法。从 WBSF（嫩（n=10）和老（n=10））和 MFI（高（n=10）和低（n=10））性状的 80 头公牛中选择 20 头最极端的公牛采集背最长肌样品，进行 RNA 测序的转录组分析。所有分析均通过 CLC Genomics Workbench 进行。WBSF 和 MFI 表型分别有 39 个和 27 个转录本差异表达。WBSF 和 MFI 性状的可能差异表达新的 mRNA 异构体是肌球蛋白编码器（例如 MYL1 和 MYL6）。此外，我们还鉴定了与影响肉老化过程中快速纤维降解的基因相关的潜在 mRNA 异构体。差异表达的新转录本由与氧化过程、能量产生和横纹肌收缩相关的生物学功能的基因转录。结果表明，鉴定出的 mRNA 异构体可用作潜在的候选物，以选择改善肉质嫩度的动物。
