Comparison of accuracy of breeding value for cow from three methods
                    in Hanwoo (Korean cattle) population

Lee, Hyo Sang; Kim, Yeong Kuk; Lee, Doo-Ho; Seo, Dongwon; Lee, Dong Jae; Hee, Chang Hong; Dinh, Phuong Thanh; Ekanayake, Waruni; Lee, Kil Hwan; Yoon, Duhak; Lee, Seung Hwan; Koo, Yang Mo

doi:10.5187/jast.2023.e5

Cited by 1 publication

(2 citation statements)

References 34 publications

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“…Genomics analysis provides useful information about intragenomic interactions in the genome. Genomics can be used to identify particular markers, genomic regions, candidate genes associated with economically significant trait and evaluate an individual’s breeding value ( Goh et al, 2018 ; Kim et al, 2023c ; Lee et al, 2023b ; Raschia et al., 2018 ; Won et al, 2023 ). It can also be used to study the structure and function of genes that affect meat quality traits.…”

Section: Genomics Approaches To Improve Meat Qualitymentioning

confidence: 99%

“…In general, meat quality and taste characteristics vary depending on the livestock species, breed, gender and slaughter period etc. Even the same breed can have different quality and taste characteristics depending on individual muscles ( Kumar et al, 2021 ; Lee et al, 2023b ; Won et al, 2023 ). Feeding management ( Hossain et al, 2023 ; Kim et al., 2023a ), slaughter weight, slaughtering processes ( Hwang et al, 2022 ; Oh et al, 2022 ), and processing methods ( Ismail et al, 2022 ; Lee et al., 2023a ) can also influence meat quality and taste characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Hwang,

Lee,

Lim

et al. 2023

Food Sci Anim Resour

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With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.

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