Comparison of steroid hormone concentrations and mRNA levels of steroid receptor genes in longissimus dorsi muscle and subcutaneous fat between bulls and steers and association with carcass traits in Korean cattle

Choi, Byoung-Ju; Ryu, K.; Bong, Jin Jong; Lee, J.; Choy, Yun Ho; Son, Sung Ok; Han, Oksoo; Baik, Myunggi

doi:10.1016/j.livsci.2010.04.004

Cited by 12 publications

(12 citation statements)

References 26 publications

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“…However, it is important to note that commercial abattoirs prefer to slaughter at equivalent weight, which usually means that the slow growing steers and heifers are usually older. In Choi et al (2010), commercial steers were on average 2 months older than bulls. This, however, did not affect meat tenderness possibly due to negligible collagen cross-linking at that age (Cross et al, 1984).…”

Section: The Expression Of the Ubiquitous Calpains And Beef Tendernessmentioning

confidence: 97%

“…On that basis, steers were expected to have lower shearforce values than bulls, and it was thus hypothesised that castration would lead to increased mRNA levels of calpains and reduce those of calpastatin. However, other studies found no significant differences in tenderness between bulls and steers (Boccard et al, 1979;Keane and Allen, 1998;Knight et al, 1999;Destefanis et al, 2003;Choi et al, 2010). It has been argued that these inconsistent effects of castration and gender on meat tenderness are due to various intrinsic factors, as well as the production systems and the age at slaughter (Field, 1971;Boccard et al, 1979;Purchas et al, 2002).…”

Section: The Expression Of the Ubiquitous Calpains And Beef Tendernessmentioning

confidence: 99%

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The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging

2016

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The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging, Livestock Science, http://dx.doi.org/10. 1016/j.livsci.2016.01.020 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. The objective of this study was to determine the effects of gender and muscle type on the mRNA levels of the calpain system and the tenderization of beef meat. TheLongissimus thoracis (LT) and the Semimembranosus (SM) were sampled from each bull, steer and heifer after routine slaughter (Six animals per group). The mRNA levels of µ-calpain, m-calpain, calpain-3 and calpastatin were quantified using real-time PCR. Concurrently, tenderness was determined following the WarnerBratzler Shearforce (WBSF) procedure and rate of tenderization during post-mortem storage was calculated from the WBSF values of 7d and 35d aged steaks. The results show that bulls had significantly lower (P < 0.01) WBSF values than heifers which were accompanied by higher (P < 0.01) levels of µ-calpain and calpain-3 mRNA but similar levels of calpastatin as compared to heifers. There was a significantly higher (P < 0.05) calpastatin expression in steers, as compared to heifers. However, µ-calpain expression was lower (P < 0.05) in heifers whose meat was significantly tougher (P < 0.05) than that of steers. Steer meat was slightly tougher than that of bulls, while steers had had a tendency to express higher levels of calpastatin but similar µ-calpain and calpain-3 mRNA. The LT had lower (P < 0.05) WBSF values than the SM but these muscles tenderised at the same rate, and 2 had similar mRNA levels for all investigated genes. M-calpain mRNA levels were not significantly affected by muscle and gender (P > 0.05). Moreover, calpain 3 was negatively correlated to 7d WBSF values (P < 0.05). Despite the small sample size, these results suggest that variations in beef tenderness could be modulated through the differential expression of the members of the calpain system, specifically, µ-calpain, calpain 3 and calpastatin.

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Section: The Expression Of the Ubiquitous Calpains And Beef Tendernessmentioning

confidence: 97%

Section: The Expression Of the Ubiquitous Calpains And Beef Tendernessmentioning

confidence: 99%

The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging

2016

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“…It was reported that castration down‐regulated the AR expression level in skeletal muscle in cattle, rams and pigs (Brandstetter et al ; Mateescu & Thonney ; Yao et al ). However, Choi et al () found that, compared with bulls, the levels of AR and estrogen receptor (ESR) mRNA in LD muscles were lower in steers. But in adipose tissue, the mRNA level of AR had no difference between bulls and steers (Choi et al ).…”

Section: Discussionmentioning

confidence: 99%

“…However, Choi et al () found that, compared with bulls, the levels of AR and estrogen receptor (ESR) mRNA in LD muscles were lower in steers. But in adipose tissue, the mRNA level of AR had no difference between bulls and steers (Choi et al ). Zhou et al () also found that there was no significant difference in AR and ESR expressional levels in adipose tissue between bulls and steers (Zhou et al ).…”

Section: Discussionmentioning

confidence: 99%

Long non‐coding RNA analysis of muscular responses to testosterone deficiency in Huainan male pigs

Xing

Guo

et al. 2017

Animal Science Journal

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Long non-coding RNAs (lncRNAs) participated in growth and development of skeletal muscle; however, little is known about their response to testosterone deficiency in porcine skeletal muscle. We compared lean mass related carcass traits and lncRNAs expression files in Longissimus dorsi (LD) muscle between intact and castrated Huainan male pigs. The results showed that castration significantly reduced eye muscle area and lean meat percentage (P < 0.05), but increased the fat mass weight (P < 0.05). Meanwhile, 8946 lncRNAs, including 6743 intergenic lncRNAs (lincRNAs), 498 anti-sense lncRNAs, and 1705 intronic lncRNAs, were identified in porcine LD, among which, 385 lncRNAs were considered as the differentially expressed candidates between intact groups and castrated groups (q-value < 0.05). Functional analysis indicated that these differently expressed lncRNAs and their target genes were involved in the estrogen receptor signaling pathway and skeletal and muscular system development and function. We first detect porcine muscular lncRNA response to castration, and the results suggested that lncRNAs and their target genes participated in the regulation of testosterone deficiency-related skeletal muscle growth.

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“…Besides, steroid hormones have been found to enhance meat quality (Ahmadkhaniha et al, 2009). Choi et al (2010) mentioned that meat quality grades are positively correlated with the concentrations of estrone (one of the three estrogens) and 17α-estradiol in longissimus dorsi muscle. Yarrow et al (2010) stated that trenbolone (a synthetic analog of testosterone) binds to androgen receptors about three times the affinity of testosterone and induces growth of bone and skeletal muscles and also, decrease adiposity in many mammals.…”

Section: Anabolic Implantsmentioning

confidence: 99%

Effect of metabolic modifiers on meat quantity and quality

Gebre¹

2012

Afr. J. Food Sci.

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The inadequacy of food supply due to the population growth together with urbanization, drive a significant demand for animal sources. Consequently, a number of technologies have been developed and are being used commercially to enhance profitability of animal production and to improve their quality. The objective of this paper is to review recent studies on the effects of metabolic modifiers on quantity and quality of meat and their contribution in sustaining food security and improving quality of life. Metabolic modifiers such as β-agonists, anabolic implants, somatotropin, immunocastration, vitamin E, conjugated linoleic acid (CLA) and trace elements have been utilized by different agribusiness to improve meat production and enhance meat quality. These compounds supplement to the animals with feed, as an injection or implant to enhance the rate of gain, the feed utilization efficiency, carcass percentage, shelf-life of meat, improve meat's nutrient content and/or meat palatability. On the other hand, some metabolic modifiers are either not approved or banned from use due to negative health effects to the consumer. There is a consistent research report for the approved technologies enhancing protein synthesis and muscle deposition, while decreasing fat synthesis and deposition, when they are applied in the recommended dosage. Therefore, we believe that utilizing available technologies and methodologies in reference to the mentioned materials will help in improving meat quality and thereby increase productivity of the livestock resource and hence, improve food security.

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Comparison of steroid hormone concentrations and mRNA levels of steroid receptor genes in longissimus dorsi muscle and subcutaneous fat between bulls and steers and association with carcass traits in Korean cattle

Cited by 12 publications

References 26 publications

The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging

The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging

Long non‐coding RNA analysis of muscular responses to testosterone deficiency in Huainan male pigs

Effect of metabolic modifiers on meat quantity and quality

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