Expression profiles of myostatin and calpastatin genes and analysis of shear force and intramuscular fat content of yak longissimus muscle

Zheng, Yusheng; Lin, Yaqiu; Yu, Yue; Xu, Yongxiang; Jin, Suyu

doi:10.17221/4417-cjas

Cited by 6 publications

(3 citation statements)

References 32 publications

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“…During early embryogenesis, MSTN is expressed by cells in the myotome compartment of developing somites. In addition to muscle, the expression of MSTN occurs in many tissues, e.g., liver, spleen, kidney, lung, testis, ovary and placenta in pig, cattle and chick (Kubota et al, 2007;Peiris et al, 2010;Jiao et al, 2011;Zheng et al, 2011), which suggests that myostatin may have additional functions other than myogenesis (Argiles et al, 2012). The MSTN gene is highly polymorphic in birds.…”

Section: Discussionmentioning

confidence: 99%

Changes to daily feed intake during the laying period alters embryonicMSTNandMYOGgene expression in genetically fat and lean lines of chickens

Shan

et al. 2013

British Poultry Science

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1. Broiler breeders are unable to self-regulate feed intake to a level that permits reproductive function and restricted feeding is normal for broiler parent stock. The aim of this study was to determine whether myostatin (MSTN) and myogenin (MYOG) mRNA expression could be altered in relation to differences in body composition of the embryos and the hen's diet. 2. A 2 × 2 factorial experiment was conducted with two dietary intake levels (100% and 75% of nutrition recommendation) and two broiler genotypes (Fat line and Lean line). Hens (384 of each line) were randomly divided at 23 weeks of age into 4 treatments, with each treatment represented by 12 replicates of 16 birds each. The experiment started when the rate of lay reached 5% and continued until 54 weeks of age. 3. There were significant effects of line and dietary intake, and interactions between them on MSTN and MYOG mRNA expression levels in embryonic tissues. The trend in MSTN mRNA expression level over the embryonic period was similar between lines. Low daily feed intake did not alter the trend in MSTN mRNA expression levels in either line, but significantly changed the peak values. MYOG mRNA expression varied by line and over time, with a delay in the Lean line. Low daily feed intake influenced the trend in MYOG mRNA expression levels in both lines and delayed its onset.

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Section: Discussionmentioning

confidence: 99%

Changes to daily feed intake during the laying period alters embryonicMSTNandMYOGgene expression in genetically fat and lean lines of chickens

Shan

et al. 2013

British Poultry Science

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“…Thus, Schenkel et al 13 reported that the most favourable allele for CAST was C. Subsequently, CAST/RsaI polymorphism became part of a commercial test panel for the identification of animals that are superior in terms of meat tenderness 14 . Most of the published reports were indicated that CAST gene polymorphisms are associated with sheer force in the longissimus muscle 13,16,20,22,23 .…”

Section: Van Eenennaam Et Almentioning

confidence: 99%

Characterization of Calpastatin Gene in Purebred and Crossbred Turkish Grey Steppe Cattle

Kök¹,

Atalay²,

Savaşçi³

et al. 2013

Kafkas Univ Vet Fak Derg

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SummaryCalpastatin (CAST) is a specific inhibitor of calcium-dependent neutral protease μ-calpain found in mammalian tissues. The genetic variants in the bovine CAST gene were analysed by using the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method. The animal material of the study consisted of 132 bulls and heifers in Turkish Grey steppe cattle and Turkish Grey steppe x Brown Swiss crossbreds. C and G alleles are characterized by CAST/RsaI polymorphism were detected in the sample of animals were studied. Allele frequency C was significantly frequent in the crossbred group compared to the pure Turkish Grey steppe animals (P<0.05). In the total samples of animals, the average allele frequency C was 56.1%. Genotypic frequencies were estimated as 0.257, 0.499 and 0.243 in the purebred Turkish Grey steppe, and 0.388, 0.470 and 0.142 in the Turkish Grey steppe x Brown Swiss crossbred population for genotypes CC, CG and GG, respectively. As a result, genotypic distributions were equilibrium in both pure and crossbred examples of Turkish Grey steppe cattle.

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“…Wan et al (2011) estimated the shear force of yak meat, concluding that yak meat aged 0 d is regarded as tough, meat aged 1 to 3 d is intermediate and meat aged 7 d is tender. Zheng et al (2011) reported that the SF and pH value of yak longissimus muscle is in the normal range of bovine muscle. The MFI increased with time post mortem and relative to at-death values, an increase (P B 0.05) in MFI was detected during the first 72 h post mortem.…”

Section: Effect Of Ageing Time On Water-holding Capacitymentioning

confidence: 96%

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

TianJia-Chun¹,

HanLing²,

YuQun-Li³

et al. 2013

Can. J. Anim. Sci.

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-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321Á328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 48C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P B0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (PB0.05). Shear force decreased? (P B0.05) and myofibrillar fragmentation index increased? (PB0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (PB0.05), springiness (P B0.05) and chewiness (PB0.05), reflected in a progressive softening during ageing (P B0.05). Cathepsins L, B and H activity showed an increased trend (PB0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

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Expression profiles of myostatin and calpastatin genes and analysis of shear force and intramuscular fat content of yak longissimus muscle

Cited by 6 publications

References 32 publications

Changes to daily feed intake during the laying period alters embryonicMSTNandMYOGgene expression in genetically fat and lean lines of chickens

Changes to daily feed intake during the laying period alters embryonicMSTNandMYOGgene expression in genetically fat and lean lines of chickens

Characterization of Calpastatin Gene in Purebred and Crossbred Turkish Grey Steppe Cattle

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

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