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Title:   Author  item
                                            ZHAO, CHUNPING - Northwest Agricultural & Forestry Universityitem
                                            FEI, TIAN - University Of Marylanditem
                                            YU, YING - China Agricultural Universityitem
                                            LUO, JUAN - University Of Marylanditem
                                            MITRA, APRATIM - University Of Marylanditem
                                            ZHAN, FEI - University Of Marylanditem
                                            HOU, YALI - University Of Marylanditem
                                            Liu, Ge

                                                         - *George*item
                                            ZAN, LINSEN - Northwest Agricultural & Forestry Universityitem
                                            UPDIKE, M. SCOTT - University Of Marylanditem
                                            SONG, JIUZHOU - University Of Maryland
  Submitted to: Comparative and Functional Genomics
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 1/19/2012
                                    Publication  Date: 1/19/2012
                                    Citation: Zhao, C., Fei, T., Yu, Y., Luo, J., Mitra, A., Zhan, F., Hou, Y., Liu, G., Zan, L., Updike, M., Song, J. 2012. Functional Genomic Analysis of Variation on Beef Tenderness Induced by Acute Stress in Angus Cattle. Comparative and Functional Genomics. DOI: 10.1155/2012/756284.Interpretive Summary: Beef tenderness is important for its deliciousness, consumer expectation and meat quality. Using microarray, qPCR and bioinformatics analysis, we identified a variety of differentially expressed genes induced by an acute stress. Our results shed lights into the mechanisms that genetic and epigenetic regulations control meat quality and beef tenderness. Farmers, scientist, consumers and policy planners who need improve beef quality and production will benefit from this research.
                                Technical Abstract: Beef is one of the leading sources of protein, B vitamins, iron and zinc in human food.  Beef palatability is based on three general criteria: tenderness, juiciness and flavor, of which tenderness is thought to be the most important factor. In this study, we found that beef tenderness, measured by Warner-Bratzler shear force (WBSF), was dramatically increased by an acute stress. Microarray analysis and qPCR identified a variety of genes that were differentially expressed. Pathway analysis showed that these genes were involved in immune response and regulation of metabolism process as activators or repressors. Further analysis identified that these changes may be related with CpG methylation of several genes. Therefore, the results from this study provide an enhanced understanding of the mechanisms that genetic and epigenetic regulations control meat quality and beef tenderness.


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