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Title:   Author  item
                                            ZHAO, C - University Of Marylanditem
                                            TIAN, F - University Of Marylanditem
                                            YU, Y - University Of Marylanditem
                                            LUO, J - University Of Marylanditem
                                            HU, Q - University Of Marylanditem
                                            ZAN, L - University Of Marylanditem
                                            Baldwin, Ransom

                                                         - *Randy*item
                                            Liu, Ge

                                                         - *George*item
                                            UPDIKE, M - University Of Marylanditem
                                            SONG, J - University Of Maryland
  Submitted to: Molecular Biology Reports
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 4/20/2012
                                    Publication  Date: 4/20/2012
                                    Citation: Zhao,C., Tian, F., Yu, Y., Luo, J., Hu, Q., Bequette, B.J., Baldwin, R.L., Liu, G., Zan, L., Updike, M., Song, J. 2012. Muscle Transcriptomic Analyses in Angus Cattle with Divergent Tenderness. Molecular Biology Reports. 39(4):4185-93.Interpretive Summary: Beef tenderness contributes significantly to variation of beef palatability and is determined by genetic and environmental factors. This study applied high throughput gene expression technologies and functional proteomics to explore the molecular mechanisms underlying attributes of beef quality in order to identify biomarkers from the myofibrillar muscle fraction that relate to beef tenderness. Although much research has been focused on beef tenderness, the functional genes controlling beef quality have yet to be identified. To gain further insight into the regulatory mechanisms controlling aspects of beef tenderness we evaluated the transcriptomic profiles of Angus cattle exhibiting different carcass tenderness characteristics.  We identified several genes from longissimus dorsi muscle and further explored these putative regulatory  genes by evaluating their interactions in  gene networks and pathways that related to beef tenderness.
                                Technical Abstract: Beef tenderness contributes significantly to variation of beef palatability and is largely influenced by various genetic and environmental factors. To identify candidate genes and pathways related to beef tenderness, we analyzed the longissimus dorsi (LD) muscle of Angus cattle with divergent degrees of tenderness, measured by Warner-Bratzler shear force (WBSF). Microarray and RT-PCR identified 53 genes that were differentially expressed between LD samples categorized as either tough or tender, including myosin, heavy chain 3 skeletal muscle embryonic (MYH3), myosin heavy chain 8 skeletal muscle perinatal (MYH8), guanylate binding protein 5 (GBP5), fatty acid binding protein 4 (FABP4), Stearoyl-coenzyme A desaturase (SCD), Fatty acid synthase (FASN), ubiquitin-like with PHD and ring finger domains 1 (UHRF1). These genes are involved in lipid metabolism and skeletal muscle contraction.  Employing Gene ontology (GO) and Ingenuity Pathway Analysis (IPA), several GO terms and pathways were found to be related to hydrolase activity, peptide activity, GTPase activity, lipid metabolism, small molecule biochemistry, molecular transport, and tissue development. Overall, this analysis provides insight into the metabolic relationships between muscle biology and beef quality.


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