基于RNA-Seq转录组测序技术揭示南方黄牛肉质嫩度调控相关的分子机制
[Abstract]:In order to reveal the molecular mechanism of meat quality regulation in southern yellow cattle and excavate functional genes related to muscle tenderness, Yunling cattle, Wenshan cattle and Chinese Simmental cattle aged about one year were selected as experimental subjects. In order to reveal the difference of muscle tenderness of different yellow cattle breeds, the muscle tenderness of the longest dorsum muscle was analyzed by RNA-Seq technique, and the changes of shear stress at different times (0, 1, 2, 3, 5, 7 days) were measured after slaughter, and the muscle tenderness of the longissimus dorsi muscle was compared with that of the longissimus dorsi muscle by means of RT-PCR. Combined with bioinformatics, signal pathways and differentially expressed genes related to muscle tenderness regulation were screened and verified by Q-PCR. The results showed that the muscle tenderness of yellow cattle decreased obviously during postmortem ripening, and at the same mature time point, the shear force was that of Simmental Niuwenshan Niu Yunling cattle, which indicated that Yunling cattle had better tenderness. The tenderness of Simmental cattle is relatively poor; After sequencing, 3 198 differentially expressed genes were screened between Yunling cattle and Simmental cattle. Among them, 1,750 genes were up-regulated in Yunling cattle. KEGG functional annotation found two important signaling pathways related to meat quality regulation: adipocytokine signaling pathway and endoplasmic reticulum protein processing pathway. Combined with Q-PCR verification, the correlation between gene expression level and shear force was analyzed. Finally, the functional genes of Leptin and CAPN12 which may be related to muscle tenderness were screened out. In this study, the signal pathway and key genes related to muscle tenderness of southern yellow cattle were screened and identified, which laid a theoretical foundation for genetic improvement of meat quality of southern yellow cattle in the future.
【作者单位】: 扬州大学旅游烹饪学院;云南省草地与动物研究院;
【基金】:863国家高技术研究发展计划项目(2013AA102505-5)
【分类号】:S823.2
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