کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2449401 1554076 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins
ترجمه فارسی عنوان
کیفیت گوشت با محتوای چربی داخل عضلانی و تجزیه پروتئومیک با استفاده از برچسب ایزوباریوم برای کمترین میزان نسبی و مطلق پروتئین های مختلف بیان شده
کلمات کلیدی
گوشت گاو، چربی داخل عضلانی پروتئومیک
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Intramuscular fat (IMF) is an important trait for beef eating quality. The mechanism of how IMF is deposited in beef cattle muscle is not clear at the molecular level. The muscle (M. longissimus lumborum: LL) of a group of Xiangxi yellow × Angus cattle with high fat levels (HF), was compared to the muscle of a low fat group (LF). The meat quality and the expressed protein patterns were compared. It was shown that LL from the HF animals had a greater fat content (P < 0.05) and lower moisture content (P < 0.05) than LL from LF animals. Forty seven sarcoplasmic proteins were differentially expressed and identified between the two groups. These proteins are involved in 6 molecular functions and 16 biological processes, and affect the Mitogen-activated protein kinases pathway, insulin pathway and c-Jun N-terminal kinases leading to greater IMF deposition. Cattle in the HF group had greater oxidative capacity and lower glycolytic levels suggesting a greater energetic efficiency.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 118, August 2016, Pages 96–102
نویسندگان
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