Effects of genomic selection for intramuscular fat content in breast muscle in Chinese local chickens

2018 ◽  
Vol 50 (1) ◽  
pp. 87-91 ◽  
Author(s):  
R. Liu ◽  
M. Zheng ◽  
J. Wang ◽  
H. Cui ◽  
Q. Li ◽  
...  
Keyword(s):  
Genomic Selection ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Breast Muscle ◽  
Selection For ◽  
Intramuscular Fat Content ◽  
Local Chickens

scholarly journals Response to selection for decreased backfat thickness at restrained intramuscular fat content in Duroc pigs1

2013 ◽  
Vol 91 (8) ◽  
pp. 3514-3521 ◽  
Author(s):  
R. Ros-Freixedes ◽  
J. Reixach ◽  
L. Bosch ◽  
M. Tor ◽  
J. Estany
Keyword(s):  
Intramuscular Fat ◽  
Fat Content ◽  
Backfat Thickness ◽  
Response To Selection ◽  
Selection For ◽  
Intramuscular Fat Content

Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108505
Author(s):  
Stephanie M. Fowler ◽  
David Wheeler ◽  
Stephen Morris ◽  
Suzanne I. Mortimer ◽  
David L. Hopkins
Keyword(s):  
Machine Learning ◽  
Least Squares ◽  
Partial Least Squares ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

Selection against abdominal fat percentage may increase intramuscular fat content in broilers

2016 ◽  
Vol 133 (5) ◽  
pp. 422-428 ◽  
Author(s):  
L. Leng ◽  
H. Zhang ◽  
J.Q. Dong ◽  
Z.P. Wang ◽  
X.Y. Zhang ◽  
...  
Keyword(s):  
Intramuscular Fat ◽  
Abdominal Fat ◽  
Fat Content ◽  
Fat Percentage ◽  
Intramuscular Fat Content

scholarly journals Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4891 ◽  
Author(s):  
Brigitte Picard ◽  
Mohammed Gagaoua ◽  
Marwa Al-Jammas ◽  
Leanne De Koning ◽  
Albéric Valais ◽  
...  
Keyword(s):  
Triosephosphate Isomerase ◽  
Troponin T ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Biological Functions ◽  
Muscle Type ◽  
Triceps Brachii ◽  
Beef Tenderness ◽  
Fast Myosin ◽  
Intramuscular Fat Content

Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several biological functions: muscle structure and ultrastructure, muscle energetic metabolism, cellular stress and apoptosis. The relative abundance of the proteins was measured by Reverse Phase Protein Array (RPPA) in five muscles known to have different tenderness and intramuscular lipid contents: Longissimus thoracis (LT), Semimembranosus (SM), Rectus abdominis (RA), Triceps brachii (TB) and Semitendinosus (ST). The main results showed a muscle type effect on 16 among the 20 analyzed proteins. They revealed differences in protein abundance depending on the contractile and metabolic properties of the muscles. The RA muscle was the most different by 11 proteins differentially abundant comparatively to the four other muscles. Among these 11 proteins, six were less abundant namely enolase 3 (ENO3), phosphoglucomutase 1 (PGK1), aldolase (ALDOA), myosin heavy chain IIX (MyHC-IIX), fast myosin light chain 1 (MLC1F), triosephosphate isomerase 1 (TPI1) and five more abundant: Heat shock protein (HSP27, HSP70-1A1, αB-crystallin (CRYAB), troponin T slow (TNNT1), and aldolase dehydrogenase 1 (ALDH1A1). Four proteins: HSP40, four and a half LIM domains protein 1 (FHL1), glycogen phosphorylase B (PYGB) and malate dehydrogenase (MDH1) showed the same abundance whatever the muscle. The correlations observed between the 20 proteins in all the five muscles were used to construct a correlation network. The proteins the most connected with the others were in the following order MyHC-IIX, CRYAB, TPI1, PGK1, ALDH1A1, HSP27 and TNNT1. This knowledge is important for understanding the biological functions related to beef tenderness and intramuscular fat content.

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