Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines

TEMİZKAN M. C., BAYRAKTAROĞLU A. G., KAHRAMAN T.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.99, sa.7, ss.3240-3245, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 99 Sayı: 7
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1002/jsfa.9434
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3240-3245
  • Anahtar Kelimeler: ANK1, HSPs, gene expression, meat quality, different muscles, tenderness, WATER-HOLDING CAPACITY, BOS-INDICUS, ANKYRIN 1, LONGISSIMUS-THORACIS, NUTRITIONAL LEVEL, CANDIDATE GENES, M. LONGISSIMUS, BEEF-CATTLE, YOUNG BULLS, HEAT-SHOCK
  • Ankara Üniversitesi Adresli: Evet

Özet

BACKGROUNDThe aim of this study was to compare 12 different skeletal muscles of bovine (n=15) with each other in terms of tenderness and meat-quality-related gene expressions. Tenderness values were evaluated by shear force, and ANK1, CAPN1, CAST, HSPB1, HSPA1A gene expressions were analyzed by using quantitative real-time polymerase chain reaction.