Gene and protein expression of myosin heavy chain in Nellore cattle comparing growth or meat tenderness traits

The objective was to investigate gene and protein expression of myosin heavy chain (MyHC) in Nellore cattle slaughtered at different weights (BW) or degrees of meat tenderness. Ninety animals with initial BW 370 ± 37 kg, 24 months of age, were slaughtered after 95 days on feed. We evaluated shear force (SF), myofibrillar fragmentation index, ribeye area, backfat thickness, marbling, color, and cooking losses. Subsequently, 24 animals were selected and divided into four contrasting groups, in which light (BW ¼ 504.58 ± 32.36 kg) versus heavy animals (BW ¼ 604.83 ± 42.97 kg) and animals with tender (SF ¼ 3.88 ± 0.57 kg) versus tough meat (SF¼ 7.95 ± 1.04 kg) were compared. The MYH7, MYH2 and MYH1 genes were analyzed by real-time PCR. The MyHC isoforms (MyHC-I, MyHC-IIa, and MyHC-IIx) were quantified by SDS-PAGE electrophoresis. We found lower expression of MYH2 and MYH1 genes in heavy compared to light animals and a higher amount of MyHC-I isoform in the tough meat group compared to the tender meat group. Protein expression of MyHC-IIa was higher in the tender meat group. A negative correlation was found of this protein and SF (tenderness), suggesting MyHC-IIa as a biomarker of meat quality.

• Autores: Chardulo, Luís Artur Loyola; Baldassini, Welder A.; Curi Rogério, Abdallah; Pereira, Guilherme Luis; Machado Neto, Otávio Rodrigues; Dal Pai, Maeli; Vechetti Júnior, Ivan José; Malheiros, Jéssica Moraes; Enriquez Valencia, Cruz Elena
• Tipo de recurso: Article of journal
• Fecha de publicación: 2019
• Institución: Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
• Repositorio: Repositorio Institucional UDCA
• Idioma: eng
• OAI Identifier: oai:repository.udca.edu.co:11158/2612
• Acceso en línea: https://www.scopus.com/search/form.uri?display=basic
• Palabra clave: Bioquímica; Biochemistry; Bos indicus; Meat science; Muscle fibers; Candidate gene; Cebú; Fibras musculares; Carne; Electroforesis; Proteínas; Genes; Calidad de la carne
• Rights: openAccess
• License: Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales