New indicators of beef sensory quality revealed by expression of specific genes.
To identify new molecular markers of beef sensory quality, the transcriptomes of Longissimus thoracis muscle from 25 Charolais bull calves were analyzed using microarrays and compared between high and low meat quality groups; 215 genes were differentially expressed according to tenderness, juiciness, and/or flavor. Among these, 23 were up-regulated in the tenderest, juiciest, and tastiest meats, and 18 were highly correlated with both flavor and juiciness (e.g., PRKAG1), explaining up to 60% of their variability. Nine were down-regulated in the same meats, but only DNAJA1 [the results relating to DNAJA1 and its relationship with tenderness have been patented (Genomic marker for meat tenderness; Patent EP06300943.5, September 12, 2006)], which encodes a heat shock protein, showed a strong negative correlation with tenderness that alone explained 63% of its variability. This protein, known for its anti-apoptotic role, could be involved in meat aging. Thus, DNAJA1 could constitute a new marker of beef sensory quality.
Bernard
Carine
C
INRA, UR1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint-Genès-Champanelle, France.
Cassar-Malek
Isabelle
I
Le Cunff
Martine
M
Dubroeucq
Hervé
H
Renand
Gilles
G
Hocquette
Jean-François
JF
D000818:Animals; D002417:Cattle / Q000235:genetics*; D015870:Gene Expression; D006360:Heat-Shock Proteins / Q000235:genetics*; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D046228:Microarray Analysis; D009132:Muscles / Q000737:chemistry; D011786:Quality Control; D012677:Sensation
D006360:Heat-Shock Proteins