Transcriptomics of meat quality

Bing Guo, Brian P. Dalrymple

Research output: Chapter in Book/Conference paperChapterpeer-review

Abstract

With the rapid development of genetic breeding technologies and computer-aided farm management, the quantity of muscle foods derived from livestock is almost meeting the market demand. However, the pursuit of increased meat yield has had significant impacts on meat quality, particularly for chicken and pork. Can the genomics revolution also help us to maintain, and even improve, meat quality as the demand for product quantity continues to increase? Improving our understanding of the molecular mechanisms contributing to meat quality, and the interaction between the mechanisms contributing to yield and to quality, is one way to reduce such negative impacts. In this chapter, we review the studies on the transcriptomes of key muscles in cattle, sheep, pigs, chickens, and turkeys with a focus on intramuscular fat development, deposition and composition, tenderness, drip loss, color, pale soft exudative (PSE) and dark firm dry (DFD) meat, and myopathies in broilers including white striping (WS), wooden breast (WB), and spaghetti meat (SM).

Original languageEnglish
Title of host publicationNew Aspects of Meat Quality
Subtitle of host publicationFrom Genes to Ethics, Second Edition
EditorsPeter Purslow
Place of PublicationUSA
PublisherWoodhead Publishing Limited
Pages337-391
Number of pages55
Edition2
ISBN (Electronic)9780323858793
ISBN (Print)9780323858809
DOIs
Publication statusPublished - 2022

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