ArticleBMC genomics2022
Comparative transcriptomic analysis reveals region-specific expression patterns in different beef cuts.
Article in BMC genomics, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 58 citations in OpenAlex.
- Multi-omics integration uncovers the molecular mechanism underlying variation in meat quality across different muscles of Pingliang Red cattle.Food chemistry: X · 2026Article
- Transcriptomic and Meat Quality Differences in Longissimus Dorsi Muscle of Surgically Castrated Three-Year-Old Kazakh Horses.Biology · 2026Article
- Whole genome resequencing reveals the genetic basis of stature in short-statured Indian cattle.Scientific reports · 2026Article
- Transcriptomic analysis of differentially expressed genes associated with growth, meat quality, and fatty acid metabolism in Sunit lambs under varying rearing conditions.BMC genomics · 2026Article
- Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat.Food chemistry. Molecular sciences · 2025Article
- Comparative transcriptome analysis reveals the patterns of gene expression in different venison cuts of sika deer (Cervus nippon).Animal bioscience · 2025Article
- Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences.Foods (Basel, Switzerland) · 2025Article
- Comparative Transcriptomic Analysis Provides Insight into Spatiotemporal Expression Patterns of Pivotal Genes During Critical Growth Stages in Min Pig Breed.Biomolecules · 2025Article
- Transcriptomic sequencing and differential analysis of Kazakh horse muscles from various anatomical locations.Frontiers in veterinary science · 2025Article
- A review of emerging technologies, nutritional practices, and management strategies to improve intramuscular fat composition in beef cattle.Animal biotechnology · 2024Review
- Review
- Whole-genome resequencing reveals genetic diversity, differentiation, and selection signatures of yak breeds/populations in southwestern China.Frontiers in genetics · 2024Article
- Effects of nonsynonymous single nucleotide polymorphisms of theFrontiers in veterinary science · 2024Article
- The eQTL colocalization and transcriptome-wide association study identify potentially causal genes responsible for economic traits in Simmental beef cattle.Journal of animal science and biotechnology · 2023Article
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Authors and funding
12 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundBeef cuts in different regions of the carcass have different meat quality due to their distinct physiological function. The objective of this study was to characterize the region-specific expression differences using comparative transcriptomics analysis among five representative beef cuts (tenderloin, longissimus lumborum, rump, neck, chuck).
resultsWe obtained 15,701 expressed genes in 30 muscle samples across five regions from carcass meat. We identified a total of 80 region-specific genes (RSGs), ranging from three (identified in the rump cut) to thirty (identified in the longissimus lumborum cut), and detected 25 transcription factors (TFs) for RSGs. Using a co-expression network analysis, we detected seven region-specific modules, including three positively correlated modules and four negatively correlated modules. We finally obtained 91 candidate genes related to meat quality, and the functional enrichment analyses showed that these genes were mainly involved in muscle fiber structure (e.g., TNNI1, TNNT1), fatty acids (e.g., SCD, LPL), amino acids (ALDH2, IVD, ACADS), ion channel binding (PHPT1, SNTA1, SUMO1, CNBP), protein processing (e.g., CDC37, GAPDH, NRBP1), as well as energy production and conversion (e.g., ATP8, COX8B, NDUFB6). Moreover, four candidate genes (ALDH2, CANX, IVD, PHPT1) were validated using RT-qPCR analyses which further supported our RNA-seq results.
conclusionsOur results provide valuable insights into understanding the transcriptome regulation of meat quality in different beef cuts, and these findings may further help to improve the selection for health-beneficial meat in beef cattle.
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