Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork

Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, <i>Longissimus</i> Muscle Cholesterol and Fatty Acid Composition in Pigs

“…Some authors consider that levels of 2.5% to 3% IMF are required to ensure a desirable quality of fresh pork (De Vol et al, 1988), while other studies have reported positive relationship between IMF and sensory traits up to 3.5% IMF (Fernandez et al, 1999). Currently, IMF levels in the majority of modern commercial breeds have decreased below 1.5% (Gjerlaug-Enger et al, 2010;Hamill et al, 2012). This is largely owing to longterm intensive genetic selection for lean growth and decreased backfat thickness (Sonesson et al, 1998).…”

Correlation between gene expression profiles in muscle and live weight in Dzhalginsky Merino sheep

“…Induction of high gene expression levels may indicate the significant impact of a particular gene on growth and development of muscle tissue in sheep, as previously shown by Hamill et al (2012) in pigs.…”

Recent advances in omic technologies for meat quality management

“…Accordingly, another transcriptomic analysis undertaken on contrasted groups for IMF content, highlighted carbohydrate and lipid metabolism, protein synthesis, and cellular assembly and organization, as molecular and cellular functions associated to IMF (Hamill et al, 2012), strengthening the fact that IMF would depend on various metabolic and cellular pathways. Indeed, Liu et al (2009) showed a downregulation of genes playing a negative role in adipogenesis in the LM of high IMF experimental group at earlier physiological stage (70 kg), confirming the importance of adipocytes development in the variability of IMF content.…”