And further we understood the essential function of NF-ƙB, TNF-α, IL-6 signaling molecules and its way progression in the development of vascular tenderness.
The results indicated that the different feeding systems with cold water positively affected the growth performance, dressed carcass, liver, gizzard, meat tenderness, juiciness, susceptibility, body temperature, tonic immobility, and blood biochemistry (glucose, aspartate aminotransferase, alanine aminotransferase, total antioxidant capacity, and malondialdehyde) of Muscovy ducklings.
Among these DEGs, we found that two endogenous proteases-72 kDa type IV collagenase and matrix metalloproteinase 16 precursor-were significantly upregulated that could directly affect the tenderness of AJBW.
Therefore, intramuscular variations in color, water-holding capacity, and tenderness were associated with differential abundance of the proteome, especially contractile, glycolysis enzymes, and Hsp27.
The study of muscle proteome showed significant differences among these three groups of meat samples, since five differentially abundant proteins (IVD, LAMB1, MYL3, SDHC and SDHA) and six (FABP4, IVD, LAMB1, MYL3, CRYZ and SERPINB6) were strongly correlated with tenderness and IMF, respectively.
The serum levels of cortisol and gene expression levels of catalase (CAT), glutathione peroxidase (GPx) and 70 kDa heat shock protein (HSP70) as well as the pH, color, tenderness, water-holding capacity and sensory analysis of the fillets were evaluated.
The inclusion of condensed tannin extract in the young Nellore bulls' diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat.
Therefore, intramuscular variations in color, water-holding capacity, and tenderness were associated with differential abundance of the proteome, especially contractile, glycolysis enzymes, and Hsp27.
This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF) content at 24 h post-slaughter using a custom-made handheld probe coupled with the ASD Labspec Pro instrument.
Among these DEGs, we found that two endogenous proteases-72 kDa type IV collagenase and matrix metalloproteinase 16 precursor-were significantly upregulated that could directly affect the tenderness of AJBW.
Biochemical (tumor necrosis factor alpha (TNF-α), interleukin-6), neuromuscular performance (squat (SJ) and countermovement jumps (CMJ), peak power output (PPO), rate of force development (RFD), stiffness, 10- and 30-m sprint time, and perceptual markers (soreness, perceived recovery) were obtained before and immediately after the match, and then at 30 min, 24 h, 48 h, and 72 h after the match.
The muscle TIP had superior values of subjective tenderness, juiciness, and slight off-flavor intensity when compared to all other muscles.The TIP and SUB were similar in WBSF.
The present results suggest that meat tenderness in Nellore cattle does not directly depend on the expression of the CAPN1 and CAPN2 genes, but is associated with the expression of other genes such as CAST2, HSP90AA1, DNAJA1 and HSPB1.
The muscle TIP had superior values of subjective tenderness, juiciness, and slight off-flavor intensity when compared to all other muscles.The TIP and SUB were similar in WBSF.
In addition, we identified multiple promising candidate genes for these traits, including PAK1 and AQP11 for cooking loss, EP300 for tenderness, SDK1 for juiciness, FITM2 and 5-linked MYH genes for oiliness, and TNNI2 and TNNT3 for overall liking.
HSP20, ENO3, and MyHC-I as three muscle protein biomarkers and dry matter intake (DMI) as a rearing factor were involved in three models to explain beef tenderness.
Among the unusual proteins, Four and a half LIM domains 1 (FHL1) and Tripartite motif protein 72 (TRIM72) correlated respectively negatively and positively with beef tenderness.
The muscle TIP had superior values of subjective tenderness, juiciness, and slight off-flavor intensity when compared to all other muscles.The TIP and SUB were similar in WBSF.
PIF analysis identified myoglobin (<i>MB</i>), enolase 3 (<i>ENO3</i>), and carbonic anhydrase 3 (<i>CA3</i>) as potentially having fundamental roles in tenderness.
The present results suggest that meat tenderness in Nellore cattle does not directly depend on the expression of the CAPN1 and CAPN2 genes, but is associated with the expression of other genes such as CAST2, HSP90AA1, DNAJA1 and HSPB1.