부산대학교 도서관

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.meatsci.2006.04.015 Byline: A.M. Mullen, P.C. Stapleton, D. Corcoran, R.M. Hamill, A. White Keywords: Transcriptome; Meat management system; 2-D Electrophoresis; QTL; Marker assisted selection; Microarray Abstract: During the past few decades, advances in molecular genetics have led to the identification of multiple genes or genetic markers associated with genes that affect traits of interest in livestock, including single genes of large effect and QTL (genomic regions that affect quantitative traits). Transcriptomics enables analysis of the complete set of RNA transcripts produced by the genome at a given time and provides a dynamic link between the genome, the proteome and the cellular phenotype. Through a functional genomics approach to understanding the molecular basis of meat quality, we can gain further insight into the complex interplay of gene expression events involved in the development of meat quality. Proteomics permits visualisation of the protein content of the cell under varying conditions, combining powerful separation techniques with highly sensitive analytical mass spectrometry. To date, both the human and bovine genome projects have advanced our understanding of gene expression and helped elucidate the function of large portions of the genome. Advantages from this research have permeated through to a broader spectrum of research including that of meat science. Meat quality is manifested through a complexity of events in the muscle and their interactions with many environmental stimuli in both the live animal and during the post-mortem period. A lot of progress has been made in our understanding of the biological processes that contribute to the delivery of consistent quality meat. Through the application of tools of genomics and proteomics we are gaining a deeper insight into these processes and their interaction with environmental factors. Knowledge gained from these approaches can be beneficial in defining and optimising management systems for quality, providing assurance of meat quality and in tailoring quality to suit market needs. Author Affiliation: Ashtown Food Research Centre (formerly the National Food Centre), Teagasc, Dunsinea Castleknock, Ashtown, Dublin 15, Ireland Article History: Received 6 April 2006; Revised 25 April 2006; Accepted 25 April 2006