Integrated multi-omics analysis reveals variation in intramuscular fat among muscle locations of Qinchuan cattle

Abstract excerpt

BACKGROUND: Intramuscular fat (IMF) is closely related to the tenderness, marbling, juiciness, and flavor of meat. We used a combined transcriptome and metabolome analysis to investigate the molecular mechanisms underlying phenotypic variation among Qinchuan cattle. RESULTS: The IMF content was relatively high in the meat of Qinchuan cattle bulls and differed among muscle locations, namely the high rib (15.86%),...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Adipokines, Inflammation, and Metabolic Diseases
• Share to Adipose Tissue and Metabolism