|
|||||
|
|
Changes in transcriptome of goat muscle during frozen,ice-temperature and chilled storage within 7 days |
|
| Authors: | Yu Xiao Qian Shen Minghui Gu Yang Jiao Yongfeng Liu |
| Affiliation: | 1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, 710062 China;2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, 710062 China These authors contributed equally to this work. Contribution: Conceptualization (equal), Methodology (equal), Resources (equal), Supervision (equal);3. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, 710062 China Contribution: Investigation (equal), Methodology (equal), Supervision (equal), Validation (equal) |
| Abstract: | This study aimed to use high-throughput Illumina Hiseq4000 sequencing to reveal transcriptome changes of longissimus thoracis of goats in frozen storage (−20 to −18°C, FS), ice-temperature storage (−1.5 to −0.5°C, IS) and chilled storage (2–4°C, CS) within 7 days postmortem. Hierarchical cluster and correlation analysis showed that transcriptome of FS changed little, and IS was suitable for 7 days’ storage. There were 27 continuously differentially expressed genes (DEGs) (fold change ≥2, P < 0.05) over time, and 10 genes were up-regulated and 17 genes were down-regulated. Among them, expression amounts of WTIP, PLK3, LOC108635411 and NHSL1 were negatively correlated with shear force, L*, a* and b*, respectively, and CD3E was positively correlated with a*. Bioinformatics analysis indicated that DEGs with increasing storage temperature were mainly involved in energy production and conversion, phosphorylation and apoptosis. This study provided a new perspective for understanding the underlying mechanism of goat meat quality after slaughter. |
| Keywords: | After slaughter goat meat meat quality transcriptome |