The Expression Pattern Of MyHC Gene And Its Correlation With Meat Quality In Simmental Hybridization

This experiment adopted SYBR Green I to examine four subtype mRNA expression level of MyHC of longissimusdorsi, semitendinosus and soleus of west beef offal at three stage, which is six mouthes, twelve mouthes and thirty-six mouthes. The lunar ages and the area of the type I and type II muscule fibers are discriminated by immunofluorescence. And the stage, the density, the slice area and the diameter of the muscule fibers of muscular tissue are discriminated by paraffin section. This paper analyses the difference among three subtype mRNA expression level of MyHC and the relationship among the area, the density and the diameter of the two type muscule fibers.The result of the experiment mainly embody in the following aspects:The expression of the three subtype mRNA of the MyHC and the area of two kinds of muscule fiber is different in different muscules, which is also affected by the meat quality. The expression rule of MyHCâ… ,MyHCâ…¡x of LD is consistent with the ST: it increases at the earlier stage and decreases at the later stage. However, the expression in soleus decreases continuously. The expression of MyHCâ…¡a also decreases continuously in the three kind of muscle. It is a fact that the relationship among the three kinds of MyHC in different muscles is dissimilar, which is mainly presented in the following aspects:it is obvious that the expression of typeâ… protein is negative correlation with the expression of typeâ…¡, and the negative correlation between the two subtype of typeâ…¡protein in LD and ST, more or less, exists. And the fact proves that the convertion of muscule fiber in different mucles is not the same. The change of MyHC in LD is similar with the change of MyHC in ST:the protein of typeâ…¡a and typeâ…¡increases at the earlier stage and decreases at the later stage, but the level of the protein ofâ…¡x and typeâ… express decreases at the earlier stage and increases a little bit at the later stage. The protein of Typeâ…¡a and typeâ…¡x decreases, and the protein of typeâ…¡and typeâ… decreases at the earlier stage and increases at the later stage. The proportion of typeâ… protein and typeâ…¡protein in LD and soleus is very approximate. The Correlation of MyHCs genes and related proteins is in different muscles dissimilar:The expression of MyHCâ…¡a is Notable negative correlation with the expression of typeâ… myosin in soleus,the Relationship of The expression of MyHCâ…¡x with the expression of typeâ…¡x myosin as the same,and it is only in the soleus. The expression of MyHCâ… is positive correlation with the expression of typeâ… myosin, which is obvious in LD and soleus while which is unconspocuous in ST. It seems that there is inapparent relationship between the expression of typeâ…¡a protein in the three kind of muscle and the meat quality. And the expression of three type MyHC in ST has little things to do with the meat quality.However,the relationship between the expression of typeâ… , typeâ…¡x in LD and soleus and meat quality is evident. The Correlation of the expression of MyHCâ… and MyHCâ…¡a with Meat quality in the three kinds of Muscle:They Notable or Significant positive correlation with the density of Muscle fiber, Significant negative correlation with the the slice area and the diameter of the muscule fibers. It seems that there is inapparent relationship between the expression of MyHCâ…¡x with meat quality in LD and ST, and the relationship between the expression of MyHCâ…¡x with meat quality as the Correlation of the expression of MyHCâ… and MyHCâ…¡a with meat quality in the soleus.