Gene Expression Profile of Satellite Cells - Differentiation from Longissimus dorsi and Semimembranosus muscles - Sara de las Heras-Saldana

Tuesday, 24th May 2016.

Hanwoo cattle are known for their high meat quality, particularly their high marbling (intramuscular fat) ability compared to most other breeds. Meat flavor and tenderness are largely determined by intramuscular fat composition, muscle fiber characteristics and connective tissue structures. All of these factors differ largely between muscle types but it is not well known how this differentiation occurs and what are the genes and pathways that regulate the process. To better understand the myogenic processes involved in differentiation of Hanwoo muscle types we performed a time-series RNA-seq experiment to measure transcriptome expression levels during the development of muscle satellite cells (MSC) in Longissimus dorsi (LD) and Semimembranosus (SM).