Thursday, 10 August 2017

Transcriptional Profiling of Stress Response or Slow Growth?

Transcriptomic profiling analyses are frequently used for the study of cells in response to environmental stress factors that often impede cell optimal growth. Given that transcriptional profiles of optimally growing cells differ significantly from those of sub-optimally growing cells, stress-induceddifferentially-transcribed genes are thus inevitably mixed with slow growthgenes.

Stress Response
It is therefore necessary to separate the stress-specific response genes from slow growth genes. Methodologies used to deconvolute stress-specific response from non-specific response such as slow growth are discussed in this editorial. Transcription regulation is one of the major ways to control gene activity in cells. Hence, transcription levels of genes are thought to be linked largely to the levels of gene activity. Serial Analysis of Gene Expression (SAGE) was the technology that for the first time allows the study of a transcriptome or a majority of transcripts in eukaryotic cells. Instead of sequencing the entire Expressed Sequence Tag (EST) derived from cDNA libraries, the SAGE method takes only a ~15 bps tag from end of each cDNA fragment and ligates to chain multiple short cDNA tags for PCR amplification and sequencing analysis. Read more>>>>>>>

Monday, 7 August 2017

Production Performance, Slaughtering and Meat Quality of Different Breed Pigs

Pork is an important part of the human diet. With the improvement of living standard and strengthening awareness of diet and health, people pay more and more attention to the sensory quality and healthcareful function of animal production.

Therefore, at the same time of guaranteeing health security and high lean pork production, how to improve the sensory quality of pork and produce high quality pork has become the urgent task of modern pig production. The genotype, nutrition, stress before slaughter, and the carcass fast cooling, which can affect the meat quality. The quality of the pork has already become an important subject of collaborative research and concern in the field of the world pig science, meat science, animal genetics and breeding, feed industry and so on. The research results showed that there were many influencing factors in meat quality, but the main influence factors of meat quality are the improving varieties (genetic control) and nutritional regulation, and breed is the decisive factor. To know more>>>>>