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| 1 | A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep显示文摘Background:The expression of genes encoding proteins involved in triacyglyceride and fatty acid synthesis and storage in cattle muscle are correlated with intramuscular fat(IMF)%.Are the same genes also correlated with IMF%in sheep muscle,and can the same set of genes be used to estimate IMF%in both species?Results:The correlation between gene expression(microarray) and IMF%in the longissimus muscle(LM) of twenty sheep was calculated.An integrated analysis of this dataset with an equivalent cattle correlation dataset and a cattle differential expression dataset was undertaken.A total of 30 genes were identified to be strongly correlated with IMF%in both cattle and sheep.The overlap of genes was highly significant,8 of the 13 genes in the TAG gene set and 8 of the 13 genes in the FA gene set were in the top 100 and 500 genes respertively most correlated with IMF%in sheep,P-value = 0.Of the 30 genes,CIDEA,THRSP,ACSM1,DGAT2 and FABP4 had the highest average rank in both species.Using the data from two small groups of Brahman cattle(control and Hormone growth promotant-treated[known to decrease IMF%in muscle]) and 22 animals in total,the utility of a direct measure and different estimators of IMF%(ultrasound and gene expression) to differentiate between the two groups were examined.Directly measured IMF%and IMF%estimated from ultrasound scanning could not discriminate between the two groups.However,using gene expression to estimate IMF%discriminated between the two groups.Increasing the number of genes used to estimate IMF%from one to five significantly increased the discrimination power;but increasing the number of genes to 15 resulted in little further improvement.Conclusion:We have demonstrated the utility of a comparative approach to identify robust estimators of IMF%in the LM in cattle and sheep.We have also demonstrated a number of approaches(potentially applicable to much smaller groups of animals than conventional methods) to using gene expression to rank animals for IMF%within a single farm/treatment,or to estimate differences in IMF%between two farms/treatments. | Bing Guo Kritaya Kongsuwan Paul L Greenwood Guanghong Zhou Wangang Zhang Brian P Dalrymple | 2014 | Journal of Animal Science and Biotechnology2014，5，4： | 6 |
| 2 | Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization显示文摘 | Elisabeth Huff Lonergan Wangang Zhang Steven M. Lonergan | 2010 | Meat Science2010，，1： | 4 |
| 3 | An Interferon-free Antiviral Regimen for HCV after Liver Transplantation显示文摘 | Paul Y. Kwo Parvez S. Mantry Eoin Coakley Helen S. Te Hugo E. Vargas Robert Brown Fredric Gordon Josh Levitsky Norah A. Terrault James R. Burton Wangang Xie Carolyn Setze Prajakta Badri Tami Pilot-Matias Regis A. Vilchez Xavier Forns | 2014 | The New England Journal of Medicine2014，，25： | 2 |
| 4 | Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham显示文摘 | Jiamei Wang Guofeng Jin Wangang Zhang D.U. Ahn Jianhao Zhang | 2012 | LWT - Food Science and Technology2012，，1： | 2 |
| 5 | Implementation of a viscoplastic model for a plasma sprayed ceramic thermal harrier coating显示文摘 | XIE Wangang Walker K P Jordan E H | 2003 | J Eng Mater Technol2003，125，： | 1 |
| 6 | Recombinant Human Endostatin Endostar Inhibits Tumor Growth and Metastasis in a Mouse Xenograft Model of Colon Cancer显示文摘 | Yitao Jia Min Liu Wangang Huang Zhenbao Wang Yutong He Jianhua Wu Shuguang Ren Yingchao Ju Ruichao Geng Zhongxin Li | 2012 | Pathology & Oncology Research2012，，2： | 1 |
| 7 | Lonergan Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization显示文摘 | Elisabeth Huff Lonergan Zhang Wangang M Steven | | 0，，1： | 1 |
| 8 | Protein Oxidation: Basic Principles and Implications for Meat Quality显示文摘 | Wangang Zhang Shan Xiao DongU. Ahn | 2013 | Critical Reviews in Food Science and Nutrition2013，，11： | 1 |
| 9 | Egg yolk phosvitin and functional phosphopeptides-review显示文摘 | Himali Samaraweera Zhang Wangang Eun Joo Lee | 2011 | Journal of food science2011，76，7： | 1 |
| 10 | Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties显示文摘 | GAO Xueqin ZHANG Wangang ZHOU Ouanghong | 2014 | LWT-Food Science and Technology2014，58，1： | 1 |
| 11 | Temporal dynamics of iron-rich, tropical soil organic carbon pools after land-use change from forest to sugarcane显示文摘 | Wangang Deng Weidong Wu Hailong Wang Wei Luo Mark O. Kimberley | 2009 | Journal of Soils and Sediments2009，，2： | 1 |
| 12 | China's meat industry revolution: challenges and opportunities for the future显示文摘 | ZHOU Guanghong ZHANG Wangang XU Xinglian | 2012 | Meat Science2012，92，3： | 1 |
| 13 | Contribution of postmortem changes of integrin,desmin and μ-calpain to variation in water holding capacity of pork显示文摘 | ZHANG Wangang LONERGAN S M GARDNER M A | 2006 | Meat Science2006，74，3： | 1 |
| 14 | Biochemistry of postmortem muscle: lessons on mechanisms of meat tenderization 显示文摘 | LONERGAN E H ZHANG Wangang LONERGAN S M | 2010 | Meat Science2010，86，1： | 1 |
| 15 | Implementation of a viscoplastic model for a plasma sprayed ceramic thermal barrier coating显示文摘 | Xie Wangang Walker K P Jordan E H | 2003 | J Eng Mater Technol2003，125，： | 1 |
| 16 | Effect of cur- ing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham显示文摘 | WANG Jiamei JIN Guofeng ZHANG Wangang | 2012 | LWT-Food Science and Technology2012，48，1： | 1 |
| 17 | Improving functional value of meat products显示文摘 | Wangang Zhang Shan Xiao Himali Samaraweera | 2010 | Meat Sci2010，86，： | 1 |
| 18 | Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham显示文摘 | ZHANG Jianhao ZHEN Zongyuan ZHANG Wangang | 2009 | Journal of the Science of Food and Agricul- ture2009，89，5： | 1 |
| 19 | Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham显示文摘 | WANG Jiamei JIN Guofeng ZHANG Wangang ct al | 2012 | LWT-Food Science and Technology2012，48，1： | 1 |
| 20 | Isolation and ientification of atioxidant peptides from Jinhua ham显示文摘 | ZHU ChaoZhi ZHANG WanGang ZHOU Guanghong | 2013 | Journal of Agricultural and Food Chemistry2013，61，6： | 1 |
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