Infectious Diseases Society of America.

■ Abstract Apoptosis is a genetically programmed, morphologically distinct form of cell death that can be triggered by a variety of physiological and pathological stimuli. Studies performed over the past 10 years have demonstrated that proteases play critical roles in initiation and execution of this process. The caspases, a family of cysteine-dependent aspartate-directed proteases, are prominent among the death proteases. Caspases are synthesized as relatively inactive zymogens that become activated by scaffold-mediated transactivation or by cleavage via upstream proteases in an intracellular cascade. Regulation of caspase activation and activity occurs at several different levels: ( a) Zymogen gene transcription is regulated; ( b) antiapoptotic members of the Bcl-2 family and other cellular polypeptides block proximity-induced activation of certain procaspases; and ( c) certain cellular inhibitor of apoptosis proteins (cIAPs) can bind to and inhibit active caspases. Once activated, caspases cleave a variety of intracellular polypeptides, including major structural elements of the cytoplasm and nucleus, components of the DNA repair machinery, and a number of protein kinases. Collectively, these scissions disrupt survival pathways and disassemble important architectural components of the cell, contributing to the stereotypic morphological and biochemical changes that characterize apoptotic cell death.

Mammalian caspases: structure ,a ctivation ,s ubstrates, and functions during apoptosis

A visibly distinct muscular hypertrophy (mh), commonly known as double muscling, occurs with high frequency in the Belgian Blue and Piedmontese cattle breeds. The autosomal recessive mh locus causing double-muscling condition in these cattle maps to bovine chromosome 2 within the same interval as myostatin, a member of the TGF-beta superfamily of genes. Because targeted disruption of myostatin in mice results in a muscular phenotype very similar to that seen in double-muscled cattle, we have evaluated this gene as a candidate gene for double-muscling condition by cloning the bovine myostatin cDNA and examining the expression pattern and sequence of the gene in normal and double-muscled cattle. The analysis demonstrates that the levels and timing of expression do not appear to differ between Belgian Blue and normal animals, as both classes show expression initiating during fetal development and being maintained in adult muscle. Moreover, sequence analysis reveals mutations in heavy-muscled cattle of both breeds. Belgian Blue cattle are homozygous for an 11-bp deletion in the coding region that is not detected in cDNA of any normal animals examined. This deletion results in a frame-shift mutation that removes the portion of the Myostatin protein that is most highly conserved among TGF-beta family members and that is the portion targeted for disruption in the mouse study. Piedmontese animals tested have a G-A transition in the same region that changes a cysteine residue to a tyrosine. This mutation alters one of the residues that are hallmarks of the TGF-beta family and are highly conserved during evolution and among members of the gene family. It therefore appears likely that the mh allele in these breeds involves mutation within the myostatin gene and that myostatin is a negative regulator of muscle growth in cattle as well as mice.

/pdf/mutations-in-myostatin-gdf8-in-double-muscled-belgian-blue-4xfgsbwy9l.pdf

Mutations in myostatin (GDF8) in Double-Muscled Belgian Blue and Piedmontese Cattle

Nutrient requirements of beef cattle

In this age of modern era, the use of internet must be maximized. Yeah, internet will help us very much not only for important thing but also for daily activities. Many people now, from any level can use internet. The sources of internet connection can also be enjoyed in many places. As one of the benefits is to get the on-line analysis of human genetic linkage book, as the world window, as many people suggest.

Analysis of human genetic linkage

https://www.ars.usda.gov/ARSUserFiles/30400510/2003661978.pdf

Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants.

/pdf/research-guidelines-for-cookery-sensory-evaluation-and-2lvhb1kh2f.pdf

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

https://pubag.nal.usda.gov/download/34511/PDF

Meat tenderness and muscle growth: is there any relationship?

The present experiments were conducted to determine 1) the relationship between shear force and overall tenderness of 10 major beef muscles, 2) the effect of Bos indicus inheritance on the tenderness of various beef muscles, 3) whether differences in tenderness between genotype are affected by method of cookery, and 4) the relationship between tenderness of the longissimus and tenderness of other muscles. To meet the first objective, shear force and trained sensory panel overall tenderness were determined for psoas major (PM), infraspinatus (IS), triceps brachii (TB), longissimus (LD), semitendinosus (ST), gluteus medius (GM), supraspinatus (SS), biceps femoris (BF), semimembranosus (SM), and quadriceps femoris (QF) steaks from grain-fed steer carcasses (n = 16). Shear force did not accurately reflect differences among muscles in overall tenderness. To accomplish the remaining objectives, muscles were removed from grain-fed Bos taurus x Bos taurus (n = 31) and Bos indicus x Bos taurus (n = 18) steer carcasses and aged until 14 d postmortem. Shear force of LD, TB, SS, BF, and QF steaks and QF, BF, TB, and LD roasts was higher (P < .05) for progeny of Bos indicus sires than for progeny of Bos taurus sires. Shear force differences among genotypes were reduced slightly by roasting. Shear force of LD was not highly related to shear force of other muscles. Thus, systems that accurately predict the tenderness of LD of a carcass will likely do little to predict the tenderness of other muscles.

Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.

The present experiment was conducted to determine the effect of the callipyge phenotype on traits affecting muscle growth and meat tenderness. Dorset wethers (N = 40) that were either carriers or non-carriers were fed grain and slaughtered at 169 d of age. Callipyge phenotype did not affect (P > .05) slaughter weight, hot carcass weight, or weights of the heart, spleen, viscera, kidney-pelvic fat, head, and pelt; however, callipyge lambs had a higher dressing percentage and lighter lungs, liver, and kidneys (P .05) weights of infraspinatus or supraspinatus. Longissimus pH and temperature declines were not affected (P > .05) by phenotype. Longissimus myofibril fragmentation index was lower at 1 (27%), 7 (35%), and 21 (37%) d postmortem and Warner-Bratzler shear force was higher at 1, 7, and 21 d postmortem in the callipyge phenotype (P .05). Longissimus and semitendinosus RNA concentration, DNA content, RNA content, protein content, and the RNA:DNA ratio were higher (P < .05), but DNA concentration, protein concentration, and protein:DNA were not affected in the callipyge phenotype. The higher calpastatin activity associated with callipyge suggests that protein degradation may be reduced in the live animal. Additionally, the increased muscle DNA content associated with the callipyge phenotype suggests an increase in satellite cell proliferation, and results in an increased capacity of skeletal muscle to accumulate and maintain myofibrillar protein. These results suggests that both reduced rate of protein degradation and higher capacity for protein synthesis are consequences of the callipyge condition.

/pdf/a-muscle-hypertrophy-condition-in-lamb-callipyge-h1k3znpd5e.pdf

Steven D. Shackelford

Papers

Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants.

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

Meat tenderness and muscle growth: is there any relationship?

Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.

A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits.