Animal Molecular Breeding 2024, Vol.14, No.2, 141-153 http://animalscipublisher.com/index.php/amb 144 et al., 2010). Proteomic studies have also identified biological markers of meat quality, such as tenderness, and have helped to understand the biochemical mechanisms underlying the effects of stress during the pre-slaughter period on meat quality traits (Picard et al., 2010). These findings can be used to select animals with desirable traits, thereby enhancing breeding strategies. Figure 1 Japanese black cattle and Wagyu genome database (Adopted from Arishima et al., 2022) Image caoption: This figure appears to illustrate the phenotypic (physical) characteristics of Japanese Black cattle and links them with genetic data available in a specialized genome database. The Wagyu Genome Database section (Part B) emphasizes the available genetic resources for research, particularly in understanding the genomic factors that contribute to the cattle's desirable traits, such as high-quality meat production. This database would be a useful tool for researchers focusing on genetic studies, breeding, and enhancing the traits of Wagyu cattle (Adopted from Arishima et al., 2022) 4.4 Case study: proteomic approaches in enhancing meat quality A notable application of proteomics in livestock breeding is the enhancement of meat quality. Proteomic studies have revealed that meat quality is influenced by a complex interplay of genetic and extrinsic factors, such as rearing environment, feeding conditions, physical activity, and pre-slaughter handling (D’Alessandro and Zolla, 2013). For example, post-mortem alterations to the muscle proteome reflect the biological complexity of the
RkJQdWJsaXNoZXIy MjQ4ODYzNA==