The proteomic data presented in this article are associated with the research article entitled “Longissimus dorsi muscle label-free quantitative proteomic reveals biological mechanisms associated with intramuscular fat deposition” published in Journal of Proteomics [1]. In this article, we characterized the proteomic profile of bovine Longissimus dorsi muscle from Nelore steers and identified differentially abundant proteins associated with the intramuscular fat (IMF) content. An integrated transcriptome-assisted label-free quantitative proteomic approach by High Definition Mass Spectrometry (HDMSE) was employed to identify and quantify the proteins. A functional enrichment analysis using the differentially abundant proteins list was perfor...
Objective With the rapid development of proteomics sequencing and RNA sequencing technology, multi-o...
The objective of this study was to identify specific bovine genes expressed within skeletal muscle t...
Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently som...
Bovine skeletal muscle is a tissue of significant value to the beef industry and global economy. P...
Intramuscular fat (IMF) content is related to insulin resistance, which is an important prediction f...
Intramuscular fat (IMF) deposition is a physiological process in cattle and is highly variable among...
<div><p>Intramuscular fat (IMF) content is related to insulin resistance, which is an important pred...
Intramuscular fat (IMF) content is related to insulin resistance, which is an important predic-tion ...
AbstractIntramuscular fat (IMF) deposition is a physiological process in cattle and is highly variab...
ii The objective of this study was to identify specific bovine genes expressed within skeletal muscl...
International audienceIntramuscular fat content is important for many meat quality parameters. This ...
The lean-to-fat ratio is a major issue in the beef meat industry from both carcass and meat producti...
Abstract Background The intramuscular fat content (IMF) refers to the amount of fat within muscles, ...
International audienceThis paper describes the difference in the relative abundance of 20 proteins i...
One of the most important determinants of meat quality is the intramuscular fat (IMF) content. The d...
Objective With the rapid development of proteomics sequencing and RNA sequencing technology, multi-o...
The objective of this study was to identify specific bovine genes expressed within skeletal muscle t...
Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently som...
Bovine skeletal muscle is a tissue of significant value to the beef industry and global economy. P...
Intramuscular fat (IMF) content is related to insulin resistance, which is an important prediction f...
Intramuscular fat (IMF) deposition is a physiological process in cattle and is highly variable among...
<div><p>Intramuscular fat (IMF) content is related to insulin resistance, which is an important pred...
Intramuscular fat (IMF) content is related to insulin resistance, which is an important predic-tion ...
AbstractIntramuscular fat (IMF) deposition is a physiological process in cattle and is highly variab...
ii The objective of this study was to identify specific bovine genes expressed within skeletal muscl...
International audienceIntramuscular fat content is important for many meat quality parameters. This ...
The lean-to-fat ratio is a major issue in the beef meat industry from both carcass and meat producti...
Abstract Background The intramuscular fat content (IMF) refers to the amount of fat within muscles, ...
International audienceThis paper describes the difference in the relative abundance of 20 proteins i...
One of the most important determinants of meat quality is the intramuscular fat (IMF) content. The d...
Objective With the rapid development of proteomics sequencing and RNA sequencing technology, multi-o...
The objective of this study was to identify specific bovine genes expressed within skeletal muscle t...
Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently som...