Transcriptome profiling of longissimus dorsi muscle of donkeys with high and low tenderness

Tenderness is one of the measures of sensory indexes of meat quality, are the decisive sensory properties of meat quality. In this study, in order to explore the candidate genes related to tenderness, the longissimus dorsi muscle of Guangling donkey was measured for intramuscular fat content and shear force. According to its intramuscular fat content and shear force, it was divided into two groups, the low tenderness group (LT , N=4) and high tenderness group (HT, n=4), using RNA-seq to identify differentially expressed genes (DGEs) on the longissimus dorsi muscle tissue of Guangling donkey with high and low tenderness to reveal the possibility Gene network.