Pierzchala M, Hoekman A J W, Urbanski P, Kruijt L, Kristensen L, Young J F, Oksbjerg N, Goluch D, te Pas M F W
Animal Breeding and Genetics Centre, Wageningen UR Livestock Research, Lelystad, The Netherlands; Institute of Genetics and Animal Breeding, Polish Academy of Science, Jastrzebiec, Poland.
J Anim Breed Genet. 2014 Aug;131(4):258-70. doi: 10.1111/jbg.12081. Epub 2014 Feb 8.
The aim of this study was to validate previously reported associations between microarray gene expression levels and pork quality traits using real-time PCR. Meat samples and meat quality data from 100 pigs were collected from a different pig breed to the one tested by microarray (Large White versus Pietrain) and a different country of origin (Denmark versus Germany). Ten genes (CARP, MB, CSRP3, TNNC1, VAPB, TNNI1, HSPB1, TNNT1, TIMP-1, RAD-like) were chosen from the original microarray study on the basis of the association between gene expression levels and the meat quality traits meat %, back fat, pH24, drip loss %, colour a*, colour b*, colour L*, WB-SF, SFA, MUFA, PUFA. Real-time PCR detection methods were developed for validation of all ten genes, confirming association with drip loss (two of two genes), ultimate pH (three of four genes), a* (redness) (two of six genes) and L*(lightness) (two of four genes). Furthermore, several new correlations for MUFA and PUFA were established due to additional meat quality trait information on fatty acid composition not available for the microarray study. Regression studies showed that the maximum explanation of the phenotypic variance of the meat quality traits was 50% for the ultimate pH trait using these ten genes only. Additional studies showed that the gene expression of several of the genes was correlated with each other. We conclude that the genes initially selected from the microarray study were robust, explaining variances of the genes for the meat quality traits.
本研究的目的是通过实时聚合酶链反应验证先前报道的微阵列基因表达水平与猪肉品质性状之间的关联。从与微阵列检测所用品种不同的猪种（大白猪与皮特兰猪）以及不同原产国（丹麦与德国）收集了100头猪的肉样和肉质数据。基于基因表达水平与肉质性状肉含量、背膘厚、pH24、滴水损失率、色泽a*、色泽b*、色泽L*、水煮损失、饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸之间的关联，从最初的微阵列研究中选取了10个基因（肌动蛋白相关蛋白、肌红蛋白、富含半胱氨酸的肌动蛋白结合蛋白3、肌钙蛋白C1、囊泡相关膜蛋白、肌钙蛋白I1、热休克蛋白B1、肌钙蛋白T1、金属蛋白酶组织抑制因子-1、RAD样蛋白）。开发了实时聚合酶链反应检测方法来验证所有这10个基因，证实其与滴水损失（2个基因中的2个）、最终pH值（4个基因中的3个）、a*（红色度）（6个基因中的2个）和L*（亮度）（4个基因中的2个）相关。此外，由于微阵列研究中没有关于脂肪酸组成额外的肉质性状信息，因此建立了几个关于单不饱和脂肪酸和多不饱和脂肪酸的新相关性。回归研究表明，仅使用这10个基因时，最终pH值性状对肉质性状表型变异的最大解释率为50%。进一步的研究表明，其中几个基因的基因表达相互关联。我们得出结论，最初从微阵列研究中选择的基因是可靠的，能够解释肉质性状基因的变异。
