Wang Yongjie, Thakali Keshari, Morse Palika, Shelby Sarah, Chen Jinglong, Apple Jason, Huang Yan
Department of Animal Science, Division of Agriculture, University of Arkansas, Fayetteville, AR 72701, USA.
Arkansas Children's Nutrition Center, Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72207, USA.
Animals (Basel). 2021 Jan 15;11(1):200. doi: 10.3390/ani11010200.
The meat quality of different pig breeds is associated with their different muscle tissue physiological processes, which involves a large variety of genes related with muscle fat and energy metabolism. Understanding the differences of biological processes of muscle after slaughter is helpful to reveal the meat quality development of different breeds. Therefore, eight native Large Black pigs (BP), with high fat content in meat, and seven cross-bred commercial pigs (CP), which had a high feed efficiency with high lean meat, were used to investigate the differences in their meat quality and RNA transcriptomes. The average daily gain (ADG) and hot carcass weight (HCW) of CP were higher than BP, but the back-fat thickness of BP was higher than CP ( < 0.05). The CP had higher a* (redness) but lower h (hue angle) than BP ( < 0.05). The metmyoglobin (MMb) percentage of CP was higher ( < 0.05) than BP. The fat content and oxygen consumption of (LD) muscles in BP were higher ( < 0.05) than CP. BP had higher monounsaturated fatty acids (MUFA) content, but CP had higher polyunsaturated fatty acids (PUFA) content ( < 0.05). The RNA-seq data highlighted 201 genes differentially expressed between the two groups (corrected false discovery rate (FDR) < 0.05), with 75 up-regulated and 126 down-regulated genes in BP compared with CP using the fold change (FC). The real-time PCR was used to validate the results of RNA-seq for eight genes, and the genes related to lipid and energy metabolism were highly expressed in BP ( < 0.05). Based on the results, BP had superior intramuscular fat content to CP, while the growth performance of CP was better, and the transcriptomic differences between these two groups of pigs may cause the meat quality and growth performance variance.
不同猪种的肉质与其不同的肌肉组织生理过程相关，这涉及到大量与肌肉脂肪和能量代谢相关的基因。了解屠宰后肌肉生物学过程的差异有助于揭示不同品种的肉质发育情况。因此，选用8头肉中脂肪含量高的本地大黑猪（BP）和7头瘦肉率高、饲料效率高的杂交商品猪（CP），研究它们肉质和RNA转录组的差异。CP的平均日增重（ADG）和热胴体重（HCW）高于BP，但BP的背膘厚度高于CP（P<0.05）。CP的a*值（红色度）高于BP，但h值（色相角）低于BP（P<0.05）。CP的高铁肌红蛋白（MMb）百分比高于BP（P<0.05）。BP的腰大肌（LD）脂肪含量和耗氧量高于CP（P<0.05）。BP的单不饱和脂肪酸（MUFA）含量较高，但CP的多不饱和脂肪酸（PUFA）含量较高（P<0.05）。RNA测序数据显示两组之间有201个基因差异表达（校正后的错误发现率（FDR）<0.05），与CP相比，BP中有75个基因上调，126个基因下调，采用倍数变化（FC）法。使用实时荧光定量PCR对8个基因的RNA测序结果进行验证，与脂质和能量代谢相关的基因在BP中高表达（P<0.05）。基于这些结果，BP的肌内脂肪含量优于CP，而CP的生长性能更好，这两组猪之间的转录组差异可能导致肉质和生长性能存在差异。
