Liu Xiaojing, Men Lilin, Chen Yanji, Wang Yongli, Wang Yanke, Zhang Xu, Cui Huanxian, Guo Yuming, Wen Jie
State Key Laboratory of Animal Biotech Breeding, State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Animals (Basel). 2024 May 24;14(11):1555. doi: 10.3390/ani14111555.
Abdominal fat, which in the past was often regarded as waste and discarded, has in recent years been used as a fat source to produce meat by-products. Yellow abdominal fat has higher economic value. Therefore, improving the color of abdominal fat plays an important role in improving the appearance of meat products. This study aimed to identify the contributors and the regulatory network involved in the formation of yellow and white color in abdominal fat. We found that four xanthophyll compounds were significantly different in yellow and white abdominal fat chicken, including zeaxanthin, lutein, canthaxanthin, and β-cryptoxanthin. There were 551 different and 8 common metabolites significantly correlated with these 4 xanthophyll compounds. Similarly, a total of 54 common genes were identified in 4 common related pathways (Complement and coagulation cascades, Metabolic pathways, PPAR signaling pathway, Carbon metabolism) of the 8 common metabolites. The high expression of in the yellow abdominal fat group leads to the degradation of tryptophan and its intermediate 5-hydroxyindole, and subsequently to the formation of the four xanthophyll compounds. This process is also regulated by tyrosine, kynurenine 3-monooxygenase (KMO), homogentisate 1, 2-dioxygenase (HGD), etc. Together, these findings show the effect of tryptophan on abdominal fat color, as well as a negative regulatory effect of and 5-hydroxyindole on the production of xanthophyll compounds involved in abdominal fat coloration.
过去常被视为废物而丢弃的腹部脂肪，近年来已被用作生产肉类副产品的脂肪来源。黄色腹部脂肪具有更高的经济价值。因此，改善腹部脂肪的颜色对改善肉制品外观起着重要作用。本研究旨在确定参与腹部脂肪黄、白色形成的因素及其调控网络。我们发现，在黄、白腹部脂肪鸡中，四种叶黄素化合物存在显著差异，包括玉米黄质、叶黄素、角黄素和β-隐黄质。有551种不同的和8种共同的代谢物与这4种叶黄素化合物显著相关。同样，在8种共同代谢物的4条共同相关途径（补体和凝血级联、代谢途径、PPAR信号通路、碳代谢）中总共鉴定出54个共同基因。黄色腹部脂肪组中[此处原文缺失相关基因名称]的高表达导致色氨酸及其中间体5-羟基吲哚的降解，随后导致这四种叶黄素化合物的形成。这个过程也受酪氨酸、犬尿氨酸3-单加氧酶（KMO）、尿黑酸1,2-双加氧酶（HGD）等的调控。总之，这些发现表明了色氨酸对腹部脂肪颜色的影响，以及[此处原文缺失相关基因名称]和5-羟基吲哚对参与腹部脂肪着色的叶黄素化合物生成的负调控作用。
