Transcriptomics Analysis on Excellent Meat Quality Traits of Skeletal Muscles of the Chinese Indigenous Min Pig Compared with the Large White Breed.
Transcriptomics Analysis on Excellent Meat Quality Traits of Skeletal Muscles of the Chinese Indigenous Min Pig Compared with the Large White Breed.
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DOI：
10.3390/ijms19010021
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发表时间：
2017-12-22
影响因子：
5.6
通讯作者：
Liu D
中科院分区：
文献类型：
--
作者：
Liu Y;Yang X;Jing X;He X;Wang L;Liu Y;Liu D
民猪（Sus scrofa）是我国著名的地方猪种。与欧洲品种相比，其主要优势之一是其高肉质。此外，不同部位猪的肉质性状也存在一定差异。为探讨不同品种和部位猪肉品质差异的内在机制，采用转录组技术对民猪和大白色猪的背最长肌（LM）和股二头肌（BF）进行了研究。通过基因表达谱分析，在民猪和大白色猪的LM肌之间鉴定出1371个差异表达基因（DEG），在同一民猪的LM肌和BF肌之间鉴定出114个差异表达基因。基因本体论（GO）生物学功能富集和京都基因与基因组百科全书（KEGG）分析表明，该基因产物主要参与IRS 1/Akt/FoxO 1信号通路、腺苷5′-单磷酸活化蛋白激酶（AMPK）级联效应、脂质代谢和氨基酸代谢通路。这些途径参与了民猪脂肪酸代谢、肌内脂肪沉积和骨骼肌生长。这些结果为深入了解骨骼肌形成的机制提供了依据，并为改善肉质提供了候选基因。这将有助于通过分子育种提高猪的肉质。
The Min pig (Sus scrofa) is a well-known indigenous breed in China. One of its main advantages over European breeds is its high meat quality. Additionally, different cuts of pig also show some different traits of meat quality. To explore the underlying mechanism responsible for the differences of meat quality between different breeds or cuts, the longissimus dorsi muscle (LM) and the biceps femoris muscle (BF) from Min and Large White pigs were investigated using transcriptome analysis. The gene expression profiling identified 1371 differentially expressed genes (DEGs) between LM muscles from Min and Large White pigs, and 114 DEGs between LM and BF muscles from the same Min pigs. Gene Ontology (GO) enrichment of biological functions and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that the gene products were mainly involved in the IRS1/Akt/FoxO1 signaling pathway, adenosine 5′-monophosphate-activated protein kinase (AMPK) cascade effects, lipid metabolism and amino acid metabolism pathway. Such pathways contributed to fatty acid metabolism, intramuscular fat deposition, and skeletal muscle growth in Min pig. These results give an insight into the mechanisms underlying the formation of skeletal muscle and provide candidate genes for improving meat quality. It will contribute to improving meat quality of pigs through molecular breeding.