RNA-seq-based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract
RNA-seq-based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract
复制标题
基于 RNA-seq 的定量转录组分析，对服用桉叶多酚提取物的鸡的肉色和味道进行分析
DOI：
10.1111/1750-3841.15082
复制
发表时间：
2020-04-01
影响因子：
3.9
通讯作者：
Cao Yong
中科院分区：
文献类型：
--
作者：
Li Wei;Zhang Xiao-ying;Cao Yong
为评价桉树叶多酚提取物（EPE）对鸡肉色泽和口感的影响，在鸡饲料中添加了0%、0.06%、0.09%和0.12%的EPE。EPE组胸肌红度（a*值）和肌红蛋白含量显著增高。此外，肌内单磷酸鸟苷、组氨酸和甘氨酸含量也有所增加。转录组分析显示，EPE处理影响了10个与肉质相关的候选基因。已鉴定的基因对鸡肉的颜色和味道具有关键的功能，将有助于确定EPE的分子机制。
To evaluate how eucalyptus leaf polyphenol extract (EPE) affects chicken meat color and taste, we added different levels of EPE (0%, 0.06%, 0.09%, and 0.12%) to chicken feed. The redness (a* value) and the myoglobin content of breast muscle in EPE group were remarkably higher. Furthermore, the guanosine monophosphate, histidine, and glycine muscle contents were also enhanced. Transcriptome analysis showed that 10 candidate genes related to meat quality were affected by EPE treatment. The identified genes, with functions critical to chicken meat color and taste, will help to determine the molecular mechanisms of EPE.