Chen, Q.; Zhang, W.; Xiao, L.; Sun, Q.; Wu, F.; Liu, G.; Wang, Y.; Pan, Y.; Wang, Q.; Zhang, J. Multi-Omics Reveals the Effect of Crossbreeding on Some Precursors of Flavor and Nutritional Quality of Pork. Foods2023, 12, 3237.
Chen, Q.; Zhang, W.; Xiao, L.; Sun, Q.; Wu, F.; Liu, G.; Wang, Y.; Pan, Y.; Wang, Q.; Zhang, J. Multi-Omics Reveals the Effect of Crossbreeding on Some Precursors of Flavor and Nutritional Quality of Pork. Foods 2023, 12, 3237.
Chen, Q.; Zhang, W.; Xiao, L.; Sun, Q.; Wu, F.; Liu, G.; Wang, Y.; Pan, Y.; Wang, Q.; Zhang, J. Multi-Omics Reveals the Effect of Crossbreeding on Some Precursors of Flavor and Nutritional Quality of Pork. Foods2023, 12, 3237.
Chen, Q.; Zhang, W.; Xiao, L.; Sun, Q.; Wu, F.; Liu, G.; Wang, Y.; Pan, Y.; Wang, Q.; Zhang, J. Multi-Omics Reveals the Effect of Crossbreeding on Some Precursors of Flavor and Nutritional Quality of Pork. Foods 2023, 12, 3237.
Abstract
Over the last several decades, China has continuously introduced Duroc boars and used them as breeding boars. Although this crossbreeding method has increased pork production, it has affected pork quality. Nowadays, one of the primary goals of industrial breeding and production systems is to enhance the quality of meat. This research adds to our understanding of the molecular mechanisms that control the quality of pork and may be used as a guide for future efforts to enhance meat quality. We investigated the genetic mechanisms of cross-breeding for meat quality improvement by combining transcriptome and metabolome analysis, using Chinese native Jiaxing black (JXB) pigs and crossbred Duroc × Duroc × Berkshire × JXB (DDBJ) pigs. In the longissimus Dorsi muscle, the content of inosinic acid, polyunsaturated fatty acid, and amino acids was considerably higher in JXB pigs in contrast with that of DDBJ pigs, whereas DDBJ pigs have remarkably greater levels of polyunsaturated fatty acids than JXB pigs. Differentially expressed genes (DEGs) and differential metabolites were identified using transcriptomic and metabolomic KEGG enrichment analyses. Differential metabolites mainly include amino acids, fatty acids, phospholipids. In addition, we found several DEGs that may explain differences in meat quality between the two pig types, including genes associated with lipid metabolism (e.g., DGKA, LIPG, and LPINI), fatty acid metabolism (e.g., ELOVL5, ELOVL4, and ACAT2), and amino acid metabolism (e.g., SLC7A2, SLC7A4). Combined with the DEGS-enriched signaling pathways, the regulatory mechanisms related to amino acids, fatty acids, and phospholipids were mapped. The abundant metabolic pathways and DEGs may provide insight into the specific molecular mechanism that regulates meat quality. Optimizing the composition of fatty acids, phospholipids, amino acids, and other compounds in pork is conducive to improving meat quality. Overall, these findings will give useful information and further groundwork for enhancing the meat quality that may be achieved via hybrid breeding.
Biology and Life Sciences, Animal Science, Veterinary Science and Zoology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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