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Integrative Analysis Of Transcriptomic And Metabolomic Profiles Reveal The Complex Molecular Regulatory Network Of Meat Quality In Enshi Black Pigs

Journal: Meat Science

Citation: Zhan H, Xiong Y, Wang Z, Dong W, Zhou Q, Xie S, Li X, Zhao S, Ma Y. Integrative analysis of transcriptomic and metabolomic profiles reveal the complex molecular regulatory network of meat quality in Enshi black pigs. Meat Sci. 2022 Jan;183:108642. doi: 10.1016/j.meatsci.2021.108642. Epub 2021 Aug 6. PMID: 34390898.



Improving meat quality is a crucial purpose of commercial production and breeding systems. In this study, multiomics techniques were used to investigate the molecular mechanisms that impact the excessive diversity of meat quality in Enshi black pigs. The results suggest that 120 differentially expressed genes (DEGs) and 171 significantly changed metabolites (SCMs) contribute to the content of intramuscular fat (IMF) through the processes of fat accumulation and regulation of lipolysis. A total of 141 DEGs and 47 SCMs may regulate meat color through the processes of nicotinate and nicotinamide metabolism. Herein, we found some candidate genes associated with IMF and meat color. We also presented a series of metabolites that are potentially available biological indicators to measure meat quality. This research provides further insight into the detection of intramuscular fat accumulation and meat color variation and provides a reference for molecular mechanisms in the regulation of IMF and meat color.


Materials and Technology Summary:

  1. Animal materials: Longissimus psoas muscle samples were collected from 99 Enshi black pigs (including 51 castrated boars and 48 sows) at 260 ± 5 days of age for IMF determination and meat color evaluation, RNA, and metabolite extraction.

  2. IMF (intramuscular fat, muscle fat) and meat color measurement: IMF was determined using the Soxhlet extraction method following the standard AOAC official method in foods. Samples with IMF < 1.55% are considered to be low-fat (LF) meat, and IMF > is 6.30% were considered high-fat (HF) meat. Meat color was evaluated using the Minolta L* a* b* system parameters, samples with a* value < 11.50 were considered light-colored (LC) meat, a* value > 15.50 was considered dark (DC) meat.

  3. RNA sequencing & q-PCR analysis: IMF group (LF vs HF) and flesh color group (LC vs DC)

  4. Metabolome: The IMF group (LF and HF samples) was subjected to Widely-Targeted Lipidomics. The meat color group (LC and DC samples) was subject to Widely-Targeted Metabolomics.