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Differential gene expression between normal and pale, soft, and exudative turkey meat.

Y Malila1, R J Tempelman, K R B Sporer

  • 1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, 48824, USA.

Poultry Science
|May 21, 2013
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Summary

Intensive turkey selection for growth causes pale, soft, and exudative (PSE) meat. Gene expression analysis revealed altered calcium signaling and muscle structure pathways, impacting meat quality.

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Area of Science:

  • Animal Science
  • Genomics
  • Food Science

Background:

  • Intensive breeding for rapid turkey growth has increased pale, soft, and exudative (PSE) meat defects.
  • Heat stress exacerbates PSE meat incidence in selectively bred turkeys.

Purpose of the Study:

  • To investigate differential gene expression between normal and PSE turkey meat.
  • To identify genetic mechanisms underlying PSE meat development.

Main Methods:

  • Utilized a 6K turkey skeletal muscle oligonucleotide microarray to analyze gene expression.
  • Collected breast meat samples from turkeys classified by marinade uptake (high=normal, low=PSE).
  • Confirmed microarray findings with quantitative real-time PCR and pathway analysis.

Main Results:

  • The calcium signaling pathway was significantly altered in PSE meat.
  • Downregulation of fast-twitch myosin and upregulation of slow-twitch myosin indicated a muscle fiber type switch.
  • Changes in actin cytoskeleton genes and pyruvate dehydrogenase kinase suggest altered muscle structure and metabolism.

Conclusions:

  • Differential gene expression, particularly in calcium signaling and muscle structure pathways, contributes to PSE meat defect in turkeys.
  • Altered muscle isoform expression and metabolic regulation are key factors in PSE meat development.