RNA-Seq揭示了负责肉质的途径 云南两种土著品种和商业肉之间的特征差异
Yong Liu1,2,3, Xia Zhang2,4, Kun Wang2
1Yunnan Rural Revitalization Education Institute, Yunnan Open University, Kunming 650101, China.
Foods (Basel, Switzerland)
|July 13, 2024
概括
与科布肉相比,土著伍丁具有优越的肉质特征,包括更高的原油脂肪和脂肪酸含量. 这项研究确定了参与脂肪酸代谢的关键基因,以在分子育种计划中潜在使用,以提高肉质量.
科学领域:
- 动物科学动物科学
- 基因组学就是基因组学.
- 生物化学 生化学
背景情况:
- 禽肉的质量对于全球消费者需求至关重要.
- 本土品种为肉类改进提供了独特的遗传资源.
- 了解影响肉质的遗传因素对于养殖计划至关重要.
研究的目的:
- 为了比较本土云南品种 (伍丁和达威山小) 和商业科布肉之间的生长,肉质和肌肉基因表达.
- 识别与肉质特征相关的差异表达基因 (DEGs) 和丰富途径.
- 探索已识别的基因作为改善肉质量的分子标记物的潜力.
主要方法:
- 增长和肉质特征的比较分析.
- RNA测序以描述肌肉转录组和识别DEGs.
- 定量实时PCR (qPCR) 用于验证基因表达.
- 基因和基因组的京都百科全书 (KEGG) 路径丰富分析.
主要成果:
- 与科布肉和戴维山小相比,伍丁的原油脂肪,氨酸单酸,氨基酸和总脂肪酸含量显著更高.
- 在Daweishan小胸肉中发现了420个DEG,在Wuding胸肉中发现了217个DEG,相对于Cobb肉,共有105个共享的DEG.
- 丰富了六条KEGG通路,包括参与脂肪酸代谢的PPAR信号通路.
- 在Wuding肉肌中,PPAR信号通路中的四个基因 (LPL,GK,SCD,FABP7) 被上调调,与更高的脂肪和脂肪酸含量相关.
结论:
- 土著伍丁具有独特的肉质特征,特别是脂肪和脂肪酸含量较高,归因于特定的基因表达模式.
- 鉴定的DEG和丰富的通路,特别是PPAR信号通路中的通路,提供了对Wuding肉质量的遗传基础的见解.
- 这项研究为利用这些已识别的基因作为繁殖计划中的分子标记物提供了基础,以提高云南土著的肉质特征.
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