Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

Download Full-text

Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

Annals of Animal Science ◽

10.2478/aoas-2018-0053 ◽

2019 ◽

Vol 19 (1) ◽

pp. 71-83 ◽

Cited By ~ 1

Author(s):

Daniel Polasik ◽

Eva-Maria Kamionka ◽

Mirosław Tyra ◽

Grzegorz Żak ◽

Arkadiusz Terman

Keyword(s):

Meat Quality ◽

Fat Content ◽

Longissimus Dorsi ◽

Quality Traits ◽

Large White ◽

Meat Quality Traits ◽

Pcr Rflp ◽

Perilipin 2 ◽

Water Holding ◽

Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

Download Full-text

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

Animal Production Science ◽

10.1071/an16223 ◽

2018 ◽

Vol 58 (11) ◽

pp. 2091 ◽

Cited By ~ 2

Author(s):

Jun-Mo Kim ◽

Sang-Hoon Lee ◽

Youn-Chul Ryu

Keyword(s):

Muscle Fibre ◽

Meat Quality ◽

Principal Component ◽

Muscle Fibres ◽

Drip Loss ◽

Quality Traits ◽

Pig Breeds ◽

Meat Quality Traits ◽

Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

Download Full-text

Correlations between meat quality traits and cholesterol amount in M. longissimus dorsi in pigs from different genotype

Chemical Technology ◽

10.5755/j01.ct.62.4.3408 ◽

2013 ◽

Vol 62 (4) ◽

Author(s):

E. Meškinytė-Kaušilienė ◽

V. Jukna ◽

J. Klementavičiūtė

Keyword(s):

Meat Quality ◽

Longissimus Dorsi ◽

Quality Traits ◽

Meat Quality Traits

Download Full-text

Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

Indian Journal of Animal Research ◽

10.18805/ijar.10992 ◽

2016 ◽

Author(s):

Tae Wan Kim ◽

Il-Suk Kim ◽

Jeongim Ha ◽

Seul Gi Kwon ◽

Jung Hye Hwang ◽

...

Keyword(s):

Protein Content ◽

Meat Quality ◽

Drip Loss ◽

Quality Traits ◽

Post Mortem ◽

Meat Quality Traits ◽

The Difference ◽

Number Of Individuals ◽

Water Holding ◽

High Possibility

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

Download Full-text

Genetic parameters of carcass and meat quality traits in different muscles (longissimus dorsi and semimembranosus) of Hanwoo (Korean cattle)1

Journal of Animal Science ◽

10.2527/jas.2017.1493 ◽

2017 ◽

Vol 95 (8) ◽

pp. 3359-3369 ◽

Cited By ~ 1

Author(s):

M. S. A. Bhuiyan ◽

H. J. Kim ◽

D. H. Lee ◽

S. H. Lee ◽

S. H. Cho ◽

...

Keyword(s):

Meat Quality ◽

Genetic Parameters ◽

Longissimus Dorsi ◽

Quality Traits ◽

Korean Cattle ◽

Meat Quality Traits

Download Full-text

Identification of expression QTL (eQTL) of genes expressed in porcine M. longissimus dorsi and associated with meat quality traits

BMC Genomics ◽

10.1186/1471-2164-11-572 ◽

2010 ◽

Vol 11 (1) ◽

Cited By ~ 23

Author(s):

Siriluck Ponsuksili ◽

Eduard Murani ◽

Manfred Schwerin ◽

Karl Schellander ◽

Klaus Wimmers

Keyword(s):

Meat Quality ◽

Longissimus Dorsi ◽

Quality Traits ◽

Expression Qtl ◽

Meat Quality Traits

Download Full-text

Identification of eQTLs and sQTLs associated with meat quality in beef

10.21203/rs.2.15326/v2 ◽

2019 ◽

Author(s):

Joel David Leal Gutierrez ◽

Mauricio A. Elzo ◽

Raluca G. Mateescu

Keyword(s):

Meat Quality ◽

Fixed Effects ◽

Differential Expression Analysis ◽

Cytoskeletal Proteins ◽

Longissimus Dorsi ◽

Quality Traits ◽

Master Regulators ◽

Longissimus Dorsi Muscle ◽

Meat Quality Traits ◽

Dorsi Muscle

Abstract Background: Transcription has a substantial genetic control and genetic dissection of gene expression could help us understand the genetic architecture of complex phenotypes such as meat quality in cattle. The objectives of the present research were: 1) to perform eQTL and sQTL mapping analyses for meat quality traits in longissimus dorsi muscle; 2) to uncover genes whose expression is influenced by local or distant genetic variation; 3) to identify expression and splicing hot spots; and 4) to uncover genomic regions affecting the expression of multiple genes. Results: Eighty steers were selected for phenotyping, genotyping and RNA-seq evaluation. A panel of traits related to meat quality was recorded in longissimus dorsi muscle. Information on 112,042 SNPs and expression data on 8,588 autosomal genes and 87,770 exons from 8,467 genes were included in an expression and splicing quantitative trait loci (QTL) mapping (eQTL and sQTL, respectively). A gene, exon and isoform differential expression analysis previously carried out in this population identified 1,352 genes, referred to as DEG, as explaining part of the variability associated with meat quality traits. The eQTL and sQTL mapping was performed using a linear regression model in the R package Matrix eQTL. Genotype and year of birth were included as fixed effects, and population structure was accounted for by including as a covariate the first PC from a PCA analysis on genotypic data. The identified QTLs were classified as cis or trans using 1 Mb as the maximum distance between the associated SNP and the gene being analyzed. A total of 8,377 eQTLs were identified, including 75.6% trans, 10.4% cis, 12.5% DEG trans and 1.5% DEG cis; while 11,929 sQTLs were uncovered: 66.1% trans, 16.9% DEG trans, 14% cis and 3% DEG cis. Twenty-seven expression master regulators and 13 splicing master regulators were identified and were classified as membrane-associated or cytoskeletal proteins, transcription factors or DNA methylases. These genes could control the expression of other genes through cell signaling or by a direct transcriptional activation/repression mechanism. Conclusion: In the present analysis, we show that eQTL and sQTL mapping makes possible positional identification of gene and isoform expression regulators.

Download Full-text