Single-nucleotide polymorphisms for matrix metalloprotease-1 can affect perimysial strength and intramuscular fat content but not growth rate of cattle

2020 ◽  
Vol 60 (16) ◽  
pp. 1869
Author(s):  
S. Christensen ◽  
C. Monteavaro ◽  
P. P. Purslow
Keyword(s):  
Growth Rate ◽  
Connective Tissue ◽  
Growth Curves ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Matrix Metalloprotease ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Intramuscular Fat Content

Context Single-nucleotide polymorphisms (SNPs) in the gene coding for matrix metalloprotease-1 (MMP-1) are known to affect the level of intramuscular fat found in cattle. As well as a signalling molecule affecting adipogenesis, MMP-1 is a major collagenase involved in the turnover of connective tissue. Aims The aim of the work was to assess whether SNPs in the gene for MMP-1 may affect the mechanical properties of intramuscular connective tissue, and therefore meat texture. Methods Allelic frequencies of three SNPs for MMP-1 were determined in a group of black Aberdeen Angus cattle whose growth characteristics had been traced for 450 days before slaughter. Associations between the alleles of each of the three SNPs and growth rate, killing out percentage, half-carcass weight, intramuscular fat content, cooking loss, strength of perimysium in cooked M. semitendinosus and Warner–Bratzler peak force of cooked M. longissimus dorsi were studied. Key results None of the SNPs studied had any effect on growth curves, and only one SNP (ss77831914) showed differences in half-carcass weight between alleles. Carcass yield and killing out percentage showed a small difference between alleles of ss7783924. No effects were found on the Warner–Bratzler peak force of M. longissimus dorsi cooked to 70°C. Two SNPs (ss77831914 and ss77831924) showed significant differences between alleles in the raw strength of perimysium in M. semitendinosus and the amount of intramuscular fat. Conclusions Commonly occurring SNPs of the major collagenase MMP-1 can affect the strength of intramuscular connective tissue as well as intramuscular fat content. Although these differences in connective tissue strength do not influence Warner–Bratzler measures of toughness at a cooking temperature of 70°C, they may contribute to differences in toughness in low-temperature, long-time cooking. Implications Because none of the SNPs had effects on the growth curves of the cattle studied, selection of animals with the relevant alleles of SNPs ss77831914 ss77831924 could be used to produce more tender meat without affecting carcass yield.

scholarly journals Association of Twelve Candidate Gene Polymorphisms with the Intramuscular Fat Content and Average Backfat Thickness of Chinese Suhuai Pigs

Animals ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 858 ◽  
Author(s):  
Wang ◽  
Li ◽  
Zhou ◽  
Gao ◽  
Liu ◽  
...  
Keyword(s):  
Molecular Markers ◽  
Gene Polymorphisms ◽  
Genetic Correlations ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Backfat Thickness ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Coefficients Of Variation ◽  
Intramuscular Fat Content

The present study aimed to identify the molecular markers for genes that influence intramuscular fat content (IFC), but not average backfat thickness (ABT). A total of 330 Suhuai pigs were slaughtered, and measurements of IFC and ABT were obtained. Phenotypic and genetic correlations between IFC and ABT were calculated. Thirteen single nucleotide polymorphisms (SNPs) among 12 candidate genes for IFC were analyzed, including FABP3, LIPE, IGF1, IGF2, LEP, LEPR, MC4R, PHKG1, RETN, RYR1, SCD, and UBE3C. Associations of the evaluated SNPs with IFCIFC and ABT were performed. Our results showed that the means of IFC and ABT were 1.99 ± 0.03 % and 26.68 ± 0.28 mm, respectively. The coefficients of variation (CVs) of IFC and ABT were 31.21% and 19.36%, respectively. The phenotypic and genetic correlations between IFC and ABT were moderate. Only the FABP3 (rs1110770079) was associated with IFC (p < 0.05) but not with ABT. Besides, there was a tendency for associations of RYR1 (rs344435545) and SCD (rs80912566) with IFC (p < 0.1). Our results indicated that the FABP3 (rs1110770079) SNP could be used as a marker to improve IFC without changing ABT in the Suhuai pig breeding system.

scholarly journals Effect of single nucleotide polymorphisms on intramuscular fat content in Hungarian Simmental cattle

2018 ◽  
Vol 31 (9) ◽  
pp. 1415-1419 ◽  
Author(s):  
István Anton ◽  
Balázs Húth ◽  
Imre Füller ◽  
László Rózsa ◽  
Gabriella Holló ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Simmental Cattle ◽  
Intramuscular Fat Content

scholarly journals Factors Affecting Ultrasound Intramuscular Fat Content in Musculus Longissimus Dorsi of Beef Bulls Estimated with Bia Pro Plus Software / Czynniki wpływające na ultrasonograficzną ocenę udziału tłuszczu śródmięśniowego mięśnia najdłuższego grzbietu buhajów mięsnych

2013 ◽  
Vol 13 (3) ◽  
pp. 633-644
Author(s):  
Irmina Newlacil ◽  
Monika Demkowicz ◽  
Katarzyna Paczyńska ◽  
Piotr Kuropka ◽  
Tadeusz Szulc
Keyword(s):  
Connective Tissue ◽  
Total Protein ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Ultrasound Measurement ◽  
Longissimus Dorsi ◽  
Histological Structure ◽  
Ultrasound Evaluation ◽  
Beef Bulls ◽  
Intramuscular Fat Content

Abstract The aim of the study was to determine the effect of ultrasound gain level, chemical composition and histological structure of musculus longissimus dorsi on pre-slaughter ultrasound evaluation of intramuscular fat content in m.l.d. of beef bulls. The study was conducted on 217 young bulls of six breeds: Red Angus, Charolais, Hereford, Limousin, Salers, and beef type Simmental. Measurements were conducted with an ultrasound system Aloka SSD-500 at five gain levels (90, 85, 80, 75, 70). After slaughter the content of intramuscular fat, total protein, connective tissue and muscle fibre type and diameter of m.l.d. were determined. Ultrasound evaluation of the intramuscular fat depended on the actual intramuscular fat and the total protein content (P<0.01) in most of the measurements. The correlation between actual and ultrasound measurement of intramuscular fat content ranged from 0.2 to 0.36, and was highly significant for most of the ultrasound gain levels. There were highly significant (P<0.01) and significant (P<0.05) negative correlations between the total protein and ultrasound fat content (r = -0.17 to -0.31). The connective tissue percentage showed a significant effect on the ultrasound fat measurements at gains of 75 and 85. Ultrasound intramuscular fat content was positively correlated with the connective tissue in the m.l.d. at gain levels of 75 and 85 and the average ultrasound intramuscular fat measurement (r = 0.16, 0.20, 0.16). Highly significant and significant correlations between each ultrasound measurement were observed.

scholarly journals Data from proteomic analysis of bovine Longissimus dorsi muscle associated with intramuscular fat content

Data in Brief ◽  
2018 ◽  
Vol 19 ◽  
pp. 1314-1317 ◽  
Author(s):  
Mirele D. Poleti ◽  
Luciana C.A. Regitano ◽  
Gustavo H.M.F. Souza ◽  
Aline S.M. Cesar ◽  
Rosineide C. Simas ◽  
...  
Keyword(s):  
Proteomic Analysis ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Intramuscular Fat Content

scholarly journals Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?

animal ◽  
2020 ◽  
Vol 14 (6) ◽  
pp. 1204-1212 ◽  
Author(s):  
A. Listrat ◽  
M. Gagaoua ◽  
J. Normand ◽  
D.J. Andueza ◽  
D. Gruffat ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Muscle Fibre ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Fibre Types ◽  
Muscle Fibre Types ◽  
Intramuscular Fat Content

scholarly journals Dietary calcium supplementation promotes the accumulation of intramuscular fat

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Zhiwang Zhang ◽  
Tingli Pan ◽  
Yu Sun ◽  
Siqi Liu ◽  
Ziyi Song ◽  
...  
Keyword(s):  
Meat Quality ◽  
Calcium Supplementation ◽  
Intramuscular Fat ◽  
Dietary Calcium ◽  
Fat Content ◽  
C2c12 Cells ◽  
Longissimus Dorsi ◽  
Fat Accumulation ◽  
Calcium Addition ◽  
Intramuscular Fat Content

Abstract Background In the livestock industry, intramuscular fat content is a key factor affecting meat quality. Many studies have shown that dietary calcium supplementation is closely related to lipid metabolism. However, few studies have examined the relationship between dietary calcium supplementation and intramuscular fat accumulation. Methods Here, we used C2C12 cells, C57BL/6 mice (n = 8) and three-way cross-breeding pigs (Duroc×Landrace×Large white) (n = 10) to study the effect of calcium addition on intramuscular fat accumulation. In vitro, we used calcium chloride to adjust the calcium levels in the medium (2 mmol/L or 3 mmol/L). Then we measured various indicators. In vivo, calcium carbonate was used to regulate calcium levels in feeds (Mice: 0.5% calcium or 1.2% calcium) (Pigs: 0.9% calcium or 1.5% calcium). Then we tested the mice gastrocnemius muscle triglyceride content, pig longissimus dorsi muscle meat quality and lipidomics. Results In vitro, calcium addition (3 mmol/L) had no significant effect on cell proliferation, but promoted the differentiation of C2C12 cells into slow-twitch fibers. Calcium supplementation increased triglyceride accumulation in C2C12 cells. Calcium addition increased the number of mitochondria and also increased the calcium level in the mitochondria and reduced the of key enzymes activity involved in β-oxidation such as acyl-coenzyme A dehydrogenase. Decreasing mitochondrial calcium level can alleviate lipid accumulation induced by calcium addition. In addition, calcium addition also reduced the glycolytic capacity and glycolytic conversion rate of C2C12 cells. In vivo, dietary calcium supplementation (1.2%) promoted the accumulation of triglycerides in the gastrocnemius muscle of mice. Dietary calcium supplementation (1.5%) had no effect on pig weight, but significantly improved the flesh color of the longissimus dorsi muscle, reduced the backfat thickness and increased intramuscular fat content in pigs. Besides, calcium addition had no effect on longissimus dorsi pH, electrical conductivity and shear force. Conclusions These results suggest that calcium addition promotes intramuscular fat accumulation by inhibiting the oxidation of fatty acids. These findings provide a new tool for increasing intramuscular fat content and an economical strategy for improving meat quality.

Sign in / Sign up

Export Citation Format

Share Document