scholarly journals ACSL4 Directs Intramuscular Adipogenesis and Fatty Acid Composition in Pigs

Animals ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 119
Author(s):  
Hongyan Ren ◽  
Haoyuan Zhang ◽  
Zaidong Hua ◽  
Zhe Zhu ◽  
Jiashu Tao ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Adipogenic Differentiation ◽  
Intramuscular Fat ◽  
Quality Trait ◽  
Fat Cells ◽  
Molecular Function ◽  
Enhanced Expression ◽  
Adipocyte Progenitors ◽  
Intramuscular Adipocyte ◽  
Intramuscular Fat Content

The intramuscular fat is a major quality trait of meat, affecting sensory attributes such as flavor and texture. Several previous GWAS studies identified Acyl-CoA Synthetase Long Chain Family Member 4 (ACSL4) gene as the candidate gene to regulate intramuscular fat content in different pig populations, but the underlying molecular function of ACSL4 in adipogenesis within pig skeletal muscle is not fully investigated. In this study, we isolated porcine endogenous intramuscular adipocyte progenitors and performed ACSL4 loss- and gain-of-function experiments during adipogenic differentiation. Our data showed that ACSL4 is a positive regulator of adipogenesis in intramuscular fat cells isolated from pigs. More interestingly, the enhanced expression of ACSL4 in pig intramuscular adipocytes could increase the cellular content of monounsaturated and polyunsaturated fatty acids, such as gamma-L eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA). The above results not only confirmed the function of ACSL4 in pig intramuscular adipogenesis and meat quality attributes, but also provided new clues for the improvement of the nutritional value of pork for human health.

scholarly journals Effect of thyroglobulin gene polymorphism on the intramuscular fat content in cattle examined by x-ray computed tomography and Soxhlet methods

2013 ◽  
Vol 56 (1) ◽  
pp. 593-596
Author(s):  
I. Anton ◽  
A. Zsolnai ◽  
I. Holló ◽  
I. Repa ◽  
G. Holló
Keyword(s):  
Positive Association ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Quality Trait ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Longissimus Dorsi Muscle ◽  
X Ray Computed ◽  
Thyroglobulin Gene ◽  
Intramuscular Fat Content

Abstract. Intramuscular fat content or marbling represents a valuable beef quality trait and is an important determinant of palatability due to its contribution to juiciness and flavour. Meat which has little marbling may be dry and flavourless. Higher levels of intramuscular fat have been associated with increased tenderness, juiciness and flavour of beef (Thompson 2004). Whereas this feature is highly appreciated in some markets (by example Australia, China, Korea, Japan) breeders usually try to increase intramuscular fat deposition in cattle by nutrition. However, genetic factors have been shown to affect marbling in cattle. Thyroglobulin (TG) is a glycoproteic hormone synthesised in the thyroid gland and is the precursor of triiodothyronine (T3) and thyroxine (T4) hormones which influence lipid metabolism. T3 and T4 hormones have been associated with marbling in Wagyu cattle (Mears et al. 2001). The effect of a C/T single nucleotide polymorphism in the 5'-untranslated region of TG gene has been concluded to affect intramuscular fat content in cattle (Barendse 1999). High probability of positive association between the T allele of bovine TG gene and marbling was observed by Wood et al. (2006). Thyroglobulin mainly affects the fat content of longissimus dorsi muscle (LD) (Thaller et al. 2003).

Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108505
Author(s):  
Stephanie M. Fowler ◽  
David Wheeler ◽  
Stephen Morris ◽  
Suzanne I. Mortimer ◽  
David L. Hopkins
Keyword(s):  
Machine Learning ◽  
Least Squares ◽  
Partial Least Squares ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosã-PDO veal

Meat Science ◽  
2007 ◽  
Vol 75 (1) ◽  
pp. 44-52 ◽  
Author(s):  
Cristina M.M. Alfaia ◽  
Matilde L.F. Castro ◽  
Susana I.V. Martins ◽  
Ana P.V. Portugal ◽  
Susana P.A. Alves ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Intramuscular Fat

Selection against abdominal fat percentage may increase intramuscular fat content in broilers

2016 ◽  
Vol 133 (5) ◽  
pp. 422-428 ◽  
Author(s):  
L. Leng ◽  
H. Zhang ◽  
J.Q. Dong ◽  
Z.P. Wang ◽  
X.Y. Zhang ◽  
...  
Keyword(s):  
Intramuscular Fat ◽  
Abdominal Fat ◽  
Fat Content ◽  
Fat Percentage ◽  
Intramuscular Fat Content

scholarly journals Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4891 ◽  
Author(s):  
Brigitte Picard ◽  
Mohammed Gagaoua ◽  
Marwa Al-Jammas ◽  
Leanne De Koning ◽  
Albéric Valais ◽  
...  
Keyword(s):  
Triosephosphate Isomerase ◽  
Troponin T ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Biological Functions ◽  
Muscle Type ◽  
Triceps Brachii ◽  
Beef Tenderness ◽  
Fast Myosin ◽  
Intramuscular Fat Content

Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several biological functions: muscle structure and ultrastructure, muscle energetic metabolism, cellular stress and apoptosis. The relative abundance of the proteins was measured by Reverse Phase Protein Array (RPPA) in five muscles known to have different tenderness and intramuscular lipid contents: Longissimus thoracis (LT), Semimembranosus (SM), Rectus abdominis (RA), Triceps brachii (TB) and Semitendinosus (ST). The main results showed a muscle type effect on 16 among the 20 analyzed proteins. They revealed differences in protein abundance depending on the contractile and metabolic properties of the muscles. The RA muscle was the most different by 11 proteins differentially abundant comparatively to the four other muscles. Among these 11 proteins, six were less abundant namely enolase 3 (ENO3), phosphoglucomutase 1 (PGK1), aldolase (ALDOA), myosin heavy chain IIX (MyHC-IIX), fast myosin light chain 1 (MLC1F), triosephosphate isomerase 1 (TPI1) and five more abundant: Heat shock protein (HSP27, HSP70-1A1, αB-crystallin (CRYAB), troponin T slow (TNNT1), and aldolase dehydrogenase 1 (ALDH1A1). Four proteins: HSP40, four and a half LIM domains protein 1 (FHL1), glycogen phosphorylase B (PYGB) and malate dehydrogenase (MDH1) showed the same abundance whatever the muscle. The correlations observed between the 20 proteins in all the five muscles were used to construct a correlation network. The proteins the most connected with the others were in the following order MyHC-IIX, CRYAB, TPI1, PGK1, ALDH1A1, HSP27 and TNNT1. This knowledge is important for understanding the biological functions related to beef tenderness and intramuscular fat content.

scholarly journals Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

2013 ◽  
Vol 26 (1) ◽  
pp. 117-124 ◽  
Author(s):  
Cheorun Jo ◽  
Dinesh D. Jayasena ◽  
Dong-Gyun Lim ◽  
Kyung-Haeng Lee ◽  
Jong-Ju Kim ◽  
...  
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

scholarly journals Variability in the leptin, leptin receptor and heart fatty acid binding protein genes in relationship with meat quality traits in pigs

2005 ◽  
Vol 53 (4) ◽  
pp. 87-94
Author(s):  
Renata Mikolášová ◽  
Tomáš Urban
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Binding Protein ◽  
Leptin Receptor ◽  
Binding Protein ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Large White ◽  
Fatty Acid Binding ◽  
Acid Binding Protein ◽  
Intramuscular Fat Content

The leptin (LEP-HinfI), leptin receptor (LEPR-HpaII) and heart fatty acid binding protein (H-FABP-HinfI) genes and their genotypes combination (LEP-HinfI *LEPR-HpaII) were tested for associations with the pH1, pH24, myoglobin content (mg/100 g), intramuscular fat content (%) and remission (%). The genotypes were determined in Large White, Landrace and Duroc breeds (n = 106, 56 and 4, respectively). The allele frequencies were: LEP-HinfI: C = 0.133 T = 0.867; LEPR-HpaII: A = 0.331 B = 0.669; H-FABP-HinfI: H = 0.745 h = 0.255. The populations of breeds were in the genetic equilibrium according to the χ2 test in the tested loci. The combinations of LEP-HinfI and LEPR-HpaII were significantly associated with the pH24 and remission. The H-FABP-HinfI locus was significantly associated with intramuscular fat content.

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