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Collagen characteristics affect the texture of pork Longissimus and Biceps femoris.

ABSTRACT: Connective tissue is considered to influence the toughness of pork, but most studies on connective tissue focus on the loin muscle. Cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (hardness, springiness, chewiness, resilience, and cohesiveness), total and insoluble collagen content, the percentage of type III collagen relative to the total of type I and III collagen, proteoglycan content and intramuscular fat (IMF) content were measured for pork Biceps femoris (BF) and Longissimus thoracis et lumborum (LTL) and Pearson's correlation was performed. The results showed that BF had higher WBSF, resilience, total, and insoluble collagen content than LTL (P < 0.05). When considering both muscles, total and insoluble collagen content were positively correlated (P < 0.05) with WBSF (r = 0.47 and 0.49, respectively), hardness (r = 0.49 and 0.50, respectively), cohesiveness (r = 0.50 and 0.50, respectively), chewiness (r = 0.58 and 0.59, respectively) and resilience (r = 0.63 and 0.63, respectively). The percentage of type III collagen content was negatively correlated (P < 0.05) with WBSF (r = -0.68) and hardness (r = -0.58). Collagen content was correlated (P < 0.05) with WBSF (r = 0.75) and hardness (r = 0.61) in LTL and with cohesiveness (r = 0.74) and resilience (r = 0.63) in BF. Collagen characteristics differ between muscles and contribute to pork texture in both LTL and BF.

SUBMITTER: Li X

PROVIDER: S-EPMC9558871 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature

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Collagen characteristics affect the texture of pork Longissimus and Biceps femoris.

Li Xiying X Ha Minh M Warner Robyn D RD Dunshea Frank R FR

Translational animal science 20220920 4

Connective tissue is considered to influence the toughness of pork, but most studies on connective tissue focus on the loin muscle. Cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (hardness, springiness, chewiness, resilience, and cohesiveness), total and insoluble collagen content, the percentage of type III collagen relative to the total of type I and III collagen, proteoglycan content and intramuscular fat (IMF) content were measured for pork Biceps femoris ( ...[more]

PMID: 36263414

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Project description:Iberian ham production includes both purebred (IB) and Duroc-crossbred (IBxDU) Iberian pigs, which show important differences in meat quality and production traits, such as muscle growth and fatness. This experiment was conducted to investigate gene expression differences, transcriptional regulation and genetic polymorphisms that could be associated with the observed phenotypic differences between IB and IBxDU pigs. Nine IB and 10 IBxDU pigs were slaughtered at birth. Morphometric measures and blood samples were obtained and samples from Biceps femoris muscle were employed for compositional and transcriptome analysis by RNA-Seq technology. Phenotypic differences were evident at this early age, including greater body size and weight in IBxDU and greater Biceps femoris intramuscular fat and plasma cholesterol content in IB newborns. We detected 150 differentially expressed genes between IB and IBxDU neonates (p < 0.01 and Fold-Change > 1. 5). Several were related to adipose and muscle tissues development (DLK1, FGF21 or UBC). The functional interpretation of the transcriptomic differences revealed enrichment of functions and pathways related to lipid metabolism in IB and to cellular and muscle growth in IBxDU. Protein catabolism, cholesterol biosynthesis and immune system were functions enriched in both genotypes. We identified transcription factors potentially affecting the observed gene expression differences. Some of them have known functions on adipogenesis (CEBPA, EGRs), lipid metabolism (PPARGC1B) and myogenesis (FOXOs, MEF2D, MYOD1), which suggest a key role in the meat quality differences existing between IB and IBxDU hams. We also identified several polymorphisms showing differential segregation between IB and IBxDU pigs. Among them, non-synonymous variants were detected in several transcription factors as PPARGC1B gene, which could be associated to altered gene function. Taken together, these results provide information about candidate genes, metabolic pathways and genetic polymorphisms potentially involved in phenotypic differences between IB and IBxDU associated to meat quality and production traits.

Dataset Information

Collagen characteristics affect the texture of pork Longissimus and Biceps femoris.

Publications

Collagen characteristics affect the texture of pork <i>Longissimus</i> and <i>Biceps femoris</i>.

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