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Characteristics and differences of genes in different meat cuts from Chalu black pigs

ABSTRACT: In this study, pork intramuscular fat (IMF) content and tenderness, myosin heavy chain (MYH) isoform expression was characterized in four cuts including longissimus dorsi muscle (LDM), trapezius muscle (TM), hamstring muscle (HM) and pork belly (PB). Then transcription expression profiles were compared in LDM, TM, HM and PB of Chulu black pig using RNA sequencing technologies (RNA-Seq). We profiled the transcriptome of HM, LDM, PB and TM isolated from pigs with approximately 100kg body weight and identified expressed 21280 transcription units. Of the them, 292-1589 DEGs genes were differentially expressed between four cuts. Using analysis of upset Venn graph, the 47, 305, 395 and 10 unique DEGs were respectively screened for HM, LDM, PB and TM. The enriched pathways in unique DEGs of HM mainly related to “organismal systems and inflammatory mediator regulation of TRP channels”, “neurotrophins signaling pathway” and “cellular senescence”. In unique DEGs of LDM, pathways included “glycolysis / Gluconeogenesis”, “carbon metabolism”, “HIF-1 signaling pathway”, “glucagon signaling pathway”, “pentose phosphate pathway” and “PPAR signaling pathway” were significantly enriched. In PB, the specific DEGs enriched in the human disease, cellular process and organismal systems pathways. Only two significantly enriched pathways including “inflammatory mediator regulation of TRP channels” and “axon guidance” were found in unique DEGs of TM. The findings suggested that the cuts differences of the pork are not only related to amino acid metabolism and lipid metabolism, but also closely associated with muscle fibers type and the formation of flavor precursor substances. The cut specific gene expression patterns finally decided the VOCs profile in pork constituting the unique aroma of each meat cuts of ChaLu black pork.

ORGANISM(S): Sus scrofa

PROVIDER: GSE242533 | GEO | 2025/12/31

REPOSITORIES: GEO

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Project description:The amount of muscle reserves of dairy cattle in late gestation is related to production performance including calf size and milk yield in the postpartum. Branched-chain volatile fatty acids (BCVFA) supplementation may close energy gaps experienced in late gestation dairy cows, as relative to unsupplmented control it increases blood glucose levels. Our objective was to compare longissimus dorsi muscle transcriptomes and morphology between cows with high muscle (HM) versus low muscle (LM) reserves and in response to BCVFA supplementation. At 42 d before expected calving (BEC) Holstein dairy cows were enrolled in a 2 x 2 factorial study of diet and muscle reserves, by assigning to control (CON) or BCVFA supplemented diets and HM or LM groups based on depth of longissimus dorsi at 42 d BEC. We biopsied the longisumus dorsi at 21 d BEC, isolated total RNA, ribo-depleted samples and sequenced RNA using paired end reads. After trimming, DSeq2 was used to identify differentially expressed genes (DEG). Using a raw p-value cut-off of <0.05, 713 DEG were identified between HM and LM groups and 481 DEG between BCVFA and CON. Transcriptional signatures and morphology indicated differential distribution of Type II fibers between muscle groups, with MYH1 (encods type IIx) greater in LM and MYH2 (encodes type IIA) greater in HM cattle. LM cattle relative to HM showed transcriptome evidence for activation of autophagy, ubiquitin-proteasome, and Ca2+-calpain pathways. HM cattle expressed higher levels of extracellular matrix (ECM) proteins and factors that regulate ECM proteolysis and turnover. Genes that regulate fatty acid degradation and flux of carbons into the TCA cycle as acetyl CoA were increased by BCVFA supplementation. HM and LM cattle have distinct molecular signatures that indicate differences in type II fiber distribution and potentially different metabolic strategies to close energy and amino acid gaps due to metabolic demands in late gestation, whereas BCVFA supplementation increases substrates for energy generation.

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Characteristics and differences of genes in different meat cuts from Chalu black pigs

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