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ABSTRACT: The transcriptome of pigs fed with fermented feed.

PROVIDER: PRJNA1236517 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR32706105_1.fastq.gz	Fastqsanger.gz
	SRR32706105_2.fastq.gz	Fastqsanger.gz
	SRR32706106_1.fastq.gz	Fastqsanger.gz
	SRR32706106_2.fastq.gz	Fastqsanger.gz
	SRR32706107_1.fastq.gz	Fastqsanger.gz

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Impact of olive by-products based diets on the backfat transcriptome of growing Iberian pigs

Project description:Supplementing diets with olive by-products offers promising benefits for alleviating animal feeding stress without compromising growth. The aim of this study was to explore the transcriptome of backfat in Iberian pigs fed with two diets based in olive by-products. The pigs were divided in three diet groups: a Control (C) group, a dry olive pulp (DOP) group, which was fed a compound feed elaborated with olive pulp, and a wet crude olive cake (WCOC) group, which was fed a compound feed and olive cake silage supplied ad libitum. Subcutaneous fat biopsies were taken, and transcriptome analysis performed. Compared to a C group, we identified 411 and 924 genes as differentially expressed (DEG; q<0.05, Fold Change>1.5) between the DOP and WCOC diets, respectively. In DOP diet, functions related to polysaccharides metabolism were significantly activated, while WCOC exhibited activated biological processes associated with apoptosis and cellular death. Both diets showed inhibition of functions involved in inflammatory and immune responses, as well as reactive oxygen species production, although enriched by different DEGs. Furthermore, in the WCOC diet, functions related to cholesterol and lipid metabolism were suppressed. In both comparisons, the ADIPOQ gene was overexpressed, playing a key role in the majority of affected functions. In conclusion, our findings suggest that olive by-products may significantly influence the health status of animals, offering potential benefits in enhancing their overall well-being.

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