scholarly journals Effects of breed, postnatal development, and nutrition on mRNA expression of the FTO gene in porcine muscle and its relationship with intramuscular fat deposition

2013 ◽  
Vol 58 (No. 8) ◽  
pp. 381-388 ◽  
Author(s):  
X. Tao ◽  
X.M. Men ◽  
B. Deng ◽  
Z.W. Xu
Keyword(s):  
Body Weight ◽  
Linoleic Acid ◽  
Mrna Expression ◽  
Conjugated Linoleic Acid ◽  
Postnatal Development ◽  
Intramuscular Fat ◽  
Longissimus Dorsi ◽  
Fto Gene ◽  
Porcine Muscle ◽  
Imf Content

The effects of breed, development, and nutrition on mRNA expression of the fat mass and obesity-associated gene (FTO) and its relationship with intramuscular fat (IMF) content in porcine muscle (m. longissimus dorsi; m.l.d.) were estimated. Purebred Jinhua, Zhongbai, Yorkshire, Duroc, Duroc × Zhongbai (DZ), and Duroc × Yorkshire × Landrace (DYL) pigs were used to investigate the effect of breed. Pigs weighing 2.5, 10, 20, 40, 60, and 100 kg were selected to study the effects of different stages of development. To study the effect of nutrition, four diets were selected: corn-soybean (CS), CS with 1.2% conjugated linoleic acid (CLA) or 0.05% creatine monohydrate (CMH), and barley-soybean (BS). All eighty animals were slaughtered, and m.l.d. samples were collected to examine FTO mRNA expression and IMF content. Results showed that breed significantly affected FTO mRNA expression and IMF content. FTO mRNA expression in the studied pigs was in the order: Zhongbai and Yorkshire > Duroc and DZ > Jinhua and DYL. The IMF content ordered by breed was Duroc > DZ > DYL > Jinhua > Zhongbai > Yorkshire. Both FTO mRNA expression and IMF content increased with age of the pigs, with the greatest difference seen between 100 kg pigs and all other weights. In the study, none of the four diets had a significant effect (P > 0.05) on FTO mRNA expression or IMF content. The study demonstrated that FTO mRNA expression increased with increasing body weight and was significantly affected by the breed of pigs. The results showed that FTO mRNA expression had an inconsistent correlation with IMF content between breeds and developmental ages.    

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

scholarly journals Fatty acids in intramuscular fat of Ile de France lambs in two different production systems

2018 ◽  
Vol 61 (4) ◽  
pp. 395-403
Author(s):  
Milan Margetín ◽  
Marta Oravcová ◽  
Jana Margetínová ◽  
Róbert Kubinec
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Linoleic Acid ◽  
Production System ◽  
Production Systems ◽  
Intramuscular Fat ◽  
Point Of View ◽  
Longissimus Dorsi ◽  
Fa Composition ◽  
Long Chain

Abstract. The fatty acid (FA) composition in the intramuscular fat (IMF) of the musculus longissimus dorsi (MLD) of Ile de France purebred lambs in two different production systems in Slovakia was evaluated using gas chromatography. In the first production system, lambs and ewes were assigned to pasture without access to concentrates (P). In the second system, lambs and ewes were confined indoors with hay/silage and access to concentrates (S). An analysis of variance with the following factors was employed: production system, sex, and production system–sex interactions. The proportions of arachidonic, eicosapentaeonic, docosapentaeonic, and docosahexaenoic FAs, i.e. long-chain polyunsaturated FA (PUFA), were significantly higher in P lambs (1.83, 0.82, 0.92, 0.29 g 100 g−1 FAME, respectively) than in S lambs (0.45, 0.14, 0.30, 0.09 g 100 g−1 FAME, respectively). The proportions of conjugated linoleic acid (CLA), n-6 PUFA, n-3 PUFA, and essential FA (linoleic and α-linolenic) were also significantly higher in P lambs (2.10, 8.50, 4.55, and 8.80 g 100 g−1 FAME, respectively) than in S lambs (0.65, 3.27, 1.50, and 3.64 g 100 g−1 FAME, respectively). The proportions of palmitic acid and myristic acid as important individual saturated FAs (SFA) were significantly higher in S lambs (28.51 and 8.30 g 100 g−1 FAME, respectively) than in P lambs (21.80 and 5.63 g 100 g−1 FAME, respectively). The proportion of all SFAs was also significantly higher in S lambs (57.87 g 100 g−1 FAME) than in P lambs (48.70 g 100 g−1 FAME). From a nutrition and human health point of view (i.e. higher proportions of PUFA, CLA, and essential FAs and lower proportions of SFAs), meat from P lambs was found to be more favourable and would be more highly recommended for consumption.

scholarly journals NTN1 Affects Porcine Intramuscular Fat Content by Affecting the Expression of Myogenic Regulatory Factors

Animals ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 609 ◽  
Author(s):  
Ligang Wang ◽  
Lingling Zhao ◽  
Longchao Zhang ◽  
Xin Liu ◽  
Xinhua Hou ◽  
...  
Keyword(s):  
Quantitative Polymerase Chain Reaction ◽  
Intramuscular Fat ◽  
Copy Number Variations ◽  
C2c12 Cells ◽  
Longissimus Dorsi ◽  
Over Expression ◽  
Gene Dose ◽  
Proliferation And Differentiation ◽  
Imf Content

Intramuscular fat (IMF) content is an important economic trait for pork quality. Our previous results regarding the genome-wide association between IMF content and copy number variations (CNVs) indicated that the CNV within Netrin-1(NTN1-CNV) was significantly associated with IMF. In order to validate the effect of NTN1-CNV, we detected the Netrin-1 (NTN1) gene dose and protein expression content in the longissimus dorsi of different IMF content pigs using Western blotting and investigated the expression of NTN1 RNA in different tissues using real-time quantitative polymerase chain reaction (qPCR). The knock-down of the NTN1 gene in C2C12 and 3T3-L1 cells and over-expression in C2C12 cells during the proliferation and differentiation stage were also investigated to explore the possible pathway of action of NTN1. The results showed that in individuals with IMF content differences, the gene dose of NTN1 and the expression of NTN1 protein were also significantly different, which indicated that NTN1-CNV may directly affect IMF by its coding protein. NTN1 had the highest expression in pig longissimus dorsi and backfat tissues, which indicates that NTN1 may play an important role in muscle and fat tissues. The in vitro validation assay indicated that NTN1 silencing could promote the proliferation and inhibit the differentiation of C2C12 cells, with no effect on 3T3-L1 cells. Additionally, NTN1 over-expression could inhibit the proliferation and promote the differentiation of C2C12 cells. Combined with previous research, we conclude that NTN1-CNV may affect IMF by its gene dose, and the expression of NTN1 may affect the proliferation and differentiation of muscle cells by the AMP-activated protein kinase (AMPK) pathway and finally influence the IMF.

Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on subsequent pork quality and palatability

2003 ◽  
Vol 83 (4) ◽  
pp. 713-720 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus ◽  
D. C. Rolland ◽  
L. E. Jeremiah
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Pork Quality ◽  
Post Mortem ◽  
Total Oil ◽  
Different Levels

The objective of the present study was to compare pork quality, composition and palatability of pigs fed different levels of conjugated linoleic acid (CLA) and total oil (TO). A 3 × 2 factorial design was used feeding three levels of CLA (0, 0.25, and 0. 5%) and two levels of TO (2 and 5% made up with canola oil). Thirty-six pigs were allotted per diet and diets were fed from 35 to 115 kg liveweight. TO had no effect on longissimus thoracis (LT) moisture or intramuscular fat contents, but feeding CLA decreased LT moisture (P = 0.04) and increased LT intramuscular fat (P = 0.04). CLA and TO had no effect on LT subjective color, structure or marbling scores. Post-mortem LT temperature was also unaffected by feeding CLA or TO. Pigs fed 0.5% CLA had a marginally higher muscle pH (P = 0.01), a tendency toward lower post-mortem lactate levels (P = 0.06) and had higher glycogen concentrations (P = 0.03) at 30 min post mortem. Feeding CLA may thus offer limited protection against rapid post-mortem pH decline. Adding CLA to the diet increased subcutaneous fat hardness (P = 0.01), which was related to increased saturated (P = 0.01) and reduced monounsaturated fatty acid levels (P = 0.01). Increasing TO had an opposite effect resulting in softer fat with lower saturated and higher mono- and polyunsaturated fatty acid levels (P = 0.01). Supplementing diets with CLA in combination with canola oil did not have any detrimental effect on pork quality, composition or palatability. Feeding CLA does, however, have the potential to improve pork quality by increasing intramuscular fat levels, reducing post-mortem glycogen utilization rates and increasing subcutaneous fat hardness. Key words: Conjugated linoleic acid, canola oil, pork quality, palatability, marbling, fat composition

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