Abstract
The aims of this study were to analyze the coding region sequence of the SIRT5 gene and to explore the association of SIRT5 gene expression with meat quality traits in the F1 generation of wild boar × Kele pigs (Yeke F1). In this study, two SNPs (g.5753 A > G, g.16916 A > G) were found in the CDS region of the SIRT5 that could affect meat quality. SIRT5 was an unstable hydrophilic protein with a highly conservative structure of the SIR2 functional domain. The expression of SIRT5 in subcutaneous fat was significantly higher than that of the longissimus dorsi muscle from Yeke F1 pigs (P < 0.01). The expression level of SIRT5 negatively correlated with meat color (P < 0.01) and positively correlated with the pH1 (P < 0.05) in longissimus dorsi muscle. Expression of SIRT5 was positively correlated with meat tenderness, muscle moisture, heptadecanoic acid, elmintic acid and methyl nervonate (P < 0.01); however, it was negatively correlated with intramuscular fat content, myristic acid, stearic acid and trans linoleic acid (P < 0.05) in subcutaneous fat. This study indicated that SIRT5 could be used as a candidate gene for regulating intramuscular fat content and flavor indexes of Yeke F1 pigs.
Highlights
Different criteria are used to asses pork quality including the color of the meat, intramuscular fat or marbling, waterholding capacity and fatty acid composition, all of which play an impotant role in the flavor of the final product
The complete sequence of the coding sequence (CDS) region of the SIRT5 gene of the Yeke F1 generation pig was 933 bp, encoding 310 amino acids in total, which was consistent with the expected target fragment size
This study found that the expression levels of SIRT5 mRNA in the subcutaneous fat of Yeke F1 pigs was significantly higher than that in the longissimus dorsi muscle, indicating that the gene was expressed in subcutaneous fat with high white fat content in Yeke F1 pigs
Summary
Different criteria are used to asses pork quality including the color of the meat, intramuscular fat or marbling, waterholding capacity (or drip loss) and fatty acid composition, all of which play an impotant role in the flavor of the final product. These pork quality traits have been linked to the expression of multiple genes including PHKG1(Zappaterra et al, 2019), PRKAG3(Ryan et al, 2012), FUT1(Jiang et al, 2005), APOA5 and APOC3 (Hui et al, 2013). There is little research on the sequence and function of the SIRT5 gene in pigs, which is widely expressed in various tissues of Sujiang pigs, especially in the heart and liver (Wang et al, 2019)
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