Abstract
AbstractPork quality is highly variable and availability of relevant predictors of fresh meat quality at slaughter is critical to optimize carcass use and improve its valuation. High throughput gene expression studies have been widely used to describe biological mechanisms underlying variation of several traits but data are scarce regarding their use as tools for development of biomarkers. The GENMASCQ (GENomics enabled Marker Assisted Selection and Certification of Quality in Pork products ) research program was set up to select, using high-throughput gene expression screening, markers of the biological variation mostly appropriate to describe, and ultimately forecast, the sensory quality of an important meat product, accounting for nearly 40 % of meat protein sources in human food. This report describes the characterization of a porcine skeletal muscle microarray, the GenmascqChip 15K, as a new tool to study pig meat quality. This microarray is annotated at nearly 90 % and permits to explore a list of 9169 unique genes.
Highlights
IntroductionMeat quality is a complex trait which strongly depends of various physiological criteria (fibers characteristics, intramuscular fat content, type of collagen, proteolysis intensity...) affected by genetic, nutritional or environmental regulation factors
Meat quality is a complex trait which strongly depends of various physiological criteria affected by genetic, nutritional or environmental regulation factors
To quantify the widest possible number of transcripts known to be expressed in skeletal muscle, around 30 000 consensus sequences were selected from 12 skeletal muscle and 1 adipose tissue libraries in the PEDE database (Pig EST Data Explorer; http://pede.dna.affrc.go.jp/), microarray hybridization results using NRSP8-Qiagen array (Zhao et al, 2005) and microarray hybridization results using pig AGENAE 9K microarray (Bonnet et al, 2008)
Summary
Meat quality is a complex trait which strongly depends of various physiological criteria (fibers characteristics, intramuscular fat content, type of collagen, proteolysis intensity...) affected by genetic, nutritional or environmental regulation factors. The global nature of genomics technology could be an advantage for elucidating the complex physiological control of meat quality, which is likely mediated through multiple biochemical and molecular mechanisms. To this end, the GENMASCQ (GENomics enabled Marker Assisted Selection and Certification of Quality in Pork products) research program has been launched to better describe and predict pig meat quality using functional genomics tools (both proteomics and transcriptomics tools). The modest number of differentially expressed genes prompted us to design a most sensitive and powerful microarray for pork quality research. This 15K microarray, called GenmascqChip is described in this report
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