Abstract
When compared to modern lean-type breeds, Portuguese local Alentejano (AL) and Bísaro (BI) pig breeds present a high potential for subcutaneous and intramuscular fat (IMF) deposition which contributes for better meat quality. The aim of this work was to explore the genome function to better understand the underlying physiological mechanisms associated with body fat accretion. Dorsal subcutaneous fat samples were collected at slaughter from adult animals (n = 4 for each breed) with ~150 kg body weight. Total RNA was obtained and sequenced for transcriptome analysis using DESeq2. A total of 458 differentially expressed (DE) genes (q-value < 0.05) were identified, with 263 overexpressed in AL and 195 in BI. Key genes involved in de novo fatty acid biosynthesis, elongation and desaturation were upregulated in AL such as ACLY, FASN, ME1, ELOVL6 and SCD. A functional enrichment analysis of the DE genes was performed using Ingenuity Pathway Analysis. Cholesterol synthesis is suggested to be higher in AL via SREBF2, SCAP and PPARG, while lipolytic activity may be more active in BI through GH and AMPK signalling. Increased signalling of CD40 together with the predicted activation of INSIG1 and INSIG2 in BI suggests that this breed is more sensitive to insulin whereas the AL is less sensitive like the Iberian breed.
Highlights
Pork meat represents one of the main sources of protein, fat and iron for humans, accounting for about 30% of meat consumption worldwide
The animals tested in this study, purebred AL and BI pigs differ phenotypically, genetically and regarding their respective traditional production systems. These breeds represent the two most important local pig breeds produced in Portugal, and there is a renewed interest in their resulting crosses, the Ribatejano (RI) pig [11]
In a previous study [33], a comparison of productive and meat quality traits was analysed in the AL, BI and RI pigs, with BI presenting significantly better carcass traits than AL and intermediate values for the crossed pigs
Summary
Pork meat represents one of the main sources of protein, fat and iron for humans, accounting for about 30% of meat consumption worldwide. In the last decades, a growing interest for better meat quality has increased the tendency for native breeds to prosper [2,3] These breeds are generally well adapted to the local environment and subsist in small populations with diversified and accessible food from natural resources. AL evolved from the primitive Sus scrofa mediterraneus, belongs to the Mediterranean group of breeds [5] and is genetically similar to the Iberian (IB) pig [6]. This breed is commonly raised in the south of Portugal and generally characterized by its light bone structure, black color, short and slim extremities and energetic nature [7]
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