Abstract
Studies have shown that consumers prioritize meat color, an easily evaluated trait, when selecting meat products. However, meat color traits are only observable post-slaughter, making them difficult to target for selective breeding. Therefore, this study aimed to identify potential candidate genes associated with pork meat color traits by conducting a transcriptome analysis on carcasses, measuring L*, a*, and b* values of meat color, and extracting differentially expressed genes (DEGs). Notably, previously reported candidate genes associated with meat color were not identified in this study, but the Gene Ontology (GO) analysis provided insights into functional information potentially linked to meat color. The limitations in detecting direct candidate genes for meat color may be attributed to challenges in meat sampling and the constraints of blood sample collection. This study suggests the need for comparative research between meat and blood, as similar functional genes could be identified in blood, and correlations with postmortem processes, such as rigor mortis, could be confirmed in future meat color studies.
Published Version
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