Abstract
ABSTRACT Adipose differentiation-related protein (ADFP) is a fatty acid-binding protein that can promote the absorption of long-chain fatty acids. However, few results have been published regarding its role in Yunnan Native chicken breeds. The aim of this study was to determine ADFP gene tissue-specific expression in Piao chickens (PC) and Wuliangshan black-bone chickens (WBC) by RT-qPCR. The ontogenetic expression levels of the ADFP gene were significantly different during growth and development phases in the subcutaneous fat, liver, and pectoralis muscle of PC, and in the subcutaneous fat, liver, and pectoralis muscle of WBC (p 0.05). The results suggest ADFPdifferential expression in the liver and pectoral muscles of PC and WBC during the growth and development phases (p<0.05). The observed expression patterns indicate that the ADFP gene plays an important role in lipid metabolism of PC and WBC, and that these patterns are expressed differently in the tissues of different chicken genotypes.
Highlights
Fat content and distribution in the carcass are economicallyimportant traits in livestock, and key factors affecting meat color, tenderness, taste, and other meat quality traits (Chen et al, 2008; Mossab et al, 2002)
Several studies have shown that Adipose differentiation-related protein (ADFP) is involved in the lipid metabolism of macrophages (Larigauderie et al, 2006), stimulating lipid accumulation and lipid droplet formation in fibroblasts (Imamura et al, 2002), transfer of lipids between lipofibroblasts and EPII cells, and maintenance of triglyceride reserves (Chang et al, 2006; Schultz et al, 2002) through physiological processes
The reason may be that ADFP, as a phospholipid protein covered by lipid droplets, may promote the absorption and storage of fatty acids and regulate the synthesis and decomposition of lipids (Imamura et al, 2002; Robenek et al, 2006)
Summary
Fat content and distribution in the carcass are economicallyimportant traits in livestock, and key factors affecting meat color, tenderness, taste, and other meat quality traits (Chen et al, 2008; Mossab et al, 2002). It is widely accepted that carcass fatness (CF) is one of the most important carcass traits that determine the meat quality of chickens (Jiang et al, 2000). According to Castellini et al (2002), intramuscular fat (IMF) content influences meat tenderness and taste. Carcasses with appropriate fat content may obtain higher chicken broiler market prices. Obesity is associated with fatty-liver syndrome, increased mortality, and reduced egg production and fertility in laying chickens (Lee et al, 1975). It is important to study the genetic mechanism of fat synthesis and regulation in chickens
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