Intramuscular Fat Content Research Articles

Candidate markers for enhanced host response to PRRS have scarce adverse effects on pigs’ growth and production

BackgroundPorcine Reproductive and Respiratory Syndrome (PRRS) is one of the most challenging viral diseases that cause substantial economic losses in the pig industry worldwide. The clinical signs of PRRS depend on, among others, the immunomodulatory properties of the PRRS virus strain, farm health status, herd immunity, and host genetics. The high virulence and mutation rate of PRRS virus limit the efficacy of vaccination programs. In recent years, several candidate genetic markers associated with PRRS resilience have been identified, and selective breeding was suggested as an additional approach to control PRRS under field conditions. Even so, it is essential to investigate the effects of these genetic markers on pigs’ productivity. Our study aimed to assess the association between seven previously reported candidate genetic markers for host response to PRRS (rs80800372 in GBP1, rs340943904 in GBP5, rs322187731 in GBP6, rs1107556229 in CD163, rs338508371 in SGK1, rs80928141 in TAP1, and a 275-bp insertion in the promoter of MX1) and production traits in pigs under non-challenging conditions.ResultsAbout 600 high-health Duroc pigs were genotyped for the selected genetic markers and their effects on production traits (live body weight, carcass weight, backfat thickness, intramuscular fat content and composition) were assessed using a linear model. The genetic markers GBP5_rs340943904, GBP6_rs322187731, CD163_rs1107556229, and the 275-bp insertion at the promoter of MX1 showed no relevant associations with growth and carcass traits at slaughter. Regarding GBP1_rs80800372 (WUR1000125), the favourable G allele for PRRS resilience displayed significant additive effects on backfat thickness (+ 1.18 ± 0.42 mm; p = 0.005) and lean content (-1.72 ± 0.56%; p ≤ 0.01) at slaughter. In addition, the genetic markers SGK1_rs338508371 and TAP1_rs8092814 were associated with the palmitoleic content in gluteus medius, without affecting the total of the monounsaturated fatty acids.ConclusionsOur results indicate that genetic markers for PRRS resilience have no relevant effects on growth and carcass traits in pigs reared under non-challenging conditions, except for GBP1_rs80800372 where the favourable allele for PRRS response has a negative impact on lean content. Therefore, since the effects of GBP1_rs80800372 were attributed to the causal variant GBP5_rs340943904, it seems beneficial to select pigs for the genetic marker at GBP5 instead of GBP1. Overall, pigs might be selected for enhanced PRRS resilience without compromising their overall productivity.

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines

Pork eating quality is affected by various factors. In this study, Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles from seven genetic lines (PM-LR – Pure maternal, Landrace-type; PM-LW – Pure maternal, Large White-type; PM-D – Pure maternal, Duroc-type; PT-D – Pure terminal, Duroc-type; PT-LW – Pure terminal, Large White-type; PT-LR - Pure Terminal, Landrace-type; Comp-P × LW × D - Composite Terminal – Pietran × Large white × Duroc) were analyzed for pH, intramuscular fat (IMF) content, and collagen content and solubility. A consumer sensory test using check-all-that-apply (CATA) and biometric approaches was also conducted. The results showed that the IMF content of line PM-D was the highest (P = 0.004), while line PT-LW received the highest score in tenderness, liking of flavor, purchase intent, and quality grading (P < 0.05). Line PM-LR and PT-LR showed the lowest IMF content and were least preferred by consumers. Compared to LTL, SM showed higher pH, collagen solubility, and sensory scores in tenderness, juiciness, liking of flavor, and overall liking (P < 0.05). Different muscles and lines were associated with different CATA terms but not with differences in consumer emotional responses. pH positively influenced tenderness, juiciness, and overall liking (P < 0.05), but IMF and collagen had little effect. The flavor was the most important sensory attribute contributing to overall liking, followed by tenderness. Genetic line and muscle affected pork chemical properties and eating quality. The findings are important for the Australian pork industry to improve the eating quality of their products.

Dynamic distribution of gut microbiota-metabolites during post-weaning longissimus dorsi muscle development in Ningxiang pigs.

Ningxiang pigs (NXPs) have a strong ability to deposit fat and intramuscular fat (IMF). However, microbiota-metabolite development and the role in IMF deposition have been rarely reported. Here, we compared the gut microbiota and metabolite profiles and IMF content at 30, 70, 150, 200, and 250 days of age of NXPs. The results revealed that the IMF content in NXPs increased significantly (P < 0.05) as the pigs' age extended. Additionally, the C14:0 content in the longissimus dorsi muscle at 30 and 70 days of age was significantly lower (P < 0.05) than that at 150 and 200 days of age. The Shannon index and ACE index showed a pattern of initially increasing and then decreasing. LEfSe analysis revealed that 41 differential bacteria at the genus level were specific to different growth stages, indicating the dominant bacteria's dynamic changes in the NXPs during different stages of age. Furthermore, we found that there were significant differences in cecal metabolism, the classification of differential metabolites revealed that 15.61% of compounds were fatty acyls, 13.98% were prenol lipids, and 10.57% were steroids and steroid derivatives. Next, the network analysis showed that Lachnospiraceae-XPB1014-group was positively related to 4-2-Aminophenyl-2-4-dioxobutanoic-acid, (Z)-3-Octene, 5-Methyl-furaldehyde, Propyl-2-4-decadienoate, which were also positively correlated with the IMF content. Our findings illustrated the dynamic distribution of cecal microbiota and metabolite composition at different growth stages in NXPs and their correlation with IMF deposition. These results provide a valuable insight into optimizing meat quality and overall health in post-weaning NXPs, providing a foundation for enhancement in pork product.IMPORTANCEUnderstanding the dynamic interplay between gut microbiota, metabolites, and intramuscular fat (IMF) deposition in pigs at various growth stages holds significant importance for the pork industry. This research sheds light on how the composition of gut microbiota and metabolites changes throughout the developmental stages of pigs, impacting IMF content in meat. By identifying specific bacterial genera and metabolites associated with IMF deposition, this study offers valuable insights for optimizing meat quality and health in post-weaning pigs. Such knowledge could lead to targeted interventions or management strategies aimed at enhancing pork product quality and overall profitability for producers. Ultimately, this research contributes to advancing our understanding of the complex relationship between gut microbiota, metabolites, and meat quality, offering practical implications for the swine industry.

Effects of Dietary Energy Levels on Growth Performance, Serum Metabolites, and Meat Quality of Jersey Cattle-Yaks.

Energy feed can provide animals with balanced nutrition, thereby enhancing their growth performance. This study aimed to evaluate the effects of dietary energy levels on the growth performance, serum metabolites, and meat quality of Jersey cattle-yaks. A total of 24 male Jersey cattle-yaks were randomly divided into three groups. Each group was fed diets with metabolizable energy levels of 8.21 MJ/kg (LE), 9.50 MJ/kg (ME), and 10.65 MJ/kg (HE), respectively. The HE and ME groups showed significantly higher final body weight, average daily gain (ADG), and feed efficiency compared to the LE group (p < 0.05). The glucose (GLU) and total cholesterol (TC) concentrations were significantly increased in the serum of the ME and HE groups (p < 0.05). The low-density lipoprotein cholesterol (LDL-C) and alanine aminotransferase (ALT) levels were significantly higher in the serum of the HE group than in the ME group (p < 0.05). Blood urea nitrogen (BUN) levels exhibited a significant decrease with increasing metabolizable energy levels in the diet (p < 0.05). Increasing dietary energy levels enhances the eye muscle area and intramuscular fat content of Jersey cattle-yaks (p < 0.05), with no effect on pH45 min, pH24 h, and shear force. In the HE group, the levels of heneicosanoic acid (C21:0), palmitoleic acid (C16:1), elaidic acid (C18:1n9t), and eicosadienoic acid (C20:2n6) were notably elevated (p < 0.05) when compared to the LE group. We concluded that a higher dietary energy level enhanced the growth performance and meat quality traits of male Jersey cattle-yaks.

Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork

ABSTRACT Lipids and volatile organic compounds (VOCs) are essential contributors to meat flavor. However, no studies to date have comprehensively explored the lipids and VOCs in raw pork from Ningxiang (NX) pigs and their hybrid breed Berkshire × Ningxiang (BN) pigs. This study aimed to identify the lipids and VOCs and reveal the crucial lipids for characteristic flavor formation. Samples were collected from the longissimus dorsi muscle of six NX and BN 8-month-old pigs each. The intramuscular fat (IMF) content of NX pork was 5.43%, almost twice that of BN pork (p < .01). Total 187 significantly different lipids were identified between NX and BN pork (variable importance in projection scores > 1, p < .05). Further analysis suggested 38 lipids were potential markers. Out of 66 identified VOCs, 16 key VOCs were screened both in NX and BN pork. Furtherly, hexanal-D, 2-methylbutanal, 3-methylbutanal, 1-penten-3-one, 1-octen-3-ol, and ethyl acetate-D were found to be key differential VOCs. Comparing with NX pork, BN pork significantly improved pungent odor. Correlation between the lipid markers and key VOCs demonstrated that phosphatidylethanolamine (PE), phosphatidylserine (PS), phosphatidylinositol (PI), phosphatidylcholine (PC), and triglyceride (TG) were identified as key differentiating compounds for characteristic flavor. Our findings provided a novel understanding of pork identification and a basis for improving the flavor quality of NX and BN pork.

Comparison of production performance and meat quality characteristics between Guizhou Black goats and F4 generation hybrids of South African Kalahari Goats

This study spanned 6 years and 4 generations, involving the progressive crossbreeding of South African Kalahari Goat (SK) and Guizhou Black Goat (GB) over three generations, followed by cross fixation F3 with F1 in the fourth generation, accompanied by the use of molecular markers technology to select a high fertility population, resulting in the creation of a hybrid goat, BKF4 (11/16 SK lineage and 5/16 GB lineage). A comparative evaluation of the BKF4 hybrid breed and its parental breeds was conducted. Reproductive and production parameters of GB, SK, and BKF4 goat groups were monitored, including lambing rate (LR), survival rate (SR), daily weight gain at 3 months of age (DWG), and adult body weight (ABW) (n = 110, 106, 112 per group). In addition, dressing percentage (DP) (n = 12 per group) and analyses of amino acids (n = 8, 6, 10 per group) and fatty acids (n = 6 per group) were conducted to evaluate meat quality indicators. Results: (1) Reproductive and production performance: The index of LR reached 199%, significantly higher than GB and SK (p ≤ 0.001), with a SR of 95.0%, markedly higher than SK (p ≤ 0.001); DWG was 276.5 g, ABW reached 56.6 kg and with a dressing percentage (DP) of 54.5%, they are significantly surpassing GB (p ≤ 0.001). (2) Regarding meat quality: pH45-value and crude protein content (CP) increased, while intramuscular fat content increased compared to GB and ash content decreased. The amino acid composition was similar to GB, but the taste was more similar to SK. However, there were some negative impacts on fatty acid composition and functionality. (3) PCA analysis revealed that: BKF4 exhibited superior meat quality compared to GB and SK, influenced by two key factors contributing 83.49% and 16.51% to the explained variance, respectively. The key factors affecting meat quality include intramuscular fat (IMF), nutrient index (NI), PUFAs/MUFAs, n-6FAs, and drip loss (DL).

Improving market (cull) dairy cows carcass traits and meat quality

Despite a high volume of market (cull) dairy cows entering the food chain every year, beef from market dairy cows is largely considered insignificant when compared with beef from beef cattle in the market and is widely thought to be used for ground beef only. Our study aimed to evaluate the effects of feeding dairy market cows on a lactating TMR diet before slaughter on carcass and beef quality traits. Forty-three Holstein market cows were randomly assigned into 2 treatments: Fed or Direct. Fed cows (n = 22) were dried off, then fed a lactating cow TMR ration for approximately 60 d whereas Direct cows (n = 21) were sent directly to slaughter. Hot carcass weight (HCW) was used to calculate the dressing percentage (DP) together with the animals' body weight recorded when animals left the farm to go to the abattoir. At 24h post-mortem, the rib fat thickness (RFT) and rib eye area (REA) were measured by a certified grader. Afterward, rib samples were collected between the 12th -10th ribs from one side of the carcass and divided into 5 ribeye steaks. The first steak was used for intramuscular fat (IMF) content analysis by NIRS. The other 4 steaks were then aged for 7, 14, 21, or 28 d. Following aging, the steaks available were assessed for tenderness using the Warner-Bratzler Shear Force protocol. Data were analyzed by mixed linear regression to compare experimental groups for continuous outcomes. HCW of the Fed cows was higher than the Direct cows, with a mean HCW of 408.3 kg and 326.1 kg, respectively (SE ± 9.0). Average DP in Fed cows was 49.1%, compared with 42.5% in Direct cows (SE ± 0.69). The average percentage of IMF in Fed cows was 8.1% and in Direct cows was 5.0% (SE ± 0.43). Fed cows had a mean REA of 68.1 cm2 and Direct cows had a mean of 57.7 cm2 (SE ± 11.9). No differences were found for RFT. The steaks aged for 14 d resulted in meat with a mean shear force (SF) of 4.19 kg in Fed cows, while Direct cows had a mean SF of 6.28 kg (SE ± 0.29) Feeding market dairy cows for 60 d before slaughter enhanced carcass weight and yield, IMF content, and tenderness. These results indicate that approximately 60 d of feeding can improve the quality of market dairy cow meat and may help improve market cow value.

7. Development of an automatic method to estimate the intramuscular fat content of fattening pigs

7. Development of an automatic method to estimate the intramuscular fat content of fattening pigs

Transcriptomic analysis of different intramuscular fat contents on the flavor of the longissimus dorsi tissues from Guangling donkey

BackgroundIn this study, researchers aimed to explore the impact of intramuscular fat (IMF) concentration on the flavor of donkey meat, specifically in the longissimus dorsi muscle of Guangling donkeys. The internal volatile organic compounds that cause the flavor differences between donkey muscles are not clear at present. Transcriptomic technologies were utilized to analyze gene expression and its relationship to donkey meat flavor. MethodThirty Guangling donkeys had their IMF content evaluated in the longissimus dorsi muscle. Based on IMF content, 16 donkeys of similar ages were divided into two groups: low-fat (L) and high-fat (H). Headspace solid-phase microextraction Gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace solid phase microextraction mass spectrometry were used to identify potential flavor components that differed between the two groups. ResultsFive key volatile substances were identified, and WGCNA and KEGG analysis was conducted to analyze the genes associated with these substances. The results showed that pathways like PPAR signaling, nucleotide excision repair, glucagon signaling, arachidonic acid metabolism, and glycolysis/glycogenesis were involved in lipid deposition. Additionally, a gene-gene interaction network map was constructed, highlighting the importance of hub genes such as EEF2, DDX49, GAP43, SNAP25, NDUFS8, MRPS11, RNASEH2A, POLR2E, POLR2C and ALB in regulating key flavor substances. ConclusionThis study provided valuable insights into the regulation of genes and protein expression related to flavor substances in donkey meat. It also deepened understanding of the influence of IMF on flavor and laid a foundation for future molecular breeding improvements in Guangling donkeys.

Dynamic alternations of three-dimensional chromatin architecture contribute to phenotypic characteristics of breast muscle in chicken

Breast muscle growth rate and intramuscular fat (IMF) content show apparent differences between fast-growing broilers and slow-growing indigenous chickens. However, the underlying genetic basis of these phenotypic characteristics remains elusive. In this study, we investigate the dynamic alterations of three-dimensional genome architecture and chromatin accessibility in breast muscle across four key developmental stages from embryo to starter chick in Arbor Acres (AA) broilers and Yufen (YF) indigenous chickens. The limited breed-specifically up-regulated genes (Bup-DEGs) are embedded in breed-specific A compartment, while a majority of the Bup-DEGs involving myogenesis and adipogenesis are regulated by the breed-specific TAD reprogramming. Chromatin loops allow distal accessible regions to interact with myogenic genes, and those loops share an extremely low similarity between chicken with different growth rate. Moreover, AA-specific loop interactions promote the expression of 40 Bup-DEGs, such as IGF1, which contributes to myofiber hypertrophy. YF-specific loop interactions or distal accessible regions lead to increased expression of 5 Bup-DEGs, including PIGO, PEMT, DHCR7, TMEM38B, and DHDH, which contribute to IMF deposition. These results help elucidate the regulation of breast muscle growth and IMF deposition in chickens.

LEP inhibits intramuscular adipogenesis through the AMPK signaling pathway invitro.

Leptin can indirectly regulate fatty-acid metabolism and synthesis in muscle invivo and directly in incubated muscle exvivo. In addition, non-synonymous mutations in the bovine leptin gene (LEP) are associated with carcass intramuscular fat (IMF) content. However, the effects of LEP on lipid synthesis of adipocytes have not been clearly studied at the cellular level. Therefore, this study focused on bovine primary intramuscular preadipocytes to investigate the effects of LEP on the proliferation and differentiation of intramuscular preadipocytes, as well as its regulatory mechanism in lipid synthesis. The results showed that both the LEP and leptin receptor gene (LEPR) were highly expressed in IMF tissues, and their mRNA expression levels were positively correlated at different developmental stages of intramuscular preadipocytes. The overexpression of LEP inhibited the proliferation and differentiation of intramuscular preadipocytes, while interference with LEP had the opposite effect. Additionally, LEP significantly promoted the phosphorylation level of AMPKα by promoting the protein expression of CAMKK2. Meanwhile, rescue experiments showed that the increasing effect of AMPK inhibitors on the number of intramuscular preadipocytes was significantly weakened by the overexpression of LEP. Furthermore, the overexpression of LEP could weaken the promoting effect of AMPK inhibitor on triglyceride content and droplet accumulation, and prevent the upregulation of adipogenic protein expression (SREBF1, FABP4, FASN, and ACCα) caused by AMPK inhibitor. Taken together, LEP acted on the AMPK signaling pathway by regulating the protein expression of CAMKK2, thereby downregulating the expression of proliferation-related and adipogenic-related genes and proteins, ultimately reducing intramuscular adipogenesis.

A Comparison of Three Camera Technology Predictions of Intramuscular Fat Percentage in F1 Wagyu

The prevalence of highly marbled cattle breeds, such as Wagyu, has increased in the US due to consumer demand for higher-quality beef. The ability to grade highly marbled carcasses accurately and consistently, particularly with quantifying intramuscular fat content for validation, remains a challenging task for the Wagyu beef industry. New camera grading technologies have been proposed by VIAS VBG 2000 (e+v Technology GmbH &amp;amp; Co. KG, 2021), Meat Image Japan (MIJ), and MasterBeef (MB) for Wagyu-influenced beef carcass assessment based on advanced image analysis. However, the intramuscular fat measurements of these camera technologies and the actual percent intramuscular fat (%IMF) in the longissimus at the 12/13th rib have yet to be investigated. Chilled carcasses (n = 173) from F1 Wagyu cattle were ribbed between the 12th and 13th ribs, and the left carcass sides were imaged with the E+V, MIJ, and MB cameras. Additionally, the marbling score was assigned by a team of 3 US Department of Agriculture (USDA) graders. Samples from the longissimus thoracis were collected, and the %IMF of the muscle was determined in triplicate. Linear regressions and descriptive statistics were done using JMP (Statistical Discovery, NC, USA) software. Camera fat-related measurements were linearly correlated, and R2 was calculated. The E+V camera had the highest %IMF predictability of all cameras (P &amp;lt; 0.0001) using the marbling score (R2 = 0.6450) estimate. The MIJ camera presented prediction accuracy between the other 2 technologies (P &amp;lt; 0.0001) of %IMF with identical R2 for fat percent and fat score estimates (R2 = 0.5952). The MB camera had the lowest predictability (P &amp;lt; 0.0001) of %IMF using the measured marbling score (R2 = 0.3269), marbling area (R2 = 0.3333), and marbling percent (R2 = 0.3269) estimates from the instrument. As technology advances, new technologies will provide alternative means for grading Wagyu-influenced carcasses. Additionally, these findings could aid the implementation of the USDA pilot program for remote carcass grading.

Correlated Responses to Selection for Intramuscular Fat on the Gut Microbiome in Rabbits.

Intramuscular fat (IMF) content is important for meat production and human health, where the host genetics and its microbiome greatly contribute to its variation. The aim of this study is to describe the consequences of the genetic modification of IMF by selecting the taxonomic composition of the microbiome, using rabbits from the 10th generation of a divergent selection experiment for IMF (high (H) and low (L) lines differ by 3.8 standard deviations). The selection altered the composition of the gut microbiota. Correlated responses were better distinguished at the genus level (51 genera) than at the phylum level (10 phyla). The H-line was enriched in Hungateiclostridium, Limosilactobacillus, Legionella, Lysinibacillus, Phorphyromonas, Methanosphaera, Desulfovibrio, and Akkermansia, while the L-line was enriched in Escherichia, Methanobrevibacter, Fonticella, Candidatus Amulumruptor, Methanobrevibacter, Exiguobacterium, Flintibacter, and Coprococcus, among other genera with smaller line differences. A microbial biomarker generated from the abundance of four of these genera classified the lines with 78% accuracy in a logit regression. Our results demonstrate different gut microbiome compositions in hosts with divergent IMF genotypes. Furthermore, we provide a microbial biomarker to be used as an indicator of hosts genetically predisposed to accumulate muscle lipids, which opens up the opportunity for research to develop probiotics or microbiome-based breeding strategies targeting IMF.

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls.

This study investigated muscle tissue in Bos indicus and crossbred bulls to explain differences in meat quality traits. Carcass traits, meat quality parameters, and biochemical and molecular investigations of myofibrillar proteins are described. Methods for evaluating pH, intramuscular fat (IMF), meat color (L*, a*, b*), water losses, tenderness, and molecular biology assays have been outlined. Specific procedures detailing calibration, sample preparation, and data analysis for each method are described. These include techniques such as infrared spectroscopy for IMF content, objective tenderness assessment, and electrophoretic separation of MyHC isoforms. Color parameters were highlighted as potential tools for predicting beef tenderness, a crucial quality trait influencing consumer decisions. The study employed the Warner-Bratzler shear force (WBSF) method, revealing values of 4.68 and 4.23 kg for Nellore and Angus-Nellore (P < 0.01), respectively. Total cooking losses and biochemical analyses, including myofibril fragmentation index (MFI), provided insights into tenderness variations. Muscle fiber types, particularly myosin heavy chain (MyHC) isoforms, were investigated, with a notable absence of MyHC-IIb isoform in the studied Zebu animals. The relationship between MyHC-I and meat tenderness revealed divergent findings in the literature, highlighting the complexity of this association. Overall, the study provides comprehensive insights into the factors influencing meat quality in Bos indicus and crossbred (Bos taurus × Bos indicus) bulls, offering valuable information for the beef industry.

Bta-miR-330 promotes bovine intramuscular pre-adipocytes adipogenesis via targeting SESN3 to activate the Akt-mTOR signaling pathway

Consumers are more inclined to choose beef with a high intramuscular fat content (IMF), which regulated by lots of factors. It is very significant to find a miRNA that plays a key role in the accumulation of IMF. In our study, we found that bta-miR-330 was highly expressed in Japanese black cattle and differentially expressed at intramuscular pre-adipocytes differentiation processes. Furthermore, we transfected the bta-miR-330 mimic & inhibitor in intramuscular pre-adipocytes. The results showed that bta-miR-330 inhibits the proliferation but promotes the adipogenesis of intramuscular pre-adipocytes. Subsequently, our study showed that bta-miR-330 binds to SESN3, which inhibits the adipogenesis of intramuscular pre-adipocytes. Moreover, we established the mechanism that bta-miR-330 promotes the adipogenesis of intramuscular pre-adipocytes by targeting SESN3 to activate the Akt-mTOR signaling pathway. Overall, our results revealed that bta-miR-330-SESN3-Akt-mTOR axis plays an important role in adipogenesis of intramuscular pre-adipocytes, which provides a molecular basis for increasing IMF content in beef cattle.

Calpain 1 gene expression in liver tissue and the association of novel calpain 1 single-nucleotide polymorphisms (SNPs) with meat quality in Bali cattle

Abstract. Calpain 1 (CAPN1) is an enzyme that influences meat tenderization, and it is involved in post mortem proteolysis. The bovine CAPN1 gene was chosen as a candidate gene for DNA sequencing to identify novel single-nucleotide polymorphisms (SNPs) in exons 8–10 and assess their associations with meat quality in Bali cattle. In an analysis of 95 Bali cattle, two novel SNPs (g.5327C&gt;T and g.5959C&gt;T) were identified in exons and four novel SNPs (g.5534C&gt;T, g.5807A&gt;C, g.5857G&gt;A, and g.5869T&gt;C) were discovered in introns. Allelic frequency was evaluated, and Hardy–Weinberg equilibrium was found for all SNPs in Bali cattle. The marbling score and intramuscular fat content as determined by ultrasound were associated with g.5869T&gt;C and g.5959C&gt;T. g.5327C&gt;T was associated with pH and meat color in Bali cattle, whereas two other SNPs (g.5869T&gt;C and g.5959C&gt;T) were associated with Warner–Bratzler shear force and meat color. Furthermore, g.5869T&gt;C was associated with linolenic acid content, and g.5959C&gt;T with caprylic and linolenic acid levels. However, intronic SNPs (g.5534C&gt;T, g.5807A&gt;C, and g.5857G&gt;A) did not significantly affect meat quality in Bali cattle. Quantitative real-time PCR of liver tissue revealed that the mRNA expression of CAPN1 significantly differed (P&lt;0.05) among the CT, CC, and TT genotypes. The results suggest that genetic variability in loci within CAPN1 might be associated with meat quality in Bali cattle.

Regulatory Effects of 198-bp Structural Variants in the GSTA2 Promoter Region on Adipogenesis in Chickens.

Molecular breeding accelerates animal breeding and improves efficiency by utilizing genetic mutations. Structural variations (SVs), a significant source of genetic mutations, have a greater impact on phenotypic variation than SNPs. Understanding SV functional mechanisms and obtaining precise information are crucial for molecular breeding. In this study, association analysis revealed significant correlations between 198-bp SVs in the GSTA2 promoter region and abdominal fat weight, intramuscular fat content, and subcutaneous fat thickness in chickens. High expression of GSTA2 in adipose tissue was positively correlated with the abdominal fat percentage, and different genotypes of GSTA2 exhibited varied expression patterns in the liver. The 198-bp SVs regulate GSTA2 expression by binding to different transcription factors. Overexpression of GSTA2 promoted preadipocyte proliferation and differentiation, while interference had the opposite effect. Mechanistically, the 198-bp fragment contains binding sites for transcription factors such as C/EBPα that regulate GSTA2 expression and fat synthesis. These SVs are significantly associated with chicken fat traits, positively influencing preadipocyte development by regulating cell proliferation and differentiation. Our work provides compelling evidence for the use of 198-bp SVs in the GSTA2 promoter region as molecular markers for poultry breeding and offers new insights into the pivotal role of the GSTA2 gene in fat generation.

Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs

Schizochytrium sp., a feed additive, positively affects the quality of animal meat. In this study, the molecular mechanisms through which dietary Schizochytrium sp. affects the meat quality characteristics of Tan lambs were investigated using transcriptomic techniques. The findings demonstrate that the lambs supplemented with Schizochytrium sp. had a larger loin eye area and a higher average daily gain and intramuscular fat content (P < 0.05). They also had lower drip loss (at 24 and 48 h) and shear force (P < 0.05). Further, 745 genes were differentially expressed between lambs supplemented with Schizochytrium and the control group. Moreover, KEGG pathway analysis showed that the ECM-receptor interaction pathway, which is related to muscle generation and intramuscular fat deposition, was significantly enriched in the lambs administered a diet containing Schizochytrium sp. Herein, we identified some pivotal genes linked to muscular system development and lipid metabolism. Thus, using Schizochytrium sp. may boost the meat quality of Tan lambs by modifying the expression of genes related to hub pathways. The results supply a new basis to determine the molecular mechanisms through which Schizochytrium sp. supplementation regulates the meat quality characteristics of sheep.

Influence of body fat tissue on outcomes in patients undergoing hepatectomy or liver transplantation.

The purpose of this study is to investigate potential associations between body fat composition and postoperative outcomes in patients with hepatectomy or liver transplantation. Three online databases, including Embase, PubMed, and the Cochrane Library, were thoroughly searched for literature describing the relationship between body fat composition and outcomes of patients with liver surgery from the start of each database to October 29, 2023. The Newcastle-Ottawa Scale was used to rate the quality of the studies. This analysis included a total of 29 articles with a combined patient cohort of 6,435 individuals. The results demonstrated that patients with high intramuscular fat content (IMFC) had significantly inferior OS (HR: 2.07, 95% CI: 1.69-2.53, P < 0.001) and RFS (HR: 1.61, 95% CI: 1.20-2.16, P = 0.002) and a higher risk of major complications (HR: 2.20, 95% CI: 1.59-3.05, P < 0.001). We also found that the presence of high visceral-to-subcutaneous fat tissue ratio (VSR) in patients with liver surgery was significantly related to poorer OS (HR: 1.70, 95% CI: 1.44-2.00, P < 0.001) and PFS (HR: 1.29, 95% CI: 1.11-1.50, P = 0.001) and a higher major complication rate (HR: 2.31, 95% CI: 1.17-4.56, P = 0.016). Besides, the synthesized findings indicated there is no significant correlation between visceral fat tissue and survival outcomes or postoperative complications. In summary, preoperative IMFC and VSR have the potential to forecast poorer OS and RFS and a higher risk of complications for patients undergoing hepatectomy or liver transplantation.

Research Note: Basic chemical composition, physicochemical, and textural characteristics of male and female guinea fowl meat

The purpose of this study was to compare analyze the quality of meat depending on the type of muscle: breast muscles (m. Pectoralis superficialis and m. Pectoralis profundus) and leg muscles (m. Sartorius and m. Femorotibialis) in relation to the sex of the common guinea fowl (Numida meleagris). For the study, pectoral muscles and leg muscles from 10 females and 10 males at 20 wk of age were used to determine their chemical composition, physicochemical properties, and texture characteristics of the pectoral muscle were determined. Overall, pectoral muscles were characterized by higher protein content, lightness (L*), and electrical conductivity (EC24), and lower redness (a*), and pH24 compared to leg muscles. Leg muscles, on the other hand, were characterized by higher, collagen, intramuscular fat and salt content. In terms of pectoral muscle texture characteristics, males were characterized by lower chewiness value and were less gumminess. In conclusion, it can be said that the sex of the birds affected some of the pectoral muscle texture traits, but did not affect the remaining analyzed features of the pectoral and leg muscles. However, from the consumer's point of view, breast muscles contained more protein and less fat, so they are more dietary compared to leg muscles.