Effect of Intramuscular Fat, Breed, and Age at Slaughter on Fatty Acid Composition in Green Hams

Storrustløkken, Linda; Ekeberg, Dag; Egelandsdal, Bjørg; Håseth, Torunn Thauland; Alvseike, Ole

doi:10.1111/1750-3841.12582

Cited by 3 publications

(4 citation statements)

References 29 publications

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“…For instance, the compositional distribution of lipids in pig muscle correlates with intramuscular fat content (IMF, also referred to as marbling). Specifically, the deposition of FA classes when neutral lipid content is adjusted for IMF fractionation as a covariate suggests that deposition of SFA and MUFA increases significantly with age from 6 to 9 months, whereas that of PUFA decreases significantly [ 3 ]. For complex phenotypes such as porcine IMF content and its FA composition, in a previous study based on a hierarchical clustering analysis [ 4 ], we have shown that lipogenic-related genes are in general positively correlated with MUFA, while the lipolytic-related genes are specifically positively correlated with PUFA.…”

Section: Introductionmentioning

confidence: 99%

Identification of candidate regulatory genes for intramuscular fatty acid composition in pigs by transcriptome analysis

Valdés-Hernández,

Folch,

Crespo-Piazuelo

et al. 2024

Genet Sel Evol

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Background Intramuscular fat (IMF) content and its fatty acid (FA) composition are typically controlled by several genes, each with a small effect. In the current study, to pinpoint candidate genes and putative regulators involved in FA composition, we performed a multivariate integrative analysis between intramuscular FA and transcriptome profiles of porcine longissimus dorsi (LD) muscle. We also carried out a combination of network, regulatory impact factor (RIF), in silico prediction of putative target genes, and functional analyses to better support the biological relevance of our findings. Results For this purpose, we used LD RNA-Seq and intramuscular FA composition profiles of 129 Iberian × Duroc backcrossed pigs. We identified 378 correlated variables (13 FA and 365 genes), including six FA (C20:4n-6, C18:2n-6, C20:3n-6, C18:1n-9, C18:0, and C16:1n-7) that were among the most interconnected variables in the predicted network. The detected FA-correlated genes include genes involved in lipid and/or carbohydrate metabolism or in regulation of IMF deposition (e.g., ADIPOQ, CHUK, CYCS, CYP4B1, DLD, ELOVL6, FBP1, G0S2, GCLC, HMGCR, IDH3A, LEP, LGALS12, LPIN1, PLIN1, PNPLA8, PPP1R1B, SDR16C5, SFRP5, SOD3, SNW1, and TFRC), meat quality (GALNT15, GOT1, MDH1, NEU3, PDHA1, SDHD, and UNC93A), and transport (e.g., EXOC7 and SLC44A2). Functional analysis highlighted 54 over-represented gene ontology terms, including well-known biological processes and pathways that regulate lipid and carbohydrate metabolism. RIF analysis suggested a pivotal role for six transcription factors (CARHSP1, LBX1, MAFA, PAX7, SIX5, and TADA2A) as putative regulators of gene expression and intramuscular FA composition. Based on in silico prediction, we identified putative target genes for these six regulators. Among these, TADA2A and CARHSP1 had extreme RIF scores and present novel regulators in pigs. In addition, the expression of TADA2A correlated (either positively or negatively) with C20:4n-6, C18:2n-6, C20:3n-6, C18:1n-9, and that of CARHSP1 correlated (positively) with the C16:1n-7 lipokine. We also found that these two transcription factors share target genes that are involved in lipid metabolism (e.g., GOT1, PLIN1, and TFRC). Conclusions This integrative analysis of muscle transcriptome and intramuscular FA profile revealed valuable information about key candidate genes and potential regulators for FA and lipid metabolism in pigs, among which some transcription factors are proposed to control gene expression and modulate FA composition differences.

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Section: Introductionmentioning

confidence: 99%

Identification of candidate regulatory genes for intramuscular fatty acid composition in pigs by transcriptome analysis

Valdés-Hernández,

Folch,

Crespo-Piazuelo

et al. 2024

Genet Sel Evol

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“…A thorough description of the animals, rearing and feeding conditions, preslaughter handling and slaughter is given by Storrustløkken et al . (). In brief, a 3 × 3 matrix was designed with the Norwegian pig breeds Landrace (LR), Duroc (DU) and Hampshire (HS), and the slaughter ages 6, 7.5 and 9 months.…”

Section: Methodsmentioning

confidence: 97%

“…The lipids were fractionated into neutral lipids (NL), phospholipids (PL) and free fatty acids (FFA) as described by Storrustløkken et al . (). After fractionation, the lipids were evaporated to dryness under a jet of nitrogen at 37 °C prior to derivatization.…”

Section: Methodsmentioning

confidence: 99%

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Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Storrustløkken

Devle

Gangsei

et al. 2015

Int J of Food Sci Tech

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Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma-style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry-cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry-cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n-6 fatty acids relative to C18:1 n-9. Dry-cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).

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The complex relationship between omega-3 fatty acids and early neurodevelopment

Mulder¹

2015

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Effect of Intramuscular Fat, Breed, and Age at Slaughter on Fatty Acid Composition in Green Hams

Abstract: Knowledge of age-related changes and breed differences in fat content and composition would be helpful in determining the optimal breed and slaughter time in terms of raw ham quality.

Cited by 3 publications

References 29 publications

Identification of candidate regulatory genes for intramuscular fatty acid composition in pigs by transcriptome analysis

Identification of candidate regulatory genes for intramuscular fatty acid composition in pigs by transcriptome analysis

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

The complex relationship between omega-3 fatty acids and early neurodevelopment

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