Meat eating and nutritional quality of lambs sired by high and low muscle density rams

Thomas, Eifion; Roden, J.A.; Haresign, W.; Richardson, RI; Lambe, N. R.; Clelland, N; Gardner, G.E.; Scollan, Nigel D.

doi:10.1016/j.animal.2020.100136

Cited by 8 publications

(12 citation statements)

References 24 publications

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“…The average content of IMF in Tan sheep is 3.35% with a variation coefficient of 28.46%, indicating that the IMF content needs to be further improved to ensure an optimum eating experience. Luo et al ( 36 ) concluded that the IMF content is weakly positively correlated with redness and yellowness in pork, and a recent study indirectly confirmed that lambs with higher IMF content have higher color traits, lightness, redness, and yellowness ( 37 ). Similarly, the IMF content of Tan sheep in this study was moderately positively correlated with meat color at 45 min and 24 h after slaughter.…”

Section: Discussionmentioning

confidence: 99%

Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep

et al. 2022

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Intramuscular fat (IMF) contributes importantly to various aspects of meat quality, and genetic regulation is an effective pathway to improve IMF deposition in sheep. In this study, we systematically explored the effect of IMF content on meat quality in Tan sheep and investigated the regulatory mechanism of flavor precursors metabolism and IMF deposition. The results revealed that IMF significantly affected meat color, total muscle fiber numbers, and muscle fiber types in Tan sheep. Widely-targeted metabolomic analysis showed that amino acids were the main differential flavor precursors between lambs with different IMF content. Importantly, the comparison of fatty acid profiles revealed that saturated fatty acids and monounsaturated fatty acids are beneficial for IMF deposition. Furthermore, integrated analysis between metabolome and transcriptome indicated that MME is a key gene resulting in the reduction of amino acids in lambs with high IMF content; and the joint analysis between fatty acid profiles and transcript profiles showed that ADIPOQ, FABP4, PLIN1, PPARGC1A, SLC2A1 accelerated IMF deposition through positive regulation of saturated fatty acids and monounsaturated fatty acids metabolism. These results revealed key changes in meat quality affected by IMF content and the corresponding genetic mechanism, which may provide a new insight for understanding the IMF differential deposition and for improving meat quality in Tan sheep.

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Section: Discussionmentioning

confidence: 99%

Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep

et al. 2022

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“…Symeon et al [ 30 ] reported greater IMF content and yellowness of the breast meat of the capon, a castrated or neutered rooster. Thomas et al [ 31 ] found that selective breeding of lambs with low muscle density can increase the IMF content and improve meat color and other quality parameters and that the lipid deposition was associated with the yellowness of the meat. In the present study, lipid metabolism pathways were significantly enriched between the white-feathered lines and yellow-feathered Jingxing Yellow chickens.…”

Section: Discussionmentioning

confidence: 99%

Identification of Candidate Genes for Meat Color of Chicken by Combing Selection Signature Analyses and Differentially Expressed Genes

Sun

Tan

Yang

et al. 2022

Genes

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Meat color, an important index of chicken quality, is highly related to heme pigment, glycolysis, and intramuscular fat metabolisms. The objective of this study is to obtain candidate genes associated with meat color in chickens based on the comparison of fast-growing, white-feathered chickens (Line B) and slow-growing, yellow-feathered chickens (Jingxing Yellow), which have significant differences in meat color. The differentially expressed genes (DEGs) between Line B and Jingxing Yellow were identified in beast muscle. The fixation index (FST) method was used to detect signatures of positive selection between the two breeds. Screening of 1109 genes by the FST and 1317 candidate DEGs identified by RNA-seq. After gene ontology analysis along with the Kyoto Encyclopedia of Genes and Genomes, 16 genes associated with glycolysis, fatty acid metabolism, protein metabolism, and heme content were identified as candidate genes that regulate the color of chicken breast meat, especially TBXAS1 (redness), GDPD5 (yellowness), SLC2A6 (lightness), and MMP27 (lightness). These findings should be helpful for further elucidating the molecular mechanisms and developing molecular markers to facilitate the selection of chicken meat color.

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“…Eating quality is the single largest determinant of consumer acceptability and satisfaction with meat products. The eating and nutritional quality of lamb is influenced by intramuscular fat (IMF) content [1], fat melting point (FMP), tenderness, juiciness, flavor [2], and health-promoting omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) that optimize retinal, maternal, and childhood brain functions while minimizing the risks associated with cardiovascular and chronic diseases [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…FASN gene SNP (major allele frequency) in TAW1 , Poll Dorset (+control) and Rambouillet (−control) lambs.Lamb breed, generation, type of control, and genotypes (major allele frequencies in brackets) Parental composite 1st (F 1 ) and 2nd (F 2 ) composites, Positive (+) and negative (−) controls…”

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Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

Pewan

Otto

Huerlimann

et al. 2021

Foods

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Meat quality data can only be obtained after slaughter when selection decisions about the live animal are already too late. Carcass estimated breeding values present major precision problems due to low accuracy, and by the time an informed decision on the genetic merit for meat quality is made, the animal is already dead. We report for the first time, a targeted next-generation sequencing (NGS) of single nucleotide polymorphisms (SNP) of lipid metabolism genes in Tattykeel Australian White (TAW) sheep of the MARGRA lamb brand, utilizing an innovative and minimally invasive muscle biopsy sampling technique for directly quantifying the genetic worth of live lambs for health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), intramuscular fat (IMF), and fat melting point (FMP). NGS of stearoyl-CoA desaturase (SCD), fatty acid binding protein-4 (FABP4), and fatty acid synthase (FASN) genes identified functional SNP with unique DNA marker signatures for TAW genetics. The SCD g.23881050T>C locus was significantly associated with IMF, C22:6n-3, and C22:5n-3; FASN g.12323864A>G locus with FMP, C18:3n-3, C18:1n-9, C18:0, C16:0, MUFA, and FABP4 g.62829478A>T locus with IMF. These add new knowledge, precision, and reliability in directly making early and informed decisions on live sheep selection and breeding for health-beneficial n-3 LC-PUFA, FMP, IMF and superior meat-eating quality at the farmgate level. The findings provide evidence that significant associations exist between SNP of lipid metabolism genes and n-3 LC-PUFA, IMF, and FMP, thus underpinning potential marker-assisted selection for meat-eating quality traits in TAW lambs.

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Meat eating and nutritional quality of lambs sired by high and low muscle density rams

Cited by 8 publications

References 24 publications

Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep

Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep

Identification of Candidate Genes for Meat Color of Chicken by Combing Selection Signature Analyses and Differentially Expressed Genes

Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb

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