Potential regulation of linoleic acid and volatile organic compound contents in meat of chickens by PLCD1

LIU, Xiao-jing; WANG, Yong-li; LIU, Li; Liu, Lu; Zhao, Guiping; Wen, Jie; Jia, Yaxiong; Cui, Huanxian

doi:10.1016/j.jia.2022.08.063

Cited by 9 publications

(8 citation statements)

References 40 publications

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“…All birds (n = 520) were raised in three-story step cages (one bird/cage) under the same recommended environmental and nutritional conditions. Detailed information on animal management is described elsewhere (Liu et al, 2019;Liu et al, 2022).…”

Section: Animals and Sample Collectionmentioning

confidence: 99%

“…Detailed information on genomic DNA extraction and sequencing was provided elsewhere (Liu et al, 2019;Liu et al, 2022). A DNA library of each sample was constructed, and at least 10 G of original sequencing data were obtained for each sample (raw data).…”

Section: Dna Extraction and Whole Genome Resequencingmentioning

confidence: 99%

“…Total RNA was extracted from breast muscle tissue samples using TRIzol reagent (Invitrogen, Carlsbad, CA, United States). Detailed information on RNA extraction and sequencing was described elsewhere (Liu et al, 2019;Liu et al, 2022). Sequencing reads were mapped to GRCg6a (GCA_000002315.5) using the HISAT2 program (Sirén et al, 2014).…”

Section: Rna Extraction and Sequencingmentioning

confidence: 99%

“…The FPKM data from 56 chicken breast muscles were used to perform the correlation with candidate gene expression and aldehyde content. The 56 birds with FPKM data, belonging to the 520 birds for genotyping, were collected from previous studies (Liu et al, 2019;Liu et al, 2021;Liu et al, 2022). The gene expression datasets, CRA004228, CRA001908, and CRA004003 were deposited in the BIG Data Center.…”

Section: Rna Extraction and Sequencingmentioning

confidence: 99%

“…The hydrolyzed fatty acid composition of breast muscle was determined by gas chromatography (GC) using a method from previous research (Liu et al, 2022). Based on chromatographic peak maps, fatty acid components in samples were determined by comparing peak times of standard products, and the percentage of each fatty acid was calculated using the peak area normalization method.…”

Section: Analysis Of Fatty Acid Datamentioning

confidence: 99%

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Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

et al. 2022

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Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To understand the genetic basis of these aldehyde VOC aromas, we used approximately 500 Chinese Jingxing Yellow (JXY) chickens to conduct genome-wide association studies (GWAS) on the flavor traits with the data of single nucleotide polymorphisms (SNPs) and insertions and deletions (INDELs). In total, 501 association variants (253 SNPs and 248 INDELs) were found to be suggestively (SNPs: p-value < 2.77e-06 and INDELs: p-value < 3.78e-05) associated with total aldehydes (the sum of nine aldehydes), hexanal, heptanal, benzaldehyde, (E,E)-2,4-nonadienal, octanal, (E)-2-decenal, nonanal, decanal, and octadecanal. Of them, six SNPs and 23 INDELs reached a genome-wide significance level (SNPs: p-value < 1.38e-07 and INDELs: p-value < 1.89e-06). Potential candidate aldehyde genes were functionally annotated for lipid metabolism, especially fatty acid-related pathways and phospholipid-related gene ontology (GO) terms. Moreover, the GWAS analysis of total aldehydes, hexanal, and nonanal generated the most significant signals, and phenotypic content differed between different genotypes at candidate gene-related loci. For total aldehydes and hexanal traits, candidate genes were annotated based on the significant and suggestive variants on chromosomes 3 and 8 with highly polymorphic linkage blocks. The following candidate genes were also identified: GALM, MAP4K3, GPCPD1, RPS6KA2, CRLS1, ASAP1, TRMT6, SDC1, PUM2, ALDH9A1, MGST3, GMEB1, MECR, LDLRAP1, GPAM and ACSL5. We also found that polyunsaturated fatty acids (PUFAs) (C18:2n6c linoleic acid and C18:3n3 linolenic acid) were significantly correlated with total aldehydes and hexanal contents. PUFAs are important aldehyde precursors, and consistently, our results suggested that candidate genes involved in fatty acid pathways and phospholipid GO terms were identified in association loci. This work provides an understanding of the genetic basis of aldehyde formation, which is a key flavor-forming compound.

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Section: Animals and Sample Collectionmentioning

confidence: 99%

Section: Dna Extraction and Whole Genome Resequencingmentioning

confidence: 99%