Abstract:The porcine adenylate kinase 3-like 1 (AK3L1) gene is considered as a potential candidate gene among the encoded isoforms of adenylate kinase for meat quality based on the functional role of the AK3L1 gene in energy metabolism via high-energy phosphoryl transfer reaction. The genomic position of the AK3L1 gene is located in the QTL region, which codes for traits of meat quality. We characterized the genomic structure of the porcine AK3L1 gene and found polymorphisms in the 5' regulatory region. Typical transcr… Show more
“…Previous studies have demonstrated that IMP is an effective flavor enhancer, approximately 50-fold more effective than monosodium glutamate (Yan et al, 2018). Hence, IMP is a useful indicator of meat flavor worldwide (Suzuki et al, 1994;Lee et al, 2011). In this experiment, 0.04% supplemental dietary CGA resulted in a significant increase in the content of IMP in the LD and BF muscles.…”
Chlorogenic acid (CGA), one of the most abundant polyphenol compounds in nature, is regarded as a potential feed additive to promote animal health and enhance the meat products’ quality via its various biological properties. The current study aims: (1) to determine whether dietary CGA supplementation improves meat quality and muscle fiber characteristics, and (2) to ascertain whether the corresponding improvement is associated with enhancing the antioxidant capacity of the finishing pigs. Thirty-two (Large × White × Landrace) finishing pigs with an average initial body weight of 71.89 ± 0.92 kg were allotted to 4 groups, and each was fed diets supplemented with 0, 0.02, 0.04, or 0.08% (weight/weight) of CGA. The meat quality traits, muscle fiber characteristics, and the serum and muscle antioxidant capacity were assessed. Results suggested that, compared with the control group, dietary CGA supplementation at a level of 0.04% significantly decreased the b∗ value and distinctly increased the inosinic acid content of longissimus dorsi (LD) and biceps femoris (BF) muscles (P < 0.01). Moreover, dietary supplementation with 0.04% of CGA markedly improved the amino acid composition of LD and BF muscles, as well as augmented the mRNA abundance of Nrf-2, GPX-1, MyoD, MyoG, and oxidative muscle fiber (I and IIa) in LD muscle (P < 0.05). This result indicates that a diet supplemented with 0.04% of CGA promotes myogenesis and induces a transformation toward more oxidative muscle fibers in LD muscle, subsequently improving meat quality. Besides, dietary supplementation with 0.02% and 0.04% of CGA notably enhanced the serum GSH-PX level (P < 0.01). Considering all these effects are closely related to the alteration of antioxidant activities of the finishing pigs, the underlying metabolism is likely connected to the boosting of their antioxidant capacity induced by dietary CGA.
“…Previous studies have demonstrated that IMP is an effective flavor enhancer, approximately 50-fold more effective than monosodium glutamate (Yan et al, 2018). Hence, IMP is a useful indicator of meat flavor worldwide (Suzuki et al, 1994;Lee et al, 2011). In this experiment, 0.04% supplemental dietary CGA resulted in a significant increase in the content of IMP in the LD and BF muscles.…”
Chlorogenic acid (CGA), one of the most abundant polyphenol compounds in nature, is regarded as a potential feed additive to promote animal health and enhance the meat products’ quality via its various biological properties. The current study aims: (1) to determine whether dietary CGA supplementation improves meat quality and muscle fiber characteristics, and (2) to ascertain whether the corresponding improvement is associated with enhancing the antioxidant capacity of the finishing pigs. Thirty-two (Large × White × Landrace) finishing pigs with an average initial body weight of 71.89 ± 0.92 kg were allotted to 4 groups, and each was fed diets supplemented with 0, 0.02, 0.04, or 0.08% (weight/weight) of CGA. The meat quality traits, muscle fiber characteristics, and the serum and muscle antioxidant capacity were assessed. Results suggested that, compared with the control group, dietary CGA supplementation at a level of 0.04% significantly decreased the b∗ value and distinctly increased the inosinic acid content of longissimus dorsi (LD) and biceps femoris (BF) muscles (P < 0.01). Moreover, dietary supplementation with 0.04% of CGA markedly improved the amino acid composition of LD and BF muscles, as well as augmented the mRNA abundance of Nrf-2, GPX-1, MyoD, MyoG, and oxidative muscle fiber (I and IIa) in LD muscle (P < 0.05). This result indicates that a diet supplemented with 0.04% of CGA promotes myogenesis and induces a transformation toward more oxidative muscle fibers in LD muscle, subsequently improving meat quality. Besides, dietary supplementation with 0.02% and 0.04% of CGA notably enhanced the serum GSH-PX level (P < 0.01). Considering all these effects are closely related to the alteration of antioxidant activities of the finishing pigs, the underlying metabolism is likely connected to the boosting of their antioxidant capacity induced by dietary CGA.
“…This finding indicates that degradation of IMP and oxidization of Hx to Xt gradually increased with increasing storage days and that the umami taste and freshness of the chilled chicken meat gradually decreased. IMP thus has become an important index for measuring the umami taste of meat ( Lee et al., 2011 , Masic and Yeomans, 2014 ). According to the trends of IMP and other nucleotides observed, the highest possible shelf life of chilled chicken is 6 D. For best flavor, chilled chicken meat should be consumed within 4 D. Figure 7 Relative changes of nucleosides and nucleotides in chilled chicken meat samples during chilled storage.…”
The metabolites of stored, chilled chicken meat were analyzed using liquid chromatograph-mass spectrometry and metabolomics. The results showed significant differences in the metabolites of chicken meat stored at 4°C for 0 D and meat stored for longer periods of 2 D, 4 D, 6 D, and 10 D, when analyzed based on a variable of importance >2 and
P
< 0.05. These changed metabolites included amino acids, amines, nucleosides, nucleotides, carbohydrates, organic acids, and other substances. The data from this study provide a holistic understanding of food quality changes in chicken meat during deterioration in storage.
“…This is consistent with a previous study that black-boned chickens showed higher level of IMP in muscle associated with excellent flavor and taste in meat [ 15 ]. IMP is a flavor enhancer that is 50 times more potent than monosodium glutamate and has been used internationally as an important index for measuring meat flavor [ 16 ]. Hypoxanthine is produced by the degradation of IMP during postmortem aging of meat.…”
Background
Melanin is an important antioxidant in food and has been used in medicine and cosmetology. Chicken meat with high melanin content from black-boned chickens have been considered a high nutritious food with potential medicinal properties. The molecular mechanism of melanogenesis of skeletal muscle in black-boned chickens remain poorly understood. This study investigated the biological gene-metabolite associations regulating the muscle melanogenesis pathways in Wuliangshan black-boned chickens with two normal boned chicken breeds as control.
Results
We identified 25 differentially expressed genes and 11 transcription factors in the melanogenesis pathways. High levels of the meat flavor compounds inosine monophosphate, hypoxanthine, lysophospholipid, hydroxyoctadecadienoic acid, and nicotinamide mononucleotide were found in Wuliangshan black-boned chickens.
Conclusion
Integrative analysis of transcriptomics and metabolomics revealed the dual physiological functions of the PDZK1 gene, involved in pigmentation and/or melanogenesis and regulating the phospholipid signaling processes in muscle of black boned chickens.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
