Expression of ovine ubiquitin C-terminal hydroxylase 1, pH and colour of variety meats from head-stunned Dohne Merino sheep

Fayemi, Peter Olutope; Muchenje, Voster

doi:10.4314/sajas.v48i1.11

Cited by 2 publications

(2 citation statements)

References 26 publications

(31 reference statements)

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“…Various studies have implicated ubiquitination as one of the regulatory mechanisms that determine meat quality in pork [ 71 ], lamb [ 72 , 73 ], and broiler chicken [ 74 ]. Ubiquitin carboxyl-terminal hydrolase-10 ( USP10 ) is a member of the deubiquitinating enzyme family known as deubiquitinases, which include ubiquitin C-terminal hydroxylase-1 ( UCH-L1 ) [ 75 ].…”

Section: Discussionmentioning

confidence: 99%

“…USP10 and ubiquitin carboxyl-terminal hydrolase 47 (both on chromosome 6), respectively, explain 2.3% and ~2.0% of genetic variance associated with the yellowness phenotype in this study ( Table 2 ). UCH-L1 was implicated as influencing meat quality traits in pigs [ 76 ] and sheep [ 73 ]. UCH-L1 reportedly regulates oxidative activity in skeletal muscle [ 77 ] and plays a role in myogenesis [ 78 ].…”

Section: Discussionmentioning

confidence: 99%

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Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout

Ahmed

Ali

Al-Tobasei

et al. 2022

Genes

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The visual appearance of the fish fillet is a significant determinant of consumers’ purchase decisions. Depending on the rainbow trout diet, a uniform bright white or reddish/pink fillet color is desirable. Factors affecting fillet color are complex, ranging from the ability of live fish to accumulate carotenoids in the muscle to preharvest environmental conditions, early postmortem muscle metabolism, and storage conditions. Identifying genetic markers of fillet color is a desirable goal but a challenging task for the aquaculture industry. This study used weighted, single-step GWAS to explore the genetic basis of fillet color variation in rainbow trout. We identified several SNP windows explaining up to 3.5%, 2.5%, and 1.6% of the additive genetic variance for fillet redness, yellowness, and whiteness, respectively. SNPs are located within genes implicated in carotenoid metabolism (β,β-carotene 15,15′-dioxygenase, retinol dehydrogenase) and myoglobin homeostasis (ATP synthase subunit β, mitochondrial (ATP5F1B)). These genes are involved in processes that influence muscle pigmentation and postmortem flesh coloration. Other identified genes are involved in the maintenance of muscle structural integrity (kelch protein 41b (klh41b), collagen α-1(XXVIII) chain (COL28A1), and cathepsin K (CTSK)) and protection against lipid oxidation (peroxiredoxin, superoxide dismutase 2 (SOD2), sestrin-1, Ubiquitin carboxyl-terminal hydrolase-10 (USP10)). A-to-G single-nucleotide polymorphism in β,β-carotene 15,15′-dioxygenase, and USP10 result in isoleucine-to-valine and proline-to-leucine non-synonymous amino acid substitutions, respectively. Our observation confirms that fillet color is a complex trait regulated by many genes involved in carotenoid metabolism, myoglobin homeostasis, protection against lipid oxidation, and maintenance of muscle structural integrity. The significant SNPs identified in this study could be prioritized via genomic selection in breeding programs to improve fillet color in rainbow trout.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout

Ahmed

Ali

Al-Tobasei

et al. 2022

Genes

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Characterization of surface orientation and tenderness of sous vide processed edible offal and psoas muscle from Dohne Merino sheep

Fayemi¹,

Muchenje²

2019

SA J. An. Sci.

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The microstructural orientation and tenderness of edible offal and the psoas minor muscle from Dohne Merino sheep were compared in this study. Following evisceration and cleaning, fresh meat samples were collected from slaughtered lambs and ewes of different age groups and thermally processed to varying degrees of doneness using sous vide apparatus. A scanning electron microscope (SEM) was used for the characterization of the surface orientation and elemental composition. The results for tenderness showed that edible offal with anisotropic orientation had higher Warner-Bratzler shear force (WBSF) values, but those with some degrees of uniformity (isotropicity) in their surface orientation were comparatively tender. The rumen and trachea from the lambs, six-tooth and eight-tooth sheep at 10-12, 23-36 and 28-48 months old at slaughter had the highest WBSF values among all the meat samples. Our findings showed that edible offal from the lambs with isotropic orientation was more tender and richer in protein than those from ewes. Also, processing the psoas minor muscle and edible offal with sous vide at 100 ºC in the shortest cooking time of 30 minutes had the greatest effect on tenderness of the meat samples. In descending order, the psoas minor muscle, liver and tongue from the lambs were found to be inherently more proteinaceous than other meat samples. The differences observed in the tenderness and protein contents of the edible offal and the psoas muscle could be attributed to variations in the microstructural organization of the muscle fibres in Dohne Merino and to their response to thermal processing.

show abstract

Expression of ovine ubiquitin C-terminal hydroxylase 1, pH and colour of variety meats from head-stunned Dohne Merino sheep

Cited by 2 publications

References 26 publications

Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout

Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout

Characterization of surface orientation and tenderness of sous vide processed edible offal and psoas muscle from Dohne Merino sheep

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