Muscle Fiber Characteristics on Chop Surface of Pork Loin (M.
                        longissimus thoracis et lumborum) Associated with Muscle
                    Fiber Pennation Angle and Their Relationships with Pork Loin
                    Quality

Song, Sumin; Cheng, Huilin; Jung, Eun‐Young; Joo, Seon-Tea; Kim, Gap-Don

doi:10.5851/kosfa.2020.e66

Cited by 4 publications

(6 citation statements)

References 29 publications

(49 reference statements)

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“…The hedgehog signaling pathway is one of the key regulators of animal development, and the lack of this pathway can cause changes in mouse bones and muscles and affect metabolic capacity [ 69 ]. The exercise capacity of an animal affects the proportion of its muscle fibers, which, in turn, leads to changes in IMF, which affects its lean muscle percentage, resulting in changes in marbling [ 70 ]. In the GO functional enrichment analysis, these genes were enriched in pathways such as the positive regulation of protein ubiquitination, guanyl-nucleotide exchange factor activity, and protein homodimerization activity.…”

Section: Resultsmentioning

confidence: 99%

Genome-Wide Association Studies for Flesh Color and Intramuscular Fat in (Duroc × Landrace × Large White) Crossbred Commercial Pigs

Xu²,

Meng³

et al. 2022

Genes

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The intuitive impression of pork is extremely important in terms of whether consumers are enthusiastic about purchasing it. Flesh color and intramuscular fat (IMF) are indispensable indicators in meat quality assessment. In this study, we determined the flesh color and intramuscular fat at 45 min and 12 h after slaughter (45 mFC, 45 mIMF, 12 hFC, and 12 hIMF) of 1518 commercial Duroc × Landrace × Large White (DLY) pigs. We performed a single nucleotide polymorphism (SNP) genome-wide association study (GWAS) analysis with 28,066 SNPs. This experiment found that the correlation between 45 mFC and 12 hFC was 0.343. The correlation between 45 mIMF and 12 hIMF was 0.238. The heritability of the traits 45 mFC, 12 hFC, 45 mIMF, and 12 hIMF was 0.112, 0.217, 0.139, and 0.178, respectively, and we identified seven SNPs for flesh color and three SNPs for IMF. Finally, several candidate genes regulating these four traits were identified. Three candidate genes related to flesh color were provided: SNCAIP and PRR16 on SSC2, ST3GAL4 on SSC5, and GALR1 on SSC1. A total of three candidate genes related to intramuscular fat were found, including ABLIM3 on SSC2, DPH5 on SSC4, and DOCK10 on SSC15. Furthermore, GO and KEGG analysis revealed that these genes are involved in the regulation of apoptosis and are implicated in functions such as pigmentation and skeletal muscle metabolism. This study applied GWAS to analyze the scoring results of flesh color and IMF in different time periods, and it further revealed the genetic structure of flesh color and IMF traits, which may provide important genetic loci for the subsequent improvement of pig meat quality traits.

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Section: Resultsmentioning

confidence: 99%

Genome-Wide Association Studies for Flesh Color and Intramuscular Fat in (Duroc × Landrace × Large White) Crossbred Commercial Pigs

Xu²,

Meng³

et al. 2022

Genes

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“…최근에는 MHC 아형(1, 2, 4 및 7)의 분포에 따라 근섬유 유형을 I(MHC 7), IIA(MHC 2), IIX(MHC 1) 및 IIB(MHC 4) 등으로 구분하기도 한다 (Kim et al, 2014;Song et al, 2020) (Kim et al, 2014;Song et al, 2020). (Blanco et al, 1988;Martin et al, 1985).…”

Section: 근섬유 유형 구분unclassified

“…식육의 주요 품질 특성인 pH, 육색, 보수력 및 연도는 근육을 구성하고 있는 근섬유(muscle fiber)의 유형별 특성(크기, 조성 및 밀도)에 영향을 크게 받는 것으로 보고되었고 (Joo et al, 2013), 근섬유 특성 대한 이해는 식육의 종류에 관 계없이 식육의 품질을 예측하고, 품질을 개선하거나 저장 중 품질 저하를 예방하 는 방법과 기술 개발을 용이하게 할 수 있다고 선행연구에서 보고된 바가 있다 (Joo et al, 2013). 특히, 돈육과 우육의 경우, 부위별(또는 근육별)로 구성하고 있는 근섬유 조성의 차이로 인해 냉장 및 냉동-해동 처리에 따른 품질 변화 정 도가 상이함을 확인하고, 부위별로 적절한 저장 방법을 선행연구에서 제시한 바 가 있다 (Cheng et al, 2020;Cheng et al, 2021). 또한, 돈육에서 이상육 (abnormal pork)으로 분류되는 PSE육의 주요 특징인 창백한 육색(pale), 흐물 흐물한 조직감(soft) 그리고 육즙이 과도하게 빠져나오는 낮은 보수력 (exudative)이 속근성의 수축 특성을 지니고 해당적 에너지 대사에 의존적인 근 섬유 유형 IIX 및 IIB의 분포와 정의 상관관계를 나타낸다고 보고한 바가 있고 (Joo et al, 2013;Kim et al, 2013;Solomon et al, 2007), 빠른 사후 대사 속 도 및 사후 근육 강직으로 인한 보수력과 연도의 저하 또한 이들 근섬유 유형과 밀접한 연관이 있음을 선행연구에서 보고한 바가 있다 (Joo et al, 2013;Solomon et al, 2007).…”

Section: Introductionunclassified

Muscle fiber characteristics of caprine and ovine skeletal muscles

Park¹,

Song²,

Cheng³

et al. 2023

Food Life

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“…Pork is one of the most commonly consumed meat products worldwide. Along with the intense pursuit of growth and lean meat percentage of pigs, pork quality has deteriorated as shown by the great drip loss and poor appearance [ 1 ]. Briefly, greater drip loss contributes to a reduced water holding capacity (WHC) and thus negatively affects the meat yield [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Yeast β-Glucan Supplementation on Meat Quality, Antioxidant Capacity and Gut Microbiota of Finishing Pigs

Guo

Wang

et al. 2022

Antioxidants

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Yeast β-glucan is a natural antioxidant and has been reported to improve growth performance of piglets, but its application in improving pork quality is limited. This study investigated the effects of dietary yeast β-glucan supplementation on meat quality, antioxidant capacity and gut microbiota of finishing pigs. In a 40-day experiment, ninety finishing pigs (Duroc × Landrace × Yorkshire, 70.47 ± 0.04 kg) were randomly allocated into five treatments including a basal diet supplemented with 0, 50, 100, 200 and 400 mg/kg yeast β-glucan. Results showed that yeast β-glucan significantly increased pH45 min (linear and quadratic, p < 0.01) and a*45 min (linear, p < 0.05), and reduced cooking loss (linear, p < 0.05) and drip loss (quadratic, p < 0.05) of meat in finishing pigs. Importantly, the 200 mg/kg group exhibited the highest values of pH45 min (p < 0.01) and the lowest values of drip loss (p < 0.05), accompanied by a decreased lactate content (p < 0.05) and glycolytic potential (p < 0.05). Dietary supplementation of 200 mg/kg yeast β-glucan markedly increased catalase (CAT) (p < 0.05), superoxide dismutase (SOD) (p < 0.05) and total antioxidant capacity (T-AOC) (p < 0.01) activities in skeletal muscle. Moreover, WPS-2 abundance was decreased significantly in colonic digesta by 200 mg/kg yeast β-glucan and exhibited a positive association with muscle lactate content and drip loss. Together, dietary 200 mg/kg yeast β-glucan supplementation effectively improved pH value and the water-holding capacity of fresh meat through reducing muscle postmortem glycolysis, increasing antioxidant capacity and altering the gut microbiota composition of finishing pigs.

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Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Cited by 4 publications

References 29 publications

Genome-Wide Association Studies for Flesh Color and Intramuscular Fat in (Duroc × Landrace × Large White) Crossbred Commercial Pigs

Genome-Wide Association Studies for Flesh Color and Intramuscular Fat in (Duroc × Landrace × Large White) Crossbred Commercial Pigs

Muscle fiber characteristics of caprine and ovine skeletal muscles

Effects of Dietary Yeast β-Glucan Supplementation on Meat Quality, Antioxidant Capacity and Gut Microbiota of Finishing Pigs

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