Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork
Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic losses. This study determined meat quality, glycolytic enzyme activity, and differential gene expression in the longissimus lumborum (LL) and semimembranosus (SM) of normal and PSE pork carcasses. The SM did not res...
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| Veröffentlicht in: | Meat science 2022-12, Vol.194, p.108962, Article 108962 |
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| creator | Zequan, Xu Yonggang, Shao Heng, Xu Yaodong, Wang Xin, Ma Dan, Liu Li, Zhang Tingting, Du Zirong, Wang |
| description | Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic losses. This study determined meat quality, glycolytic enzyme activity, and differential gene expression in the longissimus lumborum (LL) and semimembranosus (SM) of normal and PSE pork carcasses. The SM did not result in PSE meat. Hexokinase, lactate dehydrogenase, and pyruvate kinase activities were lower in the SM of PSE carcasses than in the normal carcasses. Functional enrichment analysis revealed that immune, inflammatory, and muscle fibre genes were significantly enriched in PSE pork. More specifically, PPP1R3G and MSS51 may be key genes regulating pork quality in the SM. Meanwhile, the differential expression of PLVAB, ADIPOQ, LEP, MYH4, MYH7, MYL3, MYL6B, FOS, ATF3, and HSPA6 may induce PSE formation in the LL. These results may provide insights into PSE pork formation mechanisms and reveal candidate genes for improving meat quality after validation. |
| doi_str_mv | 10.1016/j.meatsci.2022.108962 |
| format | Article |
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This study determined meat quality, glycolytic enzyme activity, and differential gene expression in the longissimus lumborum (LL) and semimembranosus (SM) of normal and PSE pork carcasses. The SM did not result in PSE meat. Hexokinase, lactate dehydrogenase, and pyruvate kinase activities were lower in the SM of PSE carcasses than in the normal carcasses. Functional enrichment analysis revealed that immune, inflammatory, and muscle fibre genes were significantly enriched in PSE pork. More specifically, PPP1R3G and MSS51 may be key genes regulating pork quality in the SM. Meanwhile, the differential expression of PLVAB, ADIPOQ, LEP, MYH4, MYH7, MYL3, MYL6B, FOS, ATF3, and HSPA6 may induce PSE formation in the LL. These results may provide insights into PSE pork formation mechanisms and reveal candidate genes for improving meat quality after validation.</description><identifier>ISSN: 0309-1740</identifier><identifier>ISSN: 1873-4138</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2022.108962</identifier><identifier>PMID: 36126390</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Longissimus lumborum ; Meat - analysis ; Meat pH ; Muscle, Skeletal - metabolism ; Pork Meat ; Pre-slaughter stress ; Red Meat ; RNA-sequencing ; Swine - genetics ; Transcriptome</subject><ispartof>Meat science, 2022-12, Vol.194, p.108962, Article 108962</ispartof><rights>2022</rights><rights>Copyright © 2022 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-460d0e72da8359943db7f7bc249c8b573d76c32e536f27b0d56fc49119036a513</citedby><cites>FETCH-LOGICAL-c365t-460d0e72da8359943db7f7bc249c8b573d76c32e536f27b0d56fc49119036a513</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174022002303$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36126390$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zequan, Xu</creatorcontrib><creatorcontrib>Yonggang, Shao</creatorcontrib><creatorcontrib>Heng, Xu</creatorcontrib><creatorcontrib>Yaodong, Wang</creatorcontrib><creatorcontrib>Xin, Ma</creatorcontrib><creatorcontrib>Dan, Liu</creatorcontrib><creatorcontrib>Li, Zhang</creatorcontrib><creatorcontrib>Tingting, Du</creatorcontrib><creatorcontrib>Zirong, Wang</creatorcontrib><title>Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic losses. This study determined meat quality, glycolytic enzyme activity, and differential gene expression in the longissimus lumborum (LL) and semimembranosus (SM) of normal and PSE pork carcasses. The SM did not result in PSE meat. Hexokinase, lactate dehydrogenase, and pyruvate kinase activities were lower in the SM of PSE carcasses than in the normal carcasses. Functional enrichment analysis revealed that immune, inflammatory, and muscle fibre genes were significantly enriched in PSE pork. More specifically, PPP1R3G and MSS51 may be key genes regulating pork quality in the SM. Meanwhile, the differential expression of PLVAB, ADIPOQ, LEP, MYH4, MYH7, MYL3, MYL6B, FOS, ATF3, and HSPA6 may induce PSE formation in the LL. These results may provide insights into PSE pork formation mechanisms and reveal candidate genes for improving meat quality after validation.</description><subject>Animals</subject><subject>Longissimus lumborum</subject><subject>Meat - analysis</subject><subject>Meat pH</subject><subject>Muscle, Skeletal - metabolism</subject><subject>Pork Meat</subject><subject>Pre-slaughter stress</subject><subject>Red Meat</subject><subject>RNA-sequencing</subject><subject>Swine - genetics</subject><subject>Transcriptome</subject><issn>0309-1740</issn><issn>1873-4138</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkF1LHDEUhkNR6nbrT6jMpYKz5mOSTK6kLNYWBIXqdcgkZyDbmck0yUr335tl1956deCc94PzIPSN4BXBRNxsViOYnKxfUUxp2bVK0E9oQVrJ6oaw9gQtMMOqJrLBZ-hLShuMMWG0_YzOmCBUMIUXyD5HMyUb_ZzDCHVnErjKTGbYJZ-q0Fdg4rCr5pByPYaYYaz6EEeTfZj259kMcF2l0OfrYnMV_Nu6cnyF6vLp991VMcY_X9Fpb4YE58e5RC8_7p7XP-uHx_tf6-8PtWWC57oR2GGQ1JmWcaUa5jrZy87SRtm245I5KSyjwJnoqeyw46K3jSJEYSYMJ2yJLg-5cwx_t5CyHn2yMAxmgrBNmkoiOOVS8SLlB6mNIaUIvZ6jH03caYL1nq_e6CNfveerD3yL7-JYse1GcP9d70CL4PYggPLoq4eoSwRMFpyPYLN2wX9Q8Qa_R43W</recordid><startdate>202212</startdate><enddate>202212</enddate><creator>Zequan, Xu</creator><creator>Yonggang, Shao</creator><creator>Heng, Xu</creator><creator>Yaodong, Wang</creator><creator>Xin, Ma</creator><creator>Dan, Liu</creator><creator>Li, Zhang</creator><creator>Tingting, Du</creator><creator>Zirong, Wang</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202212</creationdate><title>Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork</title><author>Zequan, Xu ; Yonggang, Shao ; Heng, Xu ; Yaodong, Wang ; Xin, Ma ; Dan, Liu ; Li, Zhang ; Tingting, Du ; Zirong, Wang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-460d0e72da8359943db7f7bc249c8b573d76c32e536f27b0d56fc49119036a513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Longissimus lumborum</topic><topic>Meat - analysis</topic><topic>Meat pH</topic><topic>Muscle, Skeletal - metabolism</topic><topic>Pork Meat</topic><topic>Pre-slaughter stress</topic><topic>Red Meat</topic><topic>RNA-sequencing</topic><topic>Swine - genetics</topic><topic>Transcriptome</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zequan, Xu</creatorcontrib><creatorcontrib>Yonggang, Shao</creatorcontrib><creatorcontrib>Heng, Xu</creatorcontrib><creatorcontrib>Yaodong, Wang</creatorcontrib><creatorcontrib>Xin, Ma</creatorcontrib><creatorcontrib>Dan, Liu</creatorcontrib><creatorcontrib>Li, Zhang</creatorcontrib><creatorcontrib>Tingting, Du</creatorcontrib><creatorcontrib>Zirong, Wang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zequan, Xu</au><au>Yonggang, Shao</au><au>Heng, Xu</au><au>Yaodong, Wang</au><au>Xin, Ma</au><au>Dan, Liu</au><au>Li, Zhang</au><au>Tingting, Du</au><au>Zirong, Wang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2022-12</date><risdate>2022</risdate><volume>194</volume><spage>108962</spage><pages>108962-</pages><artnum>108962</artnum><issn>0309-1740</issn><issn>1873-4138</issn><eissn>1873-4138</eissn><abstract>Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic losses. This study determined meat quality, glycolytic enzyme activity, and differential gene expression in the longissimus lumborum (LL) and semimembranosus (SM) of normal and PSE pork carcasses. The SM did not result in PSE meat. Hexokinase, lactate dehydrogenase, and pyruvate kinase activities were lower in the SM of PSE carcasses than in the normal carcasses. Functional enrichment analysis revealed that immune, inflammatory, and muscle fibre genes were significantly enriched in PSE pork. More specifically, PPP1R3G and MSS51 may be key genes regulating pork quality in the SM. Meanwhile, the differential expression of PLVAB, ADIPOQ, LEP, MYH4, MYH7, MYL3, MYL6B, FOS, ATF3, and HSPA6 may induce PSE formation in the LL. These results may provide insights into PSE pork formation mechanisms and reveal candidate genes for improving meat quality after validation.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>36126390</pmid><doi>10.1016/j.meatsci.2022.108962</doi></addata></record> |
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| subjects | Animals Longissimus lumborum Meat - analysis Meat pH Muscle, Skeletal - metabolism Pork Meat Pre-slaughter stress Red Meat RNA-sequencing Swine - genetics Transcriptome |
| title | Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork |
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