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Yu J, Li X, Qi X, Ding Z, Su S, Yu L, Zhou L, Li Y. Translatomics reveals the role of dietary calcium addition in regulating muscle fat deposition in pigs. Sci Rep 2024; 14:12295. [PMID: 38811812 PMCID: PMC11136974 DOI: 10.1038/s41598-024-62986-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Accepted: 05/23/2024] [Indexed: 05/31/2024] Open
Abstract
Intramuscular fat (IMF) in pork holds significant importance for economic performance within the pig industry and dietary calcium supplementation enhances the accumulation of intramuscular fat. Additionally, calcium ions inhibit translation and reduce protein synthesis. However, the mechanism by which calcium regulates IMF deposition in muscle through translation remains largely unknown. In this study, we compared the ribosome profiles of the longissimus dorsi muscles of Duroc × Landrace × Large white pigs from the normal calcium (NC) group or calcium supplement (HC) group by Ribo-seq, and RNA-seq. By integrating multiple-omics analysis, we further discovered 437 genes that were transcriptionally unchanged but translationally altered and these genes were significantly enriched in the oxidative phosphorylation signaling pathway. Furthermore, experimental data showed that inhibiting the expression of COX10 and mtND4L increased triglyceride accumulation in C2C12 cells, providing new targets for intramuscular fat deposition. Finally, this work links dietary calcium, translation regulation and IMF deposition, providing a new strategy for both meat quality and economic performance within the pig industry.
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Affiliation(s)
- Jingsu Yu
- Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning, 530004, Guangxi Zhuang Autonomous Region, China
| | - Xiangling Li
- Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning, 530004, Guangxi Zhuang Autonomous Region, China
| | - Xinyu Qi
- Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning, 530004, Guangxi Zhuang Autonomous Region, China
| | - Zhaoxuan Ding
- Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning, 530004, Guangxi Zhuang Autonomous Region, China
| | - Songtao Su
- Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning, 530004, Guangxi Zhuang Autonomous Region, China
| | - Lin Yu
- Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning, 530004, Guangxi Zhuang Autonomous Region, China
| | - Lei Zhou
- Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning, 530004, Guangxi Zhuang Autonomous Region, China.
| | - Yixing Li
- Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning, 530004, Guangxi Zhuang Autonomous Region, China.
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Zhang Z, Pan T, Sun Y, Liu S, Song Z, Zhang H, Li Y, Zhou L. Dietary calcium supplementation promotes the accumulation of intramuscular fat. J Anim Sci Biotechnol 2021; 12:94. [PMID: 34503581 PMCID: PMC8431880 DOI: 10.1186/s40104-021-00619-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 07/05/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND In the livestock industry, intramuscular fat content is a key factor affecting meat quality. Many studies have shown that dietary calcium supplementation is closely related to lipid metabolism. However, few studies have examined the relationship between dietary calcium supplementation and intramuscular fat accumulation. METHODS Here, we used C2C12 cells, C57BL/6 mice (n = 8) and three-way cross-breeding pigs (Duroc×Landrace×Large white) (n = 10) to study the effect of calcium addition on intramuscular fat accumulation. In vitro, we used calcium chloride to adjust the calcium levels in the medium (2 mmol/L or 3 mmol/L). Then we measured various indicators. In vivo, calcium carbonate was used to regulate calcium levels in feeds (Mice: 0.5% calcium or 1.2% calcium) (Pigs: 0.9% calcium or 1.5% calcium). Then we tested the mice gastrocnemius muscle triglyceride content, pig longissimus dorsi muscle meat quality and lipidomics. RESULTS In vitro, calcium addition (3 mmol/L) had no significant effect on cell proliferation, but promoted the differentiation of C2C12 cells into slow-twitch fibers. Calcium supplementation increased triglyceride accumulation in C2C12 cells. Calcium addition increased the number of mitochondria and also increased the calcium level in the mitochondria and reduced the of key enzymes activity involved in β-oxidation such as acyl-coenzyme A dehydrogenase. Decreasing mitochondrial calcium level can alleviate lipid accumulation induced by calcium addition. In addition, calcium addition also reduced the glycolytic capacity and glycolytic conversion rate of C2C12 cells. In vivo, dietary calcium supplementation (1.2%) promoted the accumulation of triglycerides in the gastrocnemius muscle of mice. Dietary calcium supplementation (1.5%) had no effect on pig weight, but significantly improved the flesh color of the longissimus dorsi muscle, reduced the backfat thickness and increased intramuscular fat content in pigs. Besides, calcium addition had no effect on longissimus dorsi pH, electrical conductivity and shear force. CONCLUSIONS These results suggest that calcium addition promotes intramuscular fat accumulation by inhibiting the oxidation of fatty acids. These findings provide a new tool for increasing intramuscular fat content and an economical strategy for improving meat quality.
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Affiliation(s)
- Zhiwang Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Tingli Pan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Yu Sun
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Siqi Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Ziyi Song
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Haojie Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Yixing Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China
| | - Lei Zhou
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Guangxi Zhuang Autonomous Region, Nanning, 530004, People's Republic of China.
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A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs. Animals (Basel) 2020; 10:ani10122384. [PMID: 33322745 PMCID: PMC7763816 DOI: 10.3390/ani10122384] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/25/2020] [Accepted: 12/10/2020] [Indexed: 12/21/2022] Open
Abstract
Simple Summary Pork is one of the most consumed meats worldwide but its production and quality are facing significant challenges, including feeding sustainability and the unhealthy image of fat. In fact, corn, and soybean, the two main conventional feedstuffs for pig production, are in unsustainable competition with the human food supply and biofuel industry. Moreover, the nutritional value of pork lipids is small due to their low contents of the beneficial n-3 polyunsaturated fatty acids and lipid-soluble antioxidants. The inclusion of microalgae in pig diets represents a promising approach for the development of sustainable pork production and the improvement of its quality. The current study aimed to investigate the impact of Chlorella vulgaris as ingredient (5% in the diet), alone and in combination with carbohydrases, on growth performance, carcass characteristics and pork quality traits in finishing pigs. Our data indicate that the use of 5% C. vulgaris in finishing pig diets does not impair animal growth and ameliorates the nutritional value of pork. Therefore, C. vulgaris could be used advantageously as an alternative sustainable ingredient in swine feeding. Abstract The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n = 10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio® Excel AP (CV + R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV + M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.
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Vitamin D 3 Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork. Antioxidants (Basel) 2020; 9:antiox9060559. [PMID: 32604942 PMCID: PMC7346143 DOI: 10.3390/antiox9060559] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 12/23/2022] Open
Abstract
The aims of this study were to investigate the effect of vitamin D3 administration in drinking water during lairage time prior to slaughter on physiological stress, oxidative status, and pork quality characteristics. Two experiments were carried out. The first one was performed to examine the effect of vitamin D3 supplementation in drinking water, and the second one to check the effect of supplementation dose (500,000 IU/L vs. 700,000 IU/L). Serum calcium concentration was greater in pigs receiving vitamin D3 in water when compared to the control group. In experiment 1, a 40% α-tocopherol increase in meat from the group supplemented with vitamin D3 (500,000 IU/animal) was observed, that resulted in a tendency of decreased meat malondialdehyde (MDA) values at days 5 and 8 after refrigerated storage. In experiment 2, since water intake was higher (800,000 IU and 1,120,000 IU/animal of vitamin D3 consumption) effects on oxidative status were more profound and vitamin D3 supplementation increased serum α-tocopherol and decreased cortisol and serum TBARS. These effects were also observed in meat; TBARS levels were decreased after 3 days of refrigerated storage. In both experiments meat from pigs that received vitamin D3 in drinking water had a lower proportion of total free-polyunsaturated fatty acids (mainly n-6) when compared to the unsupplemented pigs, and these were positively correlated with TBARS production at day 5 of refrigerated storage (r = 0.53 and 0.38 for experiments 1 and 2, respectively). Meat from pigs receiving vitamin D3 in water showed reduced cohesiveness, gumminess, and chewiness values compared to the control group. The magnetic resonance imaging study of muscle confirmed the effects on water retention with lesser transverse relaxation time in pigs supplemented with vitamin D3. No vitamin D3 dose effect was observed, apart from muscle α-tocopherol concentration that was higher in pigs supplemented with 700,000 compared to those supplemented with 500,000 UI/L.
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Gedarawatte STG, Ravensdale JT, Johns ML, Azizi A, Al-Salami H, Dykes GA, Coorey R. Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum-packaged beef. J Food Sci 2020; 85:2153-2163. [PMID: 32572986 DOI: 10.1111/1750-3841.15178] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 04/23/2020] [Indexed: 01/15/2023]
Abstract
The application of bacterial cellulose (BC) as a wrapping material for vacuum-packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low-field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P < 0.05) reduced purge accumulation in vacuum packages which was confirmed by an increased swelling ratio and scanning electron microscopy images. Colorimetric measurements showed significantly (P < 0.05) increased redness and yellowness values in wrapped samples compared to unwrapped samples. BC wrap did not affect pH, tenderness, and odor of meat, but significantly (P < 0.05) increased lipid oxidation, and numbers of lactic acid bacteria and Brochothrix thermosphacta counts. This study shows that BC wrap has potential as a purge absorbent in vacuum packaged meat. PRACTICAL APPLICATION: Bacteria cellulose has good water holding capacity that can be utilized to absorb purge exudate from beef. It helps to improve the appearance and consequently consumer acceptance of vacuum packed beef.
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Affiliation(s)
- Shamika T G Gedarawatte
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Joshua T Ravensdale
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Michael L Johns
- Dept. of Chemical Engineering, School of Engineering, Univ. of Western Australia, Crawley, Western Australia, 6009, Australia
| | - Azlinda Azizi
- Dept. of Chemical Engineering, School of Engineering, Univ. of Western Australia, Crawley, Western Australia, 6009, Australia
| | - Hani Al-Salami
- Biotechnology and Drug Development Research Laboratory, Curtin Health Innovation Research Inst., Biosciences Research Precinct, School of Pharmacy and Biomedical Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Gary A Dykes
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin Univ., Bentley, Western Australia, 6102, Australia
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Mazon MR, Antonelo DS, Gómez JF, Nubiato KE, Balage JM, Silva HB, Tapp WN, Leme PR, Goulart RS, Fukumasu H, Johnson BJ, Pesce DM, Silva SL. Effects of combining immunocastration and β-adrenergic agonists on the meat quality of Nellore cattle. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.05.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Suman SP, Hunt MC, Nair MN, Rentfrow G. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Sci 2014; 98:490-504. [DOI: 10.1016/j.meatsci.2014.06.032] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/20/2014] [Accepted: 06/21/2014] [Indexed: 01/31/2023]
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Mombeni EG, Mombeini MG, Figueiredo LC, Siqueira LSJ, Dias DT. Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses. Asian Pac J Trop Biomed 2014; 3:716-9. [PMID: 23998012 DOI: 10.1016/s2221-1691(13)60144-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Accepted: 08/23/2013] [Indexed: 11/19/2022] Open
Abstract
OBJECTIVE To determine the effects of high voltage electrical stimulation (HVES, 800 Voltage) on rapid decreases in pH values and improvements in meat quality. METHODS A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M. longissimus dorsi by examining pH and temperature levels at 1, 2, 5, 10 and 24 h, while color stability was examined seven days after slaughter. RESULTS HVES decreased the pH values of the meat and accelerated rigor mortis (P<0.05). HVES caused differences in instrumental color values compared with the control groups across the ageing period at 4 °C. CONCLUSION the HVES had positive effects on meat quality and color stability, in contrast to undesirable consumer preferences.
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