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Wang J, Fu Y, Su T, Wang Y, Soladoye OP, Huang Y, Zhao Z, Zhao Y, Wu W. A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead. Foods 2023; 12:4069. [PMID: 38002128 PMCID: PMC10670074 DOI: 10.3390/foods12224069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Sheep and goat meats are increasingly popular worldwide due to their superior nutritional properties and distinctive flavor profiles. In recent decades, substantial progress in meat science has facilitated in-depth examinations of ovine and caprine muscle development during the antemortem phase, as well as post-mortem changes influencing meat attributes. To elucidate the intrinsic molecular mechanisms and identify potential biomarkers associated with meat quality, the methodologies employed have evolved from traditional physicochemical parameters (such as color, tenderness, water holding capacity, flavor, and pH) to some cutting-edge omics technologies, including transcriptomics, proteomics, and metabolomics approaches. This review provides a comprehensive analysis of multi-omics techniques and their applications in unraveling sheep and goat meat quality attributes. In addition, the challenges and future perspectives associated with implementing multi-omics technologies in this area of study are discussed. Multi-omics tools can contribute to deciphering the molecular mechanism responsible for the altered the meat quality of sheep and goats across transcriptomic, proteomic, and metabolomic dimensions. The application of multi-omics technologies holds great potential in exploring and identifying biomarkers for meat quality and quality control, thereby promoting the optimization of production processes in the sheep and goat meat industry.
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Affiliation(s)
- Jin Wang
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tianyu Su
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Yupeng Wang
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Olugbenga P Soladoye
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Government of Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - Yongfu Huang
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Zhongquan Zhao
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Yongju Zhao
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Wei Wu
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
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2
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Hwang YH, Lee EY, Lim HT, Joo ST. Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics. Food Sci Anim Resour 2023; 43:1067-1086. [PMID: 37969318 PMCID: PMC10636221 DOI: 10.5851/kosfa.2023.e63] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 11/17/2023] Open
Abstract
With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Hyen-Tae Lim
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
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3
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Ke T, Zhao M, Zhang X, Cheng Y, Sun Y, Wang P, Ren C, Cheng X, Zhang Z, Huang Y. Review of Feeding Systems Affecting Production, Carcass Attributes, and Meat Quality of Ovine and Caprine Species. Life (Basel) 2023; 13:life13051215. [PMID: 37240860 DOI: 10.3390/life13051215] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 04/28/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Growth rate, carcass attributes, and meat quality traits of small ruminants (i.e., sheep and goats) depend on various factors, among which the feeding system is one of the most important factors. However, how feeding systems affect these parameters differ between sheep and goats. Therefore, this review aimed to evaluate the differences in how different feeding systems affect the growth performance, carcass characteristics, and meat quality of sheep and goats. It also explored the effects of a new finishing strategy-time-limited grazing with supplements on these traits. Compared with stalled feeding, finishing lambs/kids on pasture-only feed reduced the average daily gain (ADG) and carcass yield, while supplemented-grazing lambs/kids had near-equivalent or higher ADG and carcass attributes. Pasture-grazing increased the meat flavor intensity and healthy fatty acid content (HFAC) of lamb/kid meat. Supplemental grazing lambs had comparable or superior meat sensory attributes and increased meat protein and HFAC compared to stall-fed ones. In contrast, supplemental grazing only improved the meat color of kids but had little effect on other meat qualities. Moreover, time-limited grazing with supplemental concentrates increased the carcass yield and meat quality in lamb meat. Overall, the effects of different feeding systems on growth performance and carcass traits were comparable between sheep and goats but differed in terms of the meat quality.
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Affiliation(s)
- Tiantian Ke
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mengyu Zhao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Xiaoan Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Yao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiming Sun
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Penghui Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chunhuan Ren
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Xiao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Zijun Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Yafeng Huang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
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Yakan A, Özkan H, Kaya U, Keçeli HH, Dalkiran S, Karaaslan I, Ünal N, Akçay A, Arslan K, Akyüz B, Güngör G, Çamdeviren B, Küçükoflaz M, Sariözkan S, Özbeyaz C. Effects of propylene glycol used at different doses in Akkaraman lambs rations on metabolism-related parameters and liver gene and protein expression during different feeding periods. Anim Sci J 2023; 94:e13886. [PMID: 37963598 DOI: 10.1111/asj.13886] [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: 07/16/2023] [Revised: 09/11/2023] [Accepted: 10/06/2023] [Indexed: 11/16/2023]
Abstract
This study aimed to investigate the metabolic effects of propylene glycol (PG) over 60, 90, and 120 days in lambs. Seventy-two weaned male lambs were allocated into three groups: control (Con), PG1.5 (1.5 mL/kg live weight0.75 ), and PG3 (3 mL/kg live weight0.75 ). Blood samples were collected at the beginning and slaughter days. Biochemical parameters (glucose, triglycerides, ALT, AST, LDH, BUN, and insulin) and gene and protein levels of peroxisome proliferator activated receptor gamma (PPARγ), diacylglycerol o-acyltransferase 1 (DGAT1), carbohydrate responsive element binding protein (ChREBP), and sterol regulatory element binding transcription factor 1c (SREBP-1c) in the liver were determined. Glucose in PG1.5 was increased on Day 60, while significant differences were observed in biochemical parameters except for insulin on the 60, 90, and 120 days. Biochemical parameters such as ALT, AST, LDH, and BUN increased over time, while triglycerides decreased. DGAT1 gene and protein levels were lower, while SREBP-1c and PPARγ were higher in PG groups on Day 60. While SREBP-1c was lower in PG1.5, ChREBP was higher in PG3 on Day 90. PPARγ, DGAT1, and ChREBP were upregulated in PG3 on Day 120. Positive correlations were found between proteins. The long-term use of PG in lambs did not have detrimental effects on metabolism. The study provides valuable insights into the molecular mechanisms underlying the metabolic effects of PG in lambs, shedding light on its potential applications in lamb production.
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Affiliation(s)
- Akın Yakan
- Faculty of Veterinary Medicine, Department of Genetics, Hatay Mustafa Kemal University, Antakya, Hatay, Turkiye
| | - Hüseyin Özkan
- Faculty of Veterinary Medicine, Department of Genetics, Hatay Mustafa Kemal University, Antakya, Hatay, Turkiye
| | - Ufuk Kaya
- Faculty of Veterinary Medicine, Department of Biostatistics, Hatay Mustafa Kemal University, Antakya, Hatay, Turkiye
| | - Hasan Hüseyin Keçeli
- Faculty of Veterinary Medicine, Department of Genetics, Hatay Mustafa Kemal University, Antakya, Hatay, Turkiye
| | - Sevda Dalkiran
- Institute of Health Sciences, Department of Molecular Biochemistry and Genetics, Hatay Mustafa Kemal University, Antakya, Hatay, Turkiye
| | - Irem Karaaslan
- Technology and Research & Development Center (MARGEM), Hatay Mustafa Kemal University, Antakya, Hatay, Turkiye
| | - Necmettin Ünal
- Faculty of Veterinary Medicine, Department of Animal Science, Ankara University, Ankara, Turkiye
| | - Aytaç Akçay
- Faculty of Veterinary Medicine, Department of Biostatistics, Ankara University, Ankara, Turkiye
| | - Korhan Arslan
- Faculty of Veterinary Medicine, Department of Genetics, Erciyes University, Kayseri, Turkiye
| | - Bilal Akyüz
- Faculty of Veterinary Medicine, Department of Genetics, Erciyes University, Kayseri, Turkiye
| | - Güven Güngör
- Faculty of Veterinary Medicine, Department of Biostatistics, Erciyes University, Kayseri, Turkiye
| | - Baran Çamdeviren
- Institute of Health Sciences, Department of Molecular Biochemistry and Genetics, Hatay Mustafa Kemal University, Antakya, Hatay, Turkiye
| | - Mehmet Küçükoflaz
- Faculty of Veterinary Medicine, Department of Animal Health Economics and Management, Kafkas University, Kars, Turkiye
| | - Savaş Sariözkan
- Faculty of Veterinary Medicine, Department of Animal Health Economics and Management, Erciyes University, Kayseri, Turkiye
| | - Ceyhan Özbeyaz
- Faculty of Veterinary Medicine, Department of Animal Science, Ankara University, Ankara, Turkiye
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5
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Sadrarhami I, Alikhani M, Ghasemi E, Mahdavi AH, Soltanizadeh N, Font-i-Furnols M, Hosseini Ghaffari M. Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs. PLoS One 2022; 17:e0278669. [PMID: 36477489 PMCID: PMC9728920 DOI: 10.1371/journal.pone.0278669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Accepted: 11/22/2022] [Indexed: 12/12/2022] Open
Abstract
The objective of the study was to evaluate the effects of three production systems on growth performance, behavior, blood parameters, carcass characteristics, and meat quality. A total of 30 lambs (n = 10 lambs/treatment) were randomly assigned to three production systems that included rotational grazing (NG) and two different levels of concentrate (CON), one with medium (roughage/concentrate ratio 50:50% based on DM, MC) and one with high concentrate (roughage/concentrate ratio 30:70% based on DM, HC) during the 90-day fattening period. At the start of the experiment, all lambs averaged 90 ± 4 days of age (mean ± SD) and were slaughtered at an average of 180 ± 3 days (mean ± SD). CON-fed lambs had higher average daily gain and loin thickness than NG-fed lambs. The NG lambs spent more time eating, drinking, and standing, but less time resting and rumination than the CON-fed lambs. In addition, plasma lipid, β-hydroxybutyrate, and urea levels were higher, while phosphorus levels were lower in NG-fed lambs than in CON-fed lambs. CON-fed lambs had better carcass yield, but gastrointestinal tract and rumen weights were lower than NG lambs. CON-fed lambs had higher pH values 0 h post mortem than the NG lambs; however, there was no effect of treatment on pH 24 h post mortem. The post-mortem color of the LD muscle of NG lambs had a higher lightness and yellowness index and a lower redness index than that of the LD muscle of CON-fed lambs. The results of this study showed that lambs fed CON had better carcass yield than lambs fed NG, although feed intake, feed conversion ratio (FCR), growth performance, carcass yield, and meat quality of lambs fed MC and HC were similar.
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Affiliation(s)
- Imaneh Sadrarhami
- Department of Animal Sciences and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
- * E-mail: (MHG); (IS)
| | - Masoud Alikhani
- Department of Animal Sciences and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ebrahim Ghasemi
- Department of Animal Sciences and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Amir Hossein Mahdavi
- Department of Animal Sciences and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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Zhang M, Guo Y, Su R, Corazzin M, Li J, Huang H, Zhang Y, Yao D, Su L, Zhao L, Jin Y. Effects of physical exercise on muscle metabolism and meat quality characteristics of Mongolian sheep. Food Sci Nutr 2022; 10:1494-1509. [PMID: 35592278 PMCID: PMC9094461 DOI: 10.1002/fsn3.2768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
The objective of this study was to investigate the effects of exercise training on muscle metabolism, fatty acid composition, carcass traits, and meat quality characteristics of Mongolian sheep. Fourteen Mongolian sheep were randomly divided into two groups (7 sheep in each) and placed in two adjacent livestock pens. One group of sheep was kept in the pen (Control [C] group) and the other group of sheep (Training [T] group) were driven away in a field to walk twice a day. The results showed a reduction in pH measured 45 min post mortem, L*, a*, and b* value, intramuscular fat, and carcass length, and an increase in the ultimate pH value and shear force in the meat of T group in comparison with that of C group (p < .050). Also, exercise training moderately affected the fatty acid composition of LT muscle. Compared with C group, the concentrations of myristoleic acid (C14:1) and stearic acid (C18:0) were increased (p < .050), while the concentrations of C20:3 n‐6, neurolic acid (C24:1), and n‐3 polyunsaturated fatty acid (PUFA) were decreased in T group (p < .050). Transcriptome analysis highlighted 621 genes differentially expressed in two groups, including 385 were up‐regulated (e.g., GLUT4 and PGC‐1α) and 236 were down‐regulated (e.g., PLIN1 and ACSL3) in T with respect to C group. Besides, considering these genes, a number of enrichment pathways related to muscle metabolic processes, involving carbohydrate metabolism, lipid metabolism, oxidation reduction process, and muscle tissue development, were highlighted. In conclusion, these results contributed to a better understanding of the possible biological and molecular processes underlying the effects of exercise training on muscle metabolism and meat quality in Mongolian sheep, and provide useful information for contributing to understand the phenotypic and functional differences in meat quality of sheep.
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Affiliation(s)
- Min Zhang
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
| | - Yueying Guo
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering Hohhot China
| | - Mirco Corazzin
- Dipartimento di Scienze Animali Università di Udine Italy
| | - Jiale Li
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
| | - Huan Huang
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
| | - Yue Zhang
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
| | - Duo Yao
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
| | - Lin Su
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
| | - Lihua Zhao
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agriculture University Hohhot China
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7
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Liu C, Hou Y, Su R, Luo Y, Dou L, Yang Z, Yao D, Wang B, Zhao L, Su L, Jin Y. Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs. Food Sci Nutr 2022; 10:2646-2658. [PMID: 35959277 PMCID: PMC9361438 DOI: 10.1002/fsn3.2869] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 02/21/2022] [Accepted: 03/22/2022] [Indexed: 12/18/2022] Open
Abstract
This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased (p < .05) and the coliforms were significantly decreased (p < .05). Dietary probiotics supplementation decreased pH24h, L*, and shear force (p < .05). The muscle fibers were switched from type IIB to type I, with a decrease in the mean cross‐sectional area (CSA) (p < .05) of longissimus thoracis (LT) muscle. Also, probiotics altered the composition of meat volatile flavor compounds, such as nonanal, undecanal, 1‐pentanol, 1‐hexanol, and 2,3‐octanedione. In addition, probiotics increased the total antioxidative capacity (T‐AOC) and catalase (CAT) activity of LT muscle, while it decreased superoxide dismutase (SOD) activity (p < .05). Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor.
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Affiliation(s)
- Chang Liu
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Yanru Hou
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
- School of Food and Wine Ningxia University Yinchuan China
| | - Rina Su
- Inner Mongolia Vocational college of Chemical Engineering Hohhot China
| | - Yulong Luo
- School of Food and Wine Ningxia University Yinchuan China
| | - Lu Dou
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Zhihao Yang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Duo Yao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Bohui Wang
- Ordos City Inspection and Testing Center Ordos China
| | - Lihua Zhao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Lin Su
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
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8
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Hou Y, Su L, Zhao Y, Liu C, Yao D, Zhang M, Zhao L, Jin Y. Effect of chronic AICAR treatment on muscle fiber composition and enzyme activity in skeletal muscle of rats. JOURNAL OF APPLIED ANIMAL RESEARCH 2021. [DOI: 10.1080/09712119.2021.1889563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, People’s Republic of China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, People’s Republic of China
| | - Yajuan Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, People’s Republic of China
| | - Chang Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, People’s Republic of China
| | - Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, People’s Republic of China
| | - Min Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, People’s Republic of China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, People’s Republic of China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, People’s Republic of China
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9
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Su R, Wang B, Zhang M, Luo Y, Wang D, Zhao L, Su L, Duan Y, Faucitano L, Jin Y. Effects of energy supplements on the differentiation of skeletal muscle satellite cells. Food Sci Nutr 2021; 9:357-366. [PMID: 33473298 PMCID: PMC7802567 DOI: 10.1002/fsn3.2001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/19/2020] [Accepted: 10/25/2020] [Indexed: 01/14/2023] Open
Abstract
To investigate the effects of the activator of AMPK and high glucose on the differentiation of mouse SMSCs, primary SMSCs were isolated from mouse extensor digitorum longus muscle and grown to near confluence (80%). Postconfluent cells were cultured in a growth medium with different inductors: AICAR, glucose, and AICAR mixed with glucose. The specific protein expressions of SMSCs, myoblasts, adipocytes, and brown adipocytes were analyzed on days 0, 3, 5, 7, and 10. The results showed treatment with AICAR in SMSCs markedly activated AMPK phosphorylation (p < .05) and increased protein expression of Pax7 and MyoD (p < .05), high concentrations of intracellular glucose upregulated UCP-1 protein expression and enhanced lipid accumulation (p < .05), the cowork of AICAR and glucose affected a decrease on MyoD, PPARg, and UCP-1 expression (p < .05) and an increase on Pax7. The present study indicated that the certain energy supplements influence the direction of SMSC differentiation which may contribution on the structure of muscle and meat quality, sequentially.
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Affiliation(s)
- Rina Su
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
- Inner Mongolia Vocational college of Chemical EngineeringHohhotChina
| | - Bohui Wang
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Min Zhang
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Yulong Luo
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Debao Wang
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Yan Duan
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Luigi Faucitano
- Agriculture and Agri‐Food CanadaSherbrooke Research and Development CentreSherbrookeQCCanada
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
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10
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Hou Y, Su L, Su R, Luo Y, Wang B, Yao D, Zhao L, Jin Y. Effect of feeding regimen on meat quality, MyHC isoforms, AMPK, and PGC-1α genes expression in the biceps femoris muscle of Mongolia sheep. Food Sci Nutr 2020; 8:2262-2270. [PMID: 32405383 PMCID: PMC7215223 DOI: 10.1002/fsn3.1494] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 01/16/2020] [Accepted: 01/22/2020] [Indexed: 12/29/2022] Open
Abstract
The effects of two feeding regimens on meat quality, myosin heavy chain (MyHC) types, and key factors regulating muscle fiber type (AMP-activated protein kinase [AMPK] and peroxisome proliferator-activated receptor-coactivator-1α [PGC-1α]) in the biceps femoris muscle of Mongolia sheep were investigated. A total of 20 Mongolia sheep were weaning for 90 days and divided into two groups (pasture group (P) and confinement group (C)) at 10.36 ± 0.35 kg of weaning weight. After weaning, sheep were pasture fed or confinement fed for 9 months. The results showed that live weights, carcass weight, intramuscular fat (IMF), and Warner-Bratzler shear force (WBSF) in P group were significantly lower (p < .05) than that in C group. Compared with P group, color evaluations with respect to L* and b* values were significantly higher (p < .05) in C group. Expression of the MyHC I gene in the P group was significantly higher, while MyHC IIa and MyHC IIb genes expression was significantly lower (p < .05) than that in C group. Also, AMPK activity and expression of AMPKα2 and PGC-1α genes were significantly higher (p < .05) in P group compared with C group. The present study indicated that muscle fiber composition was one of the key differences leading to the differences of meat quality in different feeding regimens. AMPK, particularly AMPKα2, and PGC-1α were considered to be two key factors regulating muscle fiber types in Mongolia sheep. The results support that AMPK activity and the expression of AMPKα2 and PGC-1α genes may affect the composition of muscle fibers; thus, AMPK activity and the expression of AMPKα2 and PGC-1α genes had an effect on meat quality by changed composition of muscle fibers.
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Affiliation(s)
- Yanru Hou
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Rina Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yulong Luo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Bohui Wang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Duo Yao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
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