1
|
Farhadi S, Hasanpur K, Ghias JS, Palangi V, Maggiolino A, Landi V. Comprehensive Gene Expression Profiling Analysis of Adipose Tissue in Male Individuals from Fat- and Thin-Tailed Sheep Breeds. Animals (Basel) 2023; 13:3475. [PMID: 38003093 PMCID: PMC10668686 DOI: 10.3390/ani13223475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/05/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
It has been shown that tail fat content varies significantly among sheep breeds and plays a significant role in meat quality. Recently, significant efforts have been made to understand the physiological, biochemical, and genomic regulation of fat deposition in sheep tails in order to unravel the mechanisms underlying energy storage and adipose tissue lipid metabolism. RNA-seq has enabled us to provide a high-resolution snapshot of differential gene expression between fat- and thin-tailed sheep breeds. Therefore, three RNA-seq datasets were meta-analyzed for the current work to elucidate the transcriptome profile differences between them. Specifically, we identified hub genes, performed gene ontology (GO) analysis, carried out enrichment analyses of the Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways, and validated hub genes using machine learning algorithms. This approach revealed a total of 136 meta-genes, 39 of which were not significant in any of the individual studies, indicating the higher statistical power of the meta-analysis. Furthermore, the results derived from the use of machine learning revealed POSTN, K35, SETD4, USP29, ANKRD37, RTN2, PRG4, and LRRC4C as substantial genes that were assigned a higher weight (0.7) than other meta-genes. Among the decision tree models, the Random Forest ones surpassed the others in adipose tissue predictive power fat deposition in fat- and thin-tailed breeds (accuracy > 0.85%). In this regard, combining meta-analyses and machine learning approaches allowed for the identification of three important genes (POSTN, K35, SETD4) related to lipid metabolism, and our findings could help animal breeding strategies optimize fat-tailed breeds' tail sizes.
Collapse
Affiliation(s)
- Sana Farhadi
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran; (S.F.); (J.S.G.)
| | - Karim Hasanpur
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran; (S.F.); (J.S.G.)
| | - Jalil Shodja Ghias
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran; (S.F.); (J.S.G.)
| | - Valiollah Palangi
- Department of Animal Science, Faculty of Agriculture, Ege University, 35100 Izmir, Türkiye;
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Valenzano, Italy;
| | - Vincenzo Landi
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Valenzano, Italy;
| |
Collapse
|
2
|
Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KUW, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2023; 9:1057457. [PMID: 36712529 PMCID: PMC9876618 DOI: 10.3389/fnut.2022.1057457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 12/28/2022] [Indexed: 01/13/2023] Open
Abstract
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle's proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers' necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.
Collapse
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Jasmeet Kour
- Department of Food Science and Technology, Padma Shri Padma Sachdev Government PG College for Women, Jammu, Jammu and Kashmir, India
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Noman Aslam
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Parkash Meghwar
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | | | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| |
Collapse
|
3
|
Maggiolino A, Faccia M, Holman BW, Hopkins DL, Bragaglio A, Natrella G, Mazzone A, De Palo P. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality. Meat Sci 2022; 191:108865. [DOI: 10.1016/j.meatsci.2022.108865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 10/18/2022]
|
4
|
Maggiolino A, Bragaglio A, Salzano A, Rufrano D, Claps S, Sepe L, Damiano S, Ciarcia R, Dinardo F, Hopkins D, Neglia G, De Palo P. Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114925] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
5
|
Salzano A, Damiano S, D’Angelo L, Ballistreri G, Claps S, Rufrano D, Maggiolino A, Neglia G, De Palo P, Ciarcia R. Productive Performance and Meat Characteristics of Kids Fed a Red Orange and Lemon Extract. Animals (Basel) 2021; 11:ani11030809. [PMID: 33805805 PMCID: PMC7999896 DOI: 10.3390/ani11030809] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 03/02/2021] [Accepted: 03/09/2021] [Indexed: 12/15/2022] Open
Abstract
Simple Summary Small ruminant farming can potentially adopt low-input strategies by using agro-industrial byproducts as alternative feeding sources. Byproducts are natural, and thus are preferred by consumers because most of them have antioxidant activity that may improve different aspects linked to meat quality and human health. For this reason, a red orange and lemon extract, (RLE) rich in anthocyanins, is tested as an oral additive on kids’ meat. No differences were recorded on animal performance, but on meat, RLE inclusion improves juiciness and reduces color deterioration. Moreover, RLE reduced cooking loss, and meat quality is positively influenced, due to both delaying lipid oxidation and a better fatty acid profile resulting in healthier meat for human consumption. Abstract This study evaluates the animal performance and meat characteristics of 60 Saanen suckling kids daily fed a red orange and lemon extract (RLE), rich in anthocyanins. In our methodology, after colostrum administration, animals are randomly assigned to two treatments: Treatment group (Group RLE; n = 30) that received RLE (90 mg/kg live body weight) as oral food additive, and a control group (Group CON; n = 30) that received a standard diet. Animals are slaughtered after 40 days. The RLE administration did not influence daily weight gain, carcass measurements, or incidences (expressed as a percentage) of different anatomical regions on the whole carcass weight. On the contrary, RLE supplementation significantly improved the oxidative profile of the meat seven days after slaughtering, as demonstrated by the reduced levels of thiobarbituric acid reactive substances (TBARS; p < 0.01) and hydroperoxides (p < 0.01) in Group RLE compared to Group CON. A significant influence of RLE administration is observed on day 7 for yellowness (p < 0.01). There are also lower saturated and higher monounsaturated and polyunsaturated fatty acids concentration in Group RLE meat (p < 0.01), which also shows lower atherogenic and thrombogenic indexes (p < 0.01) compared to Group CON. The study demonstrates that the supplementation of a diet with RLE rich in anthocyanins is effective to improve the meat quality.
Collapse
Affiliation(s)
- Angela Salzano
- Department of Veterinary Medicine and Animal Productions, University of Naples “Federico II”, 80137 Naples, Italy; (A.S.); (S.D.); (L.D.); (G.N.); (R.C.)
| | - Sara Damiano
- Department of Veterinary Medicine and Animal Productions, University of Naples “Federico II”, 80137 Naples, Italy; (A.S.); (S.D.); (L.D.); (G.N.); (R.C.)
| | - Livia D’Angelo
- Department of Veterinary Medicine and Animal Productions, University of Naples “Federico II”, 80137 Naples, Italy; (A.S.); (S.D.); (L.D.); (G.N.); (R.C.)
| | - Gabriele Ballistreri
- Council for Agricultural Research and Economics (CREA)—Research Centre for Olive, Fruit and Citrus Crops, 95024 Acireale, Italy;
| | - Salvatore Claps
- Council for Agricultural Research and Economics—Research Centre for Animal Production and Aquaculture, 85051 Bella Muro, Italy; (S.C.); (D.R.)
| | - Domenico Rufrano
- Council for Agricultural Research and Economics—Research Centre for Animal Production and Aquaculture, 85051 Bella Muro, Italy; (S.C.); (D.R.)
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University “Aldo Moro” of Bari, 70010 Valenzano, Italy;
- Correspondence:
| | - Gianluca Neglia
- Department of Veterinary Medicine and Animal Productions, University of Naples “Federico II”, 80137 Naples, Italy; (A.S.); (S.D.); (L.D.); (G.N.); (R.C.)
| | - Pasquale De Palo
- Department of Veterinary Medicine, University “Aldo Moro” of Bari, 70010 Valenzano, Italy;
| | - Roberto Ciarcia
- Department of Veterinary Medicine and Animal Productions, University of Naples “Federico II”, 80137 Naples, Italy; (A.S.); (S.D.); (L.D.); (G.N.); (R.C.)
| |
Collapse
|
6
|
Maggiolino A, Lorenzo JM, Marino R, Della Malva A, Centoducati P, De Palo P. Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1660-1667. [PMID: 30198064 DOI: 10.1002/jsfa.9350] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 07/31/2018] [Accepted: 09/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in a matrix of muscle fiber, connective tissue, and fat. Ageing could affect meat odor, taste, and flavor by the development of odor compounds in the raw product. The aim of the work is to assess the ageing effect on the volatile compounds profile by solid-phase microextraction and gas chromatography-mass spectrometry analysis of foal meat vacuum packaged for storage at 4 °C for a period of 14 days. RESULTS Only pentane and 3,7-dimethylnonane were significantly affected by ageing time (P < 0.01). Octanal and nonanal presented an increasing trend with higher values at 14 ageing days compared with six ageing days (P < 0.01). CONCLUSIONS Ageing poorly affects the volatile compounds production of foal meat. Probably, 14 days is considered to be a short maturation time in vacuum packaging for foal meat. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University 'Aldo Moro' of Bari, Valenzano, Italy
| | - Josè M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Rosaria Marino
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Foggia, Italy
| | - Antonella Della Malva
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Centoducati
- Department of Veterinary Medicine, University 'Aldo Moro' of Bari, Valenzano, Italy
| | - Pasquale De Palo
- Department of Veterinary Medicine, University 'Aldo Moro' of Bari, Valenzano, Italy
| |
Collapse
|