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He X, Xu J, Liu Y, Guo X, Wei W, Xing C, Zhang H, Wang H, Liu M, Jiang R. Explorations on Key Module and Hub Genes Affecting IMP Content of Chicken Pectoralis Major Muscle Based on WGCNA. Animals (Basel) 2024; 14:402. [PMID: 38338044 PMCID: PMC10854493 DOI: 10.3390/ani14030402] [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: 12/03/2023] [Revised: 01/09/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Inosine monophosphate (IMP) is a substance that enhances flavor and plays a crucial role in the umami taste of chicken muscle. It is also an influential factor in determining chicken's economic value. However, the molecular regulatory network underlying the IMP content in muscle remains unclear. To address this issue, we performed transcriptome sequencing on 20 pectoralis major muscle samples from 120-day-old Guangde feathered-leg chicken and used weighted gene co-expression network analysis (WGCNA) to identify key regulatory factors that influence IMP content. The weighted gene co-expression network was constructed using a total of 16,344 genes, leading to the identification of 20 co-expression gene modules. Among the modules that were identified, it was observed that the purple module (R = -0.51, p = 0.02) showed a significant negative correlation with the IMP content. This suggests that the genes within the purple module had the ability to regulate the IMP content. A total of 68 hub genes were identified in the purple module through gene significance (GS) > 0.2 and module membership (MM) > 0.8. The STRING database was used for a protein-protein interaction (PPI) network of hub genes. Furthermore, troponin I type 1 (TNNI1), myozenin 2 (MYOZ2), myosin light chain 2 regulatory cardiac slow (MYL2), and myosin light chain 3 regulatory cardiac slow (MYL3) involved in the "ATP-dependent activity", "cAMP signaling pathway" and "cGMP-PKG signaling pathway" were identified as central regulators that contribute to IMP content. These results offer valuable information into the gene expression and regulation that affects IMP content in muscle.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Runshen Jiang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China; (X.H.); (J.X.); (Y.L.); (X.G.); (W.W.); (C.X.); (H.Z.); (H.W.); (M.L.)
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Murata S, Sasaki K. Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure. Anim Sci J 2024; 95:e13932. [PMID: 38410878 DOI: 10.1111/asj.13932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 12/30/2023] [Accepted: 01/30/2024] [Indexed: 02/28/2024]
Abstract
This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, "springiness" and "chewiness" were found to be characteristics of Choshu-Kurokashiwa thigh meat among all cooking procedures. In terms of "juiciness" and "sulfur flavor," chicken breed and cooking procedure interacted, and these were considerably higher in Choshu-Kurokashiwa meat than in broiler meat only when boiling. In the instrumental analysis, Choshu-Kurokashiwa meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in Choshu-Kurokashiwa meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of jidori thigh meat.
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Affiliation(s)
- Shohei Murata
- Yamaguchi Prefectural Technology Center for Agricultural and Forestry, Hofu, Japan
| | - Keisuke Sasaki
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
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3
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Kim M, Masaki T, Ikuta K, Iwamoto E, Uemoto Y, Terada F, Roh S. Changes in the liver transcriptome and physiological parameters of Japanese Black steers during the fattening period. Sci Rep 2022; 12:4029. [PMID: 35256743 PMCID: PMC8901683 DOI: 10.1038/s41598-022-08057-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 02/23/2022] [Indexed: 01/15/2023] Open
Abstract
We investigated the physiological changes during the fattening period and production characteristics in Japanese Black steers bred and raised using the typical feeding system in Japan. Here, 21 Japanese Black steers aged 12 months were used, with experimental period divided into early (12–14 months of age), middle (15–22 months), and late fattening phases (23–30 months). The liver transcriptome, blood metabolites, hormones, and rumen fermentation characteristics were analyzed. Blood triglyceride and non-esterified fatty acid concentrations increased, whereas blood ketone levels decreased, with fattening phases. Blood insulin increased with fattening phases and was positively correlated with carcass weight and marbling in late fattening phases. Rumen fermentation characteristics showed high propionate levels and low butyrate levels in late fattening phases, likely due to increased energy intake. Genes related to glucose metabolism, such as SESN3, INSR, LEPR, and FOXO3, were down-regulated in late fattening phases. Genes related to lipid metabolism, such as FABP4, were up-regulated, whereas FADS1 and FADS2 were down-regulated. These findings suggest that the physiological changes resulted from changes in the energy content and composition of diets. Liver metabolism changed with changes in fat metabolism. Insulin was strongly associated with physiological changes and productivity in Japanese Black cattle.
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Affiliation(s)
- Minji Kim
- Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan
| | - Tatsunori Masaki
- Hyogo Prefectural Technology Center of Agriculture, Forestry and Fisheries, Kasai, Hyogo, 679-0198, Japan
| | - Kentaro Ikuta
- Awaji Agricultural Technology Center, Minami-Awaji, Hyogo, 656-0442, Japan
| | - Eiji Iwamoto
- Hyogo Prefectural Technology Center of Agriculture, Forestry and Fisheries, Kasai, Hyogo, 679-0198, Japan
| | - Yoshinobu Uemoto
- Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan
| | - Fuminori Terada
- Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan.,National Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Ikenodai, Tsukuba, 305-0901, Japan
| | - Sanggun Roh
- Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan.
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Kwon KM, Nogoy KMC, Jeon HE, Han SJ, Woo HC, Heo SM, Hong HK, Lee JI, Lee DH, Choi SH. Market weight, slaughter age, and yield grade to determine economic
carcass traits and primal cuts yield of Hanwoo beef. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:143-154. [PMID: 35174349 PMCID: PMC8819321 DOI: 10.5187/jast.2021.e136] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 12/13/2021] [Accepted: 12/22/2021] [Indexed: 11/23/2022]
Abstract
This study was conducted to evaluate the relationship among market weight,
slaughter age, yield grade, and primal cut yield in Hanwoo. A total of 403
Hanwoo (Korean native cattle) was assessed for carcass traits such as carcass
cold weight, backfat thickness, ribeye area, dressing percentage, yield index,
and marbling score. The production yield of the individual major primal cuts of
Hanwoo beef was also measured. Carcass cold weight, ribeye area, and backfat
thickness, which affect meat quality increased with increased market weight
(p < 0.05). The production yield of the ten major
primal cuts also increased with increased market weight (p
< 0.05). In terms of slaughter age, carcass cold weight, ribeye area, and
backfat thickness all increased from 25 months to 28–29 months, and the
production yield of all prime cuts also increased with increasing slaughter age.
According to the meat yield grade, carcass cold weight and backfat thickness
increased from grade A to grade C, although the ribeye area was not affected.
The combined findings of the study suggest that slaughtering Hanwoo at the
weight of 651–700 kg and 701–750 and age of 28.23 and 29.83 months
could be desirable to achieve the best quality and quantity grade of Hanwoo
beef. However, the positive correlation of carcass cold weight and backfat
thickness, and the negative correlation of the yield index according to primal
cuts yield indicated that it is necessary to couple the slaughtering management
of cattle with improved genetic and breeding method of Hanwoo to increase the
production yield of the major prime cuts of Hanwoo beef.
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Affiliation(s)
- Ki-Mun Kwon
- Korea Institute for Animal Products
Quality Evaluation, Sejong 30100, Korea
| | | | - Hwa-Eun Jeon
- Korea Institute for Animal Products
Quality Evaluation, Sejong 30100, Korea
| | - Seung-Ju Han
- Korea Institute for Animal Products
Quality Evaluation, Sejong 30100, Korea
| | - Hee-Chan Woo
- Korea Institute for Animal Products
Quality Evaluation, Sejong 30100, Korea
| | - Sung-Min Heo
- Korea Institute for Animal Products
Quality Evaluation, Sejong 30100, Korea
| | - Hyoung Ki Hong
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Jae-Ik Lee
- Korea Institute for Animal Products
Quality Evaluation, Sejong 30100, Korea
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Dong Hoon Lee
- Department of Biosystems Engineering,
Chungbuk National University, Cheongju 28644, Korea
- Corresponding author: Dong Hoon Lee, Department of
Biosystems Engineering, Chungbuk National University, Cheongju 28644, Korea.
Tel: +82-43-261-2579, E-mail:
| | - Seong Ho Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
- Corresponding author: Seong Ho Choi, Department of
Animal Science, Chungbuk National University, Cheongju 28644, Korea. Tel:
+82-43-261-2544, E-mail:
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5
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Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110138] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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6
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Popova T, Tejeda L, Peñarrieta JM, Smith MA, Bush RD, Hopkins DL. Meat of South American camelids - Sensory quality and nutritional composition. Meat Sci 2020; 171:108285. [PMID: 32892087 DOI: 10.1016/j.meatsci.2020.108285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/15/2020] [Accepted: 08/18/2020] [Indexed: 01/30/2023]
Abstract
Meat contains a range of nutrients in a highly bioavailable form and when meat is excluded from the diet, without being replaced with suitable alternatives, nutrient deficiencies may occur. For this reason, it is very important to extend our knowledge of nutrients in alternative red meats, such as that provided from the South American camelids- llama and alpaca. This review summarises the current information on the nutritional and sensory parameters of llama and alpaca meat and factors affecting quality. South American camelids produce lean carcases, with an uneven fat distribution across the carcase. Llama and alpaca meat quality traits are mostly influenced by animal nutrition, animal age and processing methods. A feeding strategy based on pasture and hay supplement of barley and alfalfa, and processing younger animals (18 months) has improved the fatty acid composition respectively in llama and alpaca meat, whereas meat colour and tenderness are influenced by processing treatments including electrical stimulation, tenderstretching and enzymatic infusion.
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Affiliation(s)
- Teodora Popova
- Agricultural Academy, Institute of Animal Science-Kostinbrod, 2232 Kostinbrod, Bulgaria.
| | - Leslie Tejeda
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - J Mauricio Peñarrieta
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - Melanie A Smith
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - Russell D Bush
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
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Watanabe G, Motoyama M, Orita K, Takita K, Aonuma T, Nakajima I, Tajima A, Abe A, Sasaki K. Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations. Food Sci Nutr 2019; 7:3538-3548. [PMID: 31763004 PMCID: PMC6848821 DOI: 10.1002/fsn3.1205] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/23/2019] [Accepted: 06/25/2019] [Indexed: 11/26/2022] Open
Abstract
In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the "dominance of sensation" throughout food consumption. In addition, we checked the integrity of the TDS by comparing the TDS results with a physicochemical analysis. Strip loins were obtained from 24- and 28-month-old Japanese Black cattle ("Wagyu") and were cooked by grilling (yakiniku) or boiling (shabu-shabu). Temporal dominance of sensations was then used to evaluate the four types of samples. "Tender and/or soft," "juicy," "dry," "fat melting," "fat taste," "umami," "sweet taste," and "butter odor" were dominant in at least one of the sample types, with the yakiniku cooking method highlighting texture- and fat-related sensory characteristics, and the shabu-shabu cooking method highlighting flavor-related sensory characteristics. In addition, beef obtained from the 24-month-old Wagyu was significantly more "dry" than that of the 28-month-old cattle, reflecting their different cooking loss. Temporal dominance of sensations successfully demonstrated the dominant sensory perceptions of Wagyu beef prepared with different cooking methods and fattening periods.
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Affiliation(s)
- Genya Watanabe
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Michiyo Motoyama
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Kazue Orita
- Ehime Research Institute of Agriculture, Forestry and FisheriesLivestock Research CenterSeiyoJapan
| | - Keigo Takita
- Faculty of Life and Environmental SciencesUniversity of TsukubaTsukubaJapan
| | - Tatsuya Aonuma
- Miyagi Prefectural Livestock Experiment StationOhsakiJapan
| | - Ikuyo Nakajima
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Atsushi Tajima
- Faculty of Life and Environmental SciencesUniversity of TsukubaTsukubaJapan
| | - Atsuko Abe
- Shimane Prefectural Livestock Technology CenterIzumoJapan
| | - Keisuke Sasaki
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
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Sakuma H, Saito K, Kohira K, Ohhashi F, Shoji N, Uemoto Y. Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle. Anim Sci J 2016; 88:203-212. [PMID: 27146072 PMCID: PMC5298003 DOI: 10.1111/asj.12622] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 01/25/2016] [Accepted: 02/18/2016] [Indexed: 11/27/2022]
Abstract
Genetic parameters for 54 carcass and chemical traits, such as general composition (moisture, crude fat and crude protein), fatty acid composition and water‐soluble compounds (free amino acids, peptides, nucleotides and sugars) of 587 commercial Japanese Black cattle were assessed. Heritability estimates for carcass traits and general composition ranged between 0.19–0.28, whereas those for fatty acid composition ranged between 0.11–0.85. Most heritability estimates for water‐soluble compounds were lower than 0.30; these traits were affected by aging period. Moderate heritability was observed for glutamine, alanine, taurine, anserine, inosine 5′‐monophosphate (IMP), inosine and myo‐inositol. In particular, heritability estimates were the highest (0.66) for taurine. Traits with moderate heritability were unaffected by aging period, with the exception of IMP, which was affected by aging period but exhibited moderate heritability (0.47). Although phenotypic correlations of water‐soluble compounds with carcass weight (CW), beef marbling standard (BMS) and monounsaturated fatty acid were generally low, genetic correlations between these traits were low to high. At the genetic level, most of the water‐soluble compounds were positively correlated with monounsaturated fatty acid but negatively correlated with CW and BMS. Thus, our results indicate that genetic variance and correlations could exist and be captured for some of the water‐soluble compounds.
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Affiliation(s)
- Hironori Sakuma
- National Livestock Breeding Center, Nishigo, Fukushima, Japan
| | - Kaoru Saito
- National Livestock Breeding Center, Nishigo, Fukushima, Japan
| | - Kimiko Kohira
- National Livestock Breeding Center, Nishigo, Fukushima, Japan
| | - Fumie Ohhashi
- National Livestock Breeding Center, Nishigo, Fukushima, Japan
| | - Noriaki Shoji
- Yamagata Prefectural College of Agriculture, Shinjo, Yamagata, Japan
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Jayasena DD, Nam KC, Kim JJ, Ahn H, Jo C. Association of carcass weight with quality and functional properties of beef from Hanwoo steers. ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an13411] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The association of carcass weight with quality and functional properties of Hanwoo (Korean native cattle) beef was investigated. The carcasses of 250 Hanwoo steers were categorised into light (<375 kg; n = 74), medium (375–425 kg; n = 76) and heavy (>425 kg; n = 100) groups and were evaluated for back fat thickness, rib eye area, and beef marbling score 24 h postmortem using the Korean carcass grading system. Rib eye area, back fat thickness, and marbling score significantly increased (P < 0.05) with increasing carcass weight. However, marbling score and intramuscular fat content showed only a little increase (P < 0.05) beyond a limit of 375 kg. Inosine-5′-monophosphate concentration was significantly higher (P < 0.05) in medium and heavy carcasses. Carnosine concentration was significantly higher in medium carcasses. Total saturated fatty acid content and n-6 : n-3 ratio decreased as carcass weight increased (P < 0.05). Medium and heavy carcasses had significantly higher (P < 0.05) scores for sensory quality parameters. Overall, medium carcasses of Hanwoo displayed optimal sensory and health benefits while minimising the economic disadvantages of growing cattle to heavier weights.
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Yoon JH, Won JI, Lee KS, Kim JB, Lee JK. Estimation of Resonable Market Month of Age for Hanwoo Steer. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2013. [DOI: 10.5187/jast.2013.55.5.405] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Jung S, Nam KC, Lee KH, Kim JJ, Jo C. Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.3.305] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Okumura T, Saito K, Sowa T, Sakuma H, Ohhashi F, Tameoka N, Hirayama M, Nakayama S, Sato S, Gogami T, Akaida M, Kobayashi E, Konishi K, Yamada S, Kawamura T. Changes in beef sensory traits as somatic-cell-cloned Japanese black steers increased in age from 20 to 30 months. Meat Sci 2011; 90:159-63. [PMID: 21745718 DOI: 10.1016/j.meatsci.2011.06.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2010] [Revised: 06/08/2011] [Accepted: 06/16/2011] [Indexed: 11/18/2022]
Abstract
Changes in sensory traits of longissimus muscle (LM) from 20-30-month-old cattle were investigated using somatic cell clones of Japanese black steers slaughtered at 20-, 25- and 30-months-old (n=3, 4 and 4 respectively). The fat content of LM samples at 20, 25 and 30 months were 23.7, 38.7 and 41.1%, respectively. Soluble collagen content and collagen solubility at 20 months was greater than at 25 and 30 months. In terms of sensory traits, initial tenderness and juiciness at 25 months was greater than at 20 months, and fattiness at 25 and 30 months was greater than at 20 months. These results demonstrate that the changes in physicochemical traits of beef accompanying the differences in slaughter age affect the sensory traits although the desirable effects of the sensory traits do not continue throughout the entire fattening period.
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Affiliation(s)
- T Okumura
- National Livestock Breeding Center, 1 Odakurahara, Nishigo, Fukushima 961-8511, Japan
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