Comparison of meat quality, muscle-fibre characteristics and the Sirt1/AMPK/PGC-1α pathway in different breeds of pigs

文献类型： 外文期刊

第一作者： Gao, Yi

作者： Gao, Yi;Li, Zhaohua;Zhang, Qi;Hao, Tong;Liu, Hongliang;Liu, Qingyu;Liu, Lizhai;Zhang, Zhibin;Yu, Yongsheng;Li, Na

作者机构：

关键词： enzyme activity; gene expression; meat quality; muscle fibre; MyHC; pig breed; Sirt1/AMPK/PGC-1 alpha; skeletal muscle

期刊名称：ANIMAL PRODUCTION SCIENCE （ 影响因子：1.3； 五年影响因子：1.4 ）

ISSN： 1836-0939

年卷期： 2024 年 64 卷 10 期

页码：

收录情况： SCI

摘要： Context Muscle fibre characteristics are important internal factors that can directly affect pork quality. Especially muscle-fibre types can interconvert with the influence of certain factors.Aims The purpose of this experiment was to study the differences in meat quality among Songliao black pigs, Jilin Hua pigs and Dongliao black pigs, and the molecular mechanism of the differences.Methods First, the conventional meat-quality traits of each breed were determined. Second, the muscle-fibre characteristics of different muscles were analysed by the haematoxylin-eosin staining and immunohistochemistry. Next, the activity of several key oxidative/glycolytic enzymes was detected with kits. Finally, quantitative polymerase chain reaction was used to analyse the expression abundance of myosin heavy-chain (MyHC) genes and key genes related to muscle fibre-type transformation.Key results The results of meat-quality measurement showed that Songliao black pigs were superior to Jilin Hua pigs and Dongliao black pigs in water-holding capacity, tenderness and intra-muscular fat; and Jilin Hua pigs were superior to Dongliao black pigs in water-holding capacity. The diameter and area of muscle fibres were the smallest, the density was the largest, the proportion of oxidative muscle fibres, oxidative enzyme activity and expression abundance of oxidative genes were the highest in Songliao black pigs, followed by Jilin Hua pigs and Dongliao black pigs. The proportions of oxidative muscle fibres ranged from 10.37% to 33.6% in Songliao black pigs, from 6.96% to 26.42% in Jilin Hua pigs, and from 5.86% to 17.42% in Dongliao black pigs. The psoas major exhibited the smallest muscle-fibre diameter, the highest density, followed by triceps brachii, biceps femoris and longissimus thoracis. The oxidative muscle fibre proportions of the psoas major and triceps brachii were significantly greater than those of the biceps femoris and longissimus thoracis. The expression abundances of AMP-activated protein kinase (AMPK), silencing information regulator 1 (SIRT1) and peroxisome proliferator-activated receptor gamma coactivator 1 alpha (PGC-1 alpha) (Sirt1/AMPK/PGC-1 alpha) pathway and mitochondrial function-related genes were the highest in Songliao black pigs, followed by Jilin Hua pigs and Dongliao black pigs.Conclusions The results showed that Songliao black pigs had the best meat quality, followed by Jilin Hua pigs and Dongliao black pigs. The meat quality of psoas major and triceps brachii was significantly greater than that of biceps femoris and longissimus thoracis. This experiment suggests that transformation of oxidative muscle fibres can be promoted through the Sirt1/AMPK/PGC-1 alpha pathway.Implications By analysing the meat-quality traits and the molecular mechanism of meat-quality differences, it can provide data reference and direction for further meat-quality improvement of three breed pigs. We systematically studied the differences in meat quality among Songliao black pigs, Jilin Hua pigs and Dongliao black pigs, from the perspective of meat quality, muscle-fibre characteristics and Sirt1/AMPK/PGC-1 alpha signalling pathways. In addition, muscle-fibre characteristics of different parts (longissimus dorsi, psoas major, triceps brachii and biceps femur) of each breed were comprehensively studied instead of a single tissue. The results of oxidised muscle fibres were verified by immunohistochemistry, enzyme-activity assay and gene-expression methods.

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