您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis

文献类型： 外文期刊

作者： Wang, Binbin 1 ; Qin, Kaipeng 1 ; Qi, Keke 1 ; Zhang, Ruonan 1 ; Xu, Ziwei 1 ; Men, Xiaoming 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet, Hangzhou 310021, Peoples R China

关键词： Pork flavor; Volatilomics; Targeted lipidomics; Transcriptomics; Key genes

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 199 卷

页码：

收录情况： SCI

摘要： Chinese indigenous and newly bred black pigs are often regarded as high-end pork due to their excellent muscle quality and distinctive flavor. However, the molecular regulatory mechanisms that give rise to flavor disparities among pig breeds remain unclear. This study aims to construct a molecular network that regulates pork flavor and lipid components based on volatilomics, targeted lipidomics, and transcriptomics. The results revealed that the sensory scores and most meat quality indicators of Lvjiahei and Jinhua pork were significantly superior to Duroc x (Landrace x Yorkshire) pork. Twenty-two differential volatile organic compounds (VOCs) and 21 differential lipids were detected among three breeds using partial least squares discriminant analysis (PLS-DA) and partial least squares-regression (PLS-R) models. Based on transcriptome data from the three pig breeds, 73 overlapping differentially expressed genes (DEGs) were identified as candidate genes in the three pairwise comparisons. Meanwhile, a correlation network of genes-lipids-VOCs was constructed using the Pearson correlation coefficient (|R| > 0.6). Besides, six essential DEGs might be involved in the lipid metabolic pathway based on the results of functional enrichment analysis. Our study provides a new perspective on the genes-lipids-VOCs axis in understanding pork flavor and establishes a theoretical framework for breeding high-quality pork.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台