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Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilers

文献类型： 外文期刊

作者： Liu, Zhen 1 ; Liu, Yingsen 1 ; Xing, Tong 1 ; Li, Jiaolong 2 ; Zhang, Lin 1 ; Jiang, Yun 3 ; Gao, Feng 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Anim Sci & Technol, Jiangsu Collabora Tive Innovat Ctr Meat Prod & Pr, Key Lab Anim Origin Food Prod & Safety Guarantee, 1 Weigang, Nanjing 210095, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agriprod Proc, Nanjing 210014, Peoples R China

3.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Peoples R China

关键词： Chronic heat stress; Meat quality; Transcriptome

期刊名称：JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY （ 影响因子：6.175； 五年影响因子：6.853 ）

ISSN： 1674-9782

年卷期： 2022 年 13 卷 1 期

页码：

收录情况： SCI

摘要： Background Chronic heat stress has a negative impact on poultry meat quality. Although this has been extensively investigated, previous studies have primarily focused on metabolic alterations and oxidative stress in the pectoralis major (PM) muscle under chronic heat stress, and not all of the underlying molecular mechanisms are completely understood. Methods A total of 144 male Arbor Acres broilers (28 d old) were randomly allocated into 3 treatment groups: (1) the normal control (NC) group, with broilers raised at 22 degrees C and fed a basal diet; (2) the heat stress (HS) group, with birds raised at 32 degrees C and fed a basal diet; and (3) the pair-fed (PF) group, with birds raised at 22 degrees C and fed the amount of feed equal to the feed consumed on the previous day by the HS group. The experiment lasted for 14 d. Results Chronic heat stress decreased the average daily feed intake and average daily gain, increased feed:gain ratio (P < 0.05); and increased drip loss, cooking loss, shear force, hardness, and decreased pH, redness (a*); and springiness of PM muscle (P < 0.05). Furthermore, chronic heat stress decreased muscle fiber density, increased connective tissue, and led to intracellular vacuolation. The transcriptome analyses indicated that the effect of chronic heat stress on meat quality was not only related to metabolism and oxidative stress, but also to signal transduction, immune system, transport and catabolism, cell growth and death, and muscle structure. Conclusions Chronic heat stress has a negative impact on the growth performance, meat quality, and the PM muscle structure of broilers. Transcriptome analysis revealed a comprehensive understanding of the mechanism of the chronic heat stress-induced deterioration of broiler meat quality at the transcriptional level.

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