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1.
Food Chem ; 400: 134061, 2023 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-36084591

RESUMO

The underlying mechanism of the role of mitochondria in color changing of tilapia fillet during 0-4 d storage is not completely clear. A total of 209 differentially significant expressed proteins (DSEPs) were identified by using label-free mitochondrial proteomics, with 56 proteins up-regulated in T2 and 61 proteins (up-regulated) in T3. Protein-Protein interaction reveled proteins which participate in TCA cycles (Citrate synthase (cs)), Oxidoreductase (Malate dehydrogenase (mdh1, mdh2), Succinyl-CoA (Oxct1), Hydroxyacyl-coenzyme a dehydrogenase (hadh), Dehydrogenase/reductase (SDR family) member 1 (dhrs1)) interacted strongly with each other. In turn, they can increase the level of mitochondrial respiration and mitochondrial function, leading to color changing of tilapia fillet. The heat shock 60kD protein 1 (chaperonin, hspd1) interacted with metabolic enzymes (cs and mdh2) and had important effects on color. These results could help researchers better understand the color changing mechanism on the surface of tilapia fillet during the storage.


Assuntos
Carne Vermelha , Tilápia , Animais , Citrato (si)-Sintase/metabolismo , Coenzima A , Malato Desidrogenase/genética , Malato Desidrogenase/metabolismo , Proteínas Mitocondriais , Proteômica , Carne Vermelha/análise , Tilápia/genética , Tilápia/metabolismo
2.
Food Chem ; 398: 133817, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35964574

RESUMO

The purpose of this study was to investigate the changes of oxidative attributes, protein DJ-1 expression, oxidized form (oxDJ-1), and cellular localization in RFN and PSE pork meat during the post-mortem aging. The longissimus thoracis of RFN and PSE groups were collected and classified by determination of pH, color and purge loss and then aged for 1, 3 and 7 d at 4 °C postmortem. Results showed that the content of DJ-1 and oxDJ-1 was continuously increased during 7 d of postmortem aging. A relatively higher protein DJ-1, oxDJ-1, oxygen reactive species and disulfide bond contents were found in PSE meat in comparison to RFN meat. Immunostaining showed that protein DJ-1 was located in cytoplasm, membrane and some nucleus of muscle cells. DJ-1 was shown to correlate with meat quality and oxidative attributes, suggesting a regulatory role in resisting oxidative stress and meat quality formation during post-mortem aging.


Assuntos
Carne de Porco , Carne Vermelha , Animais , Carne , Músculo Esquelético/química , Oxirredução , Suínos
3.
Food Chem ; 398: 133795, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35987006

RESUMO

This study presents a novel method for predicting the shelf life of pork in real-time based on front-face fluorescence excitation-emission matrices (EEMs). The total viable count (TVC) of bacteria was used as the indicator of microbial spoilage in the pork samples. Modified Gompertz and square root equations were used to establish models for the trends in microbial growth and for predicting the shelf life, the R2 values of the fitting equation at different temperatures were all greater than 0.95. The fluorescence intensity ratio of oxidation product to tryptophan (FOX/Trp) was highly correlated with the quality deterioration of pork and was therefore used to establish a quantitative model of TVC values by linear regression with Rc2 and Rp2 values of 0.914 and 0.906, respectively. The mean absolute errors between the remaining shelf life predicted by fluorescence EEMs and the measured values at three storage temperatures were less than 1 day.


Assuntos
Carne de Porco , Carne Vermelha , Animais , Bactérias/genética , Microbiologia de Alimentos , Conservação de Alimentos/métodos , Modelos Lineares , Carne Vermelha/microbiologia , Suínos , Temperatura
4.
Food Chem ; 399: 133978, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36007441

RESUMO

The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, texture, colour, degree of lipid oxidation, and content of α-tocopherol were measured. The extract at concentrations of 0.05 % and 0.1 % significantly influenced lower levels of lipid oxidation and higher content of α-tocopherol on each tested period. Moreover, these concentrations had a beneficial effect on the instrumental and sensory evaluation of texture parameters and on overall quality. It was concluded that the addition of 0.1 % extract was the most beneficial over the entire 10-day storage period. In summary, use of ChLE may reduce the loss of raw meat caused by DFD defect.


Assuntos
Produtos da Carne , Extratos Vegetais , Carne Vermelha , Animais , Bovinos , Conservação de Alimentos/métodos , Armazenamento de Alimentos , Lipídeos , Produtos da Carne/análise , Extratos Vegetais/farmacologia , Folhas de Planta/química , alfa-Tocoferol
5.
Food Chem ; 399: 133963, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36029676

RESUMO

Control and n-3 PUFA enriched raw material was used to manufacture clean label and conventional salami; the former were added with a phytocomplex having iron chelating, DPPH, and FRAP activity, obtained from olive vegetation water, oregano, green tea and blueberry leaves, and with acerola powder. Salami were dried at 3 ± 1 °C until an established decrease in the combined pH and aw values, while only the conventional ones underwent a standard process. In the cold dried salami pH changes, aw and weight decrease were delayed; the phytocomplex contributed to lower the pH, and to prevent lipid and protein oxidation, despite the n-3 PUFA enrichment and heme iron release due to nitrite removal. TBARS and protein carbonyls were the highest in the nitrite-added salami undergoing cold and standard drying, respectively. The oxidation marker MDA tended to increase in the simulated digests of salami n-3 PUFA enriched or subjected to cold drying.


Assuntos
Ácidos Graxos Ômega-3 , Carne de Porco , Carne Vermelha , Animais , Antioxidantes , Nitritos , Suínos
6.
Food Microbiol ; 109: 104114, 2023 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-36309428

RESUMO

Hepatitis E virus (HEV) is the causative agent of hepatitis E. Some of the rise in hepatitis E infection in China may be linked to undercooked pork. In this study, we established a reverse transcription droplet digital PCR (RT-ddPCR) method to detect HEV in raw pork livers. The detection limit of the assay for HEV RNA was as low as 1.81 copies/µL. The suggested approach was validated on 14 samples, demonstrating greater sensitivity, specificity, and anti-interference performance features than RT-qPCR. Furthermore, we amplified the partial ORF2 gene by nested RT-PCR and sequenced for the HEV RNA positive samples. The prevalence of HEV in all collected samples was 2.24% (14/626), and the viral load was between 8.0 copies/µL and 8975 copies/µL. Specifically, the virus was detected in 10.62% (12/113) of the samples collected from the bio-safety disposal centers for dead livestock and poultry, in 0.67% (2/300) of the samples collected from the slaughterhouses, and none of the samples collected from the retail markets was HEV RNA positive. The subsequent phylogenetic analysis revealed that all HEV isolates belonged to the subtype 4d, which is one of the most common subtypes in northern China.


Assuntos
Vírus da Hepatite E , Hepatite E , Carne de Porco , Carne Vermelha , Doenças dos Suínos , Animais , Suínos , Humanos , Reação em Cadeia da Polimerase Via Transcriptase Reversa , Carne Vermelha/análise , Filogenia , RNA Viral/genética , RNA Viral/análise , Doenças dos Suínos/epidemiologia , Genótipo
7.
Food Chem ; 402: 134428, 2023 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-36303380

RESUMO

pH-sensitive films based on collagen, chitosan, ZnO-nanoparticles and mulberry extract (CC/ZnO/ME) were developed to monitor pork freshness. Fourier transform infrared analysis revealed that collagen, chitosan, ZnO-nanoparticles and ME interacted via hydrogen bonds. The UV-vis light barrier ability of CC/ZnO/ME film was gradually enhanced as increasing ME content from 0.5 to 2.0 % wt. Compared with CC film, the mechanical strength and DPPH radical free scavenging rate of the CC/ZnO/ME film had increased by 13.84 MPa and 58.74 %, respectively. CC/ZnO/ME1 and CC/ZnO/ME2 films exhibited better pH-sensitivity than CC/ZnO/ME3 film, with color visibly changing from red to blue/green in different buffer solutions (pH 3-12). When monitoring the freshness of pork stored at 4℃, the color of CC/ZnO/ME2 film changed from deep purple to blue when TVB-N content exceeded the maximum permissible limit (15 mg/100 g) on 6th day.


Assuntos
Quitosana , Morus , Carne de Porco , Carne Vermelha , Óxido de Zinco , Animais , Suínos , Morus/química , Quitosana/química , Embalagem de Alimentos , Carne Vermelha/análise , Concentração de Íons de Hidrogênio , Extratos Vegetais/química , Colágeno , Antocianinas/análise
8.
Food Chem ; 403: 134356, 2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36170788

RESUMO

Forty legs from twenty lamb of different sexes and sires (colour stable and labile) were aged using in-bag dry- (BD) and wet-ageing (W) for 21 days. BD resulted in significantly lower moisture content, cook loss, colour (L*, a*, b* and chroma) and % polyunsaturated fatty acids (FAs), higher levels of microbial growth and saturated FAs compared to W. Similar NADH content was observed regardless of sex, sire and ageing. Samples from ram and labile sire had significantly higher pH and saturated FAs and reduced monounsaturated FAs composition compared to those from ewe and stable sire. Lamb from labile sire had significantly higher fat melting point than the stable. Thus, the superior stability of stabile sire was observed only in ram and was not impaired by BD. The sex × sire interaction on oxidative stability demonstrated potential to tailor the quality of dry-aged lamb through altering sex and sire of animals.


Assuntos
Ácidos Graxos , Carne Vermelha , Feminino , Ovinos/genética , Animais , Masculino , Cor , Carne Vermelha/análise , Envelhecimento , Excipientes
9.
Food Chem ; 403: 134366, 2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36183474

RESUMO

A cellulose nanofiber (CNF)-based pH-sensitive indicator was developed by mixing CNF with red radish color extract (RRCE) to analyze the freshness of minced pork. Among various mixing conditions of RRCE solutions (0.4-1.6%) and CNF (0.5-1.25%), 0.8% RRCE/1% CNF showing higher mechanical properties, lower response to water, lower leakage of RRCE, and higher sensitivity to ammonia was selected as optimum. Ultraviolet-visible light transmittance and structural properties of the film indicated successful incorporation of RRCE into CNF, with rapid response to changes in pH caused by ammonia solution. The water vapor permeability of the indicator was maintained for 48 h. The fabricated pH-sensitive indicator showed apparent color changes from red color (fresh) to purple color (spoiled) during pork storage at refrigeration temperature. In addition, the deterioration degree was compared by measuring pH, microbial counts, and total volatile base-nitrogen level, confirming the applicability of this CNF-based film as a pH indicator.


Assuntos
Nanofibras , Carne de Porco , Carne Vermelha , Animais , Suínos , Celulose/química , Nanofibras/química , Embalagem de Alimentos , Carne Vermelha/análise , Amônia , Concentração de Íons de Hidrogênio , Antocianinas/química
10.
Food Chem ; 403: 134393, 2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36191417

RESUMO

This study developed an intelligent and antibacterial packaging film using a chitosan matrix embedding oregano essential oil (OEO) and black rice bran anthocyanin (BRBA). Herein, OEO and BRBA were immobilized into the chitosan matrix through noncovalent bonds and uniformly distributed in the films. The chitosan-OEO-BRBAⅡ film exhibited excellent mechanical, antibacterial, antioxidant, and UV-vis light barrier properties, and sensitive and rapid response to pH/NH3. Furthermore, fresh pork was coated with the film for monitoring the freshness and preservation efficiency at 4 °C for 12 days. The film effectively improved the quality indices of pork, including the sensory index, total viable counts, pH, TVB-N value, and color of pork during the storage at 4 °C. The film reduced the abundance of spoilage bacteria related to stress tolerance, pathogenicity, and biofilm formation in the pork. Their odorous volatiles appeared later and were less than those in the untreated group.


Assuntos
Quitosana , Óleos Voláteis , Origanum , Oryza , Carne de Porco , Carne Vermelha , Animais , Suínos , Origanum/química , Quitosana/química , Óleos Voláteis/química , Antocianinas/química , Oryza/química , Embalagem de Alimentos , Carne Vermelha/análise , Antibacterianos/farmacologia , Antibacterianos/química , Concentração de Íons de Hidrogênio
11.
Meat Sci ; 195: 108994, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36240585

RESUMO

There is growing public concern about the welfare of farm animals, and farm animal welfare can be considered an ethical attribute of product quality. This paper elicits consumers' willingness to pay (WTP) for animal welfare attributes in pork products using a choice experiment (CE) in China. Consumers are willing to pay a premium of 13.923 to 18.493 CNY/500 g for more desirable product attributes in terms of animal welfare, branding, humane slaughter, and environmental friendliness. There is a complementary relationship between ethical morality in public policy and animal welfare farming. The findings of the study contribute to an increasing understanding of consumer preferences for animal-friendly products in emerging countries. A wide range of relevant, practical initiatives to help promote animal welfare development are needed in China, by strengthening the education of ecological ethics and animal welfare ideology, establishing an animal welfare security system by global standards, and optimising contractual arrangements for the value chain of animal-friendly products.


Assuntos
Carne de Porco , Carne Vermelha , Animais , Suínos , Bem-Estar do Animal , Comportamento do Consumidor , China , Princípios Morais
12.
Meat Sci ; 195: 108999, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36240584

RESUMO

This work aimed to investigate the changes and correlations of precursors, intermediates and heterocyclic amines (HCAs) in lamb during charcoal grilling. 28 chemical compounds were detected by high-performance liquid chromatography and gas chromatography-mass spectrometry in grilled lamb from raw to charred. Results demonstrated the types and contents of HCAs were increased during grilling, of which 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was dominant and accounted for 61% at the end of grilling (42 min). Glucose and creatine (P < 0.05) decreased with grilling time, creatinine (P < 0.05) and total free amino acid increased. The types and contents of four intermediates (formaldehyde, acetaldehyde, phenylacetaldehyde, 2,5-dimethylpyrazine) increased during grilling. Glucose, creatine, creatinine, ten free amino acids and four intermediates showed significant correlation to HCAs. Also, the ratios of four precursors were significantly correlated with HCAs (P < 0.05), besides creatine/glucose ratio. These results suggested that the time of charcoal grilling should not exceed 14 min at 145 °C in order to reduce the formation of harmful compounds in lamb meat.


Assuntos
Compostos Heterocíclicos , Carne Vermelha , Ovinos , Animais , Culinária/métodos , Creatinina , Creatina/análise , Carvão Vegetal/análise , Aminas/análise , Carne Vermelha/análise , Aminoácidos , Glucose , Compostos Heterocíclicos/análise , Carne/análise
13.
Meat Sci ; 195: 108997, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36244076

RESUMO

Meat adulteration affects customers and the market. Existing meat authentication methods usually rely on special devices, and thus are limited to professional use only. Fake lamb or beef slices made from duck and fat appear in some Chinese hotpot restaurants. This study present a customer-conducted method for detecting such adulteration. The method takes a single image as input, and authenticates it by using the textural features of meat slices. The authentication is rapid and non-destructive. The only device required is a mobile phone with a camera. A lightweight (thus high-efficient) convolutional neural network architecture called MTx-Net was built for this task. Fourteen convolutional layers in four blocks were used for extracting valid visual features. Techniques like residuals, depth-wise convolution, dropout and batch normalization were employed in the neural network. For training and testing the neural network, 77956 meat images were collected using 225Kg of meats. This method achieves 99.38% and 98.20% accuracy on lamb and beef slice authentication, respectively.


Assuntos
Redes Neurais de Computação , Carne Vermelha , Ovinos , Bovinos , Animais , Carne Vermelha/análise , Carne/análise , Patos
14.
Meat Sci ; 195: 109005, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36272312

RESUMO

The application of individual spectroscopic techniques for meat analysis has been widely explored. Attempts to fuse data from multiple spectroscopic instruments for meat analysis are still lacking. Comparative assessment of the performance of mid infrared (MIR), near infrared (NIR) and Raman spectroscopy to estimate fatty acid (FA) composition in processed lamb was investigated. The acquired data from these individual techniques were then utilised in estimating similar parameters using a multi-block partial least square data fusion approach. Model performance was assessed with respect to the determination coefficient and ratio of predictive deviation upon cross-validation of the model. The fused data had slight improvements for the prediction of four FA parameters including MUFA, C18:0, C18:1 c9 and C9, t11- CLA), suggesting possible information enhancement with use of multiple instruments. However, MIR offered better predictability (RPD values) across the FA parameters considered.


Assuntos
Ácidos Graxos , Carne Vermelha , Ovinos , Animais , Ácidos Graxos/análise , Carne/análise , Carne Vermelha/análise , Análise dos Mínimos Quadrados , Análise Espectral Raman
15.
Meat Sci ; 195: 109014, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36283160

RESUMO

Herein, the physicochemical properties of various lyophilized beef powders were investigated. The samples consisted of fresh, wet-aged, and dry-aged beef and crust derived from dry-aged beef. The wet-aging sample had higher fat content and water absorption and emulsifying capacities than the fresh and dry-aging samples (P < 0.05). The dry-aged sample had higher protein and ash contents, lightness, redness, and yellowness than the wet-aging and crust samples (P < 0.05). The crust samples had higher water and fat contents, salinity, emulsifying capacity, and emulsifying stability index than the fresh and dry-aging samples (P < 0.05). The swelling yields of the samples at pH 3 and 4 were significantly higher than that at pH 7 (P < 0.05). Therefore, various lyophilized beef powders exhibit diverse physicochemical properties; In particular, the dry-aged beef crust was able to verify that some physical properties showed superior properties compared to other samples.


Assuntos
Carne Vermelha , Animais , Bovinos , Carne Vermelha/análise , Pós , Aditivos Alimentares/análise , Fenômenos Químicos , Água/análise
16.
Food Chem ; 404(Pt B): 134754, 2023 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-36332578

RESUMO

Intelligent packaging not only protects food from environmental hazards but intuitively monitors the changes of food quality and safety. A novel intelligent packaging film with pH sensitivity and antibacterial and antioxidant effects was developed based on the highly cross-linked zein. The composite film with 0.05 g/g crosslinking agent had the best mechanical properties. The tensile strength (TS) and elongation-at-break (EBA) were 2.42 and 1.53 times of that of zein film, respectively. Moreover, the intelligent packaging showed longstanding antimicrobial and antioxidant effects because of the addition of the tea tree essential oil (TTEO)-loaded mesoporous silica nanoparticles (MSNs). The blueberry anthocyanin as colorimetric indicator was added in the packaging film to monitor the safety of meat products using a mobile phone. The color of the composite film as the packaging of the pork products changed from colorless to brown after 9-day storage to show the spoilage of the pork. To the best of our knowledge, this is the first-time report of 1) the application of TTEO-loaded MSNs for food packing, 2) the addition of TTEO as the antimicrobial agent for zein film, and 3) using the applications of mobile phone to measure the RBG value of the zein-based film. This study offers an example of the highly promising biodegradable intelligent packaging with multi-functions for the enhancement of food safety.


Assuntos
Carne de Porco , Carne Vermelha , Zeína , Animais , Suínos , Zeína/química , Carne Vermelha/análise , Antioxidantes , Embalagem de Alimentos , Antocianinas/química , Antibacterianos/farmacologia , Antibacterianos/química , Concentração de Íons de Hidrogênio
17.
Food Chem ; 404(Pt A): 134426, 2023 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-36240551

RESUMO

A novel colorimetric film was developed from polyvinyl alcohol/sodium carboxymethyl cellulose (PVA/CMC-Na, CPA) incorporated with anthocyanins (AHO) or betacyanins (BTA) or AHO and BTA mixtures (in the mass ratios of 2:2, 3:1, 1:3) for intelligent packaging. Fourier transform infrared (FTIR) and scanning electron microscope (SEM) illustrated that AHO/BTA were immobilized into CPA network and improved compatibility of PVA and CMC-Na. The incorporation of AHO/BTA increased the tensile strength (TS), elongation at break (EAB), thickness and water solubility (WS) of the sample but decreased the crystallinity and swelling index (SI) of the sample. Furthermore, the colorimetric films presented antioxidant activity besides antibacterial activity against Escherichia coli and Staphylococcus aureus. The colorimetric film incorporated with AHO and BTA at a mass ratio of 3:1 indicated different colors to represent the freshness of pork. The novel colorimetric film possesses great potential in intelligent packaging for monitoring the real-time freshness of pork products.


Assuntos
Carne de Porco , Carne Vermelha , Animais , Suínos , Álcool de Polivinil , Antocianinas , Carboximetilcelulose Sódica , Betacianinas , Colorimetria , Embalagem de Alimentos , Escherichia coli , Sódio , Concentração de Íons de Hidrogênio
18.
Food Chem ; 404(Pt A): 134238, 2023 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-36257268

RESUMO

The present study further investigated the effects of fluctuated low-temperature combined with high-humidity thawing (FLHT) on the gelling properties of pork myofibrillar proteins (MPs). Results showed that compared with refrigerator thawing (RT) and low-temperature combined with high-humidity thawing (LHT), FLHT effectively reduced the protein aggregation and maintained the relative stability by decreasing the variation in the turbidity and absolute ζ-potential value. The rheological results confirmed its improved elastic gel network. Meanwhile, FLHT samples exhibited markedly higher WHC with lower cooking loss (P < 0.05). The whiteness and strength of MPs gel were significantly higher in the FLHT group (P < 0.05). Moreover, there was no difference in textural properties between FLHT samples and fresh meat (FS) (P > 0.05), due to its homogeneous and compact microstructure. Therefore, FLHT plays an essential role in holding a superior gel quality and a compact structure, thereby evidencing its potential application in meat thawing.


Assuntos
Carne de Porco , Carne Vermelha , Animais , Suínos , Carne Vermelha/análise , Umidade , Temperatura , Géis/química , Proteínas
19.
Food Chem ; 401: 134146, 2023 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-36099822

RESUMO

To study new methods to delay the umami taste attenuation of the conditioned pork, the ice temperature of pork, the content of nucleotides, lactic acid, pyruvate, glycogen, and activity of key endogenous enzymes were determined for the conditioned pork stored at 4 °C and ice temperature. The results indicated that the ice temperature of the pork ham bicipital muscle was -1.4 °C. The content of umami-enhancing nucleotides in pork stored at 4 °C decreased significantly (p < 0.05) with increasing aging time, but all umami-enhancing nucleotides in pork stored at ice temperature were decreased significantly (p < 0.05), but the decrease rates were lower than those in pork stored at 4 °C. A possible reason for this was that the storage temperature influenced the activity of endogenous enzymes and glycolysis. Ice temperature storage was an effective method to inhibit the decrease in umami taste nucleotides in conditioned pork.


Assuntos
Carne de Porco , Carne Vermelha , Animais , Suínos , Nucleotídeos , Temperatura , Carne Vermelha/análise , Gelo , Paladar , Glicogênio , Ácido Láctico , Piruvatos
20.
Meat Sci ; 195: 109015, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36334514

RESUMO

Pork belly, which contains various components of muscle and fat, is one of the most favorable parts of pork. However, pig-breeding has largely focused on improving longissimus thoracis, representing the lean-meat production capacity, and the quality of pork belly has not improved because of the absence of established standards. Previous studies have suggested a standard for the establishment of such standards and relevant genetic parameters, but no key gene has been identified yet. Here, we predicted key genes, including transcription factors, related to pork belly formation. We analyzed 543 Yorkshire pigs and their SNP chip data and identified 3238 genes and 135,025 edges related to pork belly traits by using the association weight matrix. Based on these results, in silico validation was performed. The predicted nine transcription factors, including the key trio, were enriched in adipogenesis-related signaling pathways. The transcription factors and corresponding genetic network identified in this study may be useful in improving pork belly parameters.


Assuntos
Carne de Porco , Carne Vermelha , Suínos/genética , Animais , Carne Vermelha/análise , Adipogenia/genética , Fatores de Transcrição/genética , Redes Reguladoras de Genes , Carne/análise
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