Validation of biomarkers for loin meat quality (m. longissimus) of pigs

M. Pierzchala, A.J.W. Hoekman, P. Urbanski, L. Kruijt, L. Kristensen, L. Young, N. Oksbjerg, D. Goluch, M.F.W. te Pas

Research output: Contribution to journalArticleAcademicpeer-review

19 Citations (Scopus)

Abstract

The aim of this study was to validate previously reported associations between microarray gene expression levels and pork quality traits using real-time PCR. Meat samples and meat quality data from 100 pigs were collected from a different pig breed to the one tested by microarray (Large White versus Pietrain) and a different country of origin (Denmark versus Germany). Ten genes (CARP, MB, CSRP3, TNNC1, VAPB, TNNI1, HSPB1, TNNT1, TIMP-1, RAD-like) were chosen from the original microarray study on the basis of the association between gene expression levels and the meat quality traits meat %, back fat, pH24, drip loss %, colour a*, colour b*, colour L*, WB-SF, SFA, MUFA, PUFA. Real-time PCR detection methods were developed for validation of all ten genes, confirming association with drip loss (two of two genes), ultimate pH (three of four genes), a* (redness) (two of six genes) and L*(lightness) (two of four genes). Furthermore, several new correlations for MUFA and PUFA were established due to additional meat quality trait information on fatty acid composition not available for the microarray study. Regression studies showed that the maximum explanation of the phenotypic variance of the meat quality traits was 50% for the ultimate pH trait using these ten genes only. Additional studies showed that the gene expression of several of the genes was correlated with each other. We conclude that the genes initially selected from the microarray study were robust, explaining variances of the genes for the meat quality traits.
Original languageEnglish
Pages (from-to)258-270
JournalJournal of Animal Breeding and Genetics
Volume131
Issue number4
DOIs
Publication statusPublished - 2014

Fingerprint

loins
Meat
meat quality
biomarkers
Swine
Biomarkers
swine
Genes
genes
Color
drip loss
Gene Expression
gene expression
color
Real-Time Polymerase Chain Reaction
quantitative polymerase chain reaction
meat
Pietrain
Tissue Inhibitor of Metalloproteinase-1
swine breeds

Keywords

  • skeletal-muscles
  • gene-expression
  • troponin-t
  • pork
  • associations
  • calmodulin
  • cytoscape
  • growth
  • young
  • rad

Cite this

Pierzchala, M., Hoekman, A. J. W., Urbanski, P., Kruijt, L., Kristensen, L., Young, L., ... te Pas, M. F. W. (2014). Validation of biomarkers for loin meat quality (m. longissimus) of pigs. Journal of Animal Breeding and Genetics, 131(4), 258-270. https://doi.org/10.1111/jbg.12081
Pierzchala, M. ; Hoekman, A.J.W. ; Urbanski, P. ; Kruijt, L. ; Kristensen, L. ; Young, L. ; Oksbjerg, N. ; Goluch, D. ; te Pas, M.F.W. / Validation of biomarkers for loin meat quality (m. longissimus) of pigs. In: Journal of Animal Breeding and Genetics. 2014 ; Vol. 131, No. 4. pp. 258-270.
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abstract = "The aim of this study was to validate previously reported associations between microarray gene expression levels and pork quality traits using real-time PCR. Meat samples and meat quality data from 100 pigs were collected from a different pig breed to the one tested by microarray (Large White versus Pietrain) and a different country of origin (Denmark versus Germany). Ten genes (CARP, MB, CSRP3, TNNC1, VAPB, TNNI1, HSPB1, TNNT1, TIMP-1, RAD-like) were chosen from the original microarray study on the basis of the association between gene expression levels and the meat quality traits meat {\%}, back fat, pH24, drip loss {\%}, colour a*, colour b*, colour L*, WB-SF, SFA, MUFA, PUFA. Real-time PCR detection methods were developed for validation of all ten genes, confirming association with drip loss (two of two genes), ultimate pH (three of four genes), a* (redness) (two of six genes) and L*(lightness) (two of four genes). Furthermore, several new correlations for MUFA and PUFA were established due to additional meat quality trait information on fatty acid composition not available for the microarray study. Regression studies showed that the maximum explanation of the phenotypic variance of the meat quality traits was 50{\%} for the ultimate pH trait using these ten genes only. Additional studies showed that the gene expression of several of the genes was correlated with each other. We conclude that the genes initially selected from the microarray study were robust, explaining variances of the genes for the meat quality traits.",
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Pierzchala, M, Hoekman, AJW, Urbanski, P, Kruijt, L, Kristensen, L, Young, L, Oksbjerg, N, Goluch, D & te Pas, MFW 2014, 'Validation of biomarkers for loin meat quality (m. longissimus) of pigs', Journal of Animal Breeding and Genetics, vol. 131, no. 4, pp. 258-270. https://doi.org/10.1111/jbg.12081

Validation of biomarkers for loin meat quality (m. longissimus) of pigs. / Pierzchala, M.; Hoekman, A.J.W.; Urbanski, P.; Kruijt, L.; Kristensen, L.; Young, L.; Oksbjerg, N.; Goluch, D.; te Pas, M.F.W.

In: Journal of Animal Breeding and Genetics, Vol. 131, No. 4, 2014, p. 258-270.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Validation of biomarkers for loin meat quality (m. longissimus) of pigs

AU - Pierzchala, M.

AU - Hoekman, A.J.W.

AU - Urbanski, P.

AU - Kruijt, L.

AU - Kristensen, L.

AU - Young, L.

AU - Oksbjerg, N.

AU - Goluch, D.

AU - te Pas, M.F.W.

PY - 2014

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N2 - The aim of this study was to validate previously reported associations between microarray gene expression levels and pork quality traits using real-time PCR. Meat samples and meat quality data from 100 pigs were collected from a different pig breed to the one tested by microarray (Large White versus Pietrain) and a different country of origin (Denmark versus Germany). Ten genes (CARP, MB, CSRP3, TNNC1, VAPB, TNNI1, HSPB1, TNNT1, TIMP-1, RAD-like) were chosen from the original microarray study on the basis of the association between gene expression levels and the meat quality traits meat %, back fat, pH24, drip loss %, colour a*, colour b*, colour L*, WB-SF, SFA, MUFA, PUFA. Real-time PCR detection methods were developed for validation of all ten genes, confirming association with drip loss (two of two genes), ultimate pH (three of four genes), a* (redness) (two of six genes) and L*(lightness) (two of four genes). Furthermore, several new correlations for MUFA and PUFA were established due to additional meat quality trait information on fatty acid composition not available for the microarray study. Regression studies showed that the maximum explanation of the phenotypic variance of the meat quality traits was 50% for the ultimate pH trait using these ten genes only. Additional studies showed that the gene expression of several of the genes was correlated with each other. We conclude that the genes initially selected from the microarray study were robust, explaining variances of the genes for the meat quality traits.

AB - The aim of this study was to validate previously reported associations between microarray gene expression levels and pork quality traits using real-time PCR. Meat samples and meat quality data from 100 pigs were collected from a different pig breed to the one tested by microarray (Large White versus Pietrain) and a different country of origin (Denmark versus Germany). Ten genes (CARP, MB, CSRP3, TNNC1, VAPB, TNNI1, HSPB1, TNNT1, TIMP-1, RAD-like) were chosen from the original microarray study on the basis of the association between gene expression levels and the meat quality traits meat %, back fat, pH24, drip loss %, colour a*, colour b*, colour L*, WB-SF, SFA, MUFA, PUFA. Real-time PCR detection methods were developed for validation of all ten genes, confirming association with drip loss (two of two genes), ultimate pH (three of four genes), a* (redness) (two of six genes) and L*(lightness) (two of four genes). Furthermore, several new correlations for MUFA and PUFA were established due to additional meat quality trait information on fatty acid composition not available for the microarray study. Regression studies showed that the maximum explanation of the phenotypic variance of the meat quality traits was 50% for the ultimate pH trait using these ten genes only. Additional studies showed that the gene expression of several of the genes was correlated with each other. We conclude that the genes initially selected from the microarray study were robust, explaining variances of the genes for the meat quality traits.

KW - skeletal-muscles

KW - gene-expression

KW - troponin-t

KW - pork

KW - associations

KW - calmodulin

KW - cytoscape

KW - growth

KW - young

KW - rad

U2 - 10.1111/jbg.12081

DO - 10.1111/jbg.12081

M3 - Article

VL - 131

SP - 258

EP - 270

JO - Journal of Animal Breeding and Genetics

JF - Journal of Animal Breeding and Genetics

SN - 0931-2668

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ER -

Pierzchala M, Hoekman AJW, Urbanski P, Kruijt L, Kristensen L, Young L et al. Validation of biomarkers for loin meat quality (m. longissimus) of pigs. Journal of Animal Breeding and Genetics. 2014;131(4):258-270. https://doi.org/10.1111/jbg.12081