Selection of candidate genes affecting meat quality and preliminary exploration of related molecular mechanisms in the Mashen pig

• Main Authors: Pengfei Gao, Zhimin Cheng, Meng Li, Ningfang Zhang, Baoyu Le, Wanfeng Zhang, Pengkang Song, Xiaohong Guo, Bugao Li, Guoqing Cao
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2019-08-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Pig; Candidate Gene; Molecular Mechanism; Meat Quality; RNA-Seq
• Online Access: http://www.ajas.info/upload/pdf/ajas-18-0718.pdf
• ISSN: 1011-2367; 1976-5517

Objective The aim of this study was to select the candidate genes affecting meat quality and preliminarily explore the related molecular mechanisms in the Mashen pig. Methods The present study explored genetic factors affecting meat quality in the Mashen pig using RNA sequencing (RNA-Seq). We sequenced the transcriptomes of 180-day-old Mashen and Large White pigs using longissimus dorsi to select differentially expressed genes (DEGs). Results The results indicated that a total of 425 genes were differentially expressed between Mashen and Large White pigs. A gene ontology enrichment analysis revealed that DEGs were mainly enriched for biological processes associated with metabolism and muscle development, while a Kyoto encyclopedia of genes and genomes analysis showed that DEGs mainly participated in signaling pathways associated with amino acid metabolism, fatty acid metabolism, and skeletal muscle differentiation. A MCODE analysis of the protein-protein interaction network indicated that the four identified subsets of genes were mainly associated with translational initiation, skeletal muscle differentiation, amino acid metabolism, and oxidative phosphorylation pathways. Conclusion Based on the analysis results, we selected glutamic-oxaloacetic transaminase 1, malate dehydrogenase 1, pyruvate dehydrogenase 1, pyruvate dehydrogenase kinase 4, and activator protein-1 as candidate genes affecting meat quality in pigs. A discussion of the related molecular mechanisms is provided to offer a theoretical basis for future studies on the improvement of meat quality in pigs.