Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

The effect of lipid metabolism-related genes on intramuscular fat content and fatty acid composition in multiple muscles

Chendong Liu A , Linyuan Shen A , Jingjing Du A , Xiaoqian Wu A , Jia Luo A , Qiang Pu A , Zhendong Tan A , Xiao Cheng A , Jianguo Du A , Qiong Yang B , Shunhua Zhang A C and Li Zhu A C
+ Author Affiliations
- Author Affiliations

A College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, China.

B Department of Animal Husbandry and Veterinary Medicine, Chengdu Agricultural College, Chengdu, Sichuan, China.

C Corresponding author. Email: zhangsh1919@163.com; zhuli7508@163.com

Animal Production Science - https://doi.org/10.1071/AN16292
Submitted: 6 May 2016  Accepted: 31 May 2017   Published online: 19 July 2017

Abstract

Intramuscular fat content (IMF) and fatty acid composition are two important factors that have a significant effect on meat quality. Previous studies about lipid deposition mainly focussed on breed effects, but the regulation mechanism of lipid metabolism among multiple muscles is not clear. Here, we hypothesised that there are correlations between lipid metabolism-related genes and muscle fibre types composition and lipid deposition in multiple muscles. We analysed the relationship between the expression of 18 lipid metabolism-related genes and muscle fibre types composition, and their relation with IMF and fatty acid composition in 14 different muscles. The IMF content and fatty acid composition were significantly different among the muscle tissues (P < 0.01). IMF was significantly higher in the trapezius and semitendinosus muscles compared with the others (P < 0.05); the content was about four times higher than that of the peroneal longus. Moreover, the trapezius and masseter had a higher monounsaturated fatty acid (MUFA) : saturated fatty acid (SFA) (>1.48) (P < 0.05) and polyunsaturated fatty acid (PUFA) : SFA (>0.45) (P < 0.05), which are more conducive to human health. Second, the expression levels of seven genes, AdPLA (r = 0.605, P < 0.05), DGAT2 (r = 0.553, P < 0.05), FABP4 (r = 0.637, P < 0.05), ELOVL6 (r = 0.57, P < 0.05), FASN (r = 0.556, P < 0.05), PPARγ (r = –0.51, P < 0.05) and SCD (r = 0.579, P < 0.05) were associated with IMF. In addition, the expression of FASN was positively correlated with MUFA (r = 0.556, P < 0.05) and total fatty acids (r = 0.547, P < 0.05). Finally, the MyHC IIa content (IIa) was positively correlated with MUFA (r = 0.56, P < 0.05) but negatively correlated with SFA (r = –0.553, P < 0.05) in different muscles. Besides, MUFA : SFA was positively correlated with IIa (r = 0.609, P < 0.05), although negatively correlated with MyHC IIx content (IIx) (r = –0.566, P < 0.05). These results added beneficial information to improve meat quality, and our understanding of the mechanism of fat deposition and fatty acid composition regulation. They also provide potential genetic markers for the study of muscular fatty acid composition.

Additional keywords: fatty acids, IMF, muscle tissues, MyHC.


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