数字农科院2.0

Transcriptome–metabolome analysis of fatty acid of Bamei pork and Gansu Black pork in China

文献类型： 外文期刊

作者： Xi Bin;Luo Jin;Gao Ya-qin;Yang Xiao-ling;Guo Tian-fen;Li Wei-hong;Du Tian-qing

作者机构：

关键词： Bamei pig; Fatty acid; Metabolomics; Synergistic analysis; Transcriptome

期刊名称： Bioprocess and Biosystems Engineering

ISSN： 1615-7591

年卷期： 2021 年 44 卷 5 期

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： To study the difference in transcriptome level of fatty acid metabolism pathway in Bamei pork and the difference of pork quality caused by the difference. In this study, Bamei pigs breeding in Huzhu farm of QingHai province were selected as the test object, compared with Gansu Black pigs. Four indexes of nutmeg acid (DX1), palmitic acid (DX2), stearic acid (DX3) and linoleic acid (DX4) were set. The expression profiles of fat metabolism related genes between the two groups samples were analysed by GCMS metabolomics and transcriptomics, then coexpression network analysis were conducted to obtain phenotypic related genes. The results showed that the metabolic levels of DX3 and DX4 were significantly higher than those of other fatty acids. Among these differences, the ENSSSCG00000024681 (G1) and ENSSSCG00000036883 (G2) genes play important regulatory roles in fatty acid metabolism, and the upregulated expression of their gene obviously affects the level of fatty acid metabolism, thereby affecting the quality and taste of pork. In addition, we found that there was a good correlation between the same lines, and the genetic traits of the hybrid lines of Bamei pig and Black pig are more inclined to Bamei pig. In the independent fatty acid metabolism, “Mg2+”and flavin adenine dinucleotide are more active, which plays an important role in energy utilization. Therefore, we can be inferred that the metabolism of stearic acid and linoleic acid are important fatty acids for pork quality. It also further confirms that the research method of combined omics is of great significance for the study of species traits and gene functions. © 2020, Springer-Verlag GmbH Germany, part of Springer Nature.

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