1These two authors contributed equally to this work
College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang, Henan, 453003, P.R.China
*Corresponding Author: Zhiguo Miao, College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology, Xinxiang, Henan, 453003, P.R.China, Email: miaozhiguo1998@126.com
Online published on 22 July, 2021.
Fat deposition affected meat quality and the suitable amount of intramuscular fat (IMF) can significantly improve the taste of meat, palatability, juicy, tenderness and flavor, thereby enhancing the meat quality in animals. Although, calpastatin (CAST) and peroxisome proliferator-activated receptor-/(PPARy) could regulate meat quality by altering meat tenderness or IMF content in animals, reports concerning the relationship between CAST, PPARy expression and pork quality is unclear.
A total of twenty 28-day-old purebred weaned Jinhua and Landrace piglets (10 piglets per breed) were divided into two groups according to breed for the feeding trials lasting for 120 days. At the 148 days of age, 3 pigs of each breed were selected to slaughter. Total RNA was extracted from longissimus dorsi and biceps femoris muscle to investigate the differential expression of PPARy and CAST in muscle tissues of different breed pigs by RT-PCR methods, as well as their relationship with IMF and carcass lean content.
These results suggested that PPARy is an important effector for regulating fat deposition in pigs, which was correlated with IMF and carcass lean content of pigs. This data would provide a scientific basis for the regulation of pork quality.
Carcass lean, CAST, Intramuscular fat, Pig, PPARy
