脂肪酸组成是影响肉制品品质的关键因素.为了研究兔肉脂肪酸形成的功能基因的表达机制,在统计不同品种和部位兔肉脂肪酸含量的基础上,利用转录组学数据系统分析伊拉兔腓肠肌脂肪酸代谢的相关基因的表达模式,并进行了功能和通路富集.结果表明,不同兔肉品种间的脂肪酸含量差异较大,而同一品种不同部位之间的脂肪酸含量无明显差异.在伊拉兔腓肠肌中,脂肪酸代谢基因中的脂蛋白脂肪酶(Lipoprotein Lipase,LPL)、脂肪酸结合蛋白 4(Fatty Acid Binding Protein 4,FABP4)和磷酸腺苷激活蛋白激酶(Adenosine Monophosphate Activated Protein Kinase,AMPK)调节亚基γ3(Gamma 3 Non-Catalytic Subunit,PRKAG3)等蛋白的基因主要通过AMPK信号通路参与调节其脂肪酸组成.经实时定量聚合酶链式反应方法验证的基因也基本符合转录组学的表达趋势.本次研究结果可为兔肉风味形成机制的明确和肉质改良提供理论依据.
Transcriptome Data Analysis of Genes Related to Fatty Acid Metabolism in Rabbit Meat
Fatty acid composition is a key factor affecting on the meat quality.To investigate the expression mechanism of functional genes regulated fatty acids formation,the rabbit meat fatty acid content of different breeds and parts was counted.And then,the functions and pathways enrichment of fatty acid metabolism genes in the gastrocnemius of IRA rabbits were analyzed using the transcriptomic data.The results showed that there were significant differences in fatty acid content among different rabbit meat breeds,while there was no significant difference in fatty acid content between different parts of the same breed.lipoprotein lipase(LPL),fatty acid binding protein 4(FABP4)and adenosine monophosphate activated protein kinase(AMPK)regulatory gamma 3 non-catalytic subunit(PRKAG3)were mainly involved in regulating the fatty acid composition through AMPK signaling pathway.The genes verified by real-time quantitative polymerase chain reaction(PCR)were also basically consistent with the expression trend of the transcriptome.The results can provide a theoretical basis for understanding the mechanism of rabbit flavor formation and meat quality improvement.
万方数据
维普
