Association of SIRT5 gene expression with meat quality traits in F1 generation of wild boar × kele pig

• Autor(a) principal: ZHANG,Xiong
• Data de Publicação: 2022
• Outros Autores: ZHANG,Jing, WANG,Jing, ZHAO,Chunping, DU,Chunlin, SHI,Kaizhi
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100814
• topic: SIRT5; qRT-PCR; pork quality; fatty acids; correlation analysis

Abstract The aims of this study were to analyze the coding region sequence of the SIRT5 gene and to explore the association of SIRT5 gene expression with meat quality traits in the F1 generation of wild boar × Kele pigs (Yeke F1). In this study, two SNPs (g.5753 A > G, g.16916 A > G) were found in the CDS region of the SIRT5 that could affect meat quality. SIRT5 was an unstable hydrophilic protein with a highly conservative structure of the SIR2 functional domain. The expression of SIRT5 in subcutaneous fat was significantly higher than that of the longissimus dorsi muscle from Yeke F1 pigs (P < 0.01). The expression level of SIRT5 negatively correlated with meat color (P < 0.01) and positively correlated with the pH1 (P < 0.05) in longissimus dorsi muscle. Expression of SIRT5 was positively correlated with meat tenderness, muscle moisture, heptadecanoic acid, elmintic acid and methyl nervonate (P < 0.01); however, it was negatively correlated with intramuscular fat content, myristic acid, stearic acid and trans linoleic acid (P < 0.05) in subcutaneous fat. This study indicated that SIRT5 could be used as a candidate gene for regulating intramuscular fat content and flavor indexes of Yeke F1 pigs.