Perfiles de expresión génica asociados a ph muscular 24h postmortem en porcino

1. R.N. Pena ¹
2. N. Ibañez ¹
3. A.I. Fernandez ²
4. J.M. Folch ³
5. J. Casellas ¹
6. N.L. Noguera ¹

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Resumen

At slaughter the muscle of livestock animals undergoes biochemical changes that give the meat its colour, flavour, aroma and juiciness. These include a gradual accumulation of lactic acid by consuming muscle glycogen, leading to a drop in muscle pH. The optimal pH 24 h post-mortem (pH-24) for proper maturation of meat is about 5.5. Higher or lower values are associated with alterations in the organoleptic properties. The pH-24 depends on environmental factors but also has a strong genetic component, although there is little knowledge about gene interaction networks involved in the drop of muscular pH. Using global transcriptomic data of longissimus thoracis muscle of 103 backcrossed pigs we identified 827 probes correlated with pH-24 (FDR <0.1) corresponding to 722 unique genes. Functional classification of these genes shows a net of pathways involved in muscle adaptation to hypoxia, which includes the activation of anaerobic glycolysis, regulation of apoptosis (proteasome regulation, DNA repair) and of gene expression at transcriptional and post-transcriptional level by activating genes related to cell survival and adapting protein production to the metabolic needs. Two facts are remarkable: first, the large presence of transcription factors (120 genes) and, second, the near absence of structural protein, indicating a poor relationship with the response to hypoxia.

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