Muscle transcriptome analysis reveals molecular pathways and biomarkers involved in extreme ultimate pH and meat defect occurrence in chicken - Institut Agro Rennes-Angers Accéder directement au contenu
Article Dans Une Revue Scientific Reports Année : 2017

Muscle transcriptome analysis reveals molecular pathways and biomarkers involved in extreme ultimate pH and meat defect occurrence in chicken

Christophe Praud
Estelle Godet
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Anne Collin
Sophie Tesseraud
Marie Bourin
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Elisabeth Duval
Cécile Berri
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Résumé

The processing ability and sensory quality of chicken breast meat are highly related to its ultimate pH (pHu), which is mainly determined by the amount of glycogen in the muscle at death. To unravel the molecular mechanisms underlying glycogen and meat pHu variations and to identify predictive biomarkers of these traits, a transcriptome profiling analysis was performed using an Agilent custom chicken 8 × 60 K microarray. The breast muscle gene expression patterns were studied in two chicken lines experimentally selected for high (pHu+) and low (pHu−) pHu values of the breast meat. Across the 1,436 differentially expressed (DE) genes found between the two lines, many were involved in biological processes related to muscle development and remodelling and carbohydrate and energy metabolism. The functional analysis showed an intensive use of carbohydrate metabolism to produce energy in the pHu− line, while alternative catabolic pathways were solicited in the muscle of the pHu+ broilers, compromising their muscle development and integrity. After a validation step on a population of 278 broilers using microfluidic RT-qPCR, 20 genes were identified by partial least squares regression as good predictors of the pHu, opening new perspectives of screening broilers likely to present meat quality defects.
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hal-01595496 , version 1 (26-09-2017)

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Stéphane Beauclercq, Christelle Hennequet-Antier, Christophe Praud, Estelle Godet, Anne Collin, et al.. Muscle transcriptome analysis reveals molecular pathways and biomarkers involved in extreme ultimate pH and meat defect occurrence in chicken. Scientific Reports, 2017, 7 (1), ⟨10.1038/s41598-017-06511-6⟩. ⟨hal-01595496⟩
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