INTRODUCTION Fat deposition of pigs is of economic importance because of market incentives for lean pork production and decreased feeding costs. It is crucial to investigate and characterize new candidate genes and QTL relevant to pig fat deposit traits. To date, several quantitative trait loci (QTL) significantly affecting 10th-rib, average backfat thickness and other production traits have been mapped on SSC7 (Wang et al., 1998; Nagamine et al., 2003). Peroxisomal [[DELTA].sup.3],[[DELTA].sup.2]-enoyl-CoA isomerase (PECI) was located near the boundary of the quantitative trait loci (QTL) region. [[DELTA].sup.3],[[DELTA].sup.2]-enoyl-CoA isomerase (Ecilp) is unique because its activity is necessary for [beta]-oxidation of all unsaturated fatty acids (Geisbrecht et al., 1999). The series of enzyme-catalyzed reactions required for degradation of fatty acids are evolutionarily conserved and accomplished primarily through the p-oxidation pathway. In peroxisomes, ECI was predicted to be a dominant enzyme for 3-cis 3[right arrow]2-trans and 3-trans 3[right arrow]2-trans isomerizations of long-chain intermediates (Zhang et al., 2002). Fatty acid [beta]-oxidation in mammals is considerably more complicated, primarily due to the existence of overlapping but distinct fatty acid poxidation pathways. Mammalian peroxisomes contain at least three fatty acyl-CoA oxidases, both L-specific and D-specific 2-enoyl-CoA hydratase/3-hydroxyacyl-CoA dehydrogenase multifunctional proteins, and at least two thiolases, all of which are encoded by different genes (Palosaari et al., 1990a, 1991; Geisbrecht et al., 1998; Gurvitz et al., 1998; Geisbrecht et al., 1999; Partanen et al., 2004). When the ECI was completely excised in the mouse, it extensively perturbed the metabolism of unsaturated fatty acids, especially for short interval starvation and the fatty acid pattern of complex phospholipids was strongly altered (Palosaari et al., 1990b; Janssen et al., 2002). The PECI gene can be encoded by ECI1 and it is required for growth of saccharomyces cerevisiae on unsaturated fatty acids (Gurvitz et al., 1998). It can be concluded that the PECI gene may play an important role during the metabolic processing of unsaturated fatty acids. Deposition of fat by animals in their bodies is associated with the metabolism of fatty acids, and more research would contribute to understanding of porcine fat deposition. Genomic DNA was isolated from blood of mature Tongcheng pigs (Hubei province, China) by phenol/chloroform extraction. RNA was extracted from muscle tissue of adult Tongcheng pigs and adult Swedish Landrace with TRIzol reagent kit (Life Technologies, Grand Island, NE, USA). RACE (the rapid amplification of cDNA ends) was performed according to the instructions of the SMARTTM RACE cDNA Amplification Kit (Clontech Inc, Palo Alto, CA, USA). The PCR products of RACE were purified with the Wizard PCR Preps DNA Purification System (Promega, Madison, WI, USA). ORF were found by the program SeqMan (DNA star, Madison, WI, USA) and the amino acid sequences were deduced with Primer5.0 (Primer Premier5.0, Premier, Canada). Using the pGEM T-easy vector, DNase I (RNase-free) and M-MLV reverse transcriptase from TaKaRa Dalian (Dalian, China), primers were synthesized (Table 1) and PCR products were sequenced by AuGCT Biotechnology (Bejing, China).
INTRODUCTION Fat deposition of pigs is of economic importance because of market incentives for lean pork production and decreased feeding costs. It is crucial to investigate and characterize new candidate genes and QTL relevant to pig fat deposit traits. To date, several quantitative trait loci (QTL) significantly affecting 10th-rib, average backfat thickness and other production traits have been mapped on SSC7 (Wang et al., 1998; Nagamine et al., 2003). Peroxisomal [[DELTA].sup.3],[[DELTA].sup.2]-enoyl-CoA isomerase (PECI) was located near the boundary of the quantitative trait loci (QTL) region. [[DELTA].sup.3],[[DELTA].sup.2]-enoyl-CoA isomerase (Ecilp) is unique because its activity is necessary for [beta]-oxidation of all unsaturated fatty acids (Geisbrecht et al., 1999). The series of enzyme-catalyzed reactions required for degradation of fatty acids are evolutionarily conserved and accomplished primarily through the p-oxidation pathway. In peroxisomes, ECI was predicted to be a dominant enzyme for 3-cis 3[right arrow]2-trans and 3-trans 3[right arrow]2-trans isomerizations of long-chain intermediates (Zhang et al., 2002). Fatty acid [beta]-oxidation in mammals is considerably more complicated, primarily due to the existence of overlapping but distinct fatty acid poxidation pathways. Mammalian peroxisomes contain at least three fatty acyl-CoA oxidases, both L-specific and D-specific 2-enoyl-CoA hydratase/3-hydroxyacyl-CoA dehydrogenase multifunctional proteins, and at least two thiolases, all of which are encoded by different genes (Palosaari et al., 1990a, 1991; Geisbrecht et al., 1998; Gurvitz et al., 1998; Geisbrecht et al., 1999; Partanen et al., 2004). When the ECI was completely excised in the mouse, it extensively perturbed the metabolism of unsaturated fatty acids, especially for short interval starvation and the fatty acid pattern of complex phospholipids was strongly altered (Palosaari et al., 1990b; Janssen et al., 2002). The PECI gene can be encoded by ECI1 and it is required for growth of saccharomyces cerevisiae on unsaturated fatty acids (Gurvitz et al., 1998). It can be concluded that the PECI gene may play an important role during the metabolic processing of unsaturated fatty acids. Deposition of fat by animals in their bodies is associated with the metabolism of fatty acids, and more research would contribute to understanding of porcine fat deposition. Genomic DNA was isolated from blood of mature Tongcheng pigs (Hubei province, China) by phenol/chloroform extraction. RNA was extracted from muscle tissue of adult Tongcheng pigs and adult Swedish Landrace with TRIzol reagent kit (Life Technologies, Grand Island, NE, USA). RACE (the rapid amplification of cDNA ends) was performed according to the instructions of the SMARTTM RACE cDNA Amplification Kit (Clontech Inc, Palo Alto, CA, USA). The PCR products of RACE were purified with the Wizard PCR Preps DNA Purification System (Promega, Madison, WI, USA). ORF were found by the program SeqMan (DNA star, Madison, WI, USA) and the amino acid sequences were deduced with Primer5.0 (Primer Premier5.0, Premier, Canada). Using the pGEM T-easy vector, DNase I (RNase-free) and M-MLV reverse transcriptase from TaKaRa Dalian (Dalian, China), primers were synthesized (Table 1) and PCR products were sequenced by AuGCT Biotechnology (Bejing, China).
INTRODUCTION Pork is a popular meat consumed by non-muslim Singaporeans with about 87,000 tonnes being consumed per year (Kanagalingam, 2005). Currently, Singapore imports its pork from several countries, but Australian and Indonesian pork is consumed most widely due to its ready availability at supermarkets and wet markets. Fresh pork is obtained from pigs raised in Indonesia but slaughtered at Singapore abattoirs, while chilled pork is mainly imported from Australia and is widely known as “Air Pork”. Singaporean consumers are aware of the origin of pork from packaging labels. Results of a recent survey showed that Singapore consumers associate non-Indonesian pork with the presence of an unpleasant mutton-like off-flavour (Leong et al., 2008). One possible cause of off-flavours in pork is by the oxidation of lipids, leading to the formation of aldehydes and short-chain fatty acids (Reindl and Stan, 1982; Devol, et al., 1988). The rate and extent of lipid oxidation depends on a number of factors, the most important being the level of polyunsaturated fatty acids (PUFA) in muscle (Allen and Foegeding, 1981). Pork contains high levels of unsaturated fatty acids relative to ruminant meat (Enser et al., 1996) and is more susceptible to oxidative deterioration of lipids and myoglobin. Feeding of PUFAs to pigs can improve the nutritional quality of pork, but may also increase the susceptibility to oxidation (Sheard et al., 2000; Kouba et al., 2003; Morel et al., 2006). There have been many reports of PUFA-rich feeds leading to increased lipid oxidation and thus off-flavour in pork (Houben and Krol, 1980; Warnants et al., 1998; Roman et al., 1995; Overland et al., 1996; Leskanich et al., 1997; Wood et al., 2003). There have also been examples of off-flavours in pork arising from the direct transfer of aroma components from feed to meat, including several reports on how feeding of fish oil and high fat fish meal to finisher pigs has caused “fishy” and other off-flavours in pork products (Kjos et al., 1999; Lauridsen et al., 1999; Maw et al., 2001; Jaturasitha et al., 2002). The current paper compares sensory assessments of the flavour of pork from the legs of pigs finished in New Zealand on three diets (Morel et al., 2008) using Singaporean panelists. The objective was to determine the extent to which dietary feed treatments received by the New Zealand pigs influenced the sensory properties of pork using trained and untrained Singaporean panels. Results of sensory analyses of pork from the loins of the same New Zealand pigs using New Zealand panelists were reported by Janz et al. (2008).
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