title: Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression.
abstract: Muscle carnosine has pH-buffering, antioxidant and carbonyl scavenging properties, which may affect pork quality attributes. Study objectives were to: (1) compare muscle carnosine content and carnosine-related gene mRNA abundance in purebred pigs (n=282), (2) study the effect of muscle carnosine content on pork quality attributes and gene expression across breeds, and (3) study transcript abundance of carnosine-related genes in various tissues. Pigs were raised under similar conditions and slaughtered at 120±4.5kg. Longissimus thoracis muscles were sampled on the dressing line for gene expression and at 24h for meat quality measurements. Muscle carnosine content and carnosine-related gene mRNA abundance were modulated according to pig breeds. Greater pH24h, better water holding capacity and improved meat color values were found in pigs with high muscle carnosine content. Data suggest that high muscle carnosine is associated with improved pork meat quality attributes. The pig genetic background may be a key determinant for muscle carnosine content regulation.
authors.affiliation: Département de biologie, Faculté des sciences, Université de Sherbrooke, 2500 boul. de l'Université, Sherbrooke, QC, Canada; Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, QC, Canada.
authors.forename: Joël
authors.initials: J
authors.lastname: D'Astous-Pagé
authors.affiliation: Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant West, Saint-Hyacinthe, QC, Canada.
authors.forename: Claude
authors.initials: C
authors.lastname: Gariépy
authors.affiliation: Département de biologie, Faculté des sciences, Université de Sherbrooke, 2500 boul. de l'Université, Sherbrooke, QC, Canada.
authors.forename: Richard
authors.initials: R
authors.lastname: Blouin
authors.affiliation: Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant West, Saint-Hyacinthe, QC, Canada.
authors.forename: Simon
authors.initials: S
authors.lastname: Cliche
authors.affiliation: Canadian Centre for Swine Improvement, 960 Carling Avenue, Building 75, Ottawa, ON, Canada.
authors.forename: Brian
authors.initials: B
authors.lastname: Sullivan
authors.affiliation: Centre de développement du porc du Québec, Place de la Cité - Tour Belle Cour, 450 - 2590, boulevard Laurier, Québec, QC, Canada.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Fortin
authors.affiliation: Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, QC, Canada. Electronic address: mariefrance.palin@agr.gc.ca.
authors.forename: Marie-France
authors.initials: MF
authors.lastname: Palin
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis; D001947:Breeding; D002336:Carnosine / Q000032:analysis*; D003116:Color; D063427:Food Quality; D015870:Gene Expression; D006801:Humans; D006863:Hydrogen-Ion Concentration; D018482:Muscle, Skeletal / Q000737:chemistry / Q000201:enzymology; D012333:RNA, Messenger / Q000235:genetics / Q000378:metabolism; D000069466:Red Meat / Q000032:analysis*; D013552:Swine / Q000235:genetics
chemical_list: D000975:Antioxidants; D012333:RNA, Messenger; D002336:Carnosine
keywords: Carnosine; Gene expression; Longissimus thoracis muscle; Meat quality; Pig