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How do mysterious genes affect meat quality? The story of the RYR1 gene!
In the meat industry, the quality of meat not only affects consumers' purchasing intention, but also affects the economic interests of farmers. Recent studies have shown that the RYR1 gene plays a key role in the variation in pork quality. Abnormalities in this gene can lead to a specific meat quality problem - excessive release of amino acids, which is closely related to the tenderness, color and moisture retention ability of the meat.
The quality of meat is of vital importance to the consumer market as it directly affects the product's appeal.
In pigs, cattle and poultry, a meat quality problem has emerged called pale, soft, exudative meat (PSE). The meat exhibits abnormalities in color, texture and ability to retain moisture, making the product unappealing to consumers. The main reason for this situation is the abnormal metabolism of muscles after slaughter, especially the changes in glycolysis rate and the low pH value in muscle fibers.
PSE meat will experience higher water loss during the cooking process, and the final product is often dry and tough rather than juicy.
RYR1 gene mutation and pre-slaughter stress response are considered to be important factors that increase the incidence of PSE meat. This gene mutation causes excessive calcium ions to be released into the muscles after slaughter, prompting excessive glycolysis and accumulation of lactic acid, ultimately causing the deterioration of meat quality. In addition to PSE, there is another meat defect related to muscle glycogen metabolism, namely "dark, tough, dry" (DFD) meat, which usually occurs when the muscle pH is high after slaughter.
Specificity of the RYR1 gene
The RYR1 gene is special in that it controls the release of calcium ions in muscle cells. Under normal circumstances, calcium ions are transported from the sarcoplasmic endoplasmic reticulum of the muscle to the cytoplasm of the muscle fiber through ryanodine channels, a process that is key to muscle contraction. However, when PSE occurs, excessive calcium ions are released from the muscles, leading to excessive glycolysis and lactic acid production, which causes a sharp drop in muscle pH. As the pH value drops, the protein in the muscle fibers denatures, ultimately resulting in abnormal changes in the meat quality.
Pigs susceptible to PSS have a significantly increased likelihood of developing PSE meat after slaughter.
Other genes in pork, such as PRKAG3 (also known as the "Napoleon gene"), also affect meat quality, but through different mechanisms. The dominant allele of this gene increases the glycogen content in the muscle, resulting in a final low pH, a phenomenon known as "sour meat" or the "Hampshire effect." However, the poultry industry is currently working to identify and eliminate genes that may make them susceptible to PSE.
Potential solutions for reducing PSE meat
Improvements in meat quality can also be achieved through several options. First, when selecting breeding pigs, individuals with Hal and RN- mutations in their genes should be avoided. As breeding technology improves, the proportion of pigs on the market carrying these genes is decreasing. Secondly, breeding companies can also select for traits that focus more on health and cardiovascular fitness to increase the animals' tolerance to stress.
Animal welfare is closely related to stress during slaughter, and reducing stressors can effectively improve meat quality.
Furthermore, improving animal welfare during the slaughter process is also an important factor in reducing the frequency of PSE meat. This includes minimizing the animals' discomfort during transport and ensuring they have adequate recuperation time. Many studies have shown that proper transport design, good environmental conditions and humane handling methods can have a positive impact on meat quality.
Economic impact
According to the report, the U.S. pork industry loses approximately $200 million each year due to meat quality issues, of which the impact of PSE meat is a major factor. This demonstrates the potential economic benefits of improving meat quality.
Looking into the future, as we gain a better understanding of the RYR1 gene and its impact, can we find more effective genetic improvement methods to improve meat quality and promote sustainable agricultural development?
