Unraveling the genetic and epigenetic landscape governing intramuscular fat deposition in rabbits: Insights and implications

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2024-08-30 DOI:10.1016/j.fochms.2024.100222
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Abstract

Intramuscular fat (IMF) content is a predominant factor recognized to affect rabbit meat quality, directly impacting flavor, juiciness, and consumer preference. Despite its significance, the major interplay of genetic and epigenetic factors regulating IMF in rabbits remains largely unexplored. This review sheds light on this critical knowledge gap, offering valuable insights and future directions. We delve into the potential role of established candidate genes from other livestock (e.g. PPARγ, FABP4, and SCD) in rabbits, while exploring the identified novel genes of IMF in rabbits. Furthermore, we explored the quantitative trait loci studies in rabbit IMF and genomic selection approaches for improving IMF content in rabbits. Beyond genetics, this review unveils the exciting realm of epigenetic mechanisms modulating IMF deposition. We explored the potential of DNA methylation patterns, histone modifications, and non-coding RNA-mediation as fingerprints for selecting rabbits with desirable IMF levels. Additionally, we explored the possibility of manipulating the epigenetic landscape through nutraceuticals interventions to promote favorable IMF depositions. By comprehensively deciphering the genomic and epigenetic terrain of rabbit intramuscular fat regulation, this study aims to assess the existing knowledge regarding the genetic and epigenetic factors that control the deposition of intramuscular fat in rabbits. By doing so, we identified gaps in the current research, and suggested potential areas for further investigation that would enhance the quality of rabbit meat. This can enable breeders to develop targeted breeding strategies, optimize nutrition, and create innovative interventions to enhance the quality of rabbit meat, meet consumer demands and increase market competitiveness.

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揭示兔子肌肉内脂肪沉积的遗传和表观遗传学规律:见解和影响
肌内脂肪(IMF)含量是公认的影响兔肉品质的主要因素,直接影响兔肉的风味、多汁性和消费者的偏好。尽管其意义重大,但调控兔子肌内脂肪含量的遗传和表观遗传因素的主要相互作用在很大程度上仍未得到探索。本综述揭示了这一重要的知识空白,提供了有价值的见解和未来发展方向。我们深入研究了其他家畜已确定的候选基因(如 PPARγ、FABP4 和 SCD)在家兔中的潜在作用,同时探讨了已发现的家兔 IMF 的新基因。此外,我们还探讨了家兔IMF的数量性状位点研究以及提高家兔IMF含量的基因组选择方法。除遗传学外,本综述还揭示了调节 IMF 沉积的表观遗传机制这一令人兴奋的领域。我们探讨了 DNA 甲基化模式、组蛋白修饰和非编码 RNA 媒介作为选择具有理想 IMF 水平的兔子的指纹的潜力。此外,我们还探索了通过营养保健品干预来操纵表观遗传景观的可能性,以促进有利的 IMF 沉积。通过全面解密兔子肌肉内脂肪调控的基因组和表观遗传学环境,本研究旨在评估有关控制兔子肌肉内脂肪沉积的基因和表观遗传学因素的现有知识。通过评估,我们发现了当前研究中的不足,并提出了进一步研究的潜在领域,以提高兔肉的品质。这可以帮助育种者制定有针对性的育种策略、优化营养和创新干预措施,以提高兔肉质量、满足消费者需求和增强市场竞争力。
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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
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