Protein profiles for individual pigs enable producers to determine the cut of meat via genetics | 11/9/2018 | Staff
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EU research has investigated protein profiles for individual pigs so the producer will be able to determine the cut of meat from the genetics of the pig. With genomic analysis, there has been considerable progress made in determining the variability of genomes in all main livestock species. However, linking the genome with its phenotype in terms of meat quality and type for the producer remains challenging.

Advances in 'omics' technologies are providing the necessary tools to extensively phenotype increasingly large collections of individuals. The EU Marie Skłodowska-Curie Individual Fellowship-aided project MARKTHEPIG has applied the newly emerging area of phenomics to merge the significant amount of data from omics technologies. Phenomics is an emerging trans-discipline that systematically studies the genome-wide phenotypic manifestations at cellular and organism levels.

Prof - Luca - Fontanesi - Project - Coordinator

As Prof. Luca Fontanesi, project coordinator of MARKTHEPIG, explains: "The aim of the current project was to take advantage of the knowledge obtained by the University of Bologna in highly phenotyped pigs to better understand the factors, both genetic and non-genetic, that contribute to the production variability of the animals." These factors have important consequences in designing selection and breeding strategies for this species.

MARKTHEPIG used mass spectrometry-based proteomics to identify new biomarkers that might describe internal or molecular phenotypes to predict production performances of the animals at the genetic level. In addition, project results opened up new possibilities for use of phenomics to better characterise the pig as an animal model.

Heart - Metabolism - Animal - Liver - Time

At the heart of the metabolism of an animal is its liver. For the first time, MARKTHEPIG described the molecular differences between two important pig breeds in terms of liver and its protein...
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