New biology as a tool for control of pork quality

By Lars Kristensen

 

The need for improving animal welfare and meat quality characteristics are addressed in module V. The overall aim of the module is to provide the industry with molecular markers developed from several of the new so-called 'omics' methods that have emerged during the last decade. It is expected that these new molecular markers can be used for the production of high added value meat and meat products, at all stages in the chain from farm to fork.

 

Development of markers for meat quality has been of interest for researchers and the industry for many years. A good marker enables e.g. screening of a population of animals for that particular marker and afterwards select animals suited for breeding. Two examples of that are the halothane gene and the RN- gene that can be used as markers for stress susceptibility and high glycogen levels, respectively.

 

A prerequisite of discovering new markers is that quality characteristics in the meat is reflected by the biological status of the animal, i.e. the genome and the proteome of the muscles, fat tissue or blood is related to the quality of meat and fat. At the end of the project we might have markers for meat quality characteristics such as ultimate pH or eating quality.

 

Module V consists of three work packages (WP) where WP1 focuses on developing and identifying molecular markers of meat and fat quality. WP2 aims at testing these markers in a wide variety of commercial and experimental pork production chains in all the participating countries. In WP3 the researchers will work on the link between selected markers and their molecular mechanisms.

 

Three Danish partners (Danish Crown, University of Aarhus and Danish Meat Research Institute) are collaborating on obtaining data from a typical Danish commercial pork production chain. In September 2008 the experiment will be enrolled. Two different pig producers will deliver pigs. The pigs will be slaughtered in a commercial slaughter house to ensure valid experimental conditions. Samples for testing the new biomarkers as well as meat quality measurements will be obtained at three locations on the slaughterline. Finally, the eating quality will be evaluated using sensory profiling. After these experiments, correlations to the new biological markers will begin.

 

What is Omics? The complete sequencing of the genome has started a new research area called 'omics'. In stead of studying one protein or one gene at a time it is now possible to study whole organelles or biological pathways simultaneously. The term 'omics' refers to the comprehensive analysis of biological systems. A variety of 'omics' subdisciplines have emerged, each with their own set of instruments and techniques. The 'omics' technology that has driven these new areas of research consist of DNA and protein microarrays, mass spectrometry and a number of other techniques that enables high-throughput analysis. New 'omics' technology is developing constantly, however, among the more wellknown are 'Gen-omics' 'and Prote-omics' that are focusing on the genome and the proteome, respectively. Reference: www.omicsworld.com