Comparative transcriptome analysis reveals the patterns of gene expression in different venison cuts of sika deer (Cervus nippon)

TL;DR

This study uses RNA sequencing to explore how gene expression varies across different cuts of venison in sika deer, revealing genetic factors that influence meat quality traits like texture and tenderness.

Contribution

The study identifies region-specific genes and their roles in meat quality traits, offering new insights for deer breeding to improve venison quality.

Findings

139,111 expressed genes were identified, including 79 region-specific genes linked to meat texture, tenderness, and nutrition.

Significant gene expression differences were found between venison cuts, particularly in longissimus dorsi and trapezius, affecting meat quality traits.

Muscle fiber structure genes varied across cuts, while fatty acid metabolism genes showed stable expression.

Abstract

Venison (deer meat) is increasingly favored by consumers for its safety, nutrition, flavor, and natural qualities. However, venison cuts in different regions of the carcass have different meat quality due to their distinct physiological function. To investigate the molecular basis of these variations, RNA-seq was used to compare gene expression pattern across different cuts of venison.

In this study, we performed a transcriptomic analysis based on RNA-seq data of 72 cuts from 6 different body parts of sika deer (Cervus nippon, n = 12), with the aim of understanding the genetic factors affecting the differences in venison quality, providing important references for further deer breeding.

We identified 139,111 expressed genes, including 79 region-specific genes enriched in pathways crucial for meat texture, tenderness, and nutrition. Differential gene expression analysis revealed significant variations among venison cuts, especially between the longissimus dorsi and trapezius cuts, highlighting roles in metal ion transport, organic acid biosynthesis, and glycolysis/gluconeogenesis. Additionally, fatty acid metabolism genes showed stable expression, while muscle fiber structure genes varied, affecting tenderness and juiciness.

Our findings provide insights into the genetic factors influencing venison quality, offering a foundation for future breeding strategies to enhance meat quality.

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