Agriculture

PPM1J regulates meat quality feature and glycerophospholipids composition in broiler by modulating protein dephosphorylation

M. Ma, X. Yang, et al.

Delve into the fascinating world of poultry genetics with a groundbreaking study by Manting Ma and colleagues that unravels the genetic regulation of meat flavor in broiler chickens. Discover how the pivotal gene PPM1J plays an essential role in enhancing meat quality, influencing muscle atrophy, and shaping the composition of flavorsome lipids.

00:00

Playback language: English

Index

Abstract

This study investigated the genetic regulation of meat flavor differences in broiler chickens using metabolomics and transcriptomics. Protein phosphatase magnesium/manganese-dependent 1J (PPM1J) was identified as a key gene highly connected to meat flavor-related metabolites. Gain- and loss-of-function analyses revealed that PPM1J influences muscle atrophy, improves meat quality, and regulates glycerophospholipid composition by catalyzing protein dephosphorylation.

Publisher

npj Science of Food

Published On

Nov 07, 2024

Authors

Manting Ma, Xin Yang, Yanan Zhang, Shuang Wang, Chenglong Jin, Weiguang Xia, Wei Chen, Bolin Cai, Chuntian Zheng

Related Publications

Explore these studies to deepen your understanding of the subject.

Medicine and Health

Body composition, physical capacity, and immuno-metabolic profile in community-acquired pneumonia caused by COVID-19, influenza, and bacteria: a prospective cohort study

C. K. Ryrsø, A. M. Dungu, et al.

Food Science and Technology

Global dietary quality in 185 countries from 1990 to 2018 show wide differences by nation, age, education, and urbanicity

V. Miller, P. Webb, et al.

Medicine and Health

Body composition, physical activity, and quality of life in pediatric patients with inflammatory bowel disease on anti-TNF therapy—an observational follow-up study

K. K. Boros, G. Veres, et al.

Health and Fitness

Composition of gut microbiota involved in alleviation of dexamethasone-induced muscle atrophy by whey protein

J. Qiu, Y. Cheng, et al.

Listen, Learn & Level Up

Over 10,000 hours of research content in 25+ fields, available in 12+ languages.

No more digging through PDFs, just hit play and absorb the world's latest research in your language, on your time.

listen to research audio papers with researchbunny