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Unraveling the role of long non-coding RNAs in chronic heat stress-induced muscle injury in broilers

摘要Background Chronic heat stress(CHS)is a detrimental environmental stressor with a negative impact on the meat quality of broilers.However,the underlying mechanisms are not fully understood.This study investigates the effects of CHS on long non-coding RNA(lncRNA)expression and muscle injury in broilers,with a focus on its implications for meat quality.Results The results showed that CHS diminished breast muscle yield,elevated abdominal fat deposition,induced cellular apoptosis(P<0.05),and caused myofibrosis.Transcriptomic analysis revealed 151 differentially expressed(DE)lncRNAs when comparing the normal control(NC)and HS groups,214 DE lncRNAs when comparing the HS and PF groups,and 79 DE lncRNAs when comparing the NC and pair-fed(PF)groups.After eliminating the confounding effect of feed intake,68 lncRNAs were identified,primarily associated with cellular growth and death,signal transduc-tion,and metabolic regulation.Notably,the apoptosis-related pathway P53,lysosomes,and the fibrosis-related gene TGF-β2 were significantly upregulated by lncRNAs.Conclusions These findings indicate that chronic heat stress induces cellular apoptosis and muscle injury through lncRNA,leading to connective tissue accumulation,which likely contributes to reduced breast muscle yield and meat quality in broilers.

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作者 Zhen Liu [1] Yingsen Liu [2] Tong Xing [2] Jiaolong Li [3] Lin Zhang [2] Liang Zhao [2] Yun Jiang [4] Feng Gao [2] 学术成果认领
作者单位 College of Animal Science and Technology,Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,People's Republic of China;Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering,Institute of Animal Husbandry and Veterinary Medicine,Anhui Academy of Agricultural Sciences,Hefei 230031,China [1] College of Animal Science and Technology,Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,People's Republic of China [2] Institute of Agro-Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,People's Republic of China [3] School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,People's Republic of China [4]
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DOI 10.1186/s40104-024-01093-6
发布时间 2025-03-06(万方平台首次上网日期,不代表论文的发表时间)
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