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Journal of Integrative Agriculture  2023, Vol. 22 Issue (1): 222-234    DOI: 10.1016/j.jia.2022.08.063
Animal Science · Veterinary Medicine Advanced Online Publication | Current Issue | Archive | Adv Search |
Potential regulation of linoleic acid and volatile organic compound contents in meat of chickens by PLCD1
LIU Xiao-jing*, WANG Yong-li*, LIU Li, LIU Lu, ZHAO Gui-ping, WEN Jie, JIA Ya-xiong, CUI Huan-xian

State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China

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ω-3(亚麻酸、二十二碳烯酸、二十碳五烯酸)和ω-6(亚油酸、花生四烯酸)多不饱和脂肪酸对人体健康和正常生理功能至关重要。我们鸡肉中亚油酸的含量进行了全基因组关联分析 (Genome-wide association study, GWAS)本研究共鉴定到19个重要SNPs (Single nucleotide polymorphisms, SNPs),注释到绒毛蛋白样蛋白 (villin like, VILL)磷脂酶C delta 1 (phospholipase C delta 1, PLCD1) 氧化应激反应1 (oxidative stress responsive 1, OXSR1) 基因,这些SNPs形成了一个高度连锁的单倍型区间解释了亚油酸含量4.5%表型变异。本研究发现,PLCD1基因表达与亚油酸含量呈负相关,即亚油酸含量低的鸡基因表达量高于含量高的鸡通路富集分析结果表明PLCD1富集到代谢等通路。同时本研究发现亚油酸含量与挥发性物质(如辛醛等)相关,但与鸡肉中的肌内脂肪和甘油三酯无关。结果表明,PLCD1中存在调节亚油酸含量的关键SNP,它对脂肪沉积没有显著影响,但可能会影响挥发性物质的含量。


Omega-3 (linolenic acid (ALA), docosapentaenoic acid, eicosapentaenoic acid) and omega-6 (linoleic acid (LA), arachidonic acid) polyunsaturated fatty acids are essential for health and normal physiological functioning in humans.  Here we report a genome-wide association study (GWAS) on LA content in chicken meat.  The 19 significant single nucleotide polymorphisms (SNPs) identified by the GWAS approach were annotated in VILL, PLCD1 and OXSR1 genes with highly polymorphic linkage blocks, and explained 4.5% of the phenotypic variation in the LA content.  Specifically, the PLCD1 mRNA expression level was negatively correlated with the LA content, and significantly higher in chickens with low LA content than in those with high LA content.  In addition, PLCD1 was found to be involved in metabolic pathways, etc.  Furthermore, the LA content was correlated with volatile organic compounds (e.g., octanal, etc.), but no relationship was found with intramuscular fat and triglycerides in chicken meat.  The results indicated that there are key SNPs in PLCD1 that regulate the content of LA, and it has no significant effect on fat deposition, but may affect the content of volatile organic compounds (VOCs).

Keywords:  linoleic acid        flavor quality       intramuscular fat        PLCD1        chicken meat  
Received: 26 September 2021   Accepted: 03 February 2022
Fund: This research was funded by the grants from the National Natural Science Foundation of China (31872340), the State Key Laboratory of Animal Nutrition (2004DA125184G2109), the Basic Research from Chinese Academy of Agricultural Sciences (Y2019XK06), the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences (ASTIP-IAS04), and the earmarked fund for China Agriculture Research System (CARS-41).  
About author:  LIU Xiao-jing, E-mail:; Correspondence CUI Huan-xian, E-mail: * These authors contributed equally to this study.

Cite this article: 

LIU Xiao-jing, WANG Yong-li, LIU Li, LIU Lu, ZHAO Gui-ping, WEN Jie, JIA Ya-xiong, CUI Huan-xian. 2023. Potential regulation of linoleic acid and volatile organic compound contents in meat of chickens by PLCD1. Journal of Integrative Agriculture, 22(1): 222-234.

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