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Comparison of micro RNA s in adipose and muscle tissue from seven indigenous Chinese breeds and Yorkshire pigs
Author(s) -
Liang Y.,
Wang Y.,
Ma L.,
Zhong Z.,
Yang X.,
Tao X.,
Chen X.,
He Z.,
Yang Y.,
Zeng K.,
Kang R.,
Gong J.,
Ying S.,
Lei Y.,
Pang J.,
Lv X.,
Gu Y.
Publication year - 2019
Publication title -
animal genetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.756
H-Index - 81
eISSN - 1365-2052
pISSN - 0268-9146
DOI - 10.1111/age.12826
Subject(s) - biology , rna , gene , adipose tissue , gene expression , genetics , rna seq , phenotype , non coding rna , transcriptome , biochemistry
Summary Elucidation of the pig micro RNA ome is essential for interpreting functional elements of the genome and understanding the genetic architecture of complex traits. Here, we extracted small RNA s from skeletal muscle and adipose tissue, and we compared their expression levels between one Western breed (Yorkshire) and seven indigenous Chinese breeds. We detected the expression of 172 known porcine micro RNA s (mi RNA s) and 181 novel mi RNA s. Differential expression analysis found 92 and 12 differentially expressed mi RNA s in adipose and muscle tissue respectively. We found that different Chinese breeds shared common directional mi RNA expression changes compared to Yorkshire pigs. Some mi RNA s differentially expressed across multiple Chinese breeds, including ssc‐miR‐129‐5p, ssc‐miR‐30 and ssc‐miR‐150, are involved in adipose tissue function. Functional enrichment analysis revealed that the target genes of the differentially expressed mi RNA s are associated mainly with signaling pathways rather than metabolic and biosynthetic processes. The mi RNA –target gene and mi RNA –phenotypic traits networks identified many hub mi RNA s that regulate a large number of target genes or phenotypic traits. Specifically, we found that intramuscular fat content is regulated by the greatest number of mi RNA s in muscle tissue. This study provides valuable new candidate mi RNA s that will aid in the improvement of meat quality and production.