ANALYSIS OF DIFFERENTIALLY EXPRESSED GENES RELATED TO INTRAMUSCULAR FAT AND CHEMICAL COMPOSITION IN DIFFERENT BREEDS OF CHICKEN Mir

Poultry production has increased noticeably to meet consumers’ demand. Therefore, producers’ desire to achieve commercial profit requirements. The advancement of desirable traits has led to the achievement of undesirable taste and meat quality; as a result, consumers are searching for alternatives that will give them superior-tasting chicken meat (Berri et al., 2001; Du et al., 2010). Chemical composition and carcass traits, for instance, fat, protein, and ash, are important economic traits for poultry because they are associated with meat production efficiency. Intramuscular fat (IMF) plays a key role in meat quality. IMF deposition is generally distributed in the epimysium, perimysium, and endomysium that positioned between muscle cells and fibers. The meat with high IMF levels had favorable meat qualities such as improved tenderness, juiciness, flavor, and good water-holding capacity (Fernandez et al., 1999). So IMF is a factor through which meat quality could potentially be manipulated (Cui et al., 2012; Ros-Freixedes et al., 2014). Molecular mechanisms associated with meat quality have previously been examined in livestock (Moreno-Sánchez et al., 2010; Zhao et al., 2011) and mammals such as Laiwu (Hu et al., 2008) and Jinhua (Guo et al., 2011), which are local Chinese pig breeds. It is common knowledge that IMF deposition is associated with potential candidate genes such as H-FABP (Nechtelberger et al., 2001) and Sirt1 (Moynihan and Imai, 2006). So far, in Pak. J. Agri. Sci., Vol. 55(3), 611-619;2018 ISSN (Print) 0552-9034, ISSN (Online) 2076-0906 DOI: 10.21162/PAKJAS/18.6537 http://www.pakjas.com.pk