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| 1 | The effects of dietary supplementation of vitamins C and E on the a-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits 显示文摘 | Lo Fiego D P Santoro P Macchioni P | 2004 | Meat Science2004，67，： | 1 |
| 2 | The effect of dietary supplementation of vitamins C and E on the a-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits显示文摘 | LO FIEGO D P SANTORO P MACCHIONI P | 2004 | Meat Science2004，67，2： | 1 |
| 3 | The effect of dietary supplementation of vitamins C and E on the ct-toeopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits显示文摘 | LO FIEGO D P SANTORO P MACCHIONI P | 2004 | Meat Science2004，67，2： | 1 |
| 4 | Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype显示文摘 | Leonardo Nanni Costa Domenico Pietro oL Fiego S Dall\'olio | 2002 | Meat Science2002，61，1： | 1 |
| 5 | The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbit 显示文摘 | Lo Fiego D P Santoro P Macchioni P | 2004 | Meat Science2004，67，： | 1 |
| 6 | Effect of diets supplemented with linseed alone or combined with vitamin E and selenium or with plant extracts,on Longissimus thoracis transcriptome in growing-finishing Italian Large White pigs显示文摘Background: Supplementing farm animals diet with functional ingredients may improve the nutritional quality of meat products.Diet composition has been also demonstrated to influence the gene expression with effect on biological processes and pathways.However,the knowledge on the effect of nutrients at the molecular level is scant.In particular,studies on the effects of antioxidants and polyphenols dietary supplementation have been investigated mainly in rodents,and only scarcely in farm animals so far.RNA-Seq with next-generation sequencing is increasingly the method of choice for studying changes in the transcriptome and it has been recently employed also in pig nutrigenomics studies to identify diet-induced changes in gene expression.The present study aimed to investigate the effect of diets enriched with functional ingredients(linseed,vitamin E and plant extracts) on the transcriptome of pig Longissimus thoracis to elucidate the role of these compounds in influencing genes involved in muscle physiology and metabolism compared to a standard diet.Results: Eight hundred ninety-three significant differentially expressed genes(DEGs)(FDR adjusted P-value ≤ 0.05)were detected by RNA-Seq analysis in the three diet comparisons(D2-D1,D3-D1,D4-D1).The functional analysis of DEGs showed that the diet enriched with n-3 PUFA from linseed(D2) mostly downregulated genes in pathways and biological processes(BPs) related to muscle development,contraction,and glycogen metabolism compared to the standard diet.The diet supplemented with linseed and vitamin E/Selenium(D3) showed to mostly downregulate genes linked to oxidative phosphorylation.Only few genes involved in extracellular matrix(ECM)organization were upregulated by the D3.Finally,the comparison D4-D1 showed that the diet supplemented with linseed and plant extracts(D4) upregulated the majority of genes compared to D1 that were involved in a complex network of pathways and BPs all connected by hub genes.In particular,IGF2 was a hub gene connecting protein metabolism,ECM organization,immune system and lipid biosynthesis pathways.Conclusion: The supplementation of pig diet with n-3 PUFA from linseed,antioxidants and plant-derived polyphenols can influence the expression of a relevant number of genes in Longissimus thoracis muscle that are involved in a variety of biochemical pathways linked to muscle function and metabolism. | Rubina Sirri Marika Vitali Paolo Zambonelli Giulia Giannini Martina Zappaterra Domenico Pietro Lo Fiego Dalal Sami Roberta Davoli | 2019 | Journal of Animal Science and Biotechnology2019，10，1： | 1 |
| 7 | Combined effects of pre-slanghtcr a'eatmcnts and lairage time on c~u'cass and meat quality in pigs of different halothane genotypc显示文摘 | NANNI COSTA L lo FIEGO D P DALL'OLIO S | 2002 | Meat Science2002，61，1： | 1 |
| 8 | Effect of dietary con jugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry cured Parma ham显示文摘 | Fiego L D P Macchioni P Santoro P | 2005 | Meat Sci2005，70，： | 1 |
| 9 | Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig显示文摘 | lo FIEGO D P SANTORO P MACCHIONI P | 2005 | Meat Science2005，69，1： | 1 |
| 10 | Effect of stunning voltage and scalding method on the incidence of the“red skin”defect of Parma ham显示文摘 | Lo Fiego D P Comellini M Ielo M C | 2009 | Vet Res Commun2009，33，1： | 1 |
| 11 | Influence of pre-slaughter resting time on carcass and ham quality in Italian heavy pigs显示文摘 | RUSSO V COSTA L N LO FIEGO D P | 1998 | Proceedings of the International Congress of Meat Science and Technology1998，44，： | 1 |
| 12 | Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypes显示文摘 | Nanni Costa L Lo Fiego D P Dall'olio S | 1999 | Meat Science1999，51，： | 1 |
| 13 | Influence of pre-slaughter resting time on carcass and ham quality in Italianheavy pigs显示文摘 | Russo V L N Costa D P Lo Fiego | 1998 | Proceedings of the International Congress ofMeat Sci ence and Technology1998，44，： | 1 |
| 14 | The effects of dietary supplementation of vitamins C and E on the a-tocopherol content of muscles,liver and kidney,on the stability of lipids,and on certain meat quality parameters of the longissimus dorsi of rabbits显示文摘 | Lo Fiego D P Santoro P Macchioni P | 2004 | Meat Science2004，67，2： | 1 |
| 15 | The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles,liver and kidney,on the stability of lipids,and on certain meat quality parameters of the longissimus dorsi of rabbits显示文摘 | Lo Fiego D P Santoro P Macchioni P | 2004 | Meat Science2004，67，2： | 1 |
| 16 | Etlect of stunning voltage and scalding method on the incidence ofthe 'red skin' defect of Parma ham显示文摘 | Lo Fiego D P Comellini M Ielo M C | 2009 | Vet Res Commun2009，33，1： | 1 |
| 17 | The effect of dietary supplementation of vitamins C and E on the -tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits显示文摘 | Lo FIEGO D P SANTORO P MACCHIONI P | 2004 | Meat Science2004，67，2： | 1 |
| 18 | Cytokines in patients with lung cancer显示文摘 | Matanic D Beg-Zec Z Stojanovic D Matakoric N Fiego V Milevoj-Ribic F | 2003 | Scand J Immunol2003，57，： | 1 |
| 19 | The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles,liver and kidney,on the stability of lipids,and on certain meat quality parameters of the longissimus dorsi of rabbits显示文摘 | Lo Fiego D P Santoro P Macchioni | | 0，，02： | 1 |
| 20 | Influence of pre-slaugh- ter resting time on carcass and hamquality in italian heavy pigs 显示文摘 | Russo V Costa L N Lo fiego D P | 1998 | proceedings of the international congress of meat science and technology1998，44，： | 1 |
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