营养水平对肥育猪肌肉品质和微钙蛋白酶及钙蛋白酶抑制素基因表达的影响。
Effects of nutritional level on pork quality and gene expression of micro-calpain and calpastatin in muscle of finishing pigs.
机构信息
Institute of Animal Nutrition, Sichuan Agricultural University, Yaan, Sichuan 625014, China.
出版信息
Meat Sci. 2010 Aug;85(4):768-71. doi: 10.1016/j.meatsci.2010.04.002. Epub 2010 Apr 10.
The study was designed to investigate the effects of nutritional level (control diet (CD), 14.19% crude protein, 13.81MJ of DE/kg; low nutritional level diet (LND), 11.08% crude protein, 12.55MJ of DE/kg) on pork quality and gene expression of mu-calpain and calpastatin in muscle of finishing pigs. The LND treatment increased drip loss (P<0.05), had a trend to increase intramuscular fat (IMF) content (P=0.09), decreased Warner-Bratzler shear force (WBSF) of pork (P<0.05), improved mRNA level of mu-calpain (P<0.05) in skeletal muscle, but had no effect on gene expression of calpastatin, compared with the CD treatment. These data suggest that a moderately reduced energy and protein diet increased pork tenderness and intramuscular fat. The increase in tenderness by LND treatment may be partly due to increased gene expression of mu-calpain in muscle.
本研究旨在探讨营养水平（对照日粮（CD），粗蛋白 14.19%，消化能 13.81MJ/kg；低营养水平日粮（LND），粗蛋白 11.08%，消化能 12.55MJ/kg）对肥育猪猪肉品质和肌原纤维中钙蛋白酶和钙蛋白酶抑制蛋白基因表达的影响。LND 处理组的滴水损失增加（P<0.05），有增加肌内脂肪（IMF）含量的趋势（P=0.09），降低猪肉的 Warner-Bratzler 剪切力（WBSF）（P<0.05），提高骨骼肌中钙蛋白酶μ亚基（mu-calpain）的 mRNA 水平（P<0.05），但对钙蛋白酶抑制蛋白基因表达没有影响，与 CD 处理相比。这些数据表明，中等程度降低能量和蛋白质的日粮可以增加猪肉的嫩度和肌内脂肪。LND 处理增加嫩度的原因可能部分是由于肌肉中 mu-calpain 基因表达增加。
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