Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Food Science & Nutrition Department, Nanjing Normal University, Nanjing 210097, China.
Poult Sci. 2018 Jun 1;97(6):2005-2010. doi: 10.3382/ps/pey077.
Sheldrake is a duck breed widely used for its meat and eggs. In this study, the quantities of abdominal fat, sebum, intramuscular fat and liver fat, meat quality (pH, cooking loss, drip loss, and shear force), and expression and activity of several enzymes at different ages were determined. The results showed that the fat content increased (P < 0.05) during the aging process (90 d, 180 d, 270 d, and 360 d). Fatty acid synthase (FAS) and malic enzyme (ME) were chosen to represent the activity of lipid biosynthesis in Sheldrake ducks. The quantitative real-time PCR and enzymic activity data showed that the expression of both FAS and ME were generally up-regulated along with aging. Based on these results, the individual ducks were selected at 180 d and 360 d for analyzing the changes of serum lipid levels and related enzymic activities in liver. The contents of triglycerides (TG), total cholesterol (TCH), high-density lipoprotein (HDL), and low-density lipoprotein (LDL) in serum were found not significantly different (P > 0.05). However, we thought that the variation of TG/HDL (P < 0.05) might explain the increased fat deposition. Moreover, the activities of lipoprotein lipase (LPL) and hepatic lipase (HL) were both detected significantly up-regulated at 360 d (P < 0.05). The meat quality results of breast muscles indicated that pH, cooking loss, drip loss, and shear force values could all be affected by aging. Considering these results, we concluded that the best quality of Sheldrake duck meat occurs between 180 d and 270 d. These results might provide useful information for Sheldrake cultivation and research on lipid metabolism.
谢德雷克鸭是一种广泛用于生产肉和蛋的鸭种。本研究旨在确定不同年龄阶段谢德雷克鸭的腹脂、皮脂、肌间脂肪和肝脂含量，以及肉质（pH 值、蒸煮损失、滴水损失和剪切力）和几种酶的表达和活性。结果表明，随着年龄的增长（90 d、180 d、270 d 和 360 d），脂肪含量增加（P < 0.05）。脂肪酸合酶（FAS）和苹果酸酶（ME）被选择来代表谢德雷克鸭中脂质生物合成的活性。定量实时 PCR 和酶活性数据表明，FAS 和 ME 的表达通常随着年龄的增长而上调。基于这些结果，选择 180 d 和 360 d 的个体鸭来分析血清脂质水平和肝脏相关酶活性的变化。血清中甘油三酯（TG）、总胆固醇（TCH）、高密度脂蛋白（HDL）和低密度脂蛋白（LDL）的含量没有显著差异（P > 0.05）。然而，我们认为 TG/HDL 的变化（P < 0.05）可能解释了脂肪沉积的增加。此外，脂蛋白脂肪酶（LPL）和肝脂肪酶（HL）的活性在 360 d 时均显著上调（P < 0.05）。胸肌的肉质结果表明，pH 值、蒸煮损失、滴水损失和剪切力值均可能受到年龄的影响。考虑到这些结果，我们得出结论，谢德雷克鸭肉质最佳的时期是在 180 d 至 270 d 之间。这些结果可能为谢德雷克鸭的养殖和脂质代谢研究提供有用的信息。
