饲粮缬氨酸和异亮氨酸对育肥猪鲜肉持水力、pH 值和蛋白质溶解度的协调作用。
The coordination of dietary valine and isoleucine on water holding capacity, pH value and protein solubility of fresh meat in finishing pigs.
机构信息
State Key Laboratory of Aninal Nutrition, College of Animal Science and Technology, China Agricultural University, No.2 Yuanmingyuan West Rd., Haidian District, Beijing 100193, China.
State Key Laboratory of Aninal Nutrition, College of Animal Science and Technology, China Agricultural University, No.2 Yuanmingyuan West Rd., Haidian District, Beijing 100193, China.
出版信息
Meat Sci. 2020 May;163:108074. doi: 10.1016/j.meatsci.2020.108074. Epub 2020 Jan 28.
To investigate coordination of dietary levels of valine (Val) and isoleucine (Ile) on carcass traits and meat quality in pigs, 72 of 73.8 ± 1.6 kg crossbred barrows were randomly divided into a 2 (0.31% vs. 0.65% standard ileum digestible (SID) Val) × 2 (0.25% vs. 0.53% SID Ile) factorial arrangement. As a result, high dietary valine decreased myosin heavy-chain (MyHC)-I mRNA expression, pH value, bound water amount (T peak area ratio), sarcoplasmic protein solubility and water holding capacity (WHC) of meat (P < .05). Meanwhile, high dietary isoleucine increased pH value, sarcomere length (P < .05) and tend to decrease drip loss (P = .07). The significant interactions between valine and isoleucine were observed on backfat thickness, water distribution forms and myofibrillar protein solubility (P < .05) of pork. High valine diets undermined WHC of meat probably through decreasing pH value and sarcoplasmic protein solubility considering their significant correlations with drip loss.
为了研究缬氨酸（Val）和异亮氨酸（Ile）在猪胴体性状和肉质方面的日粮水平协调作用，将 72 头 73.8±1.6kg 的杂交公猪随机分为 2（0.31% vs. 0.65% 标准回肠可消化（SID）Val）×2（0.25% vs. 0.53% SID Ile）因子安排。结果表明，高 Val 日粮降低了肌球蛋白重链（MyHC）-I mRNA 表达、pH 值、结合水含量（T 峰面积比）、肌浆蛋白溶解度和肉的水分保持能力（WHC）（P<0.05）。同时，高 Ile 日粮增加了 pH 值和肌节长度（P<0.05），并倾向于降低滴水损失（P=0.07）。缬氨酸和异亮氨酸之间存在显著的互作效应，表现在猪肉的背膘厚度、水分分布形式和肌原纤维蛋白溶解度上（P<0.05）。考虑到与滴水损失的显著相关性，高 Val 日粮降低了肉的 WHC，可能是通过降低 pH 值和肌浆蛋白溶解度实现的。
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