Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural University, Nanjing 210095, PR China.
Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural University, Nanjing 210095, PR China.
Meat Sci. 2022 Feb;184:108699. doi: 10.1016/j.meatsci.2021.108699. Epub 2021 Oct 19.
In this study, we investigated whether preslaughter chemical-induced acetylation affected postmortem energy metabolism and pork quality. Thirty pigs were randomly assigned to control, acetyltransferase inhibitor (ATi) or deacetyltransferase inhibitor treatments. Serum, trapezius, longissimus lumborum, psoas major, semimembranosus and semitendinosus muscles were taken for analyses. The results indicated that ATi treatment significantly reduced the activities of lactate dehydrogenase and creatine kinase and heat shock protein 70 in serum (P < 0.05). ATi treatment increased ATP and glycogen content, but decreased lactic acid content in trapezius, psoas major and semitendinosus muscles (P < 0.05). A total of 13 acetylated proteins bands were identified and the deacetylation of creatine kinase may play a key role in slowing down the postmortem energy metabolism in ATi-treated group. In addition, ATi treatment reduced the rate of postmortem glycolysis in muscles with higher oxidative but lower glycolytic fibers. These findings provide a new insight into the underlying mechanism on muscle-specific postmortem changes of pork quality.
在这项研究中，我们研究了宰前化学诱导的乙酰化是否影响死后能量代谢和猪肉品质。将 30 头猪随机分为对照组、乙酰转移酶抑制剂（ATi）处理组或去乙酰化酶抑制剂处理组。采集血清、斜方肌、腰大肌、臀大肌、半腱肌和半膜肌进行分析。结果表明，ATi 处理组血清中乳酸脱氢酶和肌酸激酶以及热休克蛋白 70 的活性显著降低（P<0.05）。ATi 处理组增加了斜方肌、臀大肌和半腱肌中的 ATP 和糖原含量，但降低了乳酸含量（P<0.05）。共鉴定出 13 个乙酰化蛋白条带，肌酸激酶的去乙酰化可能在减缓 ATi 处理组死后能量代谢中起关键作用。此外，ATi 处理降低了具有较高氧化但较低糖酵解纤维的肌肉中的死后糖酵解速率。这些发现为肌肉特异性猪肉品质死后变化的潜在机制提供了新的见解。
