Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China.
Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China.
Poult Sci. 2022 Nov;101(11):102149. doi: 10.1016/j.psj.2022.102149. Epub 2022 Aug 27.
Previous research in our lab showed that 10% glucose, 10% fructose, and 10% sucrose can induce lipid deposition in goose fatty liver formation process more efficiently. However, whether the overfeeding diet supplement with sugar can affect the meat quality is unclear. The aim of this research was to estimate the meat quality of geese overfed with overfeeding diet adding with different types of sugar. The results indicated there were no significant differences in the diameter of muscle fiber, the muscle fiber density, pH0, pH24, the meat color, the cooking loss, the drip loss, the shear force and the dry matter in breast muscle and thigh muscle between corn flour groups and three sugars groups (P > 0.05). The crude fat content of breast muscle in fructose group was significantly higher than that in sucrose group (P < 0.05); the inosinic acid content of leg muscle in fructose group was significantly higher than that in the sucrose group (P < 0.05); the ratios of essential amino acids to total amino acids (EAA/TAA) in the breast muscle of maize flour group, fructose group, sucrose group and glucose group were 42%, 35%, 32% or 34%;57%, 64%, 64%, and 62%, respectively; the ratios of essential amino acids to total amino acids in leg muscle of maize flour group, fructose group, sucrose group and glucose group were 31%, 33%, 35%, and 34%, respectively. The contents of C16:1 and C18:1 n-9c in breast muscle in fructose group were significantly higher than that in sucrose group (P < 0.05). Compared with maize flour group, the contents of C18:0 and C20:0 were lower in leg muscle of sugar group (P < 0.05). Compared with the maize flour group, the activities of hydrogen peroxide (H2O2) and glutathione peroxidase (GSH-PX) in breast muscle were higher than those of sucrose group (P < 0.05), the total antioxidant capacity (T-AOC) levels in breast muscle was higher than that of fructose group and sucrose group (P < 0.05). Cluster analysis and principal component analysis (PCA) showed that there was no difference in meat quality between maize flour and sugar group. In conclusion, the overfeeding with maize flour supplement with 10% sugar had no evident influence on the meat quality.
先前在我们实验室的研究表明，10%葡萄糖、10%果糖和 10%蔗糖能更有效地诱导鹅脂肪肝形成过程中的脂肪沉积。然而，过量喂养的饮食中添加糖是否会影响肉质尚不清楚。本研究旨在评估过量喂养添加不同类型糖的鹅的肉质。结果表明，玉米粉组和三组糖组之间的胸肌和腿肌的肌纤维直径、肌纤维密度、pH0、pH24、肉色、蒸煮损失、滴水损失、剪切力和干物质没有显著差异（P > 0.05）。果糖组胸肌的粗脂肪含量显著高于蔗糖组（P < 0.05）；果糖组腿肌肌苷酸含量显著高于蔗糖组（P < 0.05）；玉米粉组、果糖组、蔗糖组和葡萄糖组胸肌必需氨基酸与总氨基酸的比值（EAA/TAA）分别为 42%、35%、32%或 34%；57%、64%、64%和 62%；玉米粉组、果糖组、蔗糖组和葡萄糖组腿肌必需氨基酸与总氨基酸的比值分别为 31%、33%、35%和 34%。果糖组胸肌中 C16:1 和 C18:1 n-9c 的含量显著高于蔗糖组（P < 0.05）。与玉米粉组相比，糖组腿肌中的 C18:0 和 C20:0 含量较低（P < 0.05）。与玉米粉组相比，糖组胸肌中过氧化氢（H2O2）和谷胱甘肽过氧化物酶（GSH-PX）的活性高于蔗糖组（P < 0.05），胸肌总抗氧化能力（T-AOC）水平高于果糖组和蔗糖组（P < 0.05）。聚类分析和主成分分析（PCA）表明，玉米粉组和糖组之间的肉质没有差异。综上所述，补充 10%糖的过量喂养对肉质没有明显影响。
