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在生长育肥猪的日粮中添加杜仲叶提取物可改变肌肉代谢并改善肉质。

Dietary supplementation of Eucommia leaf extract to growing-finishing pigs alters muscle metabolism and improves meat quality.

作者信息

Shen Zhenglei, Liu Chuxin, Deng Chuangye, Guo Qiuping, Li Fengna, Shen Qingwu W

机构信息

College of Animal Science and Technology, Southwest University, Chongqing 400715, China.

College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.

出版信息

Anim Biosci. 2024 Apr;37(4):697-708. doi: 10.5713/ab.23.0220. Epub 2023 Nov 1.

Abstract

OBJECTIVE

The objective of this study was to investigate the influence of dietary supplementation of Eucommia ulmoides leaf extract (ELE) on muscle metabolism and meat quality of pigs with and without pre-slaughter transportation.

METHODS

In a 43-day feeding experiment, a total of 160 pigs with an initial body weight 60.00±2.00 kg were randomly assigned into four groups in a completely randomized design with 10 replicates. Pigs in groups A and C were fed a basal diet and pigs in groups B and D were fed a basal diet supplemented with 0.5% ELE. Pigs were slaughtered with (group B and D) or without (group A and C) pre-slaughter transport. Muscle chemical composition, postmortem glycolysis, meat quality and muscle metabolome were analyzed.

RESULTS

Dietary ELE supplementation had no effect on the proximate composition of porcine muscle, but increased free phenylalanine, proline, citruline, norvaline, and the total free amino acids in muscle. In addition, dietary ELE increased decanoic acid and eicosapentaenoic acid, but decreased heptadecanoic acid, oleic acid, trans-oleic acid, and monounsaturated fatty acids in muscle. Meat quality measurement demonstrated that ELE improved meat water holding capacity and eliminated the negative effects of pre-slaughter transport on meat cooking yield and tenderness. Dietary ELE reduced muscle glycolytic potential, inhibited glycolysis and muscle pH decline in the postmortem conversion of muscle to meat and increased the activity of citrate synthase in muscle. Metabolomics analysis by liquid chromatographic tandem mass spectrometric showed that ELE enhanced muscle energy level, regulated AMP-activated protein kinase (AMPK) signaling, modulated glycogenolysis/glycolysis, and altered the metabolism of carbohydrate, fatty acids, ketone bodies, amino acids, purine, and pyrimidine.

CONCLUSION

Dietary ELE improved meat quality and alleviated the negative effect of preslaughter transport on meat quality by enhancing muscle oxidative metabolism capacity and inhibiting glycolysis in postmortem muscle, which is probably involved its regulation of AMPK.

摘要

目的

本研究旨在探讨日粮添加杜仲叶提取物(ELE)对经过和未经过宰前运输的猪肌肉代谢和肉质的影响。

方法

在一项为期43天的饲养试验中,将160头初始体重为60.00±2.00 kg的猪按照完全随机设计随机分为四组,每组10个重复。A组和C组猪饲喂基础日粮,B组和D组猪饲喂添加0.5% ELE的基础日粮。猪经过(B组和D组)或未经过(A组和C组)宰前运输后屠宰。分析肌肉化学成分、宰后糖酵解、肉质和肌肉代谢组。

结果

日粮添加ELE对猪肌肉的常规成分没有影响,但增加了肌肉中游离苯丙氨酸、脯氨酸、瓜氨酸、正缬氨酸和总游离氨基酸的含量。此外,日粮添加ELE增加了肌肉中癸酸和二十碳五烯酸的含量,但降低了十七烷酸、油酸、反式油酸和单不饱和脂肪酸的含量。肉质测定表明,ELE提高了肉的保水性,消除了宰前运输对肉的烹饪产量和嫩度的负面影响。日粮添加ELE降低了肌肉糖酵解潜能,抑制了宰后肌肉转化为肉过程中的糖酵解和肌肉pH值下降,并增加了肌肉中柠檬酸合酶的活性。液相色谱串联质谱代谢组学分析表明,ELE提高了肌肉能量水平,调节了AMP激活蛋白激酶(AMPK)信号通路,调节了糖原分解/糖酵解,并改变了碳水化合物、脂肪酸、酮体、氨基酸、嘌呤和嘧啶的代谢。

结论

日粮添加ELE通过提高肌肉氧化代谢能力和抑制宰后肌肉糖酵解改善了肉质,减轻了宰前运输对肉质的负面影响,这可能与其对AMPK的调节有关。

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