肉类的功能质量特征来自于一个适合后院养殖的双用途家禽杂交品种,与商业肉相比,该杂交品种适合后院养殖
Rekha Sharma1, Renuka Sehrawat1, Sonika Ahlawat1
1ICAR-National Bureau of Animal Genetic Resources, Karnal 132 001, India.
Foods (Basel, Switzerland)
|July 14, 2023
概括
与商业肉相比,改善的Jabalpur颜色 (JBC) 后院家禽肉提供了优越的蛋白质和抗氧化能力. 这项研究突出了JBC的重点.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 后院家禽养殖对于印度农村的粮食安全和收入至关重要.
- 本土品种有局限性;需要改进的品种来保持可取的特征.
- 贾巴尔普尔色 (JBC) 是一个改进的双重用途合成线,为后院系统开发.
研究的目的:
- 为了分析肉类的功能属性,改进了Jabalpur颜色 (JBC) 合成线.
- 为了比较JBC鸟类的肉质与商业科布肉的肉质.
- 调查JBC肉类在提高后院家禽养殖的潜力.
主要方法:
- 从雄性JBC鸟类和科布肉的原始肉片 (乳房和大腿) 的评估.
- 分析蛋白质度,抗氧化能力和功能性生物分子 (肉,素,肌酸).
- 使用qRT-PCR对与肉素相关的基因mRNA表达的量化.
主要成果:
- 在JBC肉中,蛋白质度明显高于科布肉肉.
- JBC肉在体外表现出优越的抗氧化能力.
- 在JBC肉中证实了高度的功能生物分子,包括肉氨酸.
- mRNA表达分析提供了关于JBC和Cobb肉的肉代谢的见解.
结论:
- JBC肉具有更高的蛋白质含量和抗氧化能力,使其成为一种有价值的产品.
- 生物活性二,如肉氨酸的存在,提高了JBC肉的营养特征.
- 在印度,JBC肉为改善传统的后院家禽养殖系统提供了有前途的机会.
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