死亡后的新陈代谢和猪肉质量发展受到三种基因线的电刺激的影响
Matthew D Spires1, Jocelyn S Bodmer2, Mariane Beline2
1Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
遗传差异通过改变肌肉代谢来影响猪肉质量. 电刺激 (ES) 显示,虽然基因线对ES的反应类似,但电压和时间影响pH值下降和肉质特征.
科学领域:
- 动物科学动物科学
- 肉类科学 肉科学
- 生物化学 生物化学
背景情况:
- 死亡后的肌肉代谢显著影响猪肉的质量.
- 肌肉抵抗不良质量变化的能力存在遗传变异,可能是由于能量代谢的差异.
- 了解这些遗传差异是改善猪肉生产的关键.
研究的目的:
- 为了研究死后新陈代谢如何在不同猪基因线上变化.
- 确定电刺激 (ES) 对不同遗传群体猪肉质量发展的影响.
- 在肌肉组织中识别糖解中的调节点.
主要方法:
- 使用了三种不同的猪肉尸体遗传种群 (GP).
- 电刺激 (ES) 用于不同电压 (100V或200V) 和时间 (15或25分钟后) 或没有刺激 (NS).
- 分析了肌肉代谢物 (糖原,G6P,乳酸盐),肌重链,pH,颜色和度.
主要成果:
- 遗传群体显著影响肌肉肌酸重链丰度,糖原,G6P和乳酸水平.
- 虽然基因线对ES的反应类似,但更高的电压加速了死后的pH值下降.
- 肉色,硬度和L*值的趋势与pH值和代谢物数据相关联.
结论:
- 通过ES的死后干扰改变了基因群体的糖溶性流量.
- 死后糖解的变化有助于基因线之间的肉质差异.
- 遗传因素对猪肉质量起着作用,但其他机制也参与其中.
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