戴杰改变了热应力江牛的生产性能,肉质和肌肉转录组
Huan Liang1, Kun Fu1, Lin Li1
1Key Laboratory of Animal Nutrition in Jiangxi Province, Jiangxi Agricultural University, Nanchang 330045, China.
Animals : an open access journal from MDPI
|September 27, 2025
概括
戴氏素补充改善了热应激的晋江牛的料摄入量和牛肉质量. 它通过影响与脂肪细胞分化和结缔组织相关的基因表达,对血清标记物,肉和柔软性产生了积极的影响.
科学领域:
- 动物科学动物科学
- 营养生物化学 营养生物化学
- 基因组学就是基因组学.
背景情况:
- 热应激对牛产量和肉质有负面影响.
- 豆类异黄中的一种大吉素具有潜在的抗氧化和抗炎性质.
- 了解daidzein对热应激牛的影响对于改善畜牧业管理至关重要.
研究的目的:
- 为了评估大吉素补充剂在热应激下对晋江牛的影响.
- 评估对生产绩效,血清生物化学,肉质和肌肉基因表达的影响.
- 为了确定底层的分子机制daidzein的好处.
主要方法:
- 一个为期100天的养试验,用晋江牛补充了大吉素 (1000毫克/公斤缩物).
- 血清生物化学指数和长背肌 (LM) 肌肉质量特征的分析.
- 转录组测序和KEGG通路分析以确定差异表达基因 (DEG).
主要成果:
- 大吉素增加了平均每日干物质摄入量 (ADMI),血清自由脂肪酸 (FFA) 和ALT,以及LM大理石分数.
- 戴兹降低了血清总胆固醇 (TC) 和素,以及LM剪切力和L*值.
- 转录组分析显示,238个DEG富含在牛肉柔软性,脂肪细胞分化和结合组织结构的途径中.
结论:
- 戴氏素补充剂有效地减轻了晋江牛的热应激.
- 大吉素提高了料效率,血清概况和肉质特征.
- 由daidzein调节的分子通路是提高热应激下牛肉柔软度和质量的关键.
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