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麦草改善了肉的柔软性和风味,减少了小尾汉羊的脂肪沉积

Li-Wei Wang^1,2, Jian-Qiang Li¹, Jiang-Hong An²

¹College of Life Sciences, Inner Mongolia University, Hohhot 010021, China.

Food chemistry. Molecular sciences

|February 16, 2026

概括

麦草补充剂通过增强肌肉结构和风味化合物来提高羊肉质量. 这种饮食策略为小尾汉羊提供了更好的感官吸引力和营养价值.

科学领域:

动物科学动物科学
肉类科学肉科学
营养生物化学营养生物化学

背景情况:

提高反动物肉质量对于消费者满意度和市场价值至关重要.
麦草 (Avena sativa) 以其营养益处和对动物生产的潜在影响而闻名.

研究的目的:

评估麦草补充剂对小尾汉羊肉质量的影响.
研究这些质量变化背后的分子和代谢机制.

主要方法:

对关键肌肉相关基因 (例如MYL10,MYL2,ACTC1) 的基因表达分析.
对肌肉成分 (例如,MLC,PFN,Tnc) 的蛋白质表达分析.
代谢分析,以确定与味道相关的化合物 (氨基酸,自由脂肪酸) 的变化.

主要成果:

麦草增加了与肌肉结构和收缩相关的基因 (MYL10,MYL2,Actin) 和细胞染色体c氧化酶 (Cyto) 的表达.
观察到基因 (ACTC1,MYH2,PIP4K2B) 和蛋白质 (MLC,PFN,Tnc) 的下调,这些基因与心脏收缩和肌酸细胞骨调节有关.
补充剂改变了代谢途径,增加了有益的氨基酸和自由脂肪酸,有助于增强风味和柔软度.

结论:

麦草补充剂通过调节肌肉基因/蛋白质表达和代谢概况,对羊肉质量产生积极影响.
这种饮食策略增强了羊肉的感官属性 (温柔,味道) 和营养价值.
麦草为优化小尾汉羊生产中的肉质提供了一种实用方法.

关键词:

长极背肌 (Longissimus dorsi) 是一个肌肉.肉的质量肉的质量在RNA-seqqq.小尾汉族绵羊是一种小尾汉族绵羊.TMT 蛋白质组学在 TMT 蛋白质组学

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