武定鸡与大围山微型鸡脂肪酸含量及SCD基因表达差异研究
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摘要
脂肪酸是重要的风味物质,影响着鸡肉品质性状,硬脂酰辅酶A去饱和酶(Stearoyl-CoA desaturase,SCD)是合成单不饱和脂肪酸的关键酶,是调节肝脏脂肪生成和脂类氧化的关键控制点。研究以90日龄武定鸡和大围山微型鸡为研究对象,检测肌肉组织中脂肪酸含量及SCD基因表达量结果显示,武定鸡肌肉中脂肪酸含量和SCD基因表达量显著高于大围山微型鸡,且在不同部位存在显著差异。研究表明,SCD基因是影响家鸡脂肪酸形成的重要候选基因。
Fatty acids are important flavor compounds that affect the meat quality of chicken. Stearoyl-CoA desaturase(SCD) is a key enzyme in the biosynthesis of unsaturated fatty acids, and it is a key control point for regulating lipid production and lipid oxidation in liver. Wuding chickens and Daweishan mini chickens at 90 days of age were chosen to study the differences on fatty acid content and SCD gene expression in different breeds. The results showed that the contents of fatty acid and SCD gene mRNA expression in Wuding chickens were significant higher than that in Daweishan mini chickens. There were significant differences between different tissues. It was obvious that the meat flavor of Wuding chicken was better than that of Daweishan mini chicken, and SCD gene played an important role in regulating fatty acid formationin chickens.
Fatty acids are important flavor compounds that affect the meat quality of chicken. Stearoyl-CoA desaturase(SCD) is a key enzyme in the biosynthesis of unsaturated fatty acids, and it is a key control point for regulating lipid production and lipid oxidation in liver. Wuding chickens and Daweishan mini chickens at 90 days of age were chosen to study the differences on fatty acid content and SCD gene expression in different breeds. The results showed that the contents of fatty acid and SCD gene mRNA expression in Wuding chickens were significant higher than that in Daweishan mini chickens. There were significant differences between different tissues. It was obvious that the meat flavor of Wuding chicken was better than that of Daweishan mini chicken, and SCD gene played an important role in regulating fatty acid formationin chickens.
引文
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[3]张护,万全书,孔凡勇,等.大围山微型鸡生物学特性及保种利用价值[J].经济动物学报,2012(2):42-44.
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[8]申杰,潘爱銮,蒲跃进,等.不同品种鸡胸肌脂肪酸组成分析[J].湖北农业科学,2014,53(23):5805-5808.
[9]刘正远,袁缨.影响肉质的生物化学和组织学因素[J].中国饲料,2005,26(13):44-46.
[10]CAMERON N D,ENSER M,NUTE G R,et al.Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat[J].Meat Science,2000,55(2):187-195.
[11]莎丽娜.自然放牧苏尼特羊肉品质特性的研究[D].呼和浩特:内蒙古农业大学,2009.
[12]张娟,母童,顾亚玲,等.静原鸡肌肉脂肪酸组成分析[J].黑龙江畜牧兽医,2017(18):63-65.
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[14]郭冬生,彭小兰.不同脂肪酸来源对肉品质的影响研究[J].饲料研究,2011(12):9-11.
[15]张蕊.鹅SCD1基因的遗传变异及其组织表达规律的研究[D].扬州:扬州大学,2011.
[16]史晓雪,牛占宇,幸超,等.日粮中添加罗格列酮和梧桐子油对绵羊脂代谢相关酶活性的影响[J].中国农业大学学报,2018(5):60-65.
[17]唐慧,王巍,方东辉,等.不同品种牛SCD1基因表达与肌肉脂肪酸组成的关系研究[J].黑龙江畜牧兽医,2018(1):1-4,9.