杂交F1代myostatin基因编辑肉牛的肉质特性分析
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摘要
肌肉生长抑制素(myostatin,MSTN)基因功能缺失能促进肌肉发育,提高产肉性能。为了解MSTN人工突变在肉牛杂交改良方面的作用,本试验分析了基因编辑鲁西黄牛F1代杂交牛的屠宰性状和不同部位肌肉的肉质特性。结果表明,试验组与对照组牛的胴体重分别为392.85±43.90kg和346.50±49.36kg,屠宰率分别为60.07±1.69%和54.63±2.08%,二者有显著性差异(P<0.05)。与对照组相比,试验组牛的上脑、眼肌、米龙与腱子4个部位肌肉的pH值、剪切力和系水力没有显著差异(P>0.05);试验组肌内脂肪含量均低于对照组(P<0.05),脂肪酸组成没有发生显著改变(P>0.05)。以上结果说明MSTN基因编辑牛的杂交F1代的产肉性显著提高,MSTN基因突变没有影响牛肉的pH值、嫩度和脂肪酸组成,但减少了F1代牛肌内脂肪的沉积。
The inactivation of the myostatin(MSTN)gene in cattle often leads to double-muscled characteristics and yield high meat production.To investigate the effects of MSTN artificial mutation on crossbreeding,carcass and meat quality traits in beef from cross-breed cattle of Luxi(MSTN-/-)×Chinese Simmental were analyzed.The carcass weights of the experimental group and control group were392.85±43.90 kg and 346.50±49.36 kg,respectively,as well as the dressing percentage of these crossbreed reached to 60.07±1.69%,which was significant higher than Chinese Simmental(P<0.05).Compared with the control group,there was no significant difference in the pH,shear force and water-holding capacity of the muscles of the highrib,ribeye,topside and shin-shank in the experimental group(P>0.05);the intramuscular fat content of the experimental group was lower than that of the control group(P<0.05),and the fatty acid composition did not change significantly(P>0.05).The above results show that the meat production of the F1 hybrid of the MSTN gene-edited bovine population was significantly increased,and the MSTN gene mutation had no effect on the pH,tenderness,and fatty acid composition of the beef,but reduced the intramuscular fat deposition of the F1 cow.
The inactivation of the myostatin(MSTN)gene in cattle often leads to double-muscled characteristics and yield high meat production.To investigate the effects of MSTN artificial mutation on crossbreeding,carcass and meat quality traits in beef from cross-breed cattle of Luxi(MSTN-/-)×Chinese Simmental were analyzed.The carcass weights of the experimental group and control group were392.85±43.90 kg and 346.50±49.36 kg,respectively,as well as the dressing percentage of these crossbreed reached to 60.07±1.69%,which was significant higher than Chinese Simmental(P<0.05).Compared with the control group,there was no significant difference in the pH,shear force and water-holding capacity of the muscles of the highrib,ribeye,topside and shin-shank in the experimental group(P>0.05);the intramuscular fat content of the experimental group was lower than that of the control group(P<0.05),and the fatty acid composition did not change significantly(P>0.05).The above results show that the meat production of the F1 hybrid of the MSTN gene-edited bovine population was significantly increased,and the MSTN gene mutation had no effect on the pH,tenderness,and fatty acid composition of the beef,but reduced the intramuscular fat deposition of the F1 cow.
引文
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[14]郝铁勇.比利时蓝牛改良本地黄牛繁殖方法的研究[J].养殖技术顾问,2013(11):48.
[15]刘延鑫,赖松家.皮埃蒙特牛对我国本地黄牛杂交改良的效果[J].中国畜牧兽医,2004,31(5):24-26.
[16]唐中伟,程之渊,唐朝忠.皮埃蒙特肉牛三元杂交[J].山西农业大学研究学报(自然科学版),2010,30(6):524-527.
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[20]商爱国,李传学,柳晓燕,王长涛,张平.鲁西黄牛杂交一代育肥生产性能比较[J].山东畜牧兽医,2005,(05):3-5.
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[22]Holdstock J,Aalhus JL,Uttaro BA,López-Campos O,Larsen IL,Bruce HL.The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting(Canada B4)beef carcass grade[J].Meat Sci,2014,98(4):842-849.
[23]Wright SA,Ramos P,Johnson DD,Scheffler JM,Elzo MA,Mateescu RG,Bass AL,Carr CC,Scheffler TL.Brahman genetics influence muscle fiber properties,protein degradation,and tenderness in an Angus-Brahman multibreed herd[J].Meat Sci,2018,135:84-93.
[24]Ngapo TM,Berge P,Culioli J,et al.Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle[J].Meat Sci,2002,61(1):91-102.
[25]Raes K,Balcaen A,Dirinck P,et al.Meat quality,fatty acid composition and flavour analysis in Belgian retail beef[J].Meat Sci,2003,65(4):1237-1246.
[26]Wiener P,Woolliams JA,Frank-Lawale A,et al.The effects of a mutation in the myostatin gene on meat and carcass quality[J].Meat Sci,2009,83(1):127-134.
[27]Fiems LO.Double Muscling in Cattle:Genes,Husbandry,Carcasses and Meat[J].Animals(Basel).2012,2(3):472-506.
[28]Raes K,De Smet,S,Demeyer D.Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids[J].Anim.Sci,2001,73(2):253-260.
[29]罗应荣,朱化彬,张之宣.皮埃蒙特杂交牛与鲁西黄牛牛肉营养成分对比[J].黄牛杂志,1999,25(4):40-41.
[30]万发春,张幸开,张丽萍,王文娟,王加启.牛肉品质评定的主要指标[J].中国畜牧兽医,2004,31(12):17-19.
[31]Brugiapaglia A,Lussiana C,Destefanis G.Fatty acid profile and cholesterol content of beef at retail of Piemontese,Limousin and Friesian breeds[J].Meat Sci,2014,96(1):568-573.
[32]宫本芝,楚惠民,王富国.鲁西黄牛品种资源综述[J].中国牛业科学,2015,41(02):65-67.
[33]白元生,师周戈,焦光月,宋祖康,石育才,张志军,张万宏.世界著名肉牛品种简介[J].中国畜牧业,2014(8):51-53.
[34]姜晓鹃.鲁西牛、中国西门塔尔牛和荷斯坦牛的经济效益分析[D].北京:中国农业科学院,2011.
[2]李光鹏,张立.中国转基因家畜最新研究进展[J].内蒙古大学学报(自然科学版),2017,48(4):346-355.
[3]莫放.养牛生产学(第2版)[M].北京:中国农业大学出版社,2010,24-33.
[4]佟彬,张立,李光鹏.中国肉牛分子与基因修饰育种研究进展[J].遗传,2017,39(11):984-1015.
[5]郭宏,吕洋,陈建兴,李光鹏.肉牛分子育种研究进展与展望[J].中国农业科技导报,2014,16(1):24-31.
[6]McPherron AC,Lee SJ.Double muscling in cattle due to mutations in the myostatin gene[J].Proc Natl Acad Sci U S A,1997,94(23):12457-12461.
[7]Deng B,Zhang F,Wen J,Ye S,Wang L,Yang Y,Gong P,Jiang S.The function of myostatin in the regulation of fat mass in mammals[J].Nutr Metab(Lond),2017,14:29.
[8]高丽,谌颜,扈廷茂,李光鹏.肌肉生长抑制素基因在哺乳动物中的最新研究进展[J].生物技术进展,2014,4(6):381-388.
[9]Domingo G,Iglesias A,Monserrat L,et al.Effect of crossbreeding with Limousine,Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calves[J].Anim Sci J,2015,86(11):913-921.
[10]Keady SM,Waters SM,Hamill RM,et al.Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers:Effects on the colour,shear force and sensory characteristics of longissimus muscle[J].Meat Sci,2017,125:128-136.
[11]Wang YH,Bower NI,Reverter A,et al.Gene expression patterns during intramuscular fat development in cattle[J].J Anim Sci,2009,87(1):119-130.
[12]Luo J,Song Z,Yu S,Cui D,Wang B,Ding F,Li S,Dai Y,Li N.Efficient Generation of Myostatin(MSTN)Biallelic Mutations in Cattle Using Zinc Finger Nucleases[J].PLoS One,2014,9(4):e95225.
[13]国家畜禽遗传资源委员会.中国畜禽遗传资源志-牛志[M].北京:中国农业出版社,2011,36-39.
[14]郝铁勇.比利时蓝牛改良本地黄牛繁殖方法的研究[J].养殖技术顾问,2013(11):48.
[15]刘延鑫,赖松家.皮埃蒙特牛对我国本地黄牛杂交改良的效果[J].中国畜牧兽医,2004,31(5):24-26.
[16]唐中伟,程之渊,唐朝忠.皮埃蒙特肉牛三元杂交[J].山西农业大学研究学报(自然科学版),2010,30(6):524-527.
[17]尚有安,王照忠.皮埃蒙特肉牛改良柴达木黄牛效果分析[J].中国草食动物,2011,31(05):29-30.
[18]艾纯民,陆壮,张丽君.辽育白牛杂交利用试验研究初报[J].畜牧兽医科技信息,2016,(07):24-26.
[19]刘新朋,任彦雪,魏留坦,刘波.鲁西、利鲁、西鲁阉公牛育肥试验[J].山东畜牧兽医,2007,28(06):1-4.
[20]商爱国,李传学,柳晓燕,王长涛,张平.鲁西黄牛杂交一代育肥生产性能比较[J].山东畜牧兽医,2005,(05):3-5.
[21]Mahmood S,Roy BC,Larsen IL,Aalhus JL,Dixon WT,Bruce HL.Understanding the quality of typical and atypical dark cutting beef from heifers and steers[J].Meat Sci,2017,133:75-85.
[22]Holdstock J,Aalhus JL,Uttaro BA,López-Campos O,Larsen IL,Bruce HL.The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting(Canada B4)beef carcass grade[J].Meat Sci,2014,98(4):842-849.
[23]Wright SA,Ramos P,Johnson DD,Scheffler JM,Elzo MA,Mateescu RG,Bass AL,Carr CC,Scheffler TL.Brahman genetics influence muscle fiber properties,protein degradation,and tenderness in an Angus-Brahman multibreed herd[J].Meat Sci,2018,135:84-93.
[24]Ngapo TM,Berge P,Culioli J,et al.Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle[J].Meat Sci,2002,61(1):91-102.
[25]Raes K,Balcaen A,Dirinck P,et al.Meat quality,fatty acid composition and flavour analysis in Belgian retail beef[J].Meat Sci,2003,65(4):1237-1246.
[26]Wiener P,Woolliams JA,Frank-Lawale A,et al.The effects of a mutation in the myostatin gene on meat and carcass quality[J].Meat Sci,2009,83(1):127-134.
[27]Fiems LO.Double Muscling in Cattle:Genes,Husbandry,Carcasses and Meat[J].Animals(Basel).2012,2(3):472-506.
[28]Raes K,De Smet,S,Demeyer D.Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids[J].Anim.Sci,2001,73(2):253-260.
[29]罗应荣,朱化彬,张之宣.皮埃蒙特杂交牛与鲁西黄牛牛肉营养成分对比[J].黄牛杂志,1999,25(4):40-41.
[30]万发春,张幸开,张丽萍,王文娟,王加启.牛肉品质评定的主要指标[J].中国畜牧兽医,2004,31(12):17-19.
[31]Brugiapaglia A,Lussiana C,Destefanis G.Fatty acid profile and cholesterol content of beef at retail of Piemontese,Limousin and Friesian breeds[J].Meat Sci,2014,96(1):568-573.
[32]宫本芝,楚惠民,王富国.鲁西黄牛品种资源综述[J].中国牛业科学,2015,41(02):65-67.
[33]白元生,师周戈,焦光月,宋祖康,石育才,张志军,张万宏.世界著名肉牛品种简介[J].中国畜牧业,2014(8):51-53.
[34]姜晓鹃.鲁西牛、中国西门塔尔牛和荷斯坦牛的经济效益分析[D].北京:中国农业科学院,2011.