不同月龄乌珠穆沁羊MyHC基因与脂肪及共轭亚油酸含量的相关性
|
摘要
不同品种羊肉中的共轭亚油酸与肉品质关系密切,能够影响羊肉的滋味、气味及营养价值等品质指标。基于肌球蛋白重链(myosin heavy chain,MyHC)相关基因在动物体骨骼肌中的表达及肌纤维与MyHC相关基因的特异性,采用实时荧光定量聚合酶链式反应技术测定乌珠穆沁羊MyHC基因的相对表达量,测定脂肪含量,用气相色谱法测定共轭亚油酸总含量。结果表明:MyHCⅠ基因与MyHCⅡa基因的相对表达量与脂肪含量及共轭亚油酸总含量的变化趋势相对一致;MyHCⅡb和MyHCIⅡx基因的表达量均在12月龄时达到最大值;脂肪含量6～12月龄最高,共轭亚油酸总含量在6月龄达到最高值,然后下降且变化显著(P<0.05);乌珠穆沁羊6月龄时肉质相对其他月龄较佳。
Conjugated linoleic acids(CLA) in sheep meat have a close association with meat quality, affecting meat quality parameters like taste, odor and nutritional value. Given the specific expression of the myosin heavy chain(MyHC)genes in the various types of muscle fibers, the MyHC relative expression levels in the skeletal muscle of Ujumqin sheep were determined by real-time PCR, and its lipid content was measured as well as its CLA content by gas chromatography(GC). The results showed that the relative expression levels of MyHCⅠ and MyHCⅡa and lipid and CLA levels exhibited consistent trends with increasing age of sheep. The expression levels of MyHCⅡb and MyHCⅡx reached the maximum at 12 months of age. The highest lipid content was found in lambs from 6 to 9 months of age; the highest CLA level at 6 months, which then decreased significantly(P < 0.05). From this study, it is concluded that meat quality in Ujumqin lambs slaughtered at 6 months of ages was better than older and younger ones.
Conjugated linoleic acids(CLA) in sheep meat have a close association with meat quality, affecting meat quality parameters like taste, odor and nutritional value. Given the specific expression of the myosin heavy chain(MyHC)genes in the various types of muscle fibers, the MyHC relative expression levels in the skeletal muscle of Ujumqin sheep were determined by real-time PCR, and its lipid content was measured as well as its CLA content by gas chromatography(GC). The results showed that the relative expression levels of MyHCⅠ and MyHCⅡa and lipid and CLA levels exhibited consistent trends with increasing age of sheep. The expression levels of MyHCⅡb and MyHCⅡx reached the maximum at 12 months of age. The highest lipid content was found in lambs from 6 to 9 months of age; the highest CLA level at 6 months, which then decreased significantly(P < 0.05). From this study, it is concluded that meat quality in Ujumqin lambs slaughtered at 6 months of ages was better than older and younger ones.
引文
[1]沈洁,徐大刚,朱道立.家兔骨骼肌肌球蛋白重链构成的电泳[J].安徽农业科学,2008,36(1):46-49.DOI:10.13989/j.cnki.0517-6611.2008.01.008.
[2]李长强,陈强,赖桦,等.肌纤维类型转化与肉品质的关系[J].云南农业大学学报,2006,21(5):641-645.DOI:10.16211/j.issn.1004-390x(n).2006.05.021.
[3]王立克,金光明,胡亚民,等.固始鸡肌纤维生长发育规律研究[J].安徽技术师范学院学报,2001,15(4):45-47.
[4]CHANG K C,DA COSTA N,BLACKLEY R,et al.Relationships of myosin heavy chain fiber types to meat quality traits in traditional and modem pigs[J].Meat Science,2003,64(1):93-103.DOI:10.1016/S0309-1740(02)00208-5.
[5]EGGERT J M,DEPREUX F F S,SCHINEKEL A P,et al.Myosin heavy chain isoforms account for variation in pork quality[J].Meat Science,2002,61(2):117-126.DOI:10.1016/s0309-1740(01)00154-1.
[6]葛长荣,马美湖.肉与肉制品工艺[M].北京:中国轻工业出版社,2002:32-35.
[7]苏雅拉,侯小伟,格日勒图.乌珠穆沁羊生长过程中骨骼肌肌内结缔组织的结构及特性变化[J].食品科学,2011,46(1):10-13.
[8]沈霞芬.家畜组织学与胚胎学[M].北京:中囯农业出版社,2001:26-27.
[9]川井田博,郁明发.猪肉肌纤维粗细与肉质的关系[J].国外畜牧学(猪与禽),1983(3):51-54.
[10]赵珺,李金泉,张文广,等.影响山羊肉质差异候选基因的研究进展[J].安徽农业科学,2013(16):7180-7184.DOI:10.13989/j.cnki.0517-6611.2013.16.126.
[11]杨龙江,南庆贤.共轭亚油酸的功能来源及其影响因素[J].肉类工业,2001(11):43-46.
[12]吉尔嘎拉,双金,刘常乐,等.苏尼特肉羊的肌肉和脂肪组织中脂肪酸组成的研究[J].内蒙古农牧学院学报,1994,15(3):59-63.
[13]陈忠周.共轭亚油酸的性质及合成[J].中国油脂,2000,25(5):41-45.
[14]莎丽娜,靳烨,高金龙.内蒙古苏尼特羊不同生长阶段肌肉脂肪酸特性的研究[J].黑龙江畜牧兽医,2009(12):84-85.DOI:10.13881/j.cnki.hljxmsy.2009.12.018.
[15]邵群,张慧,边际.功能性油脂:共轭亚油酸研究进展[J].食品科学,2002,23(2):164-166.
[16]胡猛,张文举,尹君亮,等.品种对牛肉中c9,t11-共轭亚油酸含量的影响研究[J].食品工业,2013(6):215-217.
[17]周玉香,吴志广,李如冲,等.共轭亚油酸对滩羊免疫功能及生产性能的影响[J].饲料研究,2012(1):7-9.DOI:10.13557/j.cnki.issn1002-2813.2012.01.004.
[18]葛长荣,苏子峰,曹正辉.多不饱和脂肪酸免疫功能的研究进展[J].饲料工业,2005,26(8):1-4.
[19]杨龙江,南庆贤.共轭亚油酸的功能来源及其影响因素[J].肉类工业,2001(11):43-46.
[20]杨春芳,覃小丽,王永华,等.不同部位猪脂的总脂肪酸组成及Sn-2位脂肪酸成分分析[J].中国油脂,2011(1):73-76.
[21]李华,荣群,张晓萍,等.四个部位的马脂肪中脂肪酸成分的研究[J].新疆农业科学,2009(6):1341-1344.
[22]罗军,单翠燕,王海滨,等.共轭亚油酸对奶山羊公羔肉用性能及肌肉和脂肪中脂肪酸组成的影响[J].饲料与畜牧,2011(1):24-28.
[23]张根旺,杨天奎,郭诤.生物活性物质共轭亚油酸(CLA)的研究:CLA的生理活性和应用前景[J].中国油脂,2000,25(6):13-16.
[24]佚名.乌珠穆沁羊繁育基地建设情况[J].新疆畜牧业,2009(增刊2):43-44.
[25]刘震乙,文浴兰,沙里,等.乌珠穆沁羊品种志[J].内蒙古农牧学院学报,1982(1):1-6.
[26]于寒松,彭帅,谢远红,等.一种RNA提取试剂盒:Trizol的使用方法初探[J].食品科学,2005,26(11):39-42.
[27]杨明娟,陈宏.牛MRFs基因家族研究进展[J].中国牛业科学,2010(6):51-55.
[28]O’FALLON J V,RUSBOOM J,NELSON M L,et al.A direct method for fatty acid methyl ester synthesis:application to wet tissues oil and feedstuffs[J].Journal of Animal Science,2007,85:1511-1521.DOI:10.2527/jas.2006-491.
[29]乌兰塔娜,玛丽娜,德力格尔桑,等.气相色谱-质谱联用法分析苏尼特羔羊肉中共轭亚油酸含量[J].食品研究与开发,2005(4):117-122.
[30]HU Hongmei,WANG Jiying,ZHU Rongsheng,et al.Effect of myosin heavy chain composition of muscles on meat quality in Laiwu pigs and Duroc[J].Science in China Series C:Life Sciences,2008,51(2):127-132.DOI:10.1007/s11427-008-0016-x.
[31]呼红梅,王继英,朱荣生,等.莱芜猪和杜洛克猪肌肉肌球蛋白重链组成对肉质性状的影响[J].中国科学C辑:生命科学,2008,38(1):60-65.DOI:10.1360/zc2008-38-1-60.
[32]韩正强,张志成.日粮中脂肪酸对羊牛猪肉中长链多不饱和脂肪酸和共轭亚油酸的影响[J].中国畜牧兽医,2006(4):9-12.
[33]QUIST P,武书庚.奶牛瘤胃及内源合成共轭亚油酸[J].国外畜牧业,2002,29(1):10-11.DOI:10.3969/j.issn.1671-7236.2002.01.004.
[2]李长强,陈强,赖桦,等.肌纤维类型转化与肉品质的关系[J].云南农业大学学报,2006,21(5):641-645.DOI:10.16211/j.issn.1004-390x(n).2006.05.021.
[3]王立克,金光明,胡亚民,等.固始鸡肌纤维生长发育规律研究[J].安徽技术师范学院学报,2001,15(4):45-47.
[4]CHANG K C,DA COSTA N,BLACKLEY R,et al.Relationships of myosin heavy chain fiber types to meat quality traits in traditional and modem pigs[J].Meat Science,2003,64(1):93-103.DOI:10.1016/S0309-1740(02)00208-5.
[5]EGGERT J M,DEPREUX F F S,SCHINEKEL A P,et al.Myosin heavy chain isoforms account for variation in pork quality[J].Meat Science,2002,61(2):117-126.DOI:10.1016/s0309-1740(01)00154-1.
[6]葛长荣,马美湖.肉与肉制品工艺[M].北京:中国轻工业出版社,2002:32-35.
[7]苏雅拉,侯小伟,格日勒图.乌珠穆沁羊生长过程中骨骼肌肌内结缔组织的结构及特性变化[J].食品科学,2011,46(1):10-13.
[8]沈霞芬.家畜组织学与胚胎学[M].北京:中囯农业出版社,2001:26-27.
[9]川井田博,郁明发.猪肉肌纤维粗细与肉质的关系[J].国外畜牧学(猪与禽),1983(3):51-54.
[10]赵珺,李金泉,张文广,等.影响山羊肉质差异候选基因的研究进展[J].安徽农业科学,2013(16):7180-7184.DOI:10.13989/j.cnki.0517-6611.2013.16.126.
[11]杨龙江,南庆贤.共轭亚油酸的功能来源及其影响因素[J].肉类工业,2001(11):43-46.
[12]吉尔嘎拉,双金,刘常乐,等.苏尼特肉羊的肌肉和脂肪组织中脂肪酸组成的研究[J].内蒙古农牧学院学报,1994,15(3):59-63.
[13]陈忠周.共轭亚油酸的性质及合成[J].中国油脂,2000,25(5):41-45.
[14]莎丽娜,靳烨,高金龙.内蒙古苏尼特羊不同生长阶段肌肉脂肪酸特性的研究[J].黑龙江畜牧兽医,2009(12):84-85.DOI:10.13881/j.cnki.hljxmsy.2009.12.018.
[15]邵群,张慧,边际.功能性油脂:共轭亚油酸研究进展[J].食品科学,2002,23(2):164-166.
[16]胡猛,张文举,尹君亮,等.品种对牛肉中c9,t11-共轭亚油酸含量的影响研究[J].食品工业,2013(6):215-217.
[17]周玉香,吴志广,李如冲,等.共轭亚油酸对滩羊免疫功能及生产性能的影响[J].饲料研究,2012(1):7-9.DOI:10.13557/j.cnki.issn1002-2813.2012.01.004.
[18]葛长荣,苏子峰,曹正辉.多不饱和脂肪酸免疫功能的研究进展[J].饲料工业,2005,26(8):1-4.
[19]杨龙江,南庆贤.共轭亚油酸的功能来源及其影响因素[J].肉类工业,2001(11):43-46.
[20]杨春芳,覃小丽,王永华,等.不同部位猪脂的总脂肪酸组成及Sn-2位脂肪酸成分分析[J].中国油脂,2011(1):73-76.
[21]李华,荣群,张晓萍,等.四个部位的马脂肪中脂肪酸成分的研究[J].新疆农业科学,2009(6):1341-1344.
[22]罗军,单翠燕,王海滨,等.共轭亚油酸对奶山羊公羔肉用性能及肌肉和脂肪中脂肪酸组成的影响[J].饲料与畜牧,2011(1):24-28.
[23]张根旺,杨天奎,郭诤.生物活性物质共轭亚油酸(CLA)的研究:CLA的生理活性和应用前景[J].中国油脂,2000,25(6):13-16.
[24]佚名.乌珠穆沁羊繁育基地建设情况[J].新疆畜牧业,2009(增刊2):43-44.
[25]刘震乙,文浴兰,沙里,等.乌珠穆沁羊品种志[J].内蒙古农牧学院学报,1982(1):1-6.
[26]于寒松,彭帅,谢远红,等.一种RNA提取试剂盒:Trizol的使用方法初探[J].食品科学,2005,26(11):39-42.
[27]杨明娟,陈宏.牛MRFs基因家族研究进展[J].中国牛业科学,2010(6):51-55.
[28]O’FALLON J V,RUSBOOM J,NELSON M L,et al.A direct method for fatty acid methyl ester synthesis:application to wet tissues oil and feedstuffs[J].Journal of Animal Science,2007,85:1511-1521.DOI:10.2527/jas.2006-491.
[29]乌兰塔娜,玛丽娜,德力格尔桑,等.气相色谱-质谱联用法分析苏尼特羔羊肉中共轭亚油酸含量[J].食品研究与开发,2005(4):117-122.
[30]HU Hongmei,WANG Jiying,ZHU Rongsheng,et al.Effect of myosin heavy chain composition of muscles on meat quality in Laiwu pigs and Duroc[J].Science in China Series C:Life Sciences,2008,51(2):127-132.DOI:10.1007/s11427-008-0016-x.
[31]呼红梅,王继英,朱荣生,等.莱芜猪和杜洛克猪肌肉肌球蛋白重链组成对肉质性状的影响[J].中国科学C辑:生命科学,2008,38(1):60-65.DOI:10.1360/zc2008-38-1-60.
[32]韩正强,张志成.日粮中脂肪酸对羊牛猪肉中长链多不饱和脂肪酸和共轭亚油酸的影响[J].中国畜牧兽医,2006(4):9-12.
[33]QUIST P,武书庚.奶牛瘤胃及内源合成共轭亚油酸[J].国外畜牧业,2002,29(1):10-11.DOI:10.3969/j.issn.1671-7236.2002.01.004.