中国农业科技导报2024，Vol.26Issue(3)：66-75,10.DOI:10.13304/j.nykjdb.2022.0385
不同海拔藏绵羊肉品质、营养成分及肉质相关基因表达特征分析
Analysis of Meat Quality,Nutritional Components and Expression Characteristics of Meat Quality-related Genes in Tibetan Sheep at Different Altitudes
摘要
Abstract
In order to study the difference of meat quality and the expression characteristics of meat quality-related genes in Tibetan sheep at different altitudes,the meat quality and nutritional components of longissimus dorsi,triceps brachii and biceps femoris of Tibetan sheep at altitude 2 500,3 500 and 4 500 m were determined,and the expression levels of meat-related genes(H-FABP,LPL,MC4R and CAST)were determined and their correlations were analyzed.The results showed that the Tibetan sheep meat of low altitude had lower shearing force,lower water loss rate,higher tenderness and better taste,especially longissimus dorsi was better than the other 2 parts.The Tibetan sheep meat of high altitude had higher cooked meat rate and higher meat yield.The contents of mineral and crude protein in high altitude Tibetan sheep meat were higher,while the low altitude Tibetan sheep meat was more succulent.Compared with the two leg muscles,the longissimus dorsi had better taste.The expression levels of genes related to meat quality were differences among different altitudes.Among them,H-FABP had the highest expression levels in different muscles at mid-altitude,and LPL,MC4R and CAST had the highest expression levels in biceps femoris of Tibetan sheep at low altitude,and was higher in the longissimus dorsi of Tibetan sheep at middle and high altitude.The correlation analysis showed that the expression levels of H-FABP,LPL,MC4R and CAST genes were significantly correlated with cooked meat rate,shear stress,water loss rate,ash,crude fat,crude protein and dry matter in Tibetan sheep.It showed that the meat quality and nutritional components of Tibetan sheep at different altitudes were different,and the expression levels of meat-related genes in different parts were also different,which affected the meat quality of Tibetan sheep.Above results provided basis for meat selection and genetic improvement of Tibetan sheep at different altitudes.关键词
藏绵羊/不同海拔/肉品质/营养成分/基因表达Key words
Tibetan sheep/different altitude/meat quality/nutritional composition/gene expression分类
农业科技引用本文复制引用
姚亮伟,沙玉柱,郭新羽,蒲小宁,徐英,王继卿,李少斌,郝志云,刘秀..不同海拔藏绵羊肉品质、营养成分及肉质相关基因表达特征分析[J].中国农业科技导报,2024,26(3):66-75,10.基金项目
甘肃省高等学校创新基金项目(2020A-52) （2020A-52）
甘肃省草食动物生物技术重点实验室开放课题项目(GKLAB-201601). （GKLAB-201601）
