PRKAG3基因在不同品种猪不同生长阶段骨骼肌中的表达差异及其表达量与肉质的关系

发布时间：2018-04-23 04:12

本文选题：猪 + PRKAG基因　；参考：《动物营养学报》2017年05期

【摘要】：本试验中旨在比较PRKAG3基因在不同品种猪不同生长阶段骨骼肌中的表达差异,并探讨PRKAG3基因与肉质的关系。挑选15 kg左右的汉普夏阉公猪17头和长撒阉公猪16头,饲喂相同饲粮,当体重分别达到20和50 kg时,2个品种的猪分别屠宰5头,体重达到100 kg时分别屠宰7和6头。各生长阶段屠宰后均测定骨骼肌pH、肌糖原含量以及PRKAG3基因表达量,且在100 kg阶段屠宰后同时测定肉质性状。结果表明:1)在不同生长阶段长撒猪骨骼肌中PRKAG3基因的表达量均高于汉普夏猪,特别是在100 kg阶段,长撒猪骨骼肌中PRKAG3基因的表达量是汉普夏猪的6.81倍(P0.05)。长撒猪与汉普夏猪骨骼肌中PRKAG3基因的表达量均随体重的增加而增加,但汉普夏猪不同生长阶段PRKAG3基因的表达量差异不显著(P0.05),而长撒猪PRKAG3基因的表达量在100 kg阶段时显著高于20和50 kg阶段时(P0.05)。2)汉普夏猪和长撒猪的肉质存在差异。汉普夏猪的滴水损失和失水率显著高于长撒猪(P0.05),而熟肉率、黄度(b)值极显著低于长撒猪(P0.01),剪切力和pH2(屠宰后24 h的pH)显著低于长撒猪(P0.05)。与长撒猪相比,汉普夏猪具有较高的肌糖原含量(P0.05)。3)猪骨骼肌中PRKAG3基因的表达量与肉质的相关性存在品种效应。汉普夏猪骨骼肌中PRKAG3基因表达量与滴水损失呈正相关,与熟肉率呈负相关,与pH2呈显著负相关(P0.05)。长撒猪骨骼肌中PRKAG3基因表达量与滴水损失和失水率呈正相关,与pH2呈负相关。上述结果表明,猪骨骼肌中PRKAG3基因具有品种和生长阶段表达差异;猪骨骼肌中PRKAG3基因的表达量与肉质性状相关,特别是与pH2,二者呈显著负相关。
[Abstract]:The purpose of this study was to compare the expression of PRKAG3 gene in skeletal muscle of different breeds of pigs at different growth stages and to explore the relationship between PRKAG3 gene and meat quality. Seventeen Hampshire castrated boars and 16 Landrace castrated boars were selected and fed with the same diet. When the body weight was 20 kg and 50 kg respectively, 5 pigs of two breeds were slaughtered, and 7 and 6 pigs were slaughtered respectively when their body weight was 100 kg. The pH of skeletal muscle, the content of glycogen and the expression of PRKAG3 gene were measured after slaughter at each growth stage, and the meat quality traits were also measured after slaughter at 100kg stage. The results showed that the expression of PRKAG3 gene in skeletal muscle of longsam pigs at different growth stages was higher than that in Hampshire pigs, especially at 100kg stage. The expression of PRKAG3 gene in skeletal muscle of longsaking pigs was 6.81 times of that of Hampuxia pigs (P 0.05). The expression of PRKAG3 gene in skeletal muscle of both Landrace and Hampshire pigs increased with the increase of body weight. However, there was no significant difference in the expression of PRKAG3 gene in different growth stages of Hanpurxia pigs, but the expression of PRKAG3 gene was significantly higher at 100kg stage than that in 20kg and 50kg stage.) there was a difference in meat quality between Han Pu Xia pigs and long sows. The water drop loss and water loss rate of Hampshia pigs were significantly higher than that of P0.05, while the value of cooked meat rate and yellowness were significantly lower than that of P0.01C, and the shear stress and pH 2 (pH 24 h after slaughter) were significantly lower than that of P0.05G. Compared with Landrace pigs, Hampshire pigs had a higher muscle glycogen content (P0.05. 3) the correlation between the expression of PRKAG3 gene and meat quality in skeletal muscle of pigs was varietal effect. The expression of PRKAG3 gene was positively correlated with drip loss, negatively correlated with cooked meat rate and significantly negatively correlated with pH2 in the skeletal muscle of Hampshire pigs. The expression of PRKAG3 gene in skeletal muscle was positively correlated with drip loss and water loss rate, and negatively correlated with pH2. The results showed that the expression of PRKAG3 gene in pig skeletal muscle was different in variety and growth stage, and the expression of PRKAG3 gene in pig skeletal muscle was related to meat quality, especially to pH 2, and there was a significant negative correlation between them.
【作者单位】：河南牧业经济学院饲料工程中心;四川农业大学动物营养研究所;
【基金】：国家“973”项目(2012CB124701) 校科技创新团队(HUAHE2015005)
【分类号】：S828.2

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