摘要
选取40只苏尼特羊为研究对象,采用相对定量PCR技术对不同月龄苏尼特羊背最长肌、臂三头肌、股二头肌中CAST基因的表达规律与肉质相关性进行研究,分析基因表达量与肉质指标的关联。结果表明:CAST在三个实验部位中的表达规律相同,5、6、8月龄有不同程度的增高,12月龄降到最低。4个月龄中,CAST基因的表达量为臂三头肌(Q)>股二头肌(H)>背最长肌(B)。5月龄时股二头肌(H)和背最长肌(B)表达量基本相同,8月龄时,臂三头肌(Q)和股二头肌(H)表达量基本相同。在8、12月龄时,臂三头肌(Q)中CAST基因的表达量显著高于背最长肌(B)。在背最长肌中,CAST基因表达量与剪切力(r=-0.449)、黄度值(r=-0.753)、p H2(r=-0.245)呈负相关;与红度值呈显著负相关(r=-0.950,p=0.050);与亮度值(r=0.171)、p H1(r=0.387)呈正相关;在股二头肌中,CAST基因表达量与剪切力(r=0.520)、黄度值(r=0.846)呈正相关;与红度值(r=-0.091)、亮度值(r=-0.193)、p H1(r=-0.446)、p H2(r=-0.446)呈负相关。在臂三头肌中,CAST基因表达量与剪切力(r=0.333)呈正相关;与红度值(r=-0.494)、黄度值(r=-0.465)、亮度值(r=-0.317)、p H1(r=-0.814)、p H2(r=-0.629)呈负相关。
Correlation of the expression with meat quality had been investigated.Relative quantization PCR was used to evaluate the expression of CAST in 40 Sunit sheep of different month ages.The shear force, pH, color were measured after being slaughtered.The correlation between the expression and the quality of meat were analyzed. The results showed that the expression pattern of CAST gene were same in three muscles in Sunit sheep, the expression of 5,6,8 mouth ages were rising and it was lowest in 12 month age.The expression in 4 month age was: triceps 〉 biceps femoris 〉 Iongissimus dorsi.The expression was nearly same in biceps femoris and Iongissimus dorsi in 5 month age.The expression was nearly same in triceps and biceps femoris in 8 month age.The expression in triceps was higher than Iongissimus dorsi significantly in 8 and 12 month age.The expression of CAST gene in Iongissimus dorsi had negative correlation with shear force ( r = -0.449), yellowness ( r = -0.753 ), PH2 ( r = -0.245 ), had significant negative correlation with redness-0.950 ( p = 0.050), had positive correlation with lightness ( r = 0.171 ),pH~ (r = 0.387).The expression of CAST gene in biceps femoris had positive correlation with shear force ( r = 0.520), yellowness ( r = 0.846), had negative correlation with redness ( r = -0.091 ), lightness ( r = - 0. t93 ), pH, (r=-0.446) ,PH2 (r =-0.446) .The expression of CAST gene in triceps had positive correlation with shear force ( r= 0.333 ) and negative correlation with redness, yellowness, lightness, pH, and pHi, the correlation coefficients were-0.494,-0.465 ,-0.317 ,-0.814,-0.629 respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第7期122-126,131,共6页
Science and Technology of Food Industry
基金
国家自然基金项目(31160330
31360393)