外源和内源性cAMP对猪肥育期脂质和蛋白质沉积的影响

THE EFFECTE OF cAMP AND AMINOPHYLLINE ON FAT AND PROTEIN DEPOSITION OF PIGS IN FINISHING STAGE

给猪皮下注射cAMP或氨茶硷,并对肥育猪的胴体组成、肉中生化物质及血液中诸生化成分进行分析,结果表明,cAMP和氨茶硷分别使瘦肉率提高8.73%和16.13%,眼肌面积提高29.58%和21.53%,后腿比提高6.84%和10.18%;cAMP还使背膘厚降低24.67%(p<0.05);肉中脂肪降低25.80%和7.70%,血糖分别增加12.27%和32.20%(p<0.01),血蛋白质增加12.43%和18.31%;且非蛋白氮下降,血脂分别增加12.44%和4.55%,脂肪酶活性增加34.74%(p<0.05)和16.28%;血脂升高与脂肪酶活性升高呈正相关,同时血中cAMP均增加1倍以上,cGMP也有相应的升高趋势。

The effects of cAMP and aminophylline on fat and protein deposition of pig in finishing stage were studied through treating pig with injactions of cAMP and aminophylline, and then their meat quality, chemical copmosition of meat and some components in blood were analysed. The results through treating with cAMP and aminophylline showed that lean meat percentag increased by 8.73% and 16.13%, loin-eye area by 29.58% and 21.53%, hind leg ratio by 6.84% and 10.18%, and 14thrib fat thickness decrease by 24.67% (P<0.05) treating with cAMP, fat content in meat by 25.80% and 7.70%. Blood analysis showed that sugar level increased by 12.27% and 32.20% (P<0.01), protein increased by 12.43% and 18.31% but non-protein N (NPN) decreased, activity of lipase increased by 34.73% (P<0.05) and 16.28%, fat by 12.44% and 4.55%, and that there was a positive correlation between the increment of blood fat and activity of blood lipase, and that cAMP level in blood increased 1.5 times and cGMP level also increased Comparing with the non-treatment.