宰后猪肉成熟过程中基因表达变化及其与肉品质的相关性分析

doi:10.16431/j.cnki.1671-7236.2024.04.025

摘要/Abstract

摘要： 【目的】研究宰后成熟对猪肉品质的影响,以及宰后成熟过程中基因表达规律与猪肉品质变化的相关性,以期更好地阐释鲜肉成熟过程中肉品质变化的机理。【方法】以4℃条件下贮藏的大白猪背最长肌为研究对象,测定贮藏0、1、2、4、6、8和10 d时肉品质变化状况;利用实时荧光定量PCR测定宰后猪背最长肌中单磷酸腺苷脱氨酶3(AMPD3)、肌球蛋白结合蛋白C2(MYBPC2)、肌球蛋白轻链3(MYL3)、左旋氨基酸转运体(SLC7A8)和原肌球蛋白3(TPM3)等基因的表达变化,并分析其与肉品质指标的相关性。【结果】大白猪宰后背最长肌pH在2 d时达到极限值6.5,显著低于4、10 d (P＜0.05);蒸煮损失和滴水损失均呈现先升高后降低的趋势,而贮藏损失在10 d时达到最高值12.52%,显著高于0.5~6 d (P＜0.05);剪切力在宰后成熟1~10 d显著低于0~1 d (P＜0.05);硫代巴比妥酸反应物(TBARS)值随成熟时间的延长逐渐升高,且8~10 d显著高于其他时间点(P＜0.05)。实时荧光定量PCR结果表明,宰后肌肉组织中基因的转录丰度仍然存在,AMPD3基因在贮藏6 d时表达水平显著高于0、0.5、2和10 d (P＜0.05);MYBPC2、MYL3和TPM3基因0~10 d表达量均呈时间依赖性上调,在贮藏10 d时表达水平显著高于0~2 d (P＜0.05);SLC7A8基因在贮藏2 d时表达量达到峰值,显著高于其他时间点(P＜0.05)。相关性分析表明,AMPD3基因与猪肉品质指标间没有相关性(P＞0.05);MYBPC2基因表达量与TBARS值和贮藏损失呈显著正相关(P＜0.05);MYL3基因表达量与TBARS值、剪切力、滴水损失及贮藏损失呈极显著或显著正相关(P＜0.01;P＜0.05),与蒸煮损失呈极显著负相关(P＜0.01);SLC7A8基因表达量与pH呈显著负相关(P＜0.05);TPM3基因表达量与TBARS值、滴水损失及贮藏损失呈显著或极显著正相关(P＜0.05;P＜0.01),与蒸煮损失呈显著负相关(P＜0.05)。【结论】宰后猪肉成熟过程中基因表达变化与肉品质指标间存在相关性,基因表达的差异影响着动物屠宰后不同的代谢类型和生理功能,进而影响肉品质。

关键词: 猪肉; 宰后成熟; 肉品质; 基因表达; 相关性

Abstract: 【Objective】 The aim of this study was to investigate the effects of postmortem aging on the quality of pork,as well as the correlation between gene expression patterns during postmortem aging and pork quality changes,so as to provide a better understanding of the mechanisms underlying the changes in meat quality during the aging process.【Method】 The meat quality of longissimus dorsi muscle in Large White pigs stored at 4 ℃ was determined after 0,1,2,4,6,8 and 10 days of storage.The expression of adenosine monophosphate deaminase 3 (AMPD3),myosin binding protein-C 2 (MYBPC2),myosin light chain 3 (MYL3),solute carrier family 7,member 8 (SLC7A8) and tropomyosin 3 (TPM3) genes in longissimus dorsi muscle were determined by Real-time quantitative PCR,and the correlation with meat quality indexes were analyzed.【Result】 The results showed that the pH of longissimus dorsi muscle in Large White pigs reached a peak value of 6.5 at 2 days,which was significantly lower than 4 and 10 days (P＜0.05).Both cooking loss and drip loss showed an initial increase followed by a decrease trend,while the purge loss reached its highest value of 12.52% at 10 days,which was significantly higher than 0.5-6 days (P＜0.05).The shear force value at 1-10 days were significantly lower than that of 0-1 days (P＜0.05).The thiobarbituric acid (TBARS) value gradually increased with the prolonged aging time,and was significantly higher than other time points at 8-10 days (P＜0.05).Real-time quantitative PCR results revealed that gene transcription abundance in postmortem muscle tissue was still exist.The expression of AMPD3 gene at 6 days of storage was significantly higher than 0,0.5,2 and 10 days (P＜0.05).The expression of MYBPC2,MYL3 and TPM3 genes showed a time-dependent upregulation from 0 to 10 days,the expression of gene at 10 days of storage was significantly higher than 0-2 days (P＜0.05).The expression of SLC7A8 gene peaked at 2 days of storage and was significantly higher than other time points (P＜0.05).Correlation analysis indicated that there was no correlation between the expression of AMPD3 gene and meat quality (P＞0.05).The expression of MYBPC2 gene was significantly positively correlated with TBARS value and purge loss (P＜0.05).The expression of MYL3 gene was extremely significantly or significantly positively correlated with TBARS value,shear force,dripping loss and purge loss (P＜0.01 or P＜0.05),and was extremely significantly negatively correlated with cooking loss (P＜0.01).The expression of SLC7A8 gene was significantly negatively correlated with pH (P＜0.05).The expression of TPM3 gene was significantly or extremely significantly positively correlated with TBARS value,dripping loss and purge loss (P＜0.05 or P＜0.01),and was significantly negatively correlated with cooking loss (P＜0.05).【Conclusion】 This study proved that the changes of gene expression during postmortem pork aging were correlated with the changes of meat quality,the difference of gene expression affected different metabolic types and physiological functions of animals after slaughter,and thus affected meat quality.

Key words: pork; postmortem aging; meat quality; gene expression; correlation

中图分类号:

S813.3

黄永棚, 冉雪琴, 牛熙, 李升, 黄世会, 王嘉福. 宰后猪肉成熟过程中基因表达变化及其与肉品质的相关性分析[J]. 中国畜牧兽医, 2024, 51(4): 1573-1581.

HUANG Yongpeng, RAN Xueqin, NIU Xi, LI Sheng, HUANG Shihui, WANG Jiafu. Gene Expression Change and Its Correlation Analysis with Meat Quality During Postmortem Pork Aging[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(4): 1573-1581.

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