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

Abstract

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

CLC Number:

S813.3

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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Gene Expression Change and Its Correlation Analysis with Meat Quality During Postmortem Pork Aging

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