食品科学 ›› 2019, Vol. 40 ›› Issue (3): 36-41.doi: 10.7506/spkx1002-6630-20171023-253

• 基础研究 • 上一篇    下一篇

日龄对麻鸭脂肪沉积及相关基因表达的影响

徐思雨1,郑和洋1,刘?涛1,孙杨赢1,曹锦轩1,潘道东1,2,*   

  1. (1.宁波大学 浙江省动物蛋白食品精深加工技术重点实验室,浙江?宁波 315211;2.南京师范大学食品科学与营养系,江苏?南京 210097)
  • 出版日期:2019-02-15 发布日期:2019-03-05
  • 基金资助:
    国家水禽产业技术体系岗位科学家基金项目(CARS-42-25)

Fat Deposition and Related Gene Expression in Sheldrake Duck of Different Ages

XU Siyu1, ZHENG Heyang1, LIU Tao1, SUN Yangying1, CAO Jinxuan1, PAN Daodong1,2,*   

  1. (1. Key Laboratory of Animal Products Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China; 2. Department of Food Science & Nutrition, Nanjing Normal University, Nanjing 210097, China)
  • Online:2019-02-15 Published:2019-03-05

摘要: 为研究日龄对麻鸭脂肪沉积的影响及肌内脂肪对肉质的影响,选取4?组不同日龄麻鸭,测定了不同日龄麻鸭的肌内脂肪质量分数、皮脂率、腹脂率、蒸煮损失率、剪切力、pH值。利用实时荧光定量聚合酶链式反应法测定两组日龄下3?个脂肪代谢相关基因的荧光值并计算其表达量,探讨了CIDEa基因、脂肪酸合成酶(fatty acid synthase,FAS)基因、甘油三酯脂肪酶(adipose triglyceride lipase,ATGL)基因的表达量与麻鸭脂肪沉积的关系。结果表明:随着日龄的增加,麻鸭脂肪质量分数显著升高(P<0.05),其中肌内脂肪质量分数的变化与pH值、剪切力、蒸煮损失率密切相关;CIDEa基因和FAS基因在脂肪质量分数丰富的组织中表达量较高,且CIDEa基因在高日龄麻鸭中表达量显著升高(P<0.05)。本研究为探究日龄对麻鸭生长发育过程中脂肪沉积以及脂肪沉积对肌肉品质变化的影响提供了一定的理论依据。

关键词: 麻鸭, 脂肪沉积, 相关基因, 肉质

Abstract: To investigate the effect of age on fat deposition in sheldrake ducks and the influence of intramuscular fat on meat quality, four groups of Shaoxing sheldrake ducks of different ages were selected. Fat disposition and meat quality were investigated by measuring intramuscular fat content, subcutaneous fat content, abdominal fat percentage, pH, shear force, and cooking loss. In order to understand the relationship between the expression of CIDEa, FAS and ATGL genes and fat disposition, the fluorescence values and expression levels of these genes were measured by using quantitative real-time polymerase chain reaction (qRT-PCR). The results showed that the fat content significantly rose with increasing age (P < 0.05), and the intramuscular fat content was positively correlated with the change in pH and shear force value and negatively correlated with the change in cooking loss. The expression levels of CIDEa and FAS genes were higher in fat-rich tissues, and CIDEa gene expression was significantly higher in older ducks (P < 0.05). The findings of this study can provide a theoretical basis for understanding the effect of age on fat disposition in sheldrake ducks and the influence of intramuscular fat on meat quality.

Key words: sheldrake duck, fat deposition, related genes, meat quality

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