共查询到19条相似文献，搜索用时 140 毫秒
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本研究主要从转录组的角度对猪肌内脂肪(intramuscular fat,IMF)含量可能的沉积机理进行研究,以期找到IMF沉积相关的通路及候选基因。选择IMF含量差异较大的全同胞个体进行双末端链特异性转录组测序,并利用edgeR软件筛选相关基因;应用ClusterProfiler软件对差异基因进行GO功能和KEGG通路富集分析,并对其进行分子模块(MCODE)分析,挖掘IMF相关候选基因。结果显示,共筛选出474个差异表达基因,其中329个显著上调,145个显著下调,富集参与20个生物学过程。结合GO网络分析,共筛选出15个与IMF相关过程,主要有离子跨膜转运的调节、葡萄糖跨膜转运膜电位的调节和脂肪酸代谢过程等。MCODE分析结果发现,差异表达基因PPP1CB、CLCA1、COX4I1、SGK1、PAK6、PC、KRAS、PAK6、MAST1、VWC2、CACNG家族基因(尤其PPP1CB、CLCA1、COX4I1、KRAS及CACNG家族基因)可能是调节IMF的关键基因,可作为IMF候选基因进一步研究。本研究鉴定出了IMF作用新通路,并筛选出IMF相关候选基因,可为IMF的沉积机理研究提供材料,为优质肉品质猪的育种提供参考。 相似文献
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我国是世界养猪和猪肉消费大国，随着人们生活水平的不断提高，消费者对猪肉品质的要求也越来越高，沉积在肌肉内的脂肪，即肌内脂肪(Intramuscularfat，简称IMF)含量与肉的嫩度和风味有直接关系(Wood，1988)。2%一3%的IMF含量可产生理想的口感(Bejerholm等，1986)。但是目前对高瘦肉率的选择已使IMF含量降到1%一1.5%，低于最佳范围。如何在保证瘦肉率的前提下，提高IMF含量，是育种者的新目标。Hovenier等(1992)研究表明，IMF具有较高的遗传力(0.6)，而与背膘厚的遗传相关是中等偏低(0.3)。Barton一Gade发现，IMF的遗传力为0.5-0… 相似文献
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猪肌内脂肪沉积的营养调控 总被引：2，自引：1，他引：1
随着生活水平的提高,人们对猪肉的消费,逐渐从对量的要求转变为对质的要求。很多研究者在致力于提高瘦肉率和生产性能,但却导致了猪肉肌内脂肪(IMF)含量大大降低,影响了猪肉品质。在不影响生产性能和增加背脂的前提下提高肌内脂肪,是改善肉品质的一个重要方面。营养调控肌内脂肪,时间短,效果明显,成为近年来的研究热点。综述营养物质对肌内脂肪含量的调控,为读者提供如何在保证瘦肉率的前提下提高猪肉肌内脂肪含量的思路。 相似文献
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中草药提高猪肉品质的研究进展 总被引：1，自引：0，他引：1
1猪肉品质概述及评价指标 肉质的具体定义是多样的,但其本质是一致的。肉质是指与鲜肉或加工肉的外观和适口性有关的一些特性,包括肉的色泽、肉质结构、硬度、大理石纹和肌肉系水力等,而消费者在猪肉品质方面还讲究适口性,包括肉的嫩度、风味和多汁性等。通常所说的猪肉品质主要指猪肉的消费品质,而决定这几个方面的最主要肉品质性状为肉品的系水力、色泽和大理石纹以及猪肉中的脂肪酸、氨基酸组成和肉的风味特征等（张鏸予等,2009）[1]。肉的物理特性决定着消费者对肉品的可接受性,肉的化学特性与营养性关系密切。主要评价指标有如下几个方面。 相似文献
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FABP家族与肌内脂肪相关的基因遗传变异的研究 总被引：1，自引：0，他引：1
随着人们生活水平的提高,人们不再单纯要求瘦肉含量而越来越看重肉的品质.肌内脂肪(Intramuscular fat,IMF)的含量影响着肉质的嫩度、风味和多汁性.Patrici等[1,2]对丹麦商品猪的肉质研究发现,肉的风味多汁性随肌内脂肪含量的增加而持续改善,提高肌内脂肪的含量会有肉质嫩度和多汁性的改进,所以提高猪肉肌内脂肪的含量具有广泛的研究前景.但是由于IMF含量在活体中的测定有一定的难度,所以利用DNA标记辅助选择(MAS)即利用生物技术手段去寻找控制IMF的基因并对其进行选育来提高IMF含量,改善肉质. 相似文献
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据《HortScience》(2012年7月)的一篇研究报道,来自美国佛罗里达大学食品和农业科学研究所园艺科学部的研究人员研究调查了肉溶质型和肉不溶质型桃品种的成熟过程及果实品质。研究人员对肉溶质型(MF)和肉不溶质型(NMF)桃20℃下贮藏5天的部分生理生化特性进行了研究。检测了不同收获期(以着色度判定成熟阶段)MF型桃品种 相似文献
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猪心脏脂肪酸结合蛋白（H-FABP）及其基因研究进展 总被引：1，自引：0，他引：1
肌内脂肪（intramuscular fat,IMF）被认为与肉质及口感呈正相关,因为它影响肉质的嫩度、风味和多汁性,特别是肉的多汁性。当肌束和肌纤维间沉积一定脂肪时,肉的断面大理石状评分较高,不仅鲜嫩．而且柔软多汁,是理想的鲜食肉品。Patricai等人对丹麦商品猪肉质研究发现：肉的风味和多汁性随IMF含量的增加而持续改善,增高IMF将会产生肉质嫩度和多汁性的相应改进。众多的研究结果认为2．5％～3％的IMF含量是新鲜猪肉产品的一个理想标准。近20年来,IMF含量受到许多猪育种专家的广泛关注,各国学者就IMF形成的细胞学、组织化学及影响IMF的基因等方面作了深人研究。因此,寻找影响IMF含量的数量性状位点（QTL）主效基因成为人们广泛关注的焦点。国外育种专家研究发现,猪心脏脂肪酸结合蛋白（heart fatty acidbinding protein,H-FABP）基因是IMF的候选基因。因此,研究H-FABP基因对猪肉质品质的改善具有重要的实际意义。 相似文献
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Suzuki K Irie M Kadowaki H Shibata T Kumagai M Nishida A 《Journal of animal science》2005,83(9):2058-2065
Using a multitrait animal model BLUP, selection was conducted over seven generations for growth rate (ADG), real-time ultrasound LM area (LMA), backfat thickness (BF), and intramuscular fat content (IMF) to develop a new line of purebred Duroc pigs with enhanced meat production and meat quality. This selection experiment examined 543 slaughtered pigs (394 barrows and 153 gilts) from the first to the seventh generation for meat quality traits. Further, electric impedance and collagen content of loin meat were measured from the fourth to sixth generation. The present study was intended to estimate genetic parameters of the correlated traits of tenderness (TEND), meat color (pork color standard: PCS; lightness = L*), drip loss (DL), cooking loss (CL), pH (PH), electric impedance (IMP), and collagen (COL) of the LM, and the genetic trends of these traits. Respective heritability estimates for IMF, TEND, DL, CL, PCS, L*, PH, IMP, and COL were 0.39, 0.45, 0.14, 0.09, 0.18, 0.16, 0.07, 0.22, and 0.23. Genetic correlations of IMF with ADG and BF were low and positive, but low and negative with LMA. Tenderness was correlated negatively with ADG (-0.44) and BF (-0.59), but positively correlated with LMA (0.32). The genetic correlation between LMA and DL was positive and high (0.64). The genetic correlations of TEND with IMF and COL were low (-0.09 and 0.26, respectively), but a moderate genetic correlation (0.43) between COL and IMF was estimated, suggesting related increases of IMF and connective tissue. Genetic correlations among meat quality traits suggested that when IMF increases, the water holding capacity improves. Genetic trends of meat quality traits showed increased IMF and lighter meat color. 相似文献
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L L Lo D G McLaren F K McKeith R L Fernando J Novakofski 《Journal of animal science》1992,70(8):2387-2396
Knowledge of the genetic control of pork quality traits and relationships among pork quality, growth, and carcass characteristics is required for American swine populations. Data from a 2 x 2 diallel mating system involving Landrace and Duroc pigs were used to estimate heritabilities and genetic correlations among growth (ADG), real-time ultrasonic (US) measures of backfat thickness (BF) and longissimus muscle area (LMA), carcass characteristics, and various pork quality traits. Data were collected from 5,649 pigs, 960 carcasses, and 792 loin chops representing 65, 49, and 49 sires, respectively. Genetic parameters were estimated by REML assuming animal models. Heritability estimates were moderate to high for ADG, USBF, USLMA, carcass BF, and LMA, percentage of LM lipid (IMF), pork tenderness, and overall acceptability. Estimates were low to moderate for percentage of cooking loss, pH, shear force, percentage of LM water, water-holding capacity (WHC), pork flavor, and juiciness. Genetic correlations between US and carcass measures of BF and LMA indicate that selection based on US data will result in effective improvement in carcass characteristics. Selection for increased LMA and(or) decreased BF using US is, however, expected to result in decreased IMF and WHC, increased percentage of LM water and shear value, and in decreased juiciness, tenderness, and pork flavor. Average daily gain was favorably correlated with IMF and unfavorably correlated with shear force. Selection for increased ADG is expected to improve WHC but to decrease the percentage of LM water, with an associated decrease in juiciness. The results of this study suggest the feasibility of including meat quality in selection objectives to improve product quality. Favorable genetic correlations between IMF and eating quality traits suggest the possible merit of including IMF in the selection objective to improve, or restrict change in, pork eating quality. 相似文献
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试验通过对64头皮杜×长大和18头皮杜×长蓝四元杂交配套系商品猪进行屠宰测定,以比较胴体和肉质性状的优劣,旨在为进一步从事优质猪肉的生产提供依据。结果表明:①在活体性状方面,皮杜×长蓝的活体肌内脂肪含量(intramuscular fat content,IMF)肩部最厚处背膘厚和最后肋背膘厚均极显著高于皮杜×长大(P<0.01),而屠体重和日增重极显著低于皮杜×长大(P<0.01);②在胴体性状方面,皮杜×长蓝的肩部最厚处背膘厚极显著高于皮杜×长大(P<0.01),胴体长和眼肌面积极显著低于皮杜×长大(P<0.01);③在肉质性状方面,皮杜×长蓝的IMF、pH1和大理石纹等指标均极显著高于皮杜×长大(P<0.01),肉色b指标极显著低于皮杜×长大(P<0.01),pH24 h和滴水损失显著低于皮杜×长大(P<0.05),同时皮杜×长蓝的嫩度比皮杜×长大更好;④2种配套商品猪的肉色评分均在3~4之间,属于正常肉色;pH1大于5.9,pH24 h小于6.0,表明肉质正常;皮杜×长大的IMF在1.5%~2.0%之间,皮杜×长蓝的IMF高于2.0%;2个品种的剪切力均小于4 kg,属于消费者喜欢的类型。 相似文献
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肌内脂肪（intramuscular fat,IMF）含量是评判猪肉品质的关键指标,其可影响猪肉的嫩度、剪切力、多汁性和风味等。微小RNA （microRNA,miRNA）是一类长度约为22 nt的短链非编码RNA,在胚胎发育、成脂分化、肌纤维形成、神经调节、免疫应答等多种生理过程中发挥重要作用。越来越多的研究表明,miRNA在猪肌内脂肪沉积过程中发挥重要调控作用,是脂质代谢的重要调控因子。作者通过归纳国内外关于miRNA调控猪肌内脂肪沉积的相关研究发现,miR-34a、miR-125a-5p、miR-32-5p等通过靶向作用转录因子Krüppel样因子（Krüppel-like factors,KLF）家族成员调控猪肌内脂肪沉积,miR-130a通过靶向作用过氧化物酶体增殖物激活受体（peroxisome proliferator activated receptor,PPAR）家族成员调控猪肌内脂肪沉积,miR-34a、miR-17-5p和miR-125a-5p等通过靶向作用其他家族成员,如长链酯酰辅酶A合成酶4（acyl-CoA synthetase long chain family member 4,ACSL4）、核受体共激活因子3（nuclear receptor coactivator 3,NCOA3）等来调控猪肌内脂肪沉积。然而miRNA调控猪肌内脂肪的具体作用机制尚不完全清楚,还需要进一步探究。作者通过梳理目前已经证实的与猪肌内脂肪沉积相关的miRNA,整理相关miRNA的靶基因以及主要作用通路,以期为筛选肌内脂肪相关miRNA提供参考,为改善肉质提供新的思路和策略,为阐明miRNA在猪脂质代谢中的作用机制提供参考。 相似文献
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Suzuki K Ishida M Kadowaki H Shibata T Uchida H Nishida A 《Journal of animal science》2006,84(8):2026-2034
This study estimated genetic parameters for fatty acids of different sites of fat tissue, meat production, and meat quality traits of Duroc pigs selected during 7 generations for ADG, LM area, backfat thickness (BF), and intramuscular fat (IMF). For this study, 394 barrows and 153 gilts were slaughtered at 105 kg of BW. High heritabilities for C18:0 of outer and inner subcutaneous fat tissue were estimated, respectively, as 0.54 and 0.51; those of intermuscular and intramuscular fat were 0.40 and 0.51, respectively. Genetic and phenotypic correlations of ADG and BF with saturated fatty acids of outer and inner subcutaneous fat were positive, but those with C16:1 and C18:2 were negative, and those with C18:1 were nearly zero. Genetic and phenotypic correlations between LM area and respective fatty acids showed opposite results. Respective genetic and phenotypic correlations of melting points with C18:0 and C18:1 were positive and high, and negative and high, respectively. Genetic correlations between cooking loss and SFA (C14:0, C16:0, and C18:0) of IMF were positive and moderate: 0.56, 0.47, and 0.47, respectively. On the other hand, monosaturated fatty acid of C18:1 was highly and negatively correlated with cooking loss (-0.61). Moreover, high genetic correlation between meat color (pork color standard and lightness) and fatty acid compositions of IMF suggest that the SFA (C14:0, C16:0, and C18:0) were correlated genetically with meat lightness and that unsaturated fatty acid compositions (C18:1 and C18:2) were correlated with meat darkness. Results of this study suggest that the fatty acid composition of adipose tissue is correlated genetically with meat production and meat quality traits. 相似文献
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The meat quality is influenced by many factors, among which intramuscular fat (IMF) is one of the most prominent factors. IMF content is closely related to the tenderness and flavor of meat. Numbers of studies suggested that gut microbiota and its functional metabolites (such as short fatty acids, bile acids, lipopolysaccharides, trimethylamines, tryptophan and their derivatives) played an important role in host fat metabolism. In this review, we present the role of gut microbiota and its functional metabolites in regulating fat metabolism and IMF deposition. This paper would provide new insights and feasible ways through nutrition regulation to increase IMF deposition and improve meat quality. 相似文献
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Masaya KATSUMATA 《Animal Science Journal》2011,82(1):17-25
Recently, pork with marbling has received attention as good quality pork and scientists are required to develop methods to produce pork with reasonable amounts of intramuscular fat (IMF). The aim of this review is to describe studies relevant to promotion of IMF accumulation in porcine muscle by nutritional regulation. The main focus is on effect of dietary lysine levels. First, we found dietary low lysine up‐regulated glucose transporter protein 4 messenger (m)RNA expression in Longissimus dorsi (L. dorsi) and Rhomboideus muscles. In addition, the proportion of oxidative fiber of both muscles was also enhanced by dietary low lysine. Because it has been observed that higher oxidative capacity is associated with higher IMF content, we hypothesized that dietary low lysine would promote IMF accumulation. Further, higher mRNA abundance of peroxisome proliferator‐activated receptor γ, a master regulator of adipogenesis, in both muscles induced by dietary low lysine, supported this hypothesis. Indeed, IMF content of L. dorsi muscle of finishing pigs given a low lysine diet for 2 months until reaching the market weight was twice that of pigs given a control diet. Possible underlying mechanisms of IMF accumulation in porcine muscle and future perspectives are also discussed in this review. 相似文献