本文選題：豬 + PRKAG基因��； 參考：《動物營養(yǎng)學報》2017年05期

【摘要】：本試驗中旨在比較PRKAG3基因在不同品種豬不同生長階段骨骼肌中的表達差異,并探討PRKAG3基因與肉質(zhì)的關系。挑選15 kg左右的漢普夏閹公豬17頭和長撒閹公豬16頭,飼喂相同飼糧,當體重分別達到20和50 kg時,2個品種的豬分別屠宰5頭,體重達到100 kg時分別屠宰7和6頭。各生長階段屠宰后均測定骨骼肌pH、肌糖原含量以及PRKAG3基因表達量,且在100 kg階段屠宰后同時測定肉質(zhì)性狀。結(jié)果表明:1)在不同生長階段長撒豬骨骼肌中PRKAG3基因的表達量均高于漢普夏豬,特別是在100 kg階段,長撒豬骨骼肌中PRKAG3基因的表達量是漢普夏豬的6.81倍(P0.05)。長撒豬與漢普夏豬骨骼肌中PRKAG3基因的表達量均隨體重的增加而增加,但漢普夏豬不同生長階段PRKAG3基因的表達量差異不顯著(P0.05),而長撒豬PRKAG3基因的表達量在100 kg階段時顯著高于20和50 kg階段時(P0.05)。2)漢普夏豬和長撒豬的肉質(zhì)存在差異。漢普夏豬的滴水損失和失水率顯著高于長撒豬(P0.05),而熟肉率、黃度(b)值極顯著低于長撒豬(P0.01),剪切力和pH2(屠宰后24 h的pH)顯著低于長撒豬(P0.05)。與長撒豬相比,漢普夏豬具有較高的肌糖原含量(P0.05)。3)豬骨骼肌中PRKAG3基因的表達量與肉質(zhì)的相關性存在品種效應。漢普夏豬骨骼肌中PRKAG3基因表達量與滴水損失呈正相關,與熟肉率呈負相關,與pH2呈顯著負相關(P0.05)。長撒豬骨骼肌中PRKAG3基因表達量與滴水損失和失水率呈正相關,與pH2呈負相關。上述結(jié)果表明,豬骨骼肌中PRKAG3基因具有品種和生長階段表達差異;豬骨骼肌中PRKAG3基因的表達量與肉質(zhì)性狀相關,特別是與pH2,二者呈顯著負相關。
[Abstract]:The purpose of this study was to compare the expression of PRKAG3 gene in skeletal muscle of different breeds of pigs at different growth stages and to explore the relationship between PRKAG3 gene and meat quality. Seventeen Hampshire castrated boars and 16 Landrace castrated boars were selected and fed with the same diet. When the body weight was 20 kg and 50 kg respectively, 5 pigs of two breeds were slaughtered, and 7 and 6 pigs were slaughtered respectively when their body weight was 100 kg. The pH of skeletal muscle, the content of glycogen and the expression of PRKAG3 gene were measured after slaughter at each growth stage, and the meat quality traits were also measured after slaughter at 100kg stage. The results showed that the expression of PRKAG3 gene in skeletal muscle of longsam pigs at different growth stages was higher than that in Hampshire pigs, especially at 100kg stage. The expression of PRKAG3 gene in skeletal muscle of longsaking pigs was 6.81 times of that of Hampuxia pigs (P 0.05). The expression of PRKAG3 gene in skeletal muscle of both Landrace and Hampshire pigs increased with the increase of body weight. However, there was no significant difference in the expression of PRKAG3 gene in different growth stages of Hanpurxia pigs, but the expression of PRKAG3 gene was significantly higher at 100kg stage than that in 20kg and 50kg stage.) there was a difference in meat quality between Han Pu Xia pigs and long sows. The water drop loss and water loss rate of Hampshia pigs were significantly higher than that of P0.05, while the value of cooked meat rate and yellowness were significantly lower than that of P0.01C, and the shear stress and pH 2 (pH 24 h after slaughter) were significantly lower than that of P0.05G. Compared with Landrace pigs, Hampshire pigs had a higher muscle glycogen content (P0.05. 3) the correlation between the expression of PRKAG3 gene and meat quality in skeletal muscle of pigs was varietal effect. The expression of PRKAG3 gene was positively correlated with drip loss, negatively correlated with cooked meat rate and significantly negatively correlated with pH2 in the skeletal muscle of Hampshire pigs. The expression of PRKAG3 gene in skeletal muscle was positively correlated with drip loss and water loss rate, and negatively correlated with pH2. The results showed that the expression of PRKAG3 gene in pig skeletal muscle was different in variety and growth stage, and the expression of PRKAG3 gene in pig skeletal muscle was related to meat quality, especially to pH 2, and there was a significant negative correlation between them.
【作者單位】： 河南牧業(yè)經(jīng)濟學院飼料工程中心;四川農(nóng)業(yè)大學動物營養(yǎng)研究所;
【基金】：國家“973”項目(2012CB124701) 校科技創(chuàng)新團隊(HUAHE2015005)
【分類號】：S828.2

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