[1]徐苏微,邢通,李蛟龙,等.牛磺酸对肉鸡肉品质、糖酵解潜力及肌纤维特性的影响[J].南京农业大学学报,2020,43(5):935-941.[doi:10.7685/jnau.201908030]
 XU Suwei,XING Tong,LI Jiaolong,et al.Effects of dietary taurine supplementation on meat quality,glycolytic potential and muscle fiber characteristics in broiler chickens[J].Journal of Nanjing Agricultural University,2020,43(5):935-941.[doi:10.7685/jnau.201908030]
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牛磺酸对肉鸡肉品质、糖酵解潜力及肌纤维特性的影响()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
43卷
期数:
2020年5期
页码:
935-941
栏目:
动物科学
出版日期:
2020-09-15

文章信息/Info

Title:
Effects of dietary taurine supplementation on meat quality,glycolytic potential and muscle fiber characteristics in broiler chickens
作者:
徐苏微 邢通 李蛟龙 张林 高峰
南京农业大学动物科技学院/江苏省动物源食品生产与安全保障重点实验室/江苏省肉类生产与加工质量安全控制协同创新中心, 江苏 南京 210095
Author(s):
XU Suwei XING Tong LI Jiaolong ZHANG Lin GAO Feng
College of Animal Science and Technology/Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China
关键词:
牛磺酸肉鸡肉品质肌纤维特性CaN-NFAT信号通路
Keywords:
taurinebroilersmeat qualitymuscle fiber characteristicsCaN-NFAT pathway
分类号:
S831.5
DOI:
10.7685/jnau.201908030
摘要:
[目的] 本文旨在研究日粮添加牛磺酸对肉鸡肉品质、糖酵解潜力(GP)及肌纤维特性的影响。[方法] 选取72只体质量相近的28日龄雄性爱拔益加肉鸡,随机分为2组,每组6个重复,每个重复6只鸡。对照组饲喂基础日粮,处理组在基础日粮中添加0.5%牛磺酸,饲养期为14 d。饲养试验结束后采集腿肌样品用于指标分析。[结果] 与对照组相比,牛磺酸组肉鸡腿肌pH45 min值显著提高(P<0.05),pH24 h值极显著提高(P<0.01),蒸煮损失显著降低(P<0.05),剪切力极显著降低(P<0.01);乳酸含量显著降低(P<0.05),GP极显著降低(P<0.01);牛磺酸的添加极显著降低腿肌肌纤维直径,增加肌纤维密度(P<0.01),显著增加Ⅰ型肌纤维比例(P<0.05),降低Ⅱb型肌纤维比例(P<0.05);牛磺酸的添加显著提高了肉鸡腿肌中钙调磷酸酶(CaN)、活化T细胞核转录因子(NFATc1)、过氧化物酶体增殖物激活受体C辅激活因子1α(PGC1α)和肌细胞增强因子2C(MEF2C)mRNA的相对表达量(P<0.05)。[结论] 日粮中添加牛磺酸可通过CaN-NFAT信号通路,促进肉鸡腿肌肌纤维由Ⅱb型向Ⅰ型转化,降低GP,进而改善肉品质。
Abstract:
[Objectives] The aim of this study was to determine the effects of dietary taurine supplementation on meat quality,glycolytic potential (GP) and muscle fiber characteristics in broiler chickens.[Methods] A total of 72 male Arbor Acres (AA) broiler chickens (28-day-old) with similar body weight were randomly allocated into two groups,with six replicates per group and six chickens per replicates. The control chickens were fed with basal diet. The chickens in the taurine group were fed with the basal diet supplemented with 0.5% taurine. The thigh muscles were collected to be used for index analysis after the feeding trial.[Results] Compared with control group,the pH45 min significantly increased (P<0.05),and the pH24 h was extremely enhanced in thigh muscle (P<0.01). The cooking loss significantly decreased (P<0.05),and the shear force value of thigh muscle was dramatically reduced in the taurine group (P<0.01). Broilers in the taurine group exhibited significantly lower content of lactate (P<0.05) and extreme reduction of GP (P<0.01). Taurine supplementation greatly decreased the diameters and increased densities of muscle fibers in thigh muscle (P<0.01). The ratios ofⅠfibers increased whereas Ⅱb fibers decreased (P<0.05). Moreover,taurine supplementation signi-ficantly upregulated the mRNA expressions of calcineurin (CaN),nuclear factor of activated T cells c1 (NFATc1),peroxisome proli-ferator-activated receptor-γ coactivator-1α (PGC1α) and myocyte enhancer factor 2C (MEF2C) (P<0.05).[Conclusions] Dietary taurine supplementation promoted the transformation of thigh muscle fibers from type Ⅱb to typeⅠ,decreased GP and improved thigh meat quality of broilers via activating the CaN-NFAT pathway.

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备注/Memo

备注/Memo:
收稿日期:2019-08-21。
基金项目:国家重点研发计划项目(2018YFD0500405);国家自然科学基金项目(31872374);江苏现代农业产业技术体系建设专项(JATS〔2019〕425)
作者简介:徐苏微,硕士研究生。
通信作者:高峰,博士,教授,研究方向为肉品质量安全控制,E-mail:gaofeng0629@sina.com。
更新日期/Last Update: 1900-01-01