宰前短期添加天冬氨酸镁和维生素D_3对育肥猪肉品质及μ-Calpain与Calpastatin基因表达的影响  

Effects of Supplemental Magnesium Aspartate and Vitamin D_3 on Postmortem Meat Quality and Gene Expression of μ-calpian and Calpastain of Finishing Pig

作　　者：唐仁勇[1] 陈代文[1] 张克英[1] 余冰[1] 

机构地区：[1]四川农业大学动物营养研究所,四川雅安625014

出　　处：《中国畜牧杂志》2008年第5期28-32,共5页Chinese Journal of Animal Science

基　　金：国家973资助项目(2004CB117500)

摘　　要：试验考察宰前添加天冬氨酸镁(MgAsp)与维生素D3(VD3)对试猪血液理化指标、猪肉品质以及μ-Calpain和Calpastatin基因mRNA含量的影响。选体重约90 kg DLY杂交猪48头,随机分到4个处理:对照、加MgAsp、加VD3和加MgAsp与VD3。试验期为9 d,试验结束后选取24头进行屠宰。结果表明:宰前短期添加MgAsp和VD3对育肥猪胴体品质无影响;与对照相比,添加MgAsp提高血清镁含量(P<0.05),添加VD3提高血清磷(P<0.05)和钙的含量,MgAsp和VD3联合添加可进一步提高血清镁含量(P<0.01);添加MgAsp降低臀肌L值(P<0.01),并有提高肌肉pH值和降低滴水损失的趋势,提高了μ-Calpain与Calpastatin mRNA的比值,改善了嫩度;添加VD3降低了臀肌的L24h值(P<0.05),有提高pH和嫩度的趋势;MgAsp和VD3联合添加除对剪切力略有改善而外,对其他肉质指标并没有进一步改善。The study determined the effects of blood parameters and μ-Calpain and Colpastatin supplementing swine finishing diets with Mg mRNA quantity of muscle of finishing pig. 48 and VD3 on pork quality, crossbred （Duroc × Large White × Yorkshire） finishing pigs （mean live weight of 90 kg） were assigned randomly to four dietary treatments： 1） control diets（CD）; 2） CD supplemented with Mg（1 000 mg/kg,with MgAsp form）; 3） CD supplemented with VD3 （50 000 IU/kg）; 4） CD supplemented with Mg （1 000 mg/kg） and VD3 （50 000 IU/kg）（ Mg ＋VD3）. Experiment lasted 9 d, and 24 pigs were slaughtered at the end of experiment. The results indicated that supplementation of MgAsp or VD3 did not influence carcass traits. Compared to control, supplementation of MgAsp increased the content of serum Mg ^（P 〈 0.05）, supplementation of VD3 increased the content of serum P （P 〈 0.05 ） and Ca, Mg＋VD3 increased the content of serum Mg （P 〈 0.01）. Compared to control, supplementation of MgAsp decreased L value（P 〈 0.01 ）of biceps femoris （BF）, and had trend of improving pH and reducing drip loss, and increased μ-Calpain/Calpastatin mRNA ratio and improved tenderness. Compared to control, supplementation of VD3 reduced L24h value （P 〈 0.05 ）of BF, and trend to improve pH and tenderness The combination of Mg and VD3 did not improve more meat quality except declining WBSF （Warner- Bratzler Shear Force ）.

关 键 词：天冬氨酸镁 维生素D3 μ-Calpain CALPASTATIN 猪肉品质 

分 类 号：S828.5[农业科学—畜牧学]