不同月龄乌珠穆沁羊MyHC基因与脂肪及共轭亚油酸含量的相关性  

Correlation between Myosin Heavy Chain(MyHC) Gene Expression and Lipid and Conjugated Linoleic Acid Contents in Skeletal Muscle during the Growth of Ujumqin Sheep

作　　者：薛宝玲 栗丽萍[1] 杨晶 格日勒图[2] XUE Baoling;LI Liping;YANG Jing;GERILRTU(College of Vocational and Technical,Inner Mongolia Agricultural University,Baotou 014109,China;College of Food Science and Technology,Inner Mongolia Agricultural University,Huhhot 010010,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010010

出　　处：《肉类研究》2019年第5期24-28,共5页Meat Research

摘　　要：不同品种羊肉中的共轭亚油酸与肉品质关系密切,能够影响羊肉的滋味、气味及营养价值等品质指标。基于肌球蛋白重链(myosin heavy chain,MyHC)相关基因在动物体骨骼肌中的表达及肌纤维与MyHC相关基因的特异性,采用实时荧光定量聚合酶链式反应技术测定乌珠穆沁羊MyHC基因的相对表达量,测定脂肪含量,用气相色谱法测定共轭亚油酸总含量。结果表明:MyHCⅠ基因与MyHCⅡa基因的相对表达量与脂肪含量及共轭亚油酸总含量的变化趋势相对一致;MyHCⅡb和MyHCIⅡx基因的表达量均在12月龄时达到最大值;脂肪含量6~12月龄最高,共轭亚油酸总含量在6月龄达到最高值,然后下降且变化显著(P<0.05);乌珠穆沁羊6月龄时肉质相对其他月龄较佳。Conjugated linoleic acids (CLA) in sheep meat have a close association with meat quality, affecting meat quality parameters like taste, odor and nutritional value. Given the specific expression of the myosin heavy chain (MyHC) genes in the various types of muscle fibers, the MyHC relative expression levels in the skeletal muscle of Ujumqin sheep were determined by real-time PCR, and its lipid content was measured as well as its CLA content by gas chromatography (GC). The results showed that the relative expression levels of MyHC Ⅰ and MyHC Ⅱa and lipid and CLA levels exhibited consistent trends with increasing age of sheep. The expression levels of MyHC Ⅱb and MyHC Ⅱx reached the maximum at 12 months of age. The highest lipid content was found in lambs from 6 to 9 months of age;the highest CLA level at 6 months, which then decreased significantly (P < 0.05). From this study, it is concluded that meat quality in Ujumqin lambs slaughtered at 6 months of ages was better than older and younger ones.

关 键 词：乌珠穆沁羊 MyHC基因 脂肪 共轭亚油酸 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]