Calcium supplementation in low nutrient density diet for meat ducksimproves breast meat tenderness associated with myocyte apoptosisand proteolytic changes  

作　　者：Huaiyong Zhang Quifeng Zeng Shiping Bai Jianping Wang Xuemei Ding Yue Xuan Zhuowei Su Joris Michiels Keying Zhang 

机构地区：[1]Institute of Animal Nutrition,Key Laboratory for Animal Disease-Resistance Nutrition of Chin1,Ministry of Education,Sichuan Agricultural University,Chengdu,611130,China [2]College of Animal Science and Technology,Henan Agricultural University,Zhengzhou,450002,China [3]Laboratory for Animal Nutrition and Animal Product Quality,Department of Animal Sciences and Aquatic Ecology,Ghent University,Ghent,9000,Belgium

出　　处：《Animal Nutrition》2022年第2期49-59,共11页动物营养（英文版）

基　　金：the“111”Project;the financial support by China Agriculture Research System of MOF and MARA.

摘　　要：To define the relationship between dietary nutrient density, calcium (Ca), and meat quality in meatducks. A total of 288 male Cherry Valley SM3 medium ducklings were fed a common standard starter dietuntil d 14. At 15 d of age, ducks were randomly divided into 2 treatment groups and fed either a conventionaldiet or a low nutrient density (LND) diet. Compared with the conventional diet, the energy wasreduced in the LND diet by 8.6% and 16.8% in grower (15 to 35 d) and finisher (36 to 56 d) phases,respectively, while other essential nutrients were kept proportionate to energy. The LND diet decreasedthe shear force (P < 0.05) and increased the lightness values of the pectoralis muscle when compared tothe conventional diet, suggesting that LND diet exerted a beneficial role in meat quality. Subsequently,the effects of grated Ca in the LND diet on meat quality of pectoralis muscle were evaluated. A total of 576male ducklings were fed a common starter diet until d 14, followed by feeding 4 LND diets with 0.5%,0.7%, 0.9%, and 1.1% Ca. The results show that LND diets with 0.7% or more Ca decreased the shear force ofpectoralis major muscle in 42-d-old meat ducks (P < 0.05). To explore the mechanism underlying Ca andtenderness, data from birds fed either 0.5% or 1.1% Ca in the LND diet indicated that birds fed 1.1% Caexhibited lower shear force, upregulated calpains 1 expression, and higher calpains activity compared tothose fed the LND diet with 0.5% Ca (P < 0.05). Moreover, the 1.1% Ca LND diet induced a higher myocyteapoptosis (P =0.06) and upregulated mRNA expression of caspase-3 (P =0.07) in breast muscle. Our datasuggest that LND diets with 0.9% or 1.1% Ca had a positive role in the tenderness of breast meat,particularly the enhancing effect of 1.1% Ca LND diet on tenderness seems to be associated with proteolyticchanges of myofibrillar proteins and myocyte apoptosis in meat ducks.

关 键 词：Nutrient density Ca TENDERNESS Meat duck 

分 类 号：S834.5[农业科学—畜牧学]