钙蛋白酶抑制蛋白对畜禽肉品质影响的研究进展  

Research progress of the effects of calpastatin on livestock and poultry meat quality

作　　者：王玉雅 张玉婷 苗志国[1] 张金洲[1] WANG Yuya;ZHANG Yuting;MIAO Zhiguo;ZHANG Jinzhou(College of Animal Science and Veterinary Medicine,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院动物科技学院,河南新乡453003

出　　处：《黑龙江畜牧兽医》2024年第7期49-53,58,共6页Heilongjiang Animal Science And veterinary Medicine

基　　金：河南省现代农业产业技术体系生猪产业技术体系项目(HARS-22-12-G1);河南省科技攻关项目(232102111055,232102110079);河南省高等学校重点科研项目(23B230003);河南省研究生教育改革与质量提升工程项目(YJS2023AL051)。

摘　　要：钙蛋白酶抑制蛋白(calpastatin,CAST)是由CAST基因编码,是内源性专一抑制钙蛋白酶(calpain,CAPN)活性的抑制蛋白,是CAPN系统家族成员之一,可以调节脊椎动物体内CAPN活性。CAST能控制肌原纤维中蛋白质降解,影响肌细胞的生长速度及肌肉嫩度。CAST活性减弱或活化CAPN都能增加肌肉嫩度,从而改善肉品质。CAST基因可作为猪、牛、羊改善肉品质的候选基因。文章综述了CAST结构、CAST调控机制,分析了其对畜禽肉品质的影响,以期为推进CAST在改善畜禽肉品质中的进一步应用提供参考。Calpastatin(CAST)is encoded by the CAST gene and is an endogenous and specific inhibitory protein that inhibits CAPN activity,and is a member of the calpain(CAPN)system family,which could regulate CAPN activity in vertebrates.CAST could control protein degradation in myofibrils,affecting the growth rate and muscle tenderness of muscle cells.By weakening or activating CAPN CAST activity could increase muscle tenderness and thus improve meat quality.The CAST gene could be used as a candidate gene for improving meat quality in pigs,cattle and sheep.This paper reviewed the structure and regulation mechanism of CAST,and analyzed its influence on the quality of livestock and poultry meat,in order to provide a reference for further application of CAST in the improvement of livestock and poultry meat quality.

关 键 词：CAST 畜禽 基因 肌肉嫩度 肉质 改善 

分 类 号：S816[农业科学—饲料科学]