枸杞黄酮通过调控Nrf2/HO-1信号通路改善肉鸭肌肉品质

doi:10.11843/j.issn.0366-6964.2025.08.030

畜牧兽医学报 ›› 2025, Vol. 56 ›› Issue (8): 3922-3932.doi: 10.11843/j.issn.0366-6964.2025.08.030

枸杞黄酮通过调控Nrf2/HO-1信号通路改善肉鸭肌肉品质

屠民航¹(), 蔡根谭¹, 宋彦泽¹, 安贵花¹, 吴姜衡¹, 马龙飞¹, 施振旦²^,⁴, 韩国锋³^,⁴, 陈哲²^,⁴^,⁵^,*(), 王恬¹, 王超¹^,*()

1. 南京农业大学动物科技学院, 南京 210095
2. 江苏省农业科学院畜牧研究所, 南京 210014
3. 江苏省农业科学院农业设施与装备研究所, 南京 210014
4. 农业农村部长江中下游设施农业工程重点实验室, 南京 210014
5. 农业农村部种养结合重点实验室, 南京 210014

收稿日期:2024-09-25 出版日期:2025-08-23 发布日期:2025-08-28
通讯作者: 陈哲,王超 E-mail:tuminhang@stu.njau.edu.cn;chenzzju@163.com;wangchao121@njau.edu.cn
作者简介:屠民航(2001-)，男，安徽怀远人，硕士生，主要从事动物营养调控研究，E-mail：tuminhang@stu.njau.edu.cn
基金资助:
江苏省农业科技自主创新基金项目[CX(22)1008]；现代农业产业技术体系建设专项资金(CARS-40-20)

Dietary Lycium barbarum Flavonoids Improve Muscle Quality of Meat Ducks by Regulating Nrf/HO-1 Signaling Pathway

TU Minhang¹(), CAI Gentan¹, SONG Yanze¹, AN Guihua¹, WU Jiangheng¹, MA Longfei¹, SHI Zhendan²^,⁴, HAN Guofeng³^,⁴, CHEN Zhe²^,⁴^,⁵^,*(), WANG Tian¹, WANG Chao¹^,*()

1. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2. Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3. Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
4. Key Laboratory of Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
5. Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China

Received:2024-09-25 Online:2025-08-23 Published:2025-08-28
Contact: CHEN Zhe, WANG Chao E-mail:tuminhang@stu.njau.edu.cn;chenzzju@163.com;wangchao121@njau.edu.cn

摘要/Abstract

摘要：

旨在研究枸杞黄酮(Lycium barbarum flavonoids，LBFs)对肉鸭肌肉品质的改善作用及其机制。试验选取200只雄性1日龄樱桃谷鸭，随机分为4组(每组6重复，每个重复10只鸭)，分别饲喂基础日粮添加0(对照组)、250、500和1 000 mg·kg^－1枸杞黄酮，试验期42 d，屠宰后测定胸肌肉品质、肌内脂肪、ROS含量及抗氧化能力。结果发现，在肉品质方面，与对照组相比，日粮添加500、1 000 mg·kg^－1枸杞黄酮显著降低了肉鸭胸肌的蒸煮损失、宰后24 h滴水损失、剪切力值，改善了肉色(红度)和pH_24h(P < 0.05)；添加500 mg·kg^－1枸杞黄酮对胸肌中脂滴的相对面积和甘油三酯含量无显著影响(P>0.05)。在抗氧化方面，与对照组相比，日粮添加500、1 000 mg·kg^－1枸杞黄酮显著提高了肉鸭胸肌中GSH-Px和T-SOD的活性、降低了ROS和MDA的含量(P < 0.05)，但对T-AOC、CAT活性和GSH含量无显著性影响(P>0.05)；添加500 mg·kg^－1枸杞黄酮显著降低了肉鸭胸肌中ROS的荧光强度(P < 0.05)。添加500、1 000 mg ·kg^-1枸杞黄酮显著提高了肉鸭胸肌中Nrf2、SOD1和HO-1的mRNA相对表达量，添加500 mg·kg^－1枸杞黄酮显著提高了肉鸭胸肌中NQO1的mRNA相对表达量(P < 0.05)；枸杞黄酮对CAT、GSH-Px的mRNA相对表达量无显著性影响(P>0.05)；添加500、1 000 mg·kg^－1枸杞黄酮显著提高了肉鸭胸肌中Nrf2和HO-1蛋白的相对表达量、降低了Keap1蛋白的相对表达量(P < 0.05)。综上，日粮添加枸杞黄酮可通过提高肌肉保水能力和pH、改善肉色并降低剪切力改善鸭肉品质，这可能与其激活Nrf2/HO-1信号通路增强抗氧化功能密切相关。在本试验条件下，枸杞黄酮的适宜添加量为500 mg·kg^－1。

关键词: 枸杞黄酮, 肉鸭, 肌肉品质, 抗氧化, Nrf2/HO-1信号通路

Abstract:

The aim of this experiment is to investigate the improvement effect and mechanism of Lycium barbarum flavonoids (LBFs) on the muscle quality of meat ducks. Two hundred one-day-old male Cherry Valley ducks were randomly divided into four groups, with six replicates per group and ten ducks per replicate. The control group was fed a basal diet, while the experimental groups were fed the basal diet supplemented with 250, 500, or 1 000 mg ·kg^-1 of LBFs for 42 days. After slaughter, the quality of the breast muscle, intramuscular fat content, ROS levels, and antioxidant capacity were measured. The results showed that, regarding meat quality, compared with the control group, dietary 500 and 1 000 mg ·kg^-1 of LBFs significantly reduced cooking loss, drip loss after 24 hours post-slaughter, shear force values, improved meat color (redness), and increased pH_{24 h} (P < 0.05) in the breast muscles of ducks. Dietary 500 mg ·kg^-1 of LBFs had no sigaificant effect on the relative area of lipid droplets or the triglyceride content in the breast muscle (P>0.05). In terms of antioxidant function, compared with the control group, dietary 500 and 1 000 mg ·kg^-1 of LBFs significantly increased the activities of glutathione peroxidase (GSH-Px) and total superoxide dismutase (T-SOD), or decreased reactive oxygen species (ROS) and malondialdehyde (MDA) contents (P < 0.05) in the breast muscles. There were no significant differences in catalase (CAT), total antioxidant capacity (T-AOC), and glutathione (GSH) contents among the groups (P>0.05). Dietary 500 mg ·kg^-1 of LBFs significantly reduced the fluorescence intensity of ROS (P < 0.05) in the breast muscles. Dietary 500 and 1, 000 mg ·kg^-1 of LBFs significantly increased the relative mRNA expression levels of nuclear factor erythroid 2-related factor 2 (Nrf2), superoxide dismutase 1 (SOD1), and heme oxygenase-1 (HO-1), and 500 mg ·kg^-1 of LBFs also significantly increased the relative mRNA expression level of NAD(P)H quinone oxidoreductase 1 (NQO1) (P < 0.05) in the breast muscles. There were no significant differences in the relative mRNA expression levels of CAT or GSH-Px among the groups (P>0.05). Dietary 500 and 1 000 mg ·kg^-1 of LBFs significantly increased the relative protein expression levels of Nrf2 and HO-1, and decreased the relative protein expression level of Kelch-like ECH-associated protein 1 (Keap1) (P < 0.05) in the breast muscles. In conclusion, dietary LBFs can improve duck meat quality by enhancing muscle water-holding capacity and pH, improving meat color, and reducing shear force. This improvement is likely closely related to the activation of the Nrf2/HO-1 signaling pathway, thereby enhancing antioxidant function. Under the conditions of this experiment, an appropriate level of LBFs supplementation is 500 mg ·kg^-1.

Key words: Lycium barbarum flavonoids, meat ducks, meat quality, antioxidant, Nrf2/HO-1 signaling pathway

中图分类号:

S834.8

屠民航, 蔡根谭, 宋彦泽, 安贵花, 吴姜衡, 马龙飞, 施振旦, 韩国锋, 陈哲, 王恬, 王超. 枸杞黄酮通过调控Nrf2/HO-1信号通路改善肉鸭肌肉品质[J]. 畜牧兽医学报, 2025, 56(8): 3922-3932.

TU Minhang, CAI Gentan, SONG Yanze, AN Guihua, WU Jiangheng, MA Longfei, SHI Zhendan, HAN Guofeng, CHEN Zhe, WANG Tian, WANG Chao. Dietary Lycium barbarum Flavonoids Improve Muscle Quality of Meat Ducks by Regulating Nrf/HO-1 Signaling Pathway[J]. Acta Veterinaria et Zootechnica Sinica, 2025, 56(8): 3922-3932.

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项目Item	前期 Early stage (1-21 d)	后期 Later stage (22-42 d)
原料Ingredient
玉米Corn	66.70	68.98
豆粕Soybean meal	20.40	20.10
米糠Rice bran	4.33	4.090
玉米蛋白粉Corn gluten meal	3.70	1.70
磷酸氢钙Dicalcium phosphate	1.87	1.98
石粉Limestone	1.08	1.07
L-赖氨酸L-Lysine	0.32	0.42
DL-蛋氨酸DL-Methionine	0.30	0.36
氯化钠Sodium chloride	0.30	0.30
预混料Premix¹	1.00	1.00
合计Total	100	100
营养组成Nutrient²
代谢能/(MJ·kg^-1) ME	12.48	12.39
粗蛋白CP	21.79	18.15
赖氨酸Lys	1.39	1.25
蛋氨酸Met	0.68	0.65
钙Calcium	0.96	1.00
总磷Total phosphorus	0.67	0.72

基因 Gene	登录号 Accession No.	引物序列(5′→3′) Primers sequence (5′→3′)	产物大小/bp Products size
β-actin	NM_205518.1	F: TGCTGTGTTCCCATCTATCG R: TTGGTGACAATACCGTGTTCA	150
Nrf2	XM_027460922.2	F: CAGCTCAGCGCATTCAGTCA R: ATGCAGCTGAAGAAGCCTCA	165
NQO1	XM_027466610.2	F: GATCTGATCATCTTCCAGTTCCCA R: GTGGTGAATGACAGCATGGC	161
SOD1	XM_027449207.2	F: TCGGCAACGTGACTGCTAAA R: TTCCCAGTTAGCGTGCTCTC	163
GSH-Px	KU048803.1	F: CAGTACATCATCTGGTCGCC R: CCTGGATCTTGATGGTTTCG	127
HO-1	KU048806.1	F: CCCATGCCTACACTCGCTAT R: GCCTCCTCCAAGACTCGTTT	217

项目 Item	枸杞黄酮添加水平/(mg·kg^－1) LBFs supplemental levels				标准误 SEM	P值 P-value
项目 Item	0	250	500	1 000	标准误 SEM	P	P_L	P_Q
胸肌重/g Breast muscle weight	230.23	260.60	258.37	250.70	6.976	0.422	0.355	0.189
蒸煮损失/% Cooking loss	24.07^a	23.11^ab	21.57^b	22.06^b	0.339	0.031	0.009	0.230
24 h滴水损失/% Drip loss at 24 h	2.11^a	1.93^ab	1.86^b	1.90^b	0.035	0.046	0.019	0.099
剪切力/N Shear force	58.95^a	45.87^ab	29.52^b	32.75^b	4.059	0.028	0.004	0.492
L^*亮度Lightness	40.98	41.70	40.19	43.80	0.600	0.171	0.187	0.219
a^*红度Redness	3.38^a	4.45^ab	4.97^b	5.03^b	0.242	0.045	0.009	0.245
b^*黄度Yellowness	6.50	5.91	6.25	6.29	0.175	0.720	0.865	0.394
pH_24h	5.83^b	5.79^b	6.26^a	6.23^a	0.057	＜0.001	＜0.001	0.930

项目 Item	枸杞黄酮添加水平/(mg·kg^－1) LBFs supplemental levels				标准误 SEM	P值 P-value
项目 Item	0	250	500	1 000	标准误 SEM	P	P_L	P_Q
谷胱甘肽/(μmol·g^－1 prot) GSH	652.28	638.92	659.94	661.44	4.145	0.204	0.188	0.361
谷胱甘肽过氧化物酶/(U·mg^－1 prot) GSH-Px	170.89^b	183.54^ab	192.18^a	193.11^a	1.813	0.008	0.001	0.209
过氧化氢酶/(U·mg^－1 prot) CAT	121.10	126.75	134.14	131.70	2.203	0.159	0.048	0.343
总抗氧化能力/(U·mg^－1prot) T-AOC	1.43	1.39	1.45	1.46	0.012	0.251	0.237	0.375
总超氧化物歧化酶/(U·mg^－1prot) T-SOD	40.16^b	40.51^b	48.78^a	49.09^a	1.394	0.012	0.003	0.991
丙二醛/(nmoL·mg^－1prot) MDA	1.88^a	1.70^ab	1.38^b	1.48^b	0.071	0.046	0.014	0.276

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枸杞黄酮通过调控Nrf2/HO-1信号通路改善肉鸭肌肉品质

Dietary Lycium barbarum Flavonoids Improve Muscle Quality of Meat Ducks by Regulating Nrf/HO-1 Signaling Pathway

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