猪屠宰后几个重要糖酵解代谢控制基因的表达及其与肉质性状的关联性研究

doi:10.11843/j.issn.0366-6964.2014.02.002

Abstract

Abstract:

This study aimed to analyze the genetic and physiological and biological factors impacting meat quality traits from the point of glycolysis metabolism.The pH，L value and metabolisms (lactate acid，glycogen and free glucose) content were detected at 5 time-points during the process of aging in two kinds of muscles，and the level of mRNA expression of glycolysis genes were investigated by qRT-PCR.The results showed that， during the process of aging，the lactate acid content kept same change trend with pH.At the beginning of aging，the quickly decrease of pH and increase of lactate acid content lasted for 48 hours，and then gradually keep stable.The suggestion was to measure the terminal pH at 48 h after slaughter.The glycolysis genes detected took part in the metabolism in a coordination way，the mRNA levels correlated with lactate acid content and pH.Glycolysis is important to the meat quality，especially the HK-2 and PKM，ACL and ATP5B genes are the controlling factors for the meat quanlity.

CLC Number:

S828
S813.3

WU Ze-hui，ZHU Kang-ping，ZHANG Shun-hua，TANG Guo-qing，SHUAI Su-rong，LI Ming-zhou，BAI Lin，ZHU Li，LI Xue-wei. Correlation Analysis of the Expression of Main Glycolysis Metabolism Genes and the Meat Quality Traits of Pork[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2014, 45(2): 175-182.

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Correlation Analysis of the Expression of Main Glycolysis Metabolism Genes and the Meat Quality Traits of Pork

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