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A selected population study reveals the biochemical mechanism of intramuscular fat deposition in chicken meat
Journal of Animal Science and Biotechnology ( IF 7 ) Pub Date : 2022-05-12 , DOI: 10.1186/s40104-022-00705-3
Huanxian Cui 1 , Lu Liu 2 , Xiaojing Liu 1 , Yongli Wang 1 , Na Luo 1 , Xiaodong Tan 1 , Yuting Zhu 1 , Ranran Liu 1 , Guiping Zhao 1 , Jie Wen 1
Affiliation  

Increasing intramuscular fat (IMF) is an important strategy to improve meat quality, but the regulation mechanism of IMF deposition needs to be systematically clarified. A total of 520 chickens from a selected line with improved IMF content and a control line were used to investigate the biochemical mechanism of IMF deposition in chickens. The results showed that the increased IMF would improve the flavor and tenderness quality of chicken meat. IMF content was mainly determined both by measuring triglyceride (TG) and phospholipid (PLIP) in muscle tissue, but only TG content was found to be decisive for IMF deposition. Furthermore, the increase in major fatty acid (FA) components in IMF is mainly derived from TGs (including C16:0, C16:1, C18:1n9c, and C18:2n6c, etc.), and the inhibition of certain very-long-chain FAs would help to IMF/TG deposition. Our study elucidated the underlying biochemical mechanism of IMF deposition in chicken: Prevalent accumulation of long-chain FAs and inhibitions of medium-chain FAs and very long chain FA would jointly result in the increase of TGs with the FA biosynthesis and cellular uptake ways. Our findings will guide the production of high-quality chicken meat.

中文翻译:

一项选定的人群研究揭示了鸡肉肌内脂肪沉积的生化机制

增加肌内脂肪(IMF)是改善肉品质的重要策略,但IMF沉积的调控机制有待系统阐明。采用来自 IMF 含量改良品系和对照品系的 520 只鸡,研究了 IMF 在鸡体内沉积的生化机制。结果表明,增加IMF会改善鸡肉的风味和嫩度品质。IMF含量主要通过测量肌肉组织中的甘油三酯(TG)和磷脂(PLIP)来确定,但发现只有TG含量对IMF沉积起决定性作用。此外,IMF中主要脂肪酸(FA)成分的增加主要来源于TG(包括C16:0、C16:1、C18:1n9c和C18:2n6c等),并且抑制某些极长的脂肪酸。 -链 FA 将有助于 IMF/TG 沉积。我们的研究阐明了鸡体内IMF沉积的潜在生化机制:长链FA的普遍积累以及中链FA和超长链FA的抑制将共同导致TG的增加以及FA生物合成和细胞摄取方式。我们的研究结果将指导高质量鸡肉的生产。
更新日期:2022-05-12
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