PDF(Pubmed)
Abstract：
Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has been exported to other countries. The objective of this study was to compare the myogenesis and adipogenesis properties in satellite cells, and meat quality between Hanwoo and Vietnamese yellow cattle (VYC). Same 28-months old Hanwoo (body weight: 728±45 kg) and VYC (body weight: 285±36 kg) steers (n=10 per breed) were used. Immediately after slaughter, tissue samples were collected from longissimus lumborum (LL) muscles for satellite cells isolation and assays. After 24 h post-mortem, LL muscles from left carcass sides were collected for meat quality analysis. Under the same in vitro culture condition, the proliferation rate was higher in Hanwoo compared to VYC (p<0.05). Fusion index was almost 3 times greater in Hanwoo (42.17%), compared with VYC (14.93%; p<0.05). The expressions of myogenesis (myogenic factor 5, myogenic differentiation 1, myogenin, and myogenic factor 6)- and adipogenesis (peroxisome proliferator-activated receptor gamma)-regulating genes, and triglyceride content were higher in Hanwoo, compared with VYC (p<0.05). Hanwoo beef had a higher intramuscular fat and total monounsaturated fatty acids contents than VYC beef (p<0.05). Whilst, VYC meat had a higher CIE a* and total polyunsaturated fatty acids content (p<0.05). Overall, there was a significant difference in the in vitro culture characteristics and genes expression of satellite cells, and meat quality between the Hanwoo and VYC.
摘要：
肌肉生成和脂肪生成是决定家畜肌肉生长和脂肪积累的重要过程，这最终影响了他们的肉质。Hanwoo是一个受欢迎的品种，其肉类已出口到其他国家。这项研究的目的是比较卫星细胞的成肌和脂肪形成特性，Hanwoo和越南黄牛（VYC）之间的肉质。使用相同的28个月大的Hanwoo（体重：728±45kg）和VYC（体重：285±36kg）转向（每个品种n=10）。屠宰后，从腰最长肌(LL)肌肉收集组织样品用于卫星细胞分离和测定。验尸24小时后，从左侧car体侧面收集LL肌肉用于肉质分析。在相同的体外培养条件下,Hanwoo的增殖率高于VYC（p<0.05）。Hanwoo的融合指数几乎高出3倍（42.17％），与VYC相比(14.93%；p<0.05)。肌生成的表达(成肌因子5，成肌分化1，成肌素，和生肌因子6）-和脂肪生成（过氧化物酶体增殖物激活受体γ）-调节基因，Hanwoo的甘油三酯含量较高，与VYC相比(p<0.05)。Hanwoo牛肉的肌内脂肪和总单不饱和脂肪酸含量高于VYC牛肉（p<0.05）。同时,VYC肉具有较高的CIEa*和总的多不饱和脂肪酸含量（p<0.05）。总的来说,卫星细胞的体外培养特性和基因表达存在显著差异,和肉质介于Hanwoo和VYC之间。
