PDF(Pubmed)
Abstract：
In order to investigate the effect of slaughter weight (SW) on carcass characteristics and meat quality, we measured the carcass characteristics, meat quality, and amino acid metabolomics characteristics of longissimus dorsi (LD) muscle from Tianfu finishing (TF) pigs. Based on SW, 13 pigs were divided into three groups (100-kg group, 125-kg group, and 150-kg group with 3, 5, 5 pigs in each group, respectively). Raising SW to 125 kg or 150 kg increased average backfat thickness (P < 0.01) and intramuscular fat content (P < 0.01), and decreased shear force (P < 0.01). A total of 231 amino acid metabolome from three amino acid classes identified with metabolomics were analyzed, and 93 differentially expressed metabolites (DEMs) were identified (69 up-regulated DEMs and 24 down-regulated DEMs). The DEMs, including urea, 3-iodo-L-tyrosine, N-glycyl-L-leucine, and N, N-dimethylglycine with amino acid metabolism, were significantly induced (P < 0.01). KEGG pathway analysis showed that these DEMs were significantly enriched (P < 0.01) in 135 metabolism pathways, including pathways related to amino acid metabolism, such as arginine and proline metabolism, glycine, serine and threonine metabolism, alanine, aspartate and glutamate metabolism, tryptophan metabolism, and beta-alanine metabolism. Our research findings provided new insights into the impact of SW on amino acid distribution and theoretical support for genetic breeding of meat quality of TF pigs. However, raising SW to 125 kg, or more, decreased the carcass leanness of live TF pigs and had no benefits to pork quality attributes.
摘要：
为了研究屠宰重量（SW）对car体特性和肉品质的影响，我们测量了胴体特征，肉质,天府育肥猪背最长肌(LD)的氨基酸代谢组学特征。基于SW,将13头猪分为三组（100公斤组，125公斤组，150公斤组，每组3、5、5头猪，分别)。将SW提高到125kg或150kg可增加平均背脂厚度（P<0.01）和肌内脂肪含量（P<0.01），剪切力下降(P<0.01)。分析了用代谢组学鉴定的来自三个氨基酸类别的总共231个氨基酸代谢组，并鉴定出93种差异表达的代谢物(DEM)(69种上调的DEM和24种下调的DEM)。DEM,包括尿素,3-碘-L-酪氨酸,N-甘氨酰-L-亮氨酸,N,具有氨基酸代谢的N-二甲基甘氨酸，显著诱导(P<0.01)。KEGG通路分析表明,这些DEM在135个代谢通路中显著富集(P<0.01),包括与氨基酸代谢有关的途径，如精氨酸和脯氨酸代谢，甘氨酸,丝氨酸和苏氨酸代谢，丙氨酸,天冬氨酸和谷氨酸代谢，色氨酸代谢,和β-丙氨酸代谢。我们的研究结果为SW对氨基酸分布的影响提供了新的见解，并为TF猪的肉质遗传育种提供了理论支持。然而,将SW提高到125公斤，或更多，降低了活TF猪的car体贫化，对猪肉品质属性没有好处。
