Gender effects on pork quality and calpain-1 and calpastatin gene expression in male pig muscle.
作者： Évelyn Rangel dos Santos , Ana Maria Bridi , Caio Abércio da Silva , Amauri Alcindo Alfieri , Juliana Torres Tomazi Fritzen
DOI: 10.1016/J.MEATSCI.2020.108366
关键词: Gene expression 、 Subcutaneous fat 、 Andrology 、 Entire male 、 Biology 、 Calpastatin 、 Calpain 、 Tenderness
摘要: Abstract Studies that investigate the expression of genes related to tenderness meat from entire and immunocastrated male pigs have not yet been performed. The objective this study was association between gender (entire immunocastrated) quality pigs, as well quantify calpain-1 calpastatin gene. Regarding carcass measurements quality, boars presented lower values muscle depth (P = 0.028), subcutaneous fat thickness (P = 0.046), L* value (P = 0.004) cook loss (P = 0.008) than pigs. greater gene (P = 0.006) (P = 0.003) This shows combined with other factors can contribute a tender due their higher those
sci-hub.st 参考文章(42)
S L Boleman, R K Miller, J F Taylor, H R Cross, T L Wheeler, M Koohmaraie, S D Shackelford, M F Miller, R L West, D D Johnson, J W Savell, S J Boleman, Consumer evaluation of beef of known categories of tenderness. Journal of Animal Science. ,vol. 75, pp. 1521- 1524 ,(1997) , 10.2527/1997.7561521X
Y Emori, H Kawasaki, S Imajoh, Y Minami, K Suzuki, All four repeating domains of the endogenous inhibitor for calcium-dependent protease independently retain inhibitory activity. Expression of the cDNA fragments in Escherichia coli. Journal of Biological Chemistry. ,vol. 263, pp. 2364- 2370 ,(1988) , 10.1016/S0021-9258(18)69215-4
Reiner Hamm, Biochemistry Of Meat Hydration Advances in Food Research. ,vol. 10, pp. 355- 463 ,(1961) , 10.1016/S0065-2628(08)60141-X
Lidiane B. Oliveira, Pedro Antunes, Germando Soares, INFLUÊNCIA DA MATURAÇÃO DE CARNE BOVINA NA SOLUBILIDADE DO COLÁGENO E PERDAS DE PESO POR COZIMENTO Current Agricultural Science and Technology. ,vol. 4, ,(1998) , 10.18539/CAST.V4I3.217
Kurt Kolar, Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products NMKL collaborative study Journal - Association of Official Analytical Chemists. ,vol. 73, pp. 54- 57 ,(1990) , 10.1093/JAOAC/73.1.54
Renyong Tang, Bing Yu, Keying Zhang, Xiulan Guo, Gang Tian, Zhiqing Huang, Xiaoling Chen, Daiwen Chen, Effects of nutritional level on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs Meat Science. ,vol. 85, pp. 768- 771 ,(2010) , 10.1016/J.MEATSCI.2010.04.002
R. D. CULLER, F. C. PARRISH JR, G. C. SMITH, H. R. CROSS, RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE Journal of Food Science. ,vol. 43, pp. 1177- 1180 ,(1978) , 10.1111/J.1365-2621.1978.TB15263.X
Carine Pauly, Werner Luginbühl, Silvia Ampuero, Giuseppe Bee, Expected effects on carcass and pork quality when surgical castration is omitted — Results of a meta-analysis study Meat Science. ,vol. 92, pp. 858- 862 ,(2012) , 10.1016/J.MEATSCI.2012.06.007
Marina Gispert, M. Àngels Oliver, Antonio Velarde, Paloma Suarez, Jesús Pérez, Maria Font i Furnols, Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs Meat Science. ,vol. 85, pp. 664- 670 ,(2010) , 10.1016/J.MEATSCI.2010.03.021
D.J O’Neill, P.B Lynch, D.J Troy, D.J Buckley, J.P Kerry, Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat Meat Science. ,vol. 64, pp. 105- 111 ,(2003) , 10.1016/S0309-1740(02)00116-X