Analysis of Gene Expression Characteristics Associated with Quality， Nutrient Composition， and Meat Quality of Tibetan Sheep Meat During Different Phenological Stages

doi:10.13304/j.nykjdb.2024.0235

Abstract

Abstract:

To examine the impact of forage nutrients during different phenological stages （regreen stage and grassy stage） on the quality， nutrient composition and gene expression characteristics related to meat quality in pastured Tibetan sheep meat， the nutrient composition of herbage during the regreen stage （May） and grassy stage （August）， as well as the meat quality， nutrient composition and expression of genes related to meat quality in the longissimus dorsi muscle， foreleg muscle， and hind leg muscle of Tibetan sheep were analyzed. The results indicated that there were significant increases in crude protein and crude fat contents during the grassy stage compared to the regreen stage， while acid detergent fiber content was significantly higher in the regreen stage than that in the grassy stage. Compared to the regreen stage， the shear force and pH_{1 h} （pH after slaughter 1 h） of the longissimus dorsi muscle of Tibetan sheep were significantly higherin the grassy stage. Additionally， the cooked meat rate was significantly higher in the grassy stage than that in regreen stage， whereas the water loss rate was significantly lower than that in the regreen stage. The crude fat content of muscle in grassy stage was significantly higher than that in regreen stage， while the water content was significantly lower in grassy stage. Additionally， the expression levels of LPL and FABP3 genes of Tibetan sheep were significantly higher in grassy stage than those in regreen stage， whereas the expression levels of SCD， ADSL， CAST， and MSTN genes were also significantly higher in regreen stage than those in grassy stage. Correlation analysis revealed that ADSL was significantly negative correlation with protein content （r=-0.995， P<0.01）， as well as significantly positive correlation with crude fat content （r=0.865， P<0.01）. Above results provided valuable insights for optimizing forage utilization and enhancing meat quality of Tibetan sheep during different phenological stages.

Key words: phenological stage, meat quality, nutrient composition, gene expression, Tibetan sheep

摘要：

为分析不同物候期（返青期和青草期）牧草营养成分对放牧藏绵羊肉品质、营养成分及肉质相关基因表达特征的影响，通过测定返青期（5月）和青草期（8月）牧草的营养成分及藏绵羊背最长肌、前腿肌和后腿肌的肉品质、营养成分及肉质相关基因表达量。结果表明，青草期牧草的粗蛋白和粗脂肪含量显著高于返青期，返青期牧草的酸性洗涤纤维含量显著高于青草期。青草期藏绵羊背最长肌的剪切力、pH_{1 h}（屠宰后1 h 肉样的pH）显著高于返青期，熟肉率显著高于返青期，失水率极显著低于返青期；肌肉的粗脂肪含量显著高于返青期，水分含量显著低于返青期。藏绵羊LPL和FABP3基因在青草期的表达量显著高于返青期，SCD、ADSL、CAST和MSTN基因在返青期的表达量显著高于青草期。相关性分析表明， ADSL基因表达量与蛋白含量呈极显著负相关（r=-0.995，P<0.01），与粗脂肪含量呈极显著正相关（r=0.865，P<0.01）。以上研究结果为不同物候期牧草的合理利用和藏绵羊肉品质改善提供重要参考。

关键词: 物候期, 肉品质, 营养成分, 基因表达, 藏绵羊

CLC Number:

S826.8+3

Xiaowei CHEN, Yuzhu SHA, Xiu LIU, Pengyang SHAO, Fanxiong WANG, Zhuanhui XIE, Wenxin YANG, Qianling CHEN, Min GAO, Wei HUANG. Analysis of Gene Expression Characteristics Associated with Quality， Nutrient Composition， and Meat Quality of Tibetan Sheep Meat During Different Phenological Stages[J]. Journal of Agricultural Science and Technology, 2025, 27(7): 161-171.

陈小伟, 沙玉柱, 刘秀, 邵鹏阳, 王翻兄, 谢转回, 杨文鑫, 陈倩玲, 高敏, 黄薇. 不同物候期藏绵羊肉品质、营养成分及肉质相关基因表达特征分析[J]. 中国农业科技导报, 2025, 27(7): 161-171.

Figures/Tables 8

References 48

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基因 Gene	引物序列 Primers sequence （5’-3’）	扩增长度 Amplification length/bp	基因索引号 Gene accession No.
β-actin	F：AGCCTTCCTTCCTGGGCATGGA R：GGACAGCACCGTGTTGGCGTAA	113	NM_001009428.3
MSTN	F：AACAGCGAGCAGAAGGAAAA R：GGTTAAATGCCAACCATTGC	145	NM_001009788.1
CAST	F：CGAGATTTCCGGTGGTGGAA R：GCTTGGATTCAACTGGCACG	122	NM_001009394.1
LPL	F：TGGAGTGACGGAATCTGTGG R：ACGTTGGAGTCTGGTTCCCT	150	NM_001267884.2
FABP3	F：GTCTCTTTCCCGACCTAGCC R：TAGCAAAACCGACACCGAGT	118	XM_004007004.5
ADSL	F：CGCTTGCTTCCCGTTATGC R：CGCCAGGTCCGGAATTTGTA	73	AJ_001048
SCD	F：CCCAGCTGTCAGAGAAAAGG R：GATGAAGCACAACAGCTTGT	115	NM_001009428.3

基因 Gene	引物序列 Primers sequence （5’-3’）	扩增长度 Amplification length/bp	基因索引号 Gene accession No.
β-actin	F：AGCCTTCCTTCCTGGGCATGGA R：GGACAGCACCGTGTTGGCGTAA	113	NM_001009428.3
MSTN	F：AACAGCGAGCAGAAGGAAAA R：GGTTAAATGCCAACCATTGC	145	NM_001009788.1
CAST	F：CGAGATTTCCGGTGGTGGAA R：GCTTGGATTCAACTGGCACG	122	NM_001009394.1
LPL	F：TGGAGTGACGGAATCTGTGG R：ACGTTGGAGTCTGGTTCCCT	150	NM_001267884.2
FABP3	F：GTCTCTTTCCCGACCTAGCC R：TAGCAAAACCGACACCGAGT	118	XM_004007004.5
ADSL	F：CGCTTGCTTCCCGTTATGC R：CGCCAGGTCCGGAATTTGTA	73	AJ_001048
SCD	F：CCCAGCTGTCAGAGAAAAGG R：GATGAAGCACAACAGCTTGT	115	NM_001009428.3

指标Index	返青期Regreen stage	青草期Grassy stage	Ｐ值P value
干物质DM	94.567±0.135	86.698±0.095	0.001
粗蛋白质CP	6.586±0.102	19.084±0.340	<0.001
粗脂肪EE	0.886±0.006	1.792±0.046	<0.001
酸性洗涤纤维ADF	31.640±0.669	30.820±0.382	<0.001
中性洗涤纤维NDF	48.432±0.382	52.623±0.709	0.001

指标Index	返青期Regreen stage	青草期Grassy stage	Ｐ值P value
干物质DM	94.567±0.135	86.698±0.095	0.001
粗蛋白质CP	6.586±0.102	19.084±0.340	<0.001
粗脂肪EE	0.886±0.006	1.792±0.046	<0.001
酸性洗涤纤维ADF	31.640±0.669	30.820±0.382	<0.001
中性洗涤纤维NDF	48.432±0.382	52.623±0.709	0.001

指标 Index	部位 Part	返青期 Regreen stage	青草期 Grassy stage	P值 P value
失水率 Water loss capacity/%	背最长肌 Longissimus dorsi muscle	38.7±0.000	23.3±0.010	<0.001
	前腿肌 Muscle of fore leg	27.2±0.000	24.8±0.012	0.001
	后腿肌 Muscle of hind leg	36.3±0.001	23.7±0.003	<0.001
剪切力 Shear force/N	背最长肌 Longissimus dorsi muscle	37.360±0.208	55.810±0.985	<0.001
	前腿肌 Muscle of fore leg	60.293±0.305	59.045±2.954	0.691
	后腿肌 Muscle of hind leg	46.512±0.28	75.207±0.557	<0.001
熟肉率 Cooked meat rate/%	背最长肌 Longissimus dorsi muscle	48.1±0.032	52.7±0.026	0.308
	前腿肌 Muscle of fore leg	55.8±0.028	65.5±0.038	0.066
	后腿肌 Muscle of hind leg	58.5±0.30	50.1±0.001	0.037
pH_{1 h}	背最长肌 Longissimus dorsi muscle	7.193±0.189	6.202±0.086	0.020
	前腿肌 Muscle of fore leg	7.798±0.197	6.197±0.067	<0.001
	后腿肌 Muscle of hind leg	7.435±0.179	6.488±0.060	0.010
pH_{24 h}	背最长肌 Longissimus dorsi muscle	6.935±0.092	6.248±0.039	<0.001
	前腿肌 Muscle of fore leg	7.022±0.432	6.280±0.018	0.117
	后腿肌 Muscle of hind leg	7.145±0.326	6.352±0.062	0.038