饲粮蛋白质水平和禁食时间对肥育猪活肌和肉组织蛋白酶B酶活性的影响

P. Trevisi , A. Pantano , L. Nanni Costa , P. Bosi , D. Luise
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引用次数: 0

摘要

为研究饲粮蛋白质水平(13.0%和9.5% CP)和禁食时间对活肌和猪组织蛋白酶B酶活性的影响,选用44头体重为138±9 kg的育肥猪(171±9 kg)饲养至屠宰。定给料量为3.2 kg/d。屠宰前两周,每种饮食的受试者被随机分配到两种不同的禁食处理(不禁食或禁食48小时)中的一种。治疗后,从每只猪的第三腰椎处取一根背最长肌(LD)样本,并在液氮中冷冻直至分析。屠宰1 d后,从每头胴体中取LD和半膜肌(SM)样品,在4℃条件下保存24 h,然后在液氮中冷冻。用比色法测定肌肉匀浆中组织蛋白酶B的活性。饲粮CP不影响体内LD组织蛋白酶活性和屠宰前的日增重。与不禁食相比,禁食48小时后,LD组织蛋白酶活性大于18% (P <0.01)。屠宰后取样的LD和SM的组织蛋白酶活性不受屠宰前2周饮食蛋白质水平和禁食的影响。与禁食28 h相比,屠宰前52 h不喂养使LD和SM肌肉的组织蛋白酶活性提高了18% (P <0.05)和12% (P = 0.07)。禁食时间对鲜肉品质参数(死后1和24 h的pH值、颜色、滴漏损失、蒸煮损失)没有影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of dietary protein level and fasting length on enzymatic activity of cathepsin B in live muscle and in meat from heavy finishing pigs

To evaluate the effect of dietary protein level (13.0% and 9.5% CP) and duration of fasting on the enzymatic activity of cathepsin B in live muscle and pig, 44 fattening pigs weighing 138 ± 9 kg were reared to slaughter (171 ± 9 kg). The feed allowance was set at 3.2 kg/day. Two weeks prior to slaughter, subjects on each diet were randomly assigned to one of two different fasting treatments (no fasting or 48 h fasting). After this treatment, an individual longissimus dorsi (LD) muscle sample was taken from each pig by biopsy at the level of the third lumbar vertebra and frozen in liquid nitrogen until analysis. Then, the subjects within each diet × fasting interaction were assigned to different fasting times before slaughter (4 or 28 or 52 h). One day after slaughter, LD and semimembranous muscle (SM) samples were taken from each carcass, kept at 4 °C for 24 h and then frozen in liquid nitrogen. The activity of cathepsin B was measured in muscle homogenates by colorimetric method. Dietary CP did not affect cathepsin activity in LD obtained in vivo and daily live weight gain up to slaughter. Compared to the absence of fasting, a cathepsin activity greater than 18% in LD was observed after 48 h of fasting (P < 0.01). Cathepsin activity in LD and SM sampled after slaughter was not affected by dietary protein level and fasting 2 weeks prior to slaughter. Compared with 28 h fasting, feeding exclusion for 52 h prior to slaughter increased cathepsin activity in the LD and SM muscles by 18% (P < 0.05) and 12% (P = 0.07) respectively. The preslaughter fasting length had no effect on fresh meat quality parameters (pH at 1 and 24 h post mortem, colour, drip losses, cooking losses).

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