In this study,endoplasmic reticulum(ER)stress inducer tunicamycin(TM)and inhibitor 4-phenylbutyric acid(4-PBA)were used to treat postmortem chicken breast muscle to investigate changes in tenderness and effects on apo...In this study,endoplasmic reticulum(ER)stress inducer tunicamycin(TM)and inhibitor 4-phenylbutyric acid(4-PBA)were used to treat postmortem chicken breast muscle to investigate changes in tenderness and effects on apoptosis and autophagy during 5 days ageing.TM-induced ER stress reduced shear force,enhanced myofibril fragmentation index(MFI),disrupted myofibril structure,increased desmin degradation,and activatedμ-calpain and caspase-12.In addition,TM-induced ER stress increased the expression of Bax,Bim,and cytochrome c,and decreased the expression of Bcl-x L.Furthermore,TM-induced ER stress improved the conversion of LC3I to LC3II,raised the expression of Beclin-1,and decreased the expression of p62,PI3K,and m TOR.The opposite results were observed after 4-PBA treatment.These results suggested that ER stress could improve chicken tenderness,promote apoptosis and autophagy during chicken postmortem ageing.展开更多
The calpain system is ubiquitous in cells, mainly comprising calpains and calpain inhibitors, and is a widespread calcium-dependent cysteine protease in organisms that is involved in many cellular processes such as mu...The calpain system is ubiquitous in cells, mainly comprising calpains and calpain inhibitors, and is a widespread calcium-dependent cysteine protease in organisms that is involved in many cellular processes such as muscle degradation in vivo and affects the tenderness of meat after animal slaughter. The study found 128 DEGs that probably regulated tenderness traits were selected from 16 significantly enriched GO terms by transcriptome sequencing analysis, and found that the developmental changes in the expression levels of the CAPN1 gene in the pectoral and leg muscles were significantly positively correlated ( P <0.05) with the cumulative growth values of live weight and comb weight. The developmental changes in the expression levels of the CAST gene in the pectoral and leg muscles were not significantly correlated with the cumulative growth values of live weight and comb weight. Our results helped demonstrate the potential molecular mechanisms of tenderness in chickens and provide valuable information for chicken breeding.展开更多
[ Objective] The aim of this experiment was to explore the effects of different rearing modes on muscle histological traits and muscle ten demess and to provide theoretical basis for regulating chicken meat quality. [...[ Objective] The aim of this experiment was to explore the effects of different rearing modes on muscle histological traits and muscle ten demess and to provide theoretical basis for regulating chicken meat quality. [ Method] The effects of outdoor rearing, indoor rearing and cage rea ring modes on the muscular histological traits and meat tenderness of Hetian chicken at the age of 8 weeks, 12 weeks and 16 weeks were re searched. [Result] The results showed that the breast and thigh muscle fibre diameter and muscle shear force of outdoor rearing chicken were sig nificently higher than that of cage rearing chicken （ P 〈 0.05）, and muscle fibre density was significantly lower than that of cage rearing chicken （ P 〈 0.05）. With aging, the muscle fibre diameter and shear force increased and muscle fibre density decreased （ P 〈 0.05）. The muscle fibre di ameter and shear force of male were higher than that of female. The correlation analysis showed that the breast muscle shear force had a signifi cantly positive relation with fibre diameter and negative relation with fibre density （ P 〈 0.05）, but thigh muscle shear force had an insignificantly pos itive relation with fibre diameter and fibre density. [ Condusion] Muscular histological traits varied in different rearing modes, and the outdoor rearing promoted the muscular fibre development and increased the muscular shear force.展开更多
Objective＇ To study the muscular histological traits and their relationship with meat tenderness in local broilers and provide a theoretical basis for promoting meat quality of broiler. [Methed] The diameter and dens...Objective＇ To study the muscular histological traits and their relationship with meat tenderness in local broilers and provide a theoretical basis for promoting meat quality of broiler. [Methed] The diameter and density of muscle fiber of three local varieties of chicken （Beijing Fatty broil- er, Fujian Hetian broiler and Taining Black broiler） were detected at the age of 8 weeks, 12 weeks and 16 weeks. And the differences in the diame- ter and density of muscle fiber as well as their relationship with meat tenderness were respectively analyzed with SAS software. [ Resultl Fatty broil- er had the smallest muscle fiber diameter while Hetian broiler the largest; Fatty broiler had the highest muscle fiber density while Hetian broiler the lowest Hetian broiler had the highest muscle shear force of leg muscle while Black broiler the lowest （ P 〈0.05） ; Black broiler had the highest mus- cle shear force of breast muscle while Fatty broiler the lowest （P〈0.05）. The correlation analysis showed that the shear force of breast muscle and leg muscle had significantly positive relation with fiber diameter and significantly negative relation with fiber density （ P 〈 0.05）. [ Conclusion] Muscu- lar histological traits varied in different local broilers, and the muscular shear force had significantly relation with fiber diameter and density.展开更多
To investigate the variation law of pericarp tenderness in growth progress of super sweet corn kernel, the values of pericarp tenderness of 10 super sweet corn inbreeds were measured during kernel growth, and the vari...To investigate the variation law of pericarp tenderness in growth progress of super sweet corn kernel, the values of pericarp tenderness of 10 super sweet corn inbreeds were measured during kernel growth, and the variations under differ- ent conditions were analyzed. The results showed that there existed gradient differ- ences in pericarp tenderness among the 10 materials, of which PE10 had the best pericarp tenderness, T105 took medial place, and $33205 performed worst in peri- carp tenderness. Pericarp tenderness values of these 3 inbreeds increased curvedly from 12 to 24 days after pollination, in the spring （Wuhan, Hubei） and winter （Ling- shui, Hainan） of 2014. Moreover, the average pericarp tenderness at different time points presented the same decreasing order of $33205, T105, PE10, which was not altered by enviroment. With the growth of kernel, for one material, the difference of pericarp tenderness under different environments presented a law of increment, re- duction, uniformity. As for optimum-picking time, there was four days difference be- tween the spring in Wuhan and winter in Lingshui. However, there was no obvious difference in pericarp tenderness on the optimum picking time, which indicated that growing environment could affect the variation ratio of pericarp tenderness, but it still depended on the nature of materials.展开更多
[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yello...[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yellow cattle and red steppe cattle was conducted analysis of gene polymorphism and meat tenderness by PCR-RFLP technology, and the effect of the loci on Jilin local cattle breeds was verified. [Result] The loci had close relationship with related detection indices of meat tenderness （cooking loss, muscle fibre diameter, shear force and drip loss）, and the existence of T allele could significantly increase the tenderness level of in- dividuals, but the loci was not associated to pH value. 4685 loci was not associated to carcass traits （carcass weight, net meat weight and carcass yield ratio）, which only had certain correlation with eye muscle area. [Conclusion] The 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle had close association with meat tenderness.展开更多
Aging is a popular method used by meat industry for improving the sensory attributes of meat.Despite the advent of many novel technologies,aging has not lost its charm and is still widely used commercially as a post-m...Aging is a popular method used by meat industry for improving the sensory attributes of meat.Despite the advent of many novel technologies,aging has not lost its charm and is still widely used commercially as a post-mortem intervention for tenderization.Aging improves the tenderness of meat through disruption of the muscle structure by intracellular proteolytic systems.Muscles undergo various molecular changes that cause proteolysis of key myofibrillar and cytoskeletal proteins,disrupting the overall integrity of muscle cells.Although several endogenous proteolytic systems are capable of post-mortem proteolysis,a great body of scientific evidence supports a major role for the calpain system.Calpains are intracellular calcium-dependent cysteine proteases found in most eukaryotes.At least three calpains(μ-and m-calpains and calpain 3)and calpastatin,their specific endogenous inhibitor,are found in muscle.They are known to be involved in the proteolysis of functionally relevant structural proteins such as the myofibrillar proteins and cytoskeletal anchorage complexes.These ubiquitous proteases are also present in mitochondria and play important roles in a variety of pathophysiological conditions including apoptotic and necrotic cell death phenomena.This review discusses the role and contribution of the calpain system and the factors that influence calpain activity during aging.展开更多
We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includes a FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in whi...We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includes a FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in which the sample is mounted. A sample of raw Longissimus dorsi (LD) muscle is placed in the measuring box; then a rod connected to the pressure sensor is pressed into the beef sample to a given depth; the reaction force of the beef sample is measured and used to predict the tenderness. Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle are used for comparison. The new detection system agrees with established procedure 95% of the time, and the time to test a sample is less than 5 minutes.展开更多
The aim of this study was to determine the effects of age on chemical composition and tenderness of donkey meat. These characteristics were determined on Longissimus thoracis samples taken from 40 entire donkey males ...The aim of this study was to determine the effects of age on chemical composition and tenderness of donkey meat. These characteristics were determined on Longissimus thoracis samples taken from 40 entire donkey males of Martina Franca breed slaughtered at 12 (Group 1, n = 20) and at 18 months (Group 2, n = 20) of age. Tenderness was evalu-ated at two and seven days post slaughter using a Warner-Bratzler shear force device. The chemical composition showed a significant increase in protein content (P < 0.05) in the meat of donkeys slaughtered at 18 months of age (22.3 g/100 g) compared to the meat of younger animals (21.4 g/100 g). Intramuscular fat content was significantly lower (P < 0.05) in Group 1 (2.41 g/100 g) compared to Group 2 (3.71 g/100 g). Shear force values at seven days post slaughter were significantly (P < 0.01) lower (5.15 ± 0.31 kg/cm2) in Group 1 compared with the results obtained at two days post slaughter (6.25 ± 0.53 kg/cm2). In Group 2 shear force values obtained seven days post mortem were higher (5.88 ± 0.23 kg/cm2) compared with Group 1 after the same ageing period but significantly (P < 0.05) lower if compared with those (6.53 ± 0.23 kg/cm2) determined in the same animals two days post slaugher.展开更多
miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3＇ untranslated regions. Research has found that miRNAs involved in the regulat...miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3＇ untranslated regions. Research has found that miRNAs involved in the regulation of many metabolic processes. Here we uncovered that the beef quality of Angus cattle sharply diversified after acute stress. By performing miRNA microarray analysis, 13 miRNAs were significantly differentially expressed in stressed group compared to control group. Using a bioinformatics method, 135 protein-coding genes were predicted as the targets of significant differentially expressed miRNAs. Gene Ontology （GO） term and Ingenuity Pathway Analysis （IPA） mined that these target genes involved in some important pathways, which may have impact on meat quality and beef tenderness.展开更多
Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred ...Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred lines of sweet corn that were selected for their differences in pericarp tenderness.The three lines presented a curvilinear increase in pericarp tenderness(puncture reading)from 12 to 24 d after pollination(DAP)across two environments,with the means at each time point always in the same order:S33205>T105>PE10.Pericarp tenderness difference at each same time point in two environments over time varied similarly in each of the three inbred lines:increasing first,then dropping after peak,and insignificant at the end.Of the main pericarp components,mean contents were in the order:hemicellulose>cellulose>lignin in both environments at each time point for the three inbred lines.As the pericarp developed,hemicellulose content increased gradually,lignin content varied along a single-peak curve,cellulose content fluctuated around 24%,and pectin and ash contents changed slightly and irregularly.The pericarp of PE10,with the most tender pericarp,accumulated hemicellulose faster than other two lines.Hemicellulose and lignin contents were significantly correlated with pericarp tenderness,and the main components affected pericarp tenderness.展开更多
The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition(DIA)-based quantitative proteomic strategy. M. longi...The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition(DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum(n = 9) was assigned randomly to the control group(3.72 ℃/h), very fast chilling-Ⅰ group(VFC-Ⅰ, 9.31℃/h) and VFC-Ⅱ group(14.43 ℃/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 ℃/h. Seventy-nine differential abundant proteins(fold change > 1.5, P < 0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.展开更多
To define the relationship between dietary nutrient density, calcium (Ca), and meat quality in meatducks. A total of 288 male Cherry Valley SM3 medium ducklings were fed a common standard starter dietuntil d 14. At 15...To define the relationship between dietary nutrient density, calcium (Ca), and meat quality in meatducks. A total of 288 male Cherry Valley SM3 medium ducklings were fed a common standard starter dietuntil d 14. At 15 d of age, ducks were randomly divided into 2 treatment groups and fed either a conventionaldiet or a low nutrient density (LND) diet. Compared with the conventional diet, the energy wasreduced in the LND diet by 8.6% and 16.8% in grower (15 to 35 d) and finisher (36 to 56 d) phases,respectively, while other essential nutrients were kept proportionate to energy. The LND diet decreasedthe shear force (P < 0.05) and increased the lightness values of the pectoralis muscle when compared tothe conventional diet, suggesting that LND diet exerted a beneficial role in meat quality. Subsequently,the effects of grated Ca in the LND diet on meat quality of pectoralis muscle were evaluated. A total of 576male ducklings were fed a common starter diet until d 14, followed by feeding 4 LND diets with 0.5%,0.7%, 0.9%, and 1.1% Ca. The results show that LND diets with 0.7% or more Ca decreased the shear force ofpectoralis major muscle in 42-d-old meat ducks (P < 0.05). To explore the mechanism underlying Ca andtenderness, data from birds fed either 0.5% or 1.1% Ca in the LND diet indicated that birds fed 1.1% Caexhibited lower shear force, upregulated calpains 1 expression, and higher calpains activity compared tothose fed the LND diet with 0.5% Ca (P < 0.05). Moreover, the 1.1% Ca LND diet induced a higher myocyteapoptosis (P =0.06) and upregulated mRNA expression of caspase-3 (P =0.07) in breast muscle. Our datasuggest that LND diets with 0.9% or 1.1% Ca had a positive role in the tenderness of breast meat,particularly the enhancing effect of 1.1% Ca LND diet on tenderness seems to be associated with proteolyticchanges of myofibrillar proteins and myocyte apoptosis in meat ducks.展开更多
[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on...[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on the microbial content and quality of cold fresh chicken. [Result] With disinfection of 20 min, the removal rates of the total colonies, coliforms and moulds reached over 95%. As the disinfec- tion time was further extended, it had no significant effect on the removal effects of the microbial content and could affect the tenderness and color of cold fresh chick- en. [Cendusion] The study provides references for the design and optimization of the production process of cold fresh chicken.展开更多
In order to discuss the cutting propagation effect of Rhodoleia championii, this study carried out a cutting propagation experiment with tender twigs as experi- mental materials. The results showed that selecting the ...In order to discuss the cutting propagation effect of Rhodoleia championii, this study carried out a cutting propagation experiment with tender twigs as experi- mental materials. The results showed that selecting the cuttings with 2-4 half leaves could significantly improve the rooting percentage of cuttings; the fungicide carben- dazim and rooting accelerant GGR6 at different concentrations significantJy affected the rooting percentage of cuttings; and different cutting media also significantly af- fected the rooting percentage of cuttings.展开更多
[Objective] The study was carried out in order to find out the best method of rapid cutting rooting of Syriga microphylla with tender branches.[Method] Effect of rooting reagent with different concentrations on the ra...[Objective] The study was carried out in order to find out the best method of rapid cutting rooting of Syriga microphylla with tender branches.[Method] Effect of rooting reagent with different concentrations on the rapid cutting rooting of Syriga microphylla with tender branches was studied in our paper.[Result] There was great difference between cuttings with auxin and without auxin.[Conclusion] Tender branches treated by 90 mg/L indole butyric acid（IBA）had the best cutting rooting.展开更多
The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of <3, 4</span><span style="font-family:&...The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of <3, 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6, and 7</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">9 years were used for the study. The bulls were purchased from mixed crop</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">livestock system</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF devi</span><span style="font-family:Verdana;">c</span><span style="font-family:Verdana;">e was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55</span><span style="font-family:""> </span><span style="font-family:Verdana;">±</span><span style="font-family:""> </span><span style="font-family:Verdana;">5.34, 20.34 ±</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">± 0.51N). Beef from all age group of Harar and Boran breeds were very tender while beef from </span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">Arsi breed w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> very tender for age <</span><span style="font-family:""> </span><span style="font-family:Verdana;">3 years, intermediate for 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6 and tough for age group ></span><span style="font-family:""> </span><span style="font-family:Verdana;">7</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">years of age. Flavor and juiciness was </span><span style="font-family:Verdana;">significantly (P</span></span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.05) affected by breed. Flavor from Harar and Boran</span><span style="font-family:Verdana;"> breeds were moderately liked while flavor from Arsi was liked slightly. Beef from Boran breed was ranked juicier than beef from Harar and Arsi breed. Borana (<3 years) beef was higher (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">0.05) in lightness (L*) than Arsi and Harar indicating more quality beef from Borana breed. From the study it was concluded that Arsi bulls older than four years of age produced tougher beef suggesting the use of this breed for beef at early age while beef from Borana </span><span style="font-family:Verdana;">and Harar breed can be used to 9 years of age as they produce very</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">tender</span><span style="font-family:Verdana;"> meat.展开更多
The cellulose synthase gene superfamily,including Cellulose synthase A(CesA)and cellulose synthase-like(Csl)gene families,is responsible for the synthesis of cellulose and hemicellulose,respectively.The CesA/Csl genes...The cellulose synthase gene superfamily,including Cellulose synthase A(CesA)and cellulose synthase-like(Csl)gene families,is responsible for the synthesis of cellulose and hemicellulose,respectively.The CesA/Csl genes are vital for abiotic stress resistance and shoot tenderness regulation of tea plants(Camellia sinensis).However,the CesA/Csl gene family has not been extensively studied in tea plants.Here,we identified 53 CsCesA/Csl genes in tea plants.These genes were grouped into five subfamilies(CsCesA,CsCslB,CsCslD,CsCslE,CsCslG)based on the phylogenetic relationships with Arabidopsis and rice.The analysis of chromosome distribution,gene structure,protein domain and motif revealed that most genes in CsCesA,CsCslD and CsCslE subfamilies were conserved,whereas CsCslB and CsCslG subfamily members are highly diverged.The transcriptome analysis showed that most CsCesA/Csl genes displayed tissue-specific expression pattern.In addition,members of CsCslB4,CsCesA1/3/6,CsCslB3/4,CsCslD3,CsCslE1 and CsCslG2/3 subfamilies were up-regulated under drought and cold stresses,indicating their potential roles in regulating stress tolerance in tea plants.Furthermore,the expression levels of CsCslG2_6 and CsCslD3_5 in different tissues and cultivars,respectively,were positively correlated with the cellulose content that is negatively related with shoot tenderness.Thus,these two genes were speculated to be involved in the regulation of shoot tenderness in tea plants.Our findings may help elucidate the evolutionary relationships and expression patterns of the CsCesA/Csl genes in tea plants,and provide more candidate genes responsible for stress tolerance and tenderness regulation in tea plants for future functional research.展开更多
基金supported by the National Natural Science Foundation of China(G32072142,31972099)。
文摘In this study,endoplasmic reticulum(ER)stress inducer tunicamycin(TM)and inhibitor 4-phenylbutyric acid(4-PBA)were used to treat postmortem chicken breast muscle to investigate changes in tenderness and effects on apoptosis and autophagy during 5 days ageing.TM-induced ER stress reduced shear force,enhanced myofibril fragmentation index(MFI),disrupted myofibril structure,increased desmin degradation,and activatedμ-calpain and caspase-12.In addition,TM-induced ER stress increased the expression of Bax,Bim,and cytochrome c,and decreased the expression of Bcl-x L.Furthermore,TM-induced ER stress improved the conversion of LC3I to LC3II,raised the expression of Beclin-1,and decreased the expression of p62,PI3K,and m TOR.The opposite results were observed after 4-PBA treatment.These results suggested that ER stress could improve chicken tenderness,promote apoptosis and autophagy during chicken postmortem ageing.
基金Supported by Science and Technology Support Planning Project of Sichuan Province(2021YFYZ0031SASA2024CZYX002)National Modern Agricultural Technology System Construction of China(CARS-41-G07)。
文摘The calpain system is ubiquitous in cells, mainly comprising calpains and calpain inhibitors, and is a widespread calcium-dependent cysteine protease in organisms that is involved in many cellular processes such as muscle degradation in vivo and affects the tenderness of meat after animal slaughter. The study found 128 DEGs that probably regulated tenderness traits were selected from 16 significantly enriched GO terms by transcriptome sequencing analysis, and found that the developmental changes in the expression levels of the CAPN1 gene in the pectoral and leg muscles were significantly positively correlated ( P <0.05) with the cumulative growth values of live weight and comb weight. The developmental changes in the expression levels of the CAST gene in the pectoral and leg muscles were not significantly correlated with the cumulative growth values of live weight and comb weight. Our results helped demonstrate the potential molecular mechanisms of tenderness in chickens and provide valuable information for chicken breeding.
文摘[ Objective] The aim of this experiment was to explore the effects of different rearing modes on muscle histological traits and muscle ten demess and to provide theoretical basis for regulating chicken meat quality. [ Method] The effects of outdoor rearing, indoor rearing and cage rea ring modes on the muscular histological traits and meat tenderness of Hetian chicken at the age of 8 weeks, 12 weeks and 16 weeks were re searched. [Result] The results showed that the breast and thigh muscle fibre diameter and muscle shear force of outdoor rearing chicken were sig nificently higher than that of cage rearing chicken （ P 〈 0.05）, and muscle fibre density was significantly lower than that of cage rearing chicken （ P 〈 0.05）. With aging, the muscle fibre diameter and shear force increased and muscle fibre density decreased （ P 〈 0.05）. The muscle fibre di ameter and shear force of male were higher than that of female. The correlation analysis showed that the breast muscle shear force had a signifi cantly positive relation with fibre diameter and negative relation with fibre density （ P 〈 0.05）, but thigh muscle shear force had an insignificantly pos itive relation with fibre diameter and fibre density. [ Condusion] Muscular histological traits varied in different rearing modes, and the outdoor rearing promoted the muscular fibre development and increased the muscular shear force.
文摘Objective＇ To study the muscular histological traits and their relationship with meat tenderness in local broilers and provide a theoretical basis for promoting meat quality of broiler. [Methed] The diameter and density of muscle fiber of three local varieties of chicken （Beijing Fatty broil- er, Fujian Hetian broiler and Taining Black broiler） were detected at the age of 8 weeks, 12 weeks and 16 weeks. And the differences in the diame- ter and density of muscle fiber as well as their relationship with meat tenderness were respectively analyzed with SAS software. [ Resultl Fatty broil- er had the smallest muscle fiber diameter while Hetian broiler the largest; Fatty broiler had the highest muscle fiber density while Hetian broiler the lowest Hetian broiler had the highest muscle shear force of leg muscle while Black broiler the lowest （ P 〈0.05） ; Black broiler had the highest mus- cle shear force of breast muscle while Fatty broiler the lowest （P〈0.05）. The correlation analysis showed that the shear force of breast muscle and leg muscle had significantly positive relation with fiber diameter and significantly negative relation with fiber density （ P 〈 0.05）. [ Conclusion] Muscu- lar histological traits varied in different local broilers, and the muscular shear force had significantly relation with fiber diameter and density.
基金Supported by the Open Project of the State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources(SKL-CUSAb-2013-03)
文摘To investigate the variation law of pericarp tenderness in growth progress of super sweet corn kernel, the values of pericarp tenderness of 10 super sweet corn inbreeds were measured during kernel growth, and the variations under differ- ent conditions were analyzed. The results showed that there existed gradient differ- ences in pericarp tenderness among the 10 materials, of which PE10 had the best pericarp tenderness, T105 took medial place, and $33205 performed worst in peri- carp tenderness. Pericarp tenderness values of these 3 inbreeds increased curvedly from 12 to 24 days after pollination, in the spring （Wuhan, Hubei） and winter （Ling- shui, Hainan） of 2014. Moreover, the average pericarp tenderness at different time points presented the same decreasing order of $33205, T105, PE10, which was not altered by enviroment. With the growth of kernel, for one material, the difference of pericarp tenderness under different environments presented a law of increment, re- duction, uniformity. As for optimum-picking time, there was four days difference be- tween the spring in Wuhan and winter in Lingshui. However, there was no obvious difference in pericarp tenderness on the optimum picking time, which indicated that growing environment could affect the variation ratio of pericarp tenderness, but it still depended on the nature of materials.
基金Supported by National High Technology Research and Development(863) Program (2008AA101010)The State "Eleventh Five-year" Science and Technology Support Plan(2008BADB2B01)Domestic Animal Germplasm Resources Platform Project (2012) of National Science and Technology Foundation Platform~~
文摘[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yellow cattle and red steppe cattle was conducted analysis of gene polymorphism and meat tenderness by PCR-RFLP technology, and the effect of the loci on Jilin local cattle breeds was verified. [Result] The loci had close relationship with related detection indices of meat tenderness （cooking loss, muscle fibre diameter, shear force and drip loss）, and the existence of T allele could significantly increase the tenderness level of in- dividuals, but the loci was not associated to pH value. 4685 loci was not associated to carcass traits （carcass weight, net meat weight and carcass yield ratio）, which only had certain correlation with eye muscle area. [Conclusion] The 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle had close association with meat tenderness.
文摘Aging is a popular method used by meat industry for improving the sensory attributes of meat.Despite the advent of many novel technologies,aging has not lost its charm and is still widely used commercially as a post-mortem intervention for tenderization.Aging improves the tenderness of meat through disruption of the muscle structure by intracellular proteolytic systems.Muscles undergo various molecular changes that cause proteolysis of key myofibrillar and cytoskeletal proteins,disrupting the overall integrity of muscle cells.Although several endogenous proteolytic systems are capable of post-mortem proteolysis,a great body of scientific evidence supports a major role for the calpain system.Calpains are intracellular calcium-dependent cysteine proteases found in most eukaryotes.At least three calpains(μ-and m-calpains and calpain 3)and calpastatin,their specific endogenous inhibitor,are found in muscle.They are known to be involved in the proteolysis of functionally relevant structural proteins such as the myofibrillar proteins and cytoskeletal anchorage complexes.These ubiquitous proteases are also present in mitochondria and play important roles in a variety of pathophysiological conditions including apoptotic and necrotic cell death phenomena.This review discusses the role and contribution of the calpain system and the factors that influence calpain activity during aging.
基金supported by the Key Project of Science and Technology Foundations of Jilin Province of China (Grant No.20060217)the Research Foundation for the Talents by the People's Government of Jilin Province
文摘We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includes a FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in which the sample is mounted. A sample of raw Longissimus dorsi (LD) muscle is placed in the measuring box; then a rod connected to the pressure sensor is pressed into the beef sample to a given depth; the reaction force of the beef sample is measured and used to predict the tenderness. Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle are used for comparison. The new detection system agrees with established procedure 95% of the time, and the time to test a sample is less than 5 minutes.
文摘The aim of this study was to determine the effects of age on chemical composition and tenderness of donkey meat. These characteristics were determined on Longissimus thoracis samples taken from 40 entire donkey males of Martina Franca breed slaughtered at 12 (Group 1, n = 20) and at 18 months (Group 2, n = 20) of age. Tenderness was evalu-ated at two and seven days post slaughter using a Warner-Bratzler shear force device. The chemical composition showed a significant increase in protein content (P < 0.05) in the meat of donkeys slaughtered at 18 months of age (22.3 g/100 g) compared to the meat of younger animals (21.4 g/100 g). Intramuscular fat content was significantly lower (P < 0.05) in Group 1 (2.41 g/100 g) compared to Group 2 (3.71 g/100 g). Shear force values at seven days post slaughter were significantly (P < 0.01) lower (5.15 ± 0.31 kg/cm2) in Group 1 compared with the results obtained at two days post slaughter (6.25 ± 0.53 kg/cm2). In Group 2 shear force values obtained seven days post mortem were higher (5.88 ± 0.23 kg/cm2) compared with Group 1 after the same ageing period but significantly (P < 0.05) lower if compared with those (6.53 ± 0.23 kg/cm2) determined in the same animals two days post slaugher.
基金supported by Maryland Agricultural Experiment Station and Jorgensen Endowment Funds
文摘miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3＇ untranslated regions. Research has found that miRNAs involved in the regulation of many metabolic processes. Here we uncovered that the beef quality of Angus cattle sharply diversified after acute stress. By performing miRNA microarray analysis, 13 miRNAs were significantly differentially expressed in stressed group compared to control group. Using a bioinformatics method, 135 protein-coding genes were predicted as the targets of significant differentially expressed miRNAs. Gene Ontology （GO） term and Ingenuity Pathway Analysis （IPA） mined that these target genes involved in some important pathways, which may have impact on meat quality and beef tenderness.
基金The Open Project of the State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources(SKL-CUSAb-2013-03)。
文摘Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred lines of sweet corn that were selected for their differences in pericarp tenderness.The three lines presented a curvilinear increase in pericarp tenderness(puncture reading)from 12 to 24 d after pollination(DAP)across two environments,with the means at each time point always in the same order:S33205>T105>PE10.Pericarp tenderness difference at each same time point in two environments over time varied similarly in each of the three inbred lines:increasing first,then dropping after peak,and insignificant at the end.Of the main pericarp components,mean contents were in the order:hemicellulose>cellulose>lignin in both environments at each time point for the three inbred lines.As the pericarp developed,hemicellulose content increased gradually,lignin content varied along a single-peak curve,cellulose content fluctuated around 24%,and pectin and ash contents changed slightly and irregularly.The pericarp of PE10,with the most tender pericarp,accumulated hemicellulose faster than other two lines.Hemicellulose and lignin contents were significantly correlated with pericarp tenderness,and the main components affected pericarp tenderness.
基金support from the National Natural Science Foundation of China(32030086).
文摘The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition(DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum(n = 9) was assigned randomly to the control group(3.72 ℃/h), very fast chilling-Ⅰ group(VFC-Ⅰ, 9.31℃/h) and VFC-Ⅱ group(14.43 ℃/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 ℃/h. Seventy-nine differential abundant proteins(fold change > 1.5, P < 0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.
基金the“111”Projectthe financial support by China Agriculture Research System of MOF and MARA.
文摘To define the relationship between dietary nutrient density, calcium (Ca), and meat quality in meatducks. A total of 288 male Cherry Valley SM3 medium ducklings were fed a common standard starter dietuntil d 14. At 15 d of age, ducks were randomly divided into 2 treatment groups and fed either a conventionaldiet or a low nutrient density (LND) diet. Compared with the conventional diet, the energy wasreduced in the LND diet by 8.6% and 16.8% in grower (15 to 35 d) and finisher (36 to 56 d) phases,respectively, while other essential nutrients were kept proportionate to energy. The LND diet decreasedthe shear force (P < 0.05) and increased the lightness values of the pectoralis muscle when compared tothe conventional diet, suggesting that LND diet exerted a beneficial role in meat quality. Subsequently,the effects of grated Ca in the LND diet on meat quality of pectoralis muscle were evaluated. A total of 576male ducklings were fed a common starter diet until d 14, followed by feeding 4 LND diets with 0.5%,0.7%, 0.9%, and 1.1% Ca. The results show that LND diets with 0.7% or more Ca decreased the shear force ofpectoralis major muscle in 42-d-old meat ducks (P < 0.05). To explore the mechanism underlying Ca andtenderness, data from birds fed either 0.5% or 1.1% Ca in the LND diet indicated that birds fed 1.1% Caexhibited lower shear force, upregulated calpains 1 expression, and higher calpains activity compared tothose fed the LND diet with 0.5% Ca (P < 0.05). Moreover, the 1.1% Ca LND diet induced a higher myocyteapoptosis (P =0.06) and upregulated mRNA expression of caspase-3 (P =0.07) in breast muscle. Our datasuggest that LND diets with 0.9% or 1.1% Ca had a positive role in the tenderness of breast meat,particularly the enhancing effect of 1.1% Ca LND diet on tenderness seems to be associated with proteolyticchanges of myofibrillar proteins and myocyte apoptosis in meat ducks.
基金Supported by the Jiangsu Agricultural Science and Technology Innovation Foundation(CX(15)1009)~~
文摘[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on the microbial content and quality of cold fresh chicken. [Result] With disinfection of 20 min, the removal rates of the total colonies, coliforms and moulds reached over 95%. As the disinfec- tion time was further extended, it had no significant effect on the removal effects of the microbial content and could affect the tenderness and color of cold fresh chick- en. [Cendusion] The study provides references for the design and optimization of the production process of cold fresh chicken.
基金Supported by Forestry Science and Technology Planning Project of Hunan Province(XLK201511)
文摘In order to discuss the cutting propagation effect of Rhodoleia championii, this study carried out a cutting propagation experiment with tender twigs as experi- mental materials. The results showed that selecting the cuttings with 2-4 half leaves could significantly improve the rooting percentage of cuttings; the fungicide carben- dazim and rooting accelerant GGR6 at different concentrations significantJy affected the rooting percentage of cuttings; and different cutting media also significantly af- fected the rooting percentage of cuttings.
基金Supported by Scientific Research Project of Jilin Education Department([2010]number450)~~
文摘[Objective] The study was carried out in order to find out the best method of rapid cutting rooting of Syriga microphylla with tender branches.[Method] Effect of rooting reagent with different concentrations on the rapid cutting rooting of Syriga microphylla with tender branches was studied in our paper.[Result] There was great difference between cuttings with auxin and without auxin.[Conclusion] Tender branches treated by 90 mg/L indole butyric acid（IBA）had the best cutting rooting.
文摘The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of <3, 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6, and 7</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">9 years were used for the study. The bulls were purchased from mixed crop</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">livestock system</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF devi</span><span style="font-family:Verdana;">c</span><span style="font-family:Verdana;">e was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55</span><span style="font-family:""> </span><span style="font-family:Verdana;">±</span><span style="font-family:""> </span><span style="font-family:Verdana;">5.34, 20.34 ±</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">± 0.51N). Beef from all age group of Harar and Boran breeds were very tender while beef from </span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">Arsi breed w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> very tender for age <</span><span style="font-family:""> </span><span style="font-family:Verdana;">3 years, intermediate for 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6 and tough for age group ></span><span style="font-family:""> </span><span style="font-family:Verdana;">7</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">years of age. Flavor and juiciness was </span><span style="font-family:Verdana;">significantly (P</span></span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.05) affected by breed. Flavor from Harar and Boran</span><span style="font-family:Verdana;"> breeds were moderately liked while flavor from Arsi was liked slightly. Beef from Boran breed was ranked juicier than beef from Harar and Arsi breed. Borana (<3 years) beef was higher (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">0.05) in lightness (L*) than Arsi and Harar indicating more quality beef from Borana breed. From the study it was concluded that Arsi bulls older than four years of age produced tougher beef suggesting the use of this breed for beef at early age while beef from Borana </span><span style="font-family:Verdana;">and Harar breed can be used to 9 years of age as they produce very</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">tender</span><span style="font-family:Verdana;"> meat.
基金the Technology Creation Center of Guizhou Tea Industrialization(Qiankezhongyindi[2017]4005)Training Project for Guizhou Excellent Young Scientific and Technological Talents(Qiankehe Platform Talent[2019]5651)Guizhou Science and Technology Planning Project(Qiankehe Support[2021]General 111)to Litang Lu,and Research Funds for Introduced Talents of Guizhou University to Qi Zhao.
文摘The cellulose synthase gene superfamily,including Cellulose synthase A(CesA)and cellulose synthase-like(Csl)gene families,is responsible for the synthesis of cellulose and hemicellulose,respectively.The CesA/Csl genes are vital for abiotic stress resistance and shoot tenderness regulation of tea plants(Camellia sinensis).However,the CesA/Csl gene family has not been extensively studied in tea plants.Here,we identified 53 CsCesA/Csl genes in tea plants.These genes were grouped into five subfamilies(CsCesA,CsCslB,CsCslD,CsCslE,CsCslG)based on the phylogenetic relationships with Arabidopsis and rice.The analysis of chromosome distribution,gene structure,protein domain and motif revealed that most genes in CsCesA,CsCslD and CsCslE subfamilies were conserved,whereas CsCslB and CsCslG subfamily members are highly diverged.The transcriptome analysis showed that most CsCesA/Csl genes displayed tissue-specific expression pattern.In addition,members of CsCslB4,CsCesA1/3/6,CsCslB3/4,CsCslD3,CsCslE1 and CsCslG2/3 subfamilies were up-regulated under drought and cold stresses,indicating their potential roles in regulating stress tolerance in tea plants.Furthermore,the expression levels of CsCslG2_6 and CsCslD3_5 in different tissues and cultivars,respectively,were positively correlated with the cellulose content that is negatively related with shoot tenderness.Thus,these two genes were speculated to be involved in the regulation of shoot tenderness in tea plants.Our findings may help elucidate the evolutionary relationships and expression patterns of the CsCesA/Csl genes in tea plants,and provide more candidate genes responsible for stress tolerance and tenderness regulation in tea plants for future functional research.
