کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450361 | 1109647 | 2010 | 4 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effects of nutritional level on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs Effects of nutritional level on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs](/preview/png/2450361.png)
The study was designed to investigate the effects of nutritional level (control diet (CD), 14.19% crude protein, 13.81 MJ of DE/kg; low nutritional level diet (LND), 11.08% crude protein, 12.55 MJ of DE/kg) on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs. The LND treatment increased drip loss (P < 0.05), had a trend to increase intramuscular fat (IMF) content (P = 0.09), decreased Warner–Bratzler shear force (WBSF) of pork (P < 0.05), improved mRNA level of μ-calpain (P < 0.05) in skeletal muscle, but had no effect on gene expression of calpastatin, compared with the CD treatment. These data suggest that a moderately reduced energy and protein diet increased pork tenderness and intramuscular fat. The increase in tenderness by LND treatment may be partly due to increased gene expression of μ-calpain in muscle.
Journal: Meat Science - Volume 85, Issue 4, August 2010, Pages 768–771