秦川牛肉质理化特性分析及其正向调控
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摘要
本文以秦川牛为研究对象,采用物理、化学、组织形态学、免疫组化、RT-PCR、分子克隆及表达等方法,研究了秦川牛胴体不同部位肉质理化特性指标;秦川牛不同月龄肉质理化指标及组织学特性变化;结缔组织、脂肪组织、肌纤维直径对秦川牛肉嫩度的影响;不同营养水平对秦川牛肉质的影响;μ-Calpain在秦川牛肌细胞中的定位及其对牛肉嫩度和显微结构的影响;乳酸发酵对秦川牛肉品质的影响;秦川牛瘦素受体基因功能区蛋白表达及其结合瘦素特性。以期为生产高档和高营养价值秦川牛肉提供理论基础和技术路线。试验主要结果如下:
1、研究秦川牛胴体不同部位肉质物理、化学特性,比较不同胴体部位肉的商品和营养价值。通过低温(4℃)吊挂、质构仪、蒸煮、索氏抽提、GC-MS、微量凯氏定氮、氨基酸分析仪、电感耦合等离子体原子发射光谱仪(ICP—AES)等方法,测定牛肉滴水损失、剪切力、熟肉率、肌内脂肪含量及其脂肪酸组成、粗蛋白及必需氨基酸含量、微量矿质元素(Ca、Fe、Zn)含量,并进行比较。结果表明:上脑、肋条、牛腩、牛胸的物理特性(滴水损失、剪切力、熟肉率)和粗脂肪含量优于尾龙扒、牛领、米龙;尾龙扒、牛领、米龙粗蛋白和必需氨基酸含量高于上脑、肋条、牛腩、牛胸;各部位肌内脂肪酸(主要为C18∶1和C16∶0 )、必需氨基酸和微量矿质元素(Ca、Fe、Zn)组成结构基本相似。结论:秦川牛牛胸、肋条、上脑、牛腩滴水损失、剪切力、熟肉率、肌内脂肪含量均较为理想,商品价值高;牛领、尾龙扒、米龙粗蛋白含量较高,肌内脂肪含量相对较低,具有较高的营养价值;粗脂肪含量与其营养价值呈负相关;粗蛋白含量与其营养价值呈正相关;脂肪酸中的多不饱和脂肪酸(PUFA)具有较高的营养价值;秦川牛肉的大理石花纹及多不饱和脂肪酸含量有待进一步提高。
2、研究秦川牛不同月龄肉质理化及组织学特性变化。测定不同月龄牛肉剪切力、加压失水率、蒸煮损失、水分含量、肌内脂肪及各组成脂肪酸含量、蛋白质及各组成氨基酸含量、肉色(L﹡﹡a﹡﹡b﹡)﹡通过H.E染色石蜡切片观察肌纤维间结缔组织变化;肌纤维电镜扫描,测定肌纤维直径。结果表明:随着牛龄的增加,牛肉剪切力值呈显著上升趋势(p<0.05)﹡牛肉加压失水率、蒸煮损失、含水量均呈显著下降趋势(p<0.05)﹡肌内脂肪、蛋白质含量均显著上升(p<0.05)﹡饱和脂肪酸含量呈上升趋势,不饱和脂肪酸含量呈下降趋势;必需氨基酸含量成增加趋势;L﹡值(亮值)显著下降(p<0.05),a﹡值(红值)显著上升(p<0.05)﹡肌纤维间距逐渐增大,肌纤维间结缔组织增加;肌纤维直径显著增大(p<0.05)。结论:随着牛龄的增加,牛肉脂肪、蛋白质含量显著上升(p<0.05),加压失水率、蒸煮损失显著下降(p<0.05),牛肉商品价值上升;必氨基酸含量增加,蛋白质营养价值上升;不饱和脂肪酸含量下降,脂肪酸营养价值下降;肌纤维直径增大是影响牛肉嫩度的首要因素。
3、以秦川牛背最长肌、半腱肌为模型,研究结缔组织、脂肪组织、肌纤维直径对牛肉嫩度的影响,总结分析影响牛肉嫩度的主要因素,为肉牛生产及品质改善提供基础理论。通过理化分析法、肌肉组织学结构、RT-PCR法比较研究结缔组织对牛肉嫩度影响。结果表明:背最长肌嫩度、肌内脂肪含量显著高于半腱肌(p<0.05);背最长肌间结缔组织主要为脂肪组织,结构疏松;半腱肌肌间结缔组织为主要组成成分是胶原蛋白(胶原纤维),结构致密,硬度大;半腱肌胶原蛋白含量显著高于背最长肌,脂肪则相反(p<0.05);背最长肌和半腱肌Ⅰ型胶原蛋白含量无显著差异(p>0.05);背最长肌纤维直径大于半腱肌(p<0.05);肌纤维膜影响牛肉的感官嫩度。结论:秦川牛不同部位结缔组织的种类和含量不同,肌间结缔组织中胶原蛋白和脂肪比例对肉嫩度的贡献大于肌纤维直径,总体来看胶原蛋白和脂肪含量比例是影响牛肉嫩度的主要因素。
4、研究不同营养水平对秦川牛肉品质的影响。试验犊牛采取分组集中饲养,分别饲喂低、中、高三种不同营养水平的饲料。采用穆斯林屠宰法,取其背最长肌,分别测定各组肉样相关的物理和化学指标,并进行了组织形态学的显微分析。结果表明:随着日粮营养水平的提高,高营养水平组的牛肉其嫩度、肌内脂肪含量显著增高、大理石花纹丰富度(肌间脂肪)增加;肌内脂肪含量、大理石花纹丰富度与牛肉嫩度呈正相关,与系水力失水率测定结果一致;pH显著降低(p<0.05);肌膜显著变厚;牛肉脂肪酸含量及组成、蛋白质含量及AA组成、矿质元素含量及其他理化特性无显著变化(p>0.05)。结论:随着日粮营养水平的提高,可明显改善牛肉的嫩度,丰富大理石花纹(p<0.05),提高牛肉的商品价值。但其营养价值仍有待提高。
5、研究确认μ-Calpain在肌细胞定位及其在秦川牛肉后熟过程中对牛肉嫩化作用效果,为活化μ–calpain对进行牛肉嫩化提供理论依据。通过免疫组化石蜡切片染色法定位μ-Calpain在肌纤维中的位置;用不同浓度Ca2+(μM和mM)对秦川牛肉进行注射,真空包装后于4℃下成熟72 h ,利用质构仪测定牛肉剪切力;利用石蜡切片染色法观察不同浓度Ca2+对肌纤维显微结构的影响;利用原子力显微镜观察肌原纤维碎片(MF)和肌原纤维变化;利用蛋白质免疫印记法(Western blot)分析不同浓度处理μ-Calpain降解活化;利用环境扫描电镜观察不同浓度Ca2+处理后肌纤维膜的变化。结果表明:μ–calpain在肌纤维中主要存在于细胞膜和细胞浆中;μmol浓度Ca2+肉样嫩度无显著改善(p>0.05)、肌纤维显微结构变化不大、肉样出现一定量的肌原纤维碎片、肌原纤维膜破裂,肌丝清晰可见、外源μmol/L浓度CaCl2可激活μ-Calpain酶原、μ-Calpain对肌纤维膜结构的降解作用较小。结论:μ–calpain主要存在于细胞膜和细胞浆中;μ-calpain对牛肉肌原纤维有一定的降解作用,但其水解活性远低于m-calpain。
6、研究秦川牛肉在乳酸发酵过程中品质变化。以肉样酸度、挥发性盐基氮(TVB-N)和剪切力为测定指标,探讨了不同浓度NaCl(10 g.L-1、20 g.L-1、30 g.L-1、40 g.L-1、50 g.L-1)对牛肉酸度和TVB-N的影响;不同乳酸菌发酵剂添加量(1 g.L-1、2 g.L-1、3 g.L-1)和不同发酵时间(1 h、2 h、3 h、4 h)对牛肉TVB-N、嫩度和酸度的影响。结果表明:在2～3 g.L-1乳酸菌、30 g.L-1NaCl、发酵2～3 h的条件下,酸牛肉品质(TVB-N≤5.0 mg.100g-1、剪切力≤4.00 kg、酸度≥1.0 g.kg-1)较为理想,牛肉的香气成份更加丰富。结论:乳酸发酵可极显著(p﹤0.01)改善牛肉品质,并极显著(p﹤0.01)抑制牛肉腐败,乳酸发酵是改善牛肉加工和食用品质的有效途径之一。
7、克隆、表达秦川牛瘦素受体基因的蛋白功能区,分析表达蛋白对瘦素结合特性,为调节瘦素受体对瘦素结合提供理论基础。通过RT-PCR法从秦川牛肌肉组织mRNA扩增获得Leptin Receptor(Lepr)基因的cDNA序列,克隆至pMD18-T载体获得重组质粒,并进行序列测定,将测序正确的cDNA序列定向克隆到pET30a (Nde1/Xho1)构建表达载体,并转化BL21(DE3)大肠杆菌,IPTG诱导后进行SDS-PAGE分析,Western blot分析表达蛋白的特异性,镍柱亲和层析法分离纯化融合蛋白,高效液相色谱-迎头法分析重组表达蛋白对廋素结合功能。结果表明:成功构建了秦川牛Lepr基因高效表达载体,表达出特异性的Lepr蛋白;高效液相色谱-迎头分析法进一步表明重组表达蛋白具有结合瘦素的功能。结论:体外表达的外源性Lepr蛋白仍然具有结合瘦素的功能,为通过调节瘦素受体对瘦素结合,抑制能量代谢,促进秦川牛脂肪沉积奠定了基础。
With Qinchuan cattle as the subject, the present dissertation studies physical and chemical properties of carcass different part meats of Qichuan cattle; the properties indexes change of physical, chemical and histological of Qinchuan cattle beef in different month; connective tissue, adipose tissue, and muscle fiber diameter on tenderness of Qinchuan cattle beef; influence of different nutritional levels on Qinchuan beef quality;μ-Calpain localization in the muscle cell and influence on Qinchuan beef tenderness and microstructure; influence of lactic acid fermentation on Qinchuan beef quality; cloning, prokaryotic expression of Qinchuan cattle leptin receptor gene function (protein combinding) domain and the expressed protein combinding 1eptin property by the employment of physical, chemical, histological, immunohistochemical, RT-PCR, molecular cloning and expression methods, and so on, so as to provide theoretical basis and technical routes for production of high-grade and high nutritional value Qinchuan beef. The exprement results are presented in the follows:
1. The objective of this research was to determine the difference in physical and chemical properties of Qinchuan cattle carcass different parts beef and to provide a theoretical basis for the production of high-grade and high nutritional value of Qinchuan cattle beef. Drip loss, shear force, cooked rate, intramuscular fat content and fatty acids composition, crude protein and essential amino acid(EAA) content, and microelements(Ca, Fe, and Zn) were determined by low temperature(4℃) hanging, texture analyzer, cooking, Soxhlet extraction, micro-Kjeldahl, GC-MS, amino acid analyzer, and ICP—AES methods respectively. The results were compared with each other. The results showed that the physical properties(drip loss, shear force, and cooked rate)and fat content of longissimus dorsi, serratus ventralis, rectus abdominis, and pectoralis profundus were more desirable than that of gluteus medius, trapezius, and semitendinousus(SD); The crude protein and EAA of gluteus medius, trapezius, and semitendinousus were higher than that of longissimus dorsi(LD), serratus ventralis, rectus abdominis, and pectoralis profundus; The structure of intramuscular fat acids, essential amino acids (EAA), and the microelements of different parts beef was silimar. The physical properties and fat content of pectoralis profundus, serratus ventralis, longissimus dorsi, rectus abdominis are more desirable; consequently, their commercial value are higher. The crude protein and EAA content of trapezius, semitendinosus, gluteus medius are higher, and the intramuscular fat is lower, so, they have higher nutritional value. Crude fat content is negatively correlated with the beef nutritional value; while crude protein is the opposite; and the nutritional value of polyunsaturated fatty acids (PUFA) of intramuscular fatty acid is desirable. The marbling abundance and PUFA content of Qinchuan beef should be further promoted.
2. Physical, chemical and histological properties of Qinchuan cattle beef in different month were explored in order to provide a theoretical basis for the production of high-grade Qinchuan beef. Shear force, pressurized water loss rate, cooked loss, water content, intramuscular fat content and fatty acids composition, crude protein and amino acids(AA) content, meat colour value(L﹡﹡ a﹡﹡ b﹡) were determined. The muscle intramuscular connective tissue in paraffin-dyed sections were measured by muscle fiber gap. The muscle fiber diameter was measured by scanning electron microscope. The results showed that the different month beef shear force increased significantly(p<0.05), pressurized water loss rate, cooking loss, and water content were reduced significantly(p<0.05), the content of intramuscular fat and crude protein increased significantly(p<0.05), the of content saturated fatty acid(SFA) and essential amino acid(EAA) increased, unsaturated fatty acids(USFA) content reduced, L﹡ value reduced significantly(p<0.05), a﹡ value increased significantly(p<0.05), the muscle fiber gap and the muscle intramuscular connective tissue increased, the muscle fiber diameter increased significantly(p<0.05). With the age increasement of Qinchuan cattle, the content of intramuscular fat and crude protein increased significantly(p<0.05), pressurized water loss rate, cooked loss, water content were reduced significantly(p<0.05), and the beef commerical value increase; EAA content increase, and protein nutritional value increase; USFA content reduced, and their nutritional value reduce; With the age increasement of Qinchuan cattle, the muscle fiber diameter is the primary factor for beef tenderness.
3. Studies on connective tissue, adipose tissue, and muscle fiber diameter on tenderness of Qinchuan cattle beef, and analysis the main factors on beef tenderness of Qinchuan cattle, in order to provide a basic theory for beef production and quality improvement. Influence of connective tissue, adipose tissue, and muscle fiber diameter on beef tenderness was analysed by physical and chemical analysis, muscle histology, RT-PCR, and so on. The results showed that the tenderness and intramuscular fat of longissimus dorsi were higher than that of semitendinosus(p<0.05). The connective tissue of longissimus dorsi are main fatty tissue, with loose structure. The connective tissue of semitendinosus is main collagen protein (collagen fibers), with compact structure and hardness. The collagen protein of semitendinosus is higher than that of longissimus dorsi, while the content of fat was the opposite. The collagenⅠc ontent was not significant difference between longissimus dorsi and semitendinosus(p>0.05). Muscle fiber diameter longissimus dorsi is bigger than that of semitendinosus. Muscle fiber membrane impact the sensory tenderness of beef. The kind and content of intramuscular connective tissue in different parts of Qinchuan cattle carcass are different. In general, the ratio between collagen protein and intramuscular fat to the tenderness has greater contribution than that of muscle fiber diameter, and it is a key fator for beef tenderness.
4. Influence of different nutritional levels on Qinchuan beef quality in order to provide a basic theory for the production of high-grade beef. The calf were divided, and were fed in three different nutritional levels, i.e. low, middle and high. Muslim Slaughter was used, and longissimus dorsi was choosed. Different nutritional levels on beef quality were analysed by physical and chemical analysis, and muscle histology. The results showed with the enhancement of the energy level, the tenderness, the intramuscular fat content, and the marbling(intermuscular fat) abundance of high energy level group beef was significantly higher than other groups(p<0.05); the marbling abundance and the intramuscular fat content were positively correlated with the beef tenderness, it is the same as that of water holding capacity(WHC), and water loss rate; pH significantly decreased(p<0.05); sarcolemma significantly thickened; there were no significant change on fat content and fatty acid composition, protein content and amino acid(AA) composition, and microelements(p>0.05), and other chemical and histological properties. With the enhancement of nutritional levels, the beef can be significantly improved in tenderness (p<0.05), marbling abundance, and commercial value. But the beef nutritional value will be further improved.
5. Study onμ-Calpain localization in muscle cell, and its tenderization effect on beef were explored by activation ofμ-calpain to provide a theoretical basis for beef tenderizing in postmortem.μ-Calpain position in muscle cell was located by paraffin-dyed sections of immunohistochemistry; Qinchuan beef was injected different concentration calcium chloride solution(μM and mM), meat samples were vacuum-packed at 4℃for 72 h, shear force was measured by texture analyzer, muscle fiber microstructure change was observed by paraffin-dyed sections, myofibril fragmentation(MF) and myofibril was observed by atomic force microscope, activation and degradation ofμ-Calpain were analysed via western blot, change of muscle fiber membrane was observed by environmental scanning electron microscope. The results showed thatμ-Calpain mainly exists in the cell membrane and the cytoplasma; tenderness of meat samples was no significant improvement(p>0.05); little change was in microstructure of muscle fiber;there was some amount myofibril fragmentation; myofibril membrane ruptured,and muscle wire is clearly visible; Exogenousμmol / L concentration CaCl2 can activateμ-Calpain zymogen;μ-Calpain has little degradation effect on the muscle fiber membrane structure.μ-Calpain mainly exists in the cell membrane and the cytoplasma;μ-calpain have a certain degradation activation on beef myofibrils, but its hydrolytic activity is far lower than that of m-calpain.
6. Qin chuan beef qulity change was studied in lactic acid fermentation. Dip Qin chuan beef into different concentration of NaCl(10 g.L-1, 20 g.L-1, 30 g.L-1, 40 g.L-1, 50 g.L-1) and mensurate beef acidity and TVB-N. Add lactobacillus (1 g.L-1, 2 g.L-1, 3 g.L-1) and ferment respectively(1 h, 2 h, 3 h, 4 h) and mensurate beef acidity and TVB-N and shear force. The results showed lactic acid fermentation can improve Qin chuan beef quality and protect beef from rancidity very significant(p﹤0.01) and the optimum fermentation conditions were 30 g.L-1NaCl and 2～3 g.L-1 Lactobacillus and 2～3 h fermentation. The beef quality index of lactic acid fermentation were as following, TVB-N≤5.0mg.100g-1, shear force≤4.00 kg, acidity≥1.0 g.kg-1. Beef flavor ingredients are more rich. Lactic acid fermentation can be very significant (p <0.01) on improvement of beef quality, and very significant (p <0.01) on inhibition of beef corruption. Lactic acid fermentation may improve the eating and processing quality of beef.
7. Cloning and expression of Qinchuan catlle leptin receptor gene function (protein combinding) domain, and analysis of the expressed protein combinding leptin properties, in order to provide theoretical basis for regulation leptin receptor on leptin combinding. The cDNA of leptin receptor gene was amplified from muscle mRNA of Qinchuan cattle by PCR. PCR product was cloned into the T vector pMD18-T to construct plasmid for sequencing. Then the cDNA was subcloned into the prokaryotic expressing plasmid vector pET30a (Nde1/Xho1) and transformed into host Escherichia coli strain BL2l(DE3) for expression. The expression of leptin receptor function protein was induced by IPTG, and was identified by SDS-PAGE. The protein was purified by Ni-NTA column. Combinding leptin function of the expressed recombinant protein via high performance liquid chromatography-frontal analysis(HPLC-FA). The results showed that leptin receptor function gene was highly expressed in Escherichia coli;and the expression product was observed with soluble protein and inclusion body; Western blot showed that the recombinant protein was recognized by his antibody specifically; The expressed recombinant protein has combinding leptin function. In vitro expressed exogenous Lepr gene function protein has combinding leptin function, and the study laid the foundation for inhibitting Qinchuan cattle energy metabolism, and fat deposition through regulation of leptin receptor on combinding leptin.
1、研究秦川牛胴体不同部位肉质物理、化学特性,比较不同胴体部位肉的商品和营养价值。通过低温(4℃)吊挂、质构仪、蒸煮、索氏抽提、GC-MS、微量凯氏定氮、氨基酸分析仪、电感耦合等离子体原子发射光谱仪(ICP—AES)等方法,测定牛肉滴水损失、剪切力、熟肉率、肌内脂肪含量及其脂肪酸组成、粗蛋白及必需氨基酸含量、微量矿质元素(Ca、Fe、Zn)含量,并进行比较。结果表明:上脑、肋条、牛腩、牛胸的物理特性(滴水损失、剪切力、熟肉率)和粗脂肪含量优于尾龙扒、牛领、米龙;尾龙扒、牛领、米龙粗蛋白和必需氨基酸含量高于上脑、肋条、牛腩、牛胸;各部位肌内脂肪酸(主要为C18∶1和C16∶0 )、必需氨基酸和微量矿质元素(Ca、Fe、Zn)组成结构基本相似。结论:秦川牛牛胸、肋条、上脑、牛腩滴水损失、剪切力、熟肉率、肌内脂肪含量均较为理想,商品价值高;牛领、尾龙扒、米龙粗蛋白含量较高,肌内脂肪含量相对较低,具有较高的营养价值;粗脂肪含量与其营养价值呈负相关;粗蛋白含量与其营养价值呈正相关;脂肪酸中的多不饱和脂肪酸(PUFA)具有较高的营养价值;秦川牛肉的大理石花纹及多不饱和脂肪酸含量有待进一步提高。
2、研究秦川牛不同月龄肉质理化及组织学特性变化。测定不同月龄牛肉剪切力、加压失水率、蒸煮损失、水分含量、肌内脂肪及各组成脂肪酸含量、蛋白质及各组成氨基酸含量、肉色(L﹡﹡a﹡﹡b﹡)﹡通过H.E染色石蜡切片观察肌纤维间结缔组织变化;肌纤维电镜扫描,测定肌纤维直径。结果表明:随着牛龄的增加,牛肉剪切力值呈显著上升趋势(p<0.05)﹡牛肉加压失水率、蒸煮损失、含水量均呈显著下降趋势(p<0.05)﹡肌内脂肪、蛋白质含量均显著上升(p<0.05)﹡饱和脂肪酸含量呈上升趋势,不饱和脂肪酸含量呈下降趋势;必需氨基酸含量成增加趋势;L﹡值(亮值)显著下降(p<0.05),a﹡值(红值)显著上升(p<0.05)﹡肌纤维间距逐渐增大,肌纤维间结缔组织增加;肌纤维直径显著增大(p<0.05)。结论:随着牛龄的增加,牛肉脂肪、蛋白质含量显著上升(p<0.05),加压失水率、蒸煮损失显著下降(p<0.05),牛肉商品价值上升;必氨基酸含量增加,蛋白质营养价值上升;不饱和脂肪酸含量下降,脂肪酸营养价值下降;肌纤维直径增大是影响牛肉嫩度的首要因素。
3、以秦川牛背最长肌、半腱肌为模型,研究结缔组织、脂肪组织、肌纤维直径对牛肉嫩度的影响,总结分析影响牛肉嫩度的主要因素,为肉牛生产及品质改善提供基础理论。通过理化分析法、肌肉组织学结构、RT-PCR法比较研究结缔组织对牛肉嫩度影响。结果表明:背最长肌嫩度、肌内脂肪含量显著高于半腱肌(p<0.05);背最长肌间结缔组织主要为脂肪组织,结构疏松;半腱肌肌间结缔组织为主要组成成分是胶原蛋白(胶原纤维),结构致密,硬度大;半腱肌胶原蛋白含量显著高于背最长肌,脂肪则相反(p<0.05);背最长肌和半腱肌Ⅰ型胶原蛋白含量无显著差异(p>0.05);背最长肌纤维直径大于半腱肌(p<0.05);肌纤维膜影响牛肉的感官嫩度。结论:秦川牛不同部位结缔组织的种类和含量不同,肌间结缔组织中胶原蛋白和脂肪比例对肉嫩度的贡献大于肌纤维直径,总体来看胶原蛋白和脂肪含量比例是影响牛肉嫩度的主要因素。
4、研究不同营养水平对秦川牛肉品质的影响。试验犊牛采取分组集中饲养,分别饲喂低、中、高三种不同营养水平的饲料。采用穆斯林屠宰法,取其背最长肌,分别测定各组肉样相关的物理和化学指标,并进行了组织形态学的显微分析。结果表明:随着日粮营养水平的提高,高营养水平组的牛肉其嫩度、肌内脂肪含量显著增高、大理石花纹丰富度(肌间脂肪)增加;肌内脂肪含量、大理石花纹丰富度与牛肉嫩度呈正相关,与系水力失水率测定结果一致;pH显著降低(p<0.05);肌膜显著变厚;牛肉脂肪酸含量及组成、蛋白质含量及AA组成、矿质元素含量及其他理化特性无显著变化(p>0.05)。结论:随着日粮营养水平的提高,可明显改善牛肉的嫩度,丰富大理石花纹(p<0.05),提高牛肉的商品价值。但其营养价值仍有待提高。
5、研究确认μ-Calpain在肌细胞定位及其在秦川牛肉后熟过程中对牛肉嫩化作用效果,为活化μ–calpain对进行牛肉嫩化提供理论依据。通过免疫组化石蜡切片染色法定位μ-Calpain在肌纤维中的位置;用不同浓度Ca2+(μM和mM)对秦川牛肉进行注射,真空包装后于4℃下成熟72 h ,利用质构仪测定牛肉剪切力;利用石蜡切片染色法观察不同浓度Ca2+对肌纤维显微结构的影响;利用原子力显微镜观察肌原纤维碎片(MF)和肌原纤维变化;利用蛋白质免疫印记法(Western blot)分析不同浓度处理μ-Calpain降解活化;利用环境扫描电镜观察不同浓度Ca2+处理后肌纤维膜的变化。结果表明:μ–calpain在肌纤维中主要存在于细胞膜和细胞浆中;μmol浓度Ca2+肉样嫩度无显著改善(p>0.05)、肌纤维显微结构变化不大、肉样出现一定量的肌原纤维碎片、肌原纤维膜破裂,肌丝清晰可见、外源μmol/L浓度CaCl2可激活μ-Calpain酶原、μ-Calpain对肌纤维膜结构的降解作用较小。结论:μ–calpain主要存在于细胞膜和细胞浆中;μ-calpain对牛肉肌原纤维有一定的降解作用,但其水解活性远低于m-calpain。
6、研究秦川牛肉在乳酸发酵过程中品质变化。以肉样酸度、挥发性盐基氮(TVB-N)和剪切力为测定指标,探讨了不同浓度NaCl(10 g.L-1、20 g.L-1、30 g.L-1、40 g.L-1、50 g.L-1)对牛肉酸度和TVB-N的影响;不同乳酸菌发酵剂添加量(1 g.L-1、2 g.L-1、3 g.L-1)和不同发酵时间(1 h、2 h、3 h、4 h)对牛肉TVB-N、嫩度和酸度的影响。结果表明:在2～3 g.L-1乳酸菌、30 g.L-1NaCl、发酵2～3 h的条件下,酸牛肉品质(TVB-N≤5.0 mg.100g-1、剪切力≤4.00 kg、酸度≥1.0 g.kg-1)较为理想,牛肉的香气成份更加丰富。结论:乳酸发酵可极显著(p﹤0.01)改善牛肉品质,并极显著(p﹤0.01)抑制牛肉腐败,乳酸发酵是改善牛肉加工和食用品质的有效途径之一。
7、克隆、表达秦川牛瘦素受体基因的蛋白功能区,分析表达蛋白对瘦素结合特性,为调节瘦素受体对瘦素结合提供理论基础。通过RT-PCR法从秦川牛肌肉组织mRNA扩增获得Leptin Receptor(Lepr)基因的cDNA序列,克隆至pMD18-T载体获得重组质粒,并进行序列测定,将测序正确的cDNA序列定向克隆到pET30a (Nde1/Xho1)构建表达载体,并转化BL21(DE3)大肠杆菌,IPTG诱导后进行SDS-PAGE分析,Western blot分析表达蛋白的特异性,镍柱亲和层析法分离纯化融合蛋白,高效液相色谱-迎头法分析重组表达蛋白对廋素结合功能。结果表明:成功构建了秦川牛Lepr基因高效表达载体,表达出特异性的Lepr蛋白;高效液相色谱-迎头分析法进一步表明重组表达蛋白具有结合瘦素的功能。结论:体外表达的外源性Lepr蛋白仍然具有结合瘦素的功能,为通过调节瘦素受体对瘦素结合,抑制能量代谢,促进秦川牛脂肪沉积奠定了基础。
With Qinchuan cattle as the subject, the present dissertation studies physical and chemical properties of carcass different part meats of Qichuan cattle; the properties indexes change of physical, chemical and histological of Qinchuan cattle beef in different month; connective tissue, adipose tissue, and muscle fiber diameter on tenderness of Qinchuan cattle beef; influence of different nutritional levels on Qinchuan beef quality;μ-Calpain localization in the muscle cell and influence on Qinchuan beef tenderness and microstructure; influence of lactic acid fermentation on Qinchuan beef quality; cloning, prokaryotic expression of Qinchuan cattle leptin receptor gene function (protein combinding) domain and the expressed protein combinding 1eptin property by the employment of physical, chemical, histological, immunohistochemical, RT-PCR, molecular cloning and expression methods, and so on, so as to provide theoretical basis and technical routes for production of high-grade and high nutritional value Qinchuan beef. The exprement results are presented in the follows:
1. The objective of this research was to determine the difference in physical and chemical properties of Qinchuan cattle carcass different parts beef and to provide a theoretical basis for the production of high-grade and high nutritional value of Qinchuan cattle beef. Drip loss, shear force, cooked rate, intramuscular fat content and fatty acids composition, crude protein and essential amino acid(EAA) content, and microelements(Ca, Fe, and Zn) were determined by low temperature(4℃) hanging, texture analyzer, cooking, Soxhlet extraction, micro-Kjeldahl, GC-MS, amino acid analyzer, and ICP—AES methods respectively. The results were compared with each other. The results showed that the physical properties(drip loss, shear force, and cooked rate)and fat content of longissimus dorsi, serratus ventralis, rectus abdominis, and pectoralis profundus were more desirable than that of gluteus medius, trapezius, and semitendinousus(SD); The crude protein and EAA of gluteus medius, trapezius, and semitendinousus were higher than that of longissimus dorsi(LD), serratus ventralis, rectus abdominis, and pectoralis profundus; The structure of intramuscular fat acids, essential amino acids (EAA), and the microelements of different parts beef was silimar. The physical properties and fat content of pectoralis profundus, serratus ventralis, longissimus dorsi, rectus abdominis are more desirable; consequently, their commercial value are higher. The crude protein and EAA content of trapezius, semitendinosus, gluteus medius are higher, and the intramuscular fat is lower, so, they have higher nutritional value. Crude fat content is negatively correlated with the beef nutritional value; while crude protein is the opposite; and the nutritional value of polyunsaturated fatty acids (PUFA) of intramuscular fatty acid is desirable. The marbling abundance and PUFA content of Qinchuan beef should be further promoted.
2. Physical, chemical and histological properties of Qinchuan cattle beef in different month were explored in order to provide a theoretical basis for the production of high-grade Qinchuan beef. Shear force, pressurized water loss rate, cooked loss, water content, intramuscular fat content and fatty acids composition, crude protein and amino acids(AA) content, meat colour value(L﹡﹡ a﹡﹡ b﹡) were determined. The muscle intramuscular connective tissue in paraffin-dyed sections were measured by muscle fiber gap. The muscle fiber diameter was measured by scanning electron microscope. The results showed that the different month beef shear force increased significantly(p<0.05), pressurized water loss rate, cooking loss, and water content were reduced significantly(p<0.05), the content of intramuscular fat and crude protein increased significantly(p<0.05), the of content saturated fatty acid(SFA) and essential amino acid(EAA) increased, unsaturated fatty acids(USFA) content reduced, L﹡ value reduced significantly(p<0.05), a﹡ value increased significantly(p<0.05), the muscle fiber gap and the muscle intramuscular connective tissue increased, the muscle fiber diameter increased significantly(p<0.05). With the age increasement of Qinchuan cattle, the content of intramuscular fat and crude protein increased significantly(p<0.05), pressurized water loss rate, cooked loss, water content were reduced significantly(p<0.05), and the beef commerical value increase; EAA content increase, and protein nutritional value increase; USFA content reduced, and their nutritional value reduce; With the age increasement of Qinchuan cattle, the muscle fiber diameter is the primary factor for beef tenderness.
3. Studies on connective tissue, adipose tissue, and muscle fiber diameter on tenderness of Qinchuan cattle beef, and analysis the main factors on beef tenderness of Qinchuan cattle, in order to provide a basic theory for beef production and quality improvement. Influence of connective tissue, adipose tissue, and muscle fiber diameter on beef tenderness was analysed by physical and chemical analysis, muscle histology, RT-PCR, and so on. The results showed that the tenderness and intramuscular fat of longissimus dorsi were higher than that of semitendinosus(p<0.05). The connective tissue of longissimus dorsi are main fatty tissue, with loose structure. The connective tissue of semitendinosus is main collagen protein (collagen fibers), with compact structure and hardness. The collagen protein of semitendinosus is higher than that of longissimus dorsi, while the content of fat was the opposite. The collagenⅠc ontent was not significant difference between longissimus dorsi and semitendinosus(p>0.05). Muscle fiber diameter longissimus dorsi is bigger than that of semitendinosus. Muscle fiber membrane impact the sensory tenderness of beef. The kind and content of intramuscular connective tissue in different parts of Qinchuan cattle carcass are different. In general, the ratio between collagen protein and intramuscular fat to the tenderness has greater contribution than that of muscle fiber diameter, and it is a key fator for beef tenderness.
4. Influence of different nutritional levels on Qinchuan beef quality in order to provide a basic theory for the production of high-grade beef. The calf were divided, and were fed in three different nutritional levels, i.e. low, middle and high. Muslim Slaughter was used, and longissimus dorsi was choosed. Different nutritional levels on beef quality were analysed by physical and chemical analysis, and muscle histology. The results showed with the enhancement of the energy level, the tenderness, the intramuscular fat content, and the marbling(intermuscular fat) abundance of high energy level group beef was significantly higher than other groups(p<0.05); the marbling abundance and the intramuscular fat content were positively correlated with the beef tenderness, it is the same as that of water holding capacity(WHC), and water loss rate; pH significantly decreased(p<0.05); sarcolemma significantly thickened; there were no significant change on fat content and fatty acid composition, protein content and amino acid(AA) composition, and microelements(p>0.05), and other chemical and histological properties. With the enhancement of nutritional levels, the beef can be significantly improved in tenderness (p<0.05), marbling abundance, and commercial value. But the beef nutritional value will be further improved.
5. Study onμ-Calpain localization in muscle cell, and its tenderization effect on beef were explored by activation ofμ-calpain to provide a theoretical basis for beef tenderizing in postmortem.μ-Calpain position in muscle cell was located by paraffin-dyed sections of immunohistochemistry; Qinchuan beef was injected different concentration calcium chloride solution(μM and mM), meat samples were vacuum-packed at 4℃for 72 h, shear force was measured by texture analyzer, muscle fiber microstructure change was observed by paraffin-dyed sections, myofibril fragmentation(MF) and myofibril was observed by atomic force microscope, activation and degradation ofμ-Calpain were analysed via western blot, change of muscle fiber membrane was observed by environmental scanning electron microscope. The results showed thatμ-Calpain mainly exists in the cell membrane and the cytoplasma; tenderness of meat samples was no significant improvement(p>0.05); little change was in microstructure of muscle fiber;there was some amount myofibril fragmentation; myofibril membrane ruptured,and muscle wire is clearly visible; Exogenousμmol / L concentration CaCl2 can activateμ-Calpain zymogen;μ-Calpain has little degradation effect on the muscle fiber membrane structure.μ-Calpain mainly exists in the cell membrane and the cytoplasma;μ-calpain have a certain degradation activation on beef myofibrils, but its hydrolytic activity is far lower than that of m-calpain.
6. Qin chuan beef qulity change was studied in lactic acid fermentation. Dip Qin chuan beef into different concentration of NaCl(10 g.L-1, 20 g.L-1, 30 g.L-1, 40 g.L-1, 50 g.L-1) and mensurate beef acidity and TVB-N. Add lactobacillus (1 g.L-1, 2 g.L-1, 3 g.L-1) and ferment respectively(1 h, 2 h, 3 h, 4 h) and mensurate beef acidity and TVB-N and shear force. The results showed lactic acid fermentation can improve Qin chuan beef quality and protect beef from rancidity very significant(p﹤0.01) and the optimum fermentation conditions were 30 g.L-1NaCl and 2～3 g.L-1 Lactobacillus and 2～3 h fermentation. The beef quality index of lactic acid fermentation were as following, TVB-N≤5.0mg.100g-1, shear force≤4.00 kg, acidity≥1.0 g.kg-1. Beef flavor ingredients are more rich. Lactic acid fermentation can be very significant (p <0.01) on improvement of beef quality, and very significant (p <0.01) on inhibition of beef corruption. Lactic acid fermentation may improve the eating and processing quality of beef.
7. Cloning and expression of Qinchuan catlle leptin receptor gene function (protein combinding) domain, and analysis of the expressed protein combinding leptin properties, in order to provide theoretical basis for regulation leptin receptor on leptin combinding. The cDNA of leptin receptor gene was amplified from muscle mRNA of Qinchuan cattle by PCR. PCR product was cloned into the T vector pMD18-T to construct plasmid for sequencing. Then the cDNA was subcloned into the prokaryotic expressing plasmid vector pET30a (Nde1/Xho1) and transformed into host Escherichia coli strain BL2l(DE3) for expression. The expression of leptin receptor function protein was induced by IPTG, and was identified by SDS-PAGE. The protein was purified by Ni-NTA column. Combinding leptin function of the expressed recombinant protein via high performance liquid chromatography-frontal analysis(HPLC-FA). The results showed that leptin receptor function gene was highly expressed in Escherichia coli;and the expression product was observed with soluble protein and inclusion body; Western blot showed that the recombinant protein was recognized by his antibody specifically; The expressed recombinant protein has combinding leptin function. In vitro expressed exogenous Lepr gene function protein has combinding leptin function, and the study laid the foundation for inhibitting Qinchuan cattle energy metabolism, and fat deposition through regulation of leptin receptor on combinding leptin.
引文
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