Effects Of AMPK Activity On Postmortem Lamb Quality

In this study,AMPK activity and lamb quality were determined at different temperatures(0℃,4℃,15℃),and lamb quality was tested after being restrained of AMPK activity ,to study the effects of AMPK activity on postmortem lamb quality and its possible principle.The results show that: The lamb Saved in 0℃and15℃, its AMPK activity significant difference (P < 0.05), and it is ahead that AMPK activity of maximum time with the rise of temperature;As the temperature increases, the glycogen content reduced significantly (P < 0.05), pH value full fast (P < 0.01), more than the lactic acid (P < 0.05), shear force to drop speed and cooked rate rised faster, meat color soon became poor.After being restrained of AMPK activity by its inhibitor Vidarabine (P <0.01), AMPK activity and glycolysis indicators had significant correlation. When AMPK activity was decreased , hexokinase activity was inhibited (P <0.05), lactate accumulation rate was lower (P <0.05), pH value of lamb was maintained a higher (P <0.01), which just meant the glycolysis process of mutton was decreased after being inhibited of AMPK activity. Meanwhile, the tenderness and cooked meat rate were increased, drip loss was decreased a littile and postmortem meat had good color relatively during its process of maturity .AMPK activity plays an important role in the metabolism of postmortem meat and regulating AMPK activity is an effective target on controling postmortem lamb meat.