Study On The Meat Qualities And The Development Change Of Fatty Enzymatic Activties In Mount Changbai Boar×Duroc F1Pigs

In order to research the formation mechanism of unique qualitative and the developmentchanges of intramuseular fatty enzymatic aetivities and the sedimentation law and controlmechanism of intramuscular fat in Mount Changbai Boar×Duroc F1pigs, we selected MountChangbai Boar×Duroc F1pigs and Laiwu Black pigs each40(male, female in the sameevenly). We researched the abatage capacities, routine succulence, and characteristics ofmuscular tissue, fatty acids construction, and amino acid content. Methods and apparatusincluded the unity analyticai method of meat, automatic amino-acid analyzer,aa-spectrophotometer, gas chromatogram-mass spectrum appearance and solid-phasemicroextraction and and the development changes of five kinds of intramuseular fattyenzymatic aetivities(HSL，LPL，FAS，MDH，ICDH) in muscle，fat and liver by usingbiochemistry approach in those two pigs, and determined the developmental patterns of theHSL and MDH mRNA expression in muscle by using fluorescent quantitation RT-PCRapproach. We undertook statistical analysis on the results by biology statistical methods, andresearched the correlativity of fatty emzymatic activities， gene expression， content ofintramuscular fat and composition of fatty acids. The results showed as follows:(1) Carcass quality: The results indicated that the pachy-backfat of Mount ChangbaiBoar×Duroc F1pigs were lower than Laiwu Black pigs signifieantly in every body weight.On20kg、35kg、70kg and90kg body weight, the fat rate of Mount Changbai Boar×DurocF1pigs were lower than Laiwu Black pigs signifieantly（P＜0.01）. On20kg、50kg and70kg body weight, the Skeletal rate of Mount Changbai Boar×Duroc F1pigs were signifieantlyhigher than Laiwu Black pigs（P＜0.01）.On35kg body weight, the Skeletal rate of MountChangbai Boar×Duroc F1pigs were higher than Laiwu Black pigs（P＜0.05）.(2) The meat character and the muscle histology character: The results indicated that themarbling score of Laiwu Black pigs were signifieantly higher than Mount ChangbaiBoar×Duroc F1pigs in each body weight （P＜0.01）， With gaining of body weight,thediameter of Laiwu Black Pig‘s muscle fibers on50kg and90kg level were bigger thanMount Changbai Boar×Duroc F1pigs（P＜0.05）, on70kg level Laiwu Black Pig‘s musclefibers were signifieantly bigger than Mount Changbai Boar×Duroc F1pig（sP＜0.01）. Except for the35kg level, Laiwu Black pigs were signifieantly higher than Laiwu Black pigs（P＜0.01）. The Muscle fiber densities of Laiwu Black pigs were higher than Mount ChangbaiBoar×Duroc F1pigs’ signifieantly in every body weight.(3)Intramuscular fat content:In different body weight,the Intramuscular fat and the Meattenderness were Significant different（P<0.05）, With gaining of body weight,they were bothhave upward trend.The intramuscular fat content of Laiwu Black pigs more than MountChangbai Boar×Duroc F1pigs in every body weigh.(4) Amino acid and fatty acids composition: The muscle of Mount Changbai Boar×Duroc F1pigs had17kinds of Amino acid and all of them were higher than Laiwu Black Pig‘s.TheTAA,EAA and DAA content were all signifieantly higher than Laiwu Black Pigs（P＜0.01）. The satisfied fatty acid of Mount Changbai Boar×Duroc F1pigs were significantly lowerthan Laiwu Black Pigs（P＜0.01）.The content of （C18:2）of Mount Changbai Boar×Duroc F1pigs significantly lower thanLaiwu Black Pigs at20kg and35kg（P＜0.01）. The polyunsaturated fatty acid of MountChangbai Boar×Duroc F1pigs were significantly higher than Laiwu Black Pigs at35kg（P＜0.01）,and the polyunsaturated fatty acid of Mount Changbai Boar×Duroc F1pigs werehigher than Laiwu Black Pigat50kg and90kg（P＜0.05）.The monounsaturated fatty acid ofLaiwu Black Pigs were significantly higher （P＜0.01）or higher（P＜0.05） than MountChangbai Boar×Duroc F1pigs from35kg to90kg.(5) Fatty enzymatic activities: The HSL activities of muscle rised from begin to last in thosetwo pigs and Mount Changbai Boar×Duroc F1pigs were significantly higher than LaiwuBlack Pigs in each body weight. With gaining of body weight, the HSL activities of liverdecreased from begin to last, and that got the higtest level at50kg and descended next. TheHSL activities of liver in Laiwu Black Pigs were significantly higher than Mount ChangbaiBoar×Duroc F1pigs. The LPL activities of three tissues in Mount Changbai Boar×Duroc F1pigs were higher than Laiwu Black Pigs rised from begin to last with the gain of body weight.The LPL activities of three tissues in Mount Changbai Boar×Duroc F1pigs had significantdirect correlation with content of intramuscular fat respectively. The LPL activities of LaiwuBlack Pigs were significantly higher than Mount Changbai Boar×Duroc F1pigs. The MDHactivities of muscle in Mount Changbai Boar×Duroc F1pigs had significant direct correlation with content of intramuscular fat respectively. The FAS and ICDH activities of three tissuesin Laiwu Black Pigs were significantly higher than Mount Changbai Boar×Duroc F1pigs,the FAS and ICDH activities rised from begin to last, The FAS activities of adipose tissues inLaiwu Black Pigs were significantly higher than Mount Changbai Boar×Duroc F1pigs at50kg、70kg and90kg（P<0.01）. The results suggest that the sedimentation of intramuscularfat is coregulated by the fatty enzymatic activities of three tissues; we can adjust thesedimentation of intramuscular fat by controlling the activities of fatty emzymatic.(6) HSL and MDH mRNA expression: The results indicated that the HSL gene expression ofmuscle rised at first and descended next, and that got the higtest level at50kg and descendednext. The HSL gene expressions of muscle in Mount Changbai Boar×Duroc F1pigs weresignificantly higher than Laiwu Black Pigs from50kg to90kg. The MDH gene expression ofmuscle in Mount Changbai Boar×Duroc F1pigs rised at first and descended next and rised atlast,and the MDH gene expression of muscle in Laiwu Black Pigs rised at first and descendedat70kg. The results suggest that with gaining of body weight, the expression of both MDHgene and HSL gene in muscle of pigs have apparent developmental characteristic.