Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambs

被引：12

作者：

Dou, Lu ^{[1
,2
]}

Sun, Lina ^{[1
,2
]}

Liu, Chang ^{[3
]}

Su, Lin ^{[1
,2
]}

Chen, Xiaoyu ^{[1
,2
]}

Yang, Zhihao ^{[1
,2
]}

Hu, Guanhua ^{[1
,2
]}

Zhang, Min ^{[1
,2
]}

Zhao, Lihua ^{[1
,2
]}

Jin, Ye ^{[1
,2
]}

机构：

[1] Inner Mongolia Agr Univ, Coll Food Sci & Engn, Hohhot 010018, Peoples R China

[2] Minist Agr & Rural Affairs Peoples Republ China, Integrat Res Base Beef & Lamb Proc Technol, Hohhot 010018, Peoples R China

[3] Inner Mongolia Vocat Coll Chem Engn, Hohhot 010018, Peoples R China

来源：

MEAT SCIENCE | 2023年 / 204卷

基金：

中国国家自然科学基金;

关键词：

Arginine; Protein synthesis; Meat quality; Flavor; Lambs; SKELETAL-MUSCLE DEVELOPMENT; GROWTH-PERFORMANCE; L-LYSINE; ACID; SOLUBILITY; PATHWAY; BINDING; MYOSIN; YIELD; SOWS;

D O I：

10.1016/j.meatsci.2023.109291

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to assess the effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in lambs. Eighteen Dorper (& MALE;) x Small Tailed Han sheep (& FEMALE;) crossed ewe lambs of similar weight (27.29 & PLUSMN; 2.02 kg; aged 3 months) were assigned to two groups, the control group was fed the basal diet (Con group), and the arginine group (Arg group) was supplemented with 1% l-arginine based on the Con group for 90 d. The results suggested that dietary arginine significantly increased final body weight, loin eye muscle area, muscle fiber diameter, cross-sectional area (P < 0.050), and decreased shear force value and cooking loss (P < 0.050), as well as altered the composition and contents of volatile flavor compounds in lambs. Importantly, the total protein (TP) content, alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (AKP) activities in serum, branched-chain aminotransferase (BCAT), AST, ALT activities and neuronal nitric oxide syn-thase (nNOS) gene expression and content were elevated (P < 0.050), while content of urea nitrogen (BUN) in serum and 3-methylhistidine (3-MH) were decreased in arginine fed lambs (P < 0.050). In addition, arginine triggered muscle protein synthesis through protein kinase B (Akt)/mammalian target of rapamycin (mTOR) signaling pathway, while minimized protein degradation by regulating gene expression of myogenin (MyoG), myostatin (MSTN), muscle atrophy F-box (MAFbx) and forkhead box O3 family (FoxO3) (P < 0.050). Taken together, this study suggested that arginine can be used to improve protein deposition and meat quality in lamb production.

引用

页数：13