ABSTRACT. In this study, meat quality traits were compared between Chinese lard-and European lean-type pigs. The association between expression of four genes (ADSL, GARS-AIRS-GART, DGAT1, and DECR1) and meat quality traits was also investigated. Meat quality traits were found to differ significantly between pig breeds. Meat color parameter values (a* and b*) and intramuscular fat content in Anqingliubai were significantly higher than those in Landrace (P < 0.01). Meat pH at 1 and 24 h following slaughter was significantly higher in Landrace than in Wei pigs, and meat inosine monophosphate (IMP) content was significantly higher in Landrace than in Wei and Anqingliubai pigs (both P < 0.01). Expression levels of ADSL, GARS-AIRS-GART, and DGAT1 were higher in longissimus lumborum muscle than in heart or liver tissues. ADSL and GARS-AIRS-GART expression levels were correlated with meat IMP content and pH levels. The results of this study will contribute to the understanding of meat quality traits in Chinese lard-and European lean-type pigs.
Cyclohexane, deionized water, CTAB and n-butyl alcohol were respectively adopted as oil phase, water phase, emulsifier and cosurfactant to prepare water-in-oil (w/o) emulsion. Zinc acetate dihydrate, monoethanolamine and ethanol was respectively adopted as reactor, complex agent and solvent to prepare the sol as the Zn source. Then the ZnO microtube capsule can be obtained through the hydrothermal route. X-ray diffraction and scanning electron microscope were chosen to investigate the crystallization properties and morphology of the sample. Results reveal that the hollow capsule with a few micrometers in size can be obtained through the combination of microemulsionsol-hydrothermal method. Furthermore, a schematic model of the experiment is proposed.
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