Dietary L-arginine supplementation influences the muscle fiber characteristics and meat quality of Mongolian sheep through the NO/AMPK/PGC-1α pathway

Sun, Lina; Xu, Lei; Zhao, Lihua; Dou, Lu; Hou, Yanru; Wang, Chenlei; Jin, Yufeng; Su, Lin

doi:10.1016/j.fbio.2023.102446

Cited by 2 publications

(2 citation statements)

References 43 publications

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“…8 Sun et al showed that NO can activate AMPK and increase PK and PFK activity in the yak meat glycolytic pathway. 9 Gao et al found that adding CaCl 2 during postmortem aging can increase the activity of key enzymes in the glycolytic pathway, and lead to changes in cattle WHC. 10 Hamilton et al in their study on the relationship between postmortem aging pork quality and glycolytic potential, found that the lower glycolytic potential and the higher the pH, the higher the muscle WHC.…”

Section: Introductionmentioning

confidence: 99%

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Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle‐yak meat

Shi,

Wang,

et al. 2024

J Sci Food Agric

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BackgroundPostmortem muscle moisture loss leads to a decrease in carcass weight and can adversely impact the overall meat quality. Therefore, it is critical to investigate water holding capacity (WHC) to enhance meat quality. Present research has primarily focused on examining the correlation between signaling molecules and meat quality in relation to glycolysis effect on muscle WHC. But there exists a significant knowledge gap regarding the mechanism of WHC in Jersey cattle‐yak meat.ResultsJersey cattle‐yak meat pH decreased and then increased during postmortem aging. Lactate content, cooking loss, pressing loss, drip loss and centrifuging loss of Jersey cattle‐yak meat increased and then decreased during postmortem aging. The glycogen content of Jersey cattle‐yak meat was significantly higher than that of yak meat at 6‐120 h. Jersey cattle‐yak meat was 8.40% higher than yak meat at 120 h. The key glycolytic enzymes activity of hexokinase (HK), pyruvate kinase (PK), phosphofructokinase (PFK) and lactate dehydrogenase (LDH) in Jersey cattle‐yak meat were lower than that of yak meat. Correlation analysis showed that Jersey cattle‐yak meat WHC were positively correlated with the activity of HK, PK, PFK and LDH.ConclusionsThe WHC of Jersey cattle‐yak meat was higher than that of Gannan yak meat, and it was significantly positively correlated with the activity of key enzymes of the glycolytic signaling pathway. Therefore, glycolysis rate can be reduced by inhibiting enzyme activity to improve Jersey cattle‐yak meat WHC and meat quality.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

“…Sun et al . showed that NO can activate AMPK and increase PK and PFK activity in the yak meat glycolytic pathway 9 . Gao et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle‐yak meat

Shi,

Wang,

et al. 2024

J Sci Food Agric

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Evaluation of the Longissimus Thoracis et Lumborum Muscle Quality of Chaka and Tibetan Sheep and the Analysis of Possible Mechanisms Regulating Meat Quality

Liu

Wang

et al. 2023

Animals

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This study aimed to comprehensively evaluate the characteristics in the longissimus thoracis et lumborum (LTL) muscle of Chaka (CK) sheep and Tibetan (TB) sheep, and transcriptomics–metabolomics association analysis was used to find the possible genes, differential metabolites, and significant differential metabolic pathways that lead to meat quality differences. Based on the researched results, the nutritional quality of meat, including the contents of ether extract (11.95% vs. 10.56%), unsaturated fatty acid (51.20% vs. 47.69%), and polyunsaturated fatty acid (5.71% vs. 3.97%), were better in TB sheep than in CK sheep, while the CK sheep has better muscle fiber characteristics, such as the total number (62 vs. 45) and muscle fiber density (1426.54 mm2 vs. 1158.77 mm2) and flavor. Omics research has shown that the key differential metabolites and metabolic pathways were dominated by amino acid metabolism, particularly the glutathione metabolism, taurine and hypotaurine metabolism, and lipid metabolism-related pathways, such as glycerophospholipid metabolism and the sphingolipid signaling pathway. The intermediate metabolite sn-Glycerol 3-phosphoethanolamine played a key role in determining sheep meat quality, which was regulated by GPAT2, PLPP2, AGPAT1, PNPLA2, and GPAT4 and correlated with meat color, texture, and flavor. Overall, these results will provide effective information and more evidence to support further exploration of valuable biomarkers of meat quality.

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Dietary L-arginine supplementation influences the muscle fiber characteristics and meat quality of Mongolian sheep through the NO/AMPK/PGC-1α pathway

Cited by 2 publications

References 43 publications

Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle‐yak meat

Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle‐yak meat

Evaluation of the Longissimus Thoracis et Lumborum Muscle Quality of Chaka and Tibetan Sheep and the Analysis of Possible Mechanisms Regulating Meat Quality

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