【摘要】 选择60只70日龄左右、体重相似高邮鸭、樱桃谷鸭和番鸭,屠宰后取左半膛测定剪切力,用荧光实时定量PCR法,以β-actin基因为内标,检测calpain 1. 5基因的表达量与嫩度的关系,并进行品种间比较。通过对3个品种鸭剪切力的测定,高邮鸭>樱桃谷鸭>番鸭,差异均不显著(P>0. 05); 3个品种都是胸肉<腿肉,即胸肉嫩度大于腿肉,差异显著(P<0. 05)。说明3个品种鸭肉嫩度由高到低依次为番鸭>樱桃谷鸭>高邮鸭。鸭胸肉与腿肉calpain 1. 5基因mRNA表达量差异显著(P<0. 05)。肉的剪切力和calpain 1. 5基因mRNA相对表达量呈对数关系(0. 5<R2<0. 1)。鸭肉中calpain 1. 5基因作为嫩度的侯选基因, calpain 1. 5 mRNA表达量与鸭肉的嫩度呈正相关。更多还原

【Abstract】 Objective: Through studying on the relationship between meat tenderness and calpain 1.5 gene expression level in the meat of duck,a theoretic basis of duck meat quality was provided.Methods: 60 Sumu duck,Cherry valley and France Muscovy duck were sampled at the age of 70 days to determine Warner-Bratzler shear force(WBSF) values.A real time polymerase chain reaction(RT-PCR) was applied to investigate calpain 1.5 gene mRNA expression level in the meat of duck.β-actin internal standards were used as control.Results: WBSF values of meat duck was Sumu duck>Cherry Valley duck>France Muscovy duck(P>0.05),and WBSF values of breastest meat was lower than that of thigh meat in 3 duck breed.The results showed that the meat tenderness of France Muscovy duck was higher than that of Cherry Valley and Sumu duck.It was logarithm relationship between WBSF values with the expression level of calpain 1.5 gene mRNA(0.5<R2<0.1).Conclusion: Calpain 1.5 gene may play an important role in duck meat tenderisation,its expression level corrected with the tenderness of meat duck.更多还原