Study on the Pattern of Intramuscular Fat Deposition and Its Influence in Flavor Quality of Sika Deer at Different Ages
The aim of this experiment was to reveal the intramuscular fat deposition pattern of sika deer at different ages,and to study the effect of intramuscular fat content on flavor quality.Deer at 2,3,4 years old were selected to detect the muscle tissue characteristics,then according to the content of intramuscular fat(IMF)the samples were divided into high IMF group(IMFH group)and low IMF group(IMFL group),to determine its effect on inosinic acid and fatty acid content,and to analyze the expression of four genes,namely,fatty acid binding protein 4(FABP4),fatty acid synthetase(FASN),sterol regulatory element-binding transcription factor 1(SREBF1),and acetyl-coenzyme A carboxylase(ACACA)expression of four genes.The results showed that the intramuscular fat content of sika deer increased gradually with age(P＜0.001),with the highest intramuscular fat content in the ligamentum teres(P＜0.001)and the lowest content in the anterior tendon(P＜0.001);As the age of the sika deer grows,the density of the muscle fibers decreased significantly(P＜0.05),and the contents of myosinic acid,palmi-toleic acid(C16:1),C18 fatty acids,saturated fatty acids and monounsaturated fatty acids content increased significantly(P＜0.05);Myofiber area was significantly higher in the high intramuscular fat samples than in the low intramuscular fat samples(P＜0.05).The number of myofiber roots and the content of myosinic acid at 4-year-oldC16:1,oleic acid(C18:1),and lino-lenic acid(C18:3)content at 3-year-old in IMFH group were higher than that in the low intra-muscular fat samples(P＜0.05),while thy myofiber density was nighen;FABP4 and SREBF1 gene expression was significantly higher than in low intramuscular fat samples(P＜0.05),and intramuscular fat was negatively correlated with polyunsaturated fatty acids(P＜0.05)and positively correlated with monounsaturated fatty acids(P＜0.05).In this experiment,it was concluded that the meat tenderness of sika deer decreased with age and the content of flavor substances increased,the higher the intramuscular fat content,the more tender the meat,and the effi-cient expression of four genes,FABP4,FASN,SREBF1 and ACACA,and the content of monounsat-urated fatty acids had a promotional effect on the deposition of intramuscular fat.
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