不同月龄和部位羊肉中一磷酸腺苷激活蛋白激酶活性与肉品质的关系

选取巴美肉羊5、6、8 月龄和12 月龄不同部位的骨骼肌，分别测定并比较它们的一磷酸腺苷激活蛋白激酶（AMP-activated protein kinase，AMPK）活性、糖酵解指标和肉质指标，以探讨AMPK与宰后肌肉品质的相关性。结果表明：AMPK活性随着月龄的增加呈下降的趋势（P＜0.05），背最长肌的AMPK活性显著高于股二头肌和臂三头肌（P＜0.05）；AMPK活性与肌糖原含量、乳酸含量和己糖激酶活性呈极显著正相关（P＜0.01），与b*值呈显著负相关（P＜0.05），与L*值、a*值、剪切力和熟肉率呈负相关（P＜0.05）。提示AMPK活性与肌糖原、己糖激酶、乳酸、肉的色泽、剪切力和熟肉率具有相关性，AMPK可能通过调节糖酵解进程进而影响肉品质。

Correlation between AMPK Activity and Meat Quality of Lamb Meat for Different Ages and Parts

AMP-activated protein kinase (AMPK), glycolysis indexes and meat quality indexes were measured on different
skeletal muscles of Bamei lambs slaughtered at 5, 6, 8 and 12 months of age. Based on these measurements, we studied
the correlation between AMP-activated protein kinase (AMPK) activity and meat quality. The results showed that the
AMPK activity displayed a significantly decreasing tendency with increasing age (P ＜ 0.05) and was significantly higher
in longissimus dorsi than in biceps femoris and triceps brachii (P ＜ 0.05). AMPK activity had a highly significant positive
correlation with muscle glycogen content, lactic acid (LD) content and hexokinase activity (P ＜ 0.01), but had a significant
negative correlation with b* value (P ＜ 0.05) and a negative correlation with L* value, a* value, shearing force and cooked
meat yield (P ＞ 0.05). Therefore, AMPK activity has correlations with meat quality indexes, including muscle glycogen
content, hexokinase, lactic acid content, meat color, shearing force and cooked meat yield, and AMPK may improve meat
quality by regulating glycolysis.