The sheep genetics and breeding team of the school of Animal Sciences of Sichuan Agricultural University has made new progress in the study of cold resistance mechanism of lambs
By: Date: 2022-07-25 Categories: foodtechnology Tags: ,
Winter and spring are the main seasons for lambing. Therefore, cold is not only one of the main causes of lamb death, but also the difficulty of lamb breeding in mutton sheep production. Due to the imperfect function of temperature regulation, lambs cannot resist the cold of the outside world by shivering heat production in muscles. At this time, the energy of lambs mainly comes from brown adipose tissue, which plays a non shivering heat production through brown fat.
Recently, the sheep genetics and breeding team of Sichuan Agricultural University published in the international well-known journal”the FASEB Journal” (top journal of Chinese Academy of Sciences, if=5.834), Published a research paper entitled”maternal L-carnitine supplement promotion brown adipose tissue thermogenesis of new born goals after cold exposure”. This research promoted the thermogenic capacity of brown fat of newborn lambs by supplementing carnitine, an intermediate product of fatty acid oxidation metabolism, in the diet of late pregnancy of ewes, Thus, the lamb can maintain its body temperature under cold conditions and improve its survival rate.
Studies have found that lambs can promote the lipid remodeling of brown fat under cold stimulation, and activate the tricarboxylic acid cycle and fatty acid metabolism β Oxidation. Further research found that fatty acids β Carnitine, an intermediate of oxidative metabolism, plays an important role in the thermogenesis and development of brown fat in lambs. Adding carnitine to the diet in the late pregnancy of ewes increases the contents of triglycerides and glycogen in brown fat of lambs, and prolongs the length of fatty acyl chain in triglycerides, so as to improve the heat production capacity as a”raw material” of brown fat. It was further found in brown adipocytes that carnitine passed through AMPK α Kinases promote the deposition of triglycerides and glycogen in brown fat cells, and then regulate thermogenesis. The research results have important theoretical and practical significance for the regulation of thermogenesis and body temperature maintenance of lamb brown fat under cold conditions. At the same time, relevant achievements have been popularized and applied in many mutton sheep demonstration bases, which has a significant effect on improving the early production, development and survival rate of lambs.
Liu Xin, a 2020 master’s student majoring in animal genetics, breeding and reproduction, is the first author of this paper. At present, this student has published 3 top papers in journals such as the FASEB Journal and BMC genetics, and Professor Wang Linjie is the corresponding author of this paper. The research was supported by the national key research and development plan and the National Natural Science Foundation of China.
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