中国农业科学2011，Vol.44Issue(7)：1457-1465,9.DOI:10.3864/j.issn.0578-1752.2011.07.019
猪宰后肌肉非乳酸供能特点及其与肉质性状相关性
Characteristics of ATP-CP System Status in Postmortem Muscle and Their Associations with Pork Quality Traits
摘要
Abstract
[Objective]To study the role of ATP-CP system in postmortem muscle on the formation of pork quality, this research investigated the effects of pig breeds and muscle types on ATP-CP status and their possible associations with pork quality traits.[Method]Longissimus dorsi (L.D.) and psoas major (P.M.) of Jinhua pure breed (JH), Zhongbai pure breed (ZB), Duroc ×Zhongbai (DZ) cross and Duroc × (Yorkshire×Landrace) (DYL) cross were sampled, and ATP-CP status (including the concentration of ADP, ATP, creatine and creatine phosphate and creatine kinase, ATPase activities) and mcat quality traits (including pH45min, PH24h, shear force (SF), water-holding capacity (WHC), total protein solubility (TPS), sarcoplasmic protein solubility (SPS)and myofibril protein solubility (MPS)) were measured.The reaction process and the potentiality of ATP-CP pathway were described as M=([ATP]+[Cr])/([ADP]+[CP]) and N=(CK+ATPase)× M, respectively.One-way ANOVA and Duncan's test were employed to analyze the difference among different pig breeds.Independent T- test was used to analyze the difference between L.D.and P.M.[Result]P.M.exhibited a higher CK activity, pH24h, TPS, MPS, M-value, N-value (P＜0.05) and a lower pH45min, ΔpH, SF, WHC,SPS than L.D.(P＜0.05), the activities of CK and ATPase activities in both L.D.and P.M.muscles, M-value and N-value in L.D.muscle but not P.M.muscle declined according to the order of JH→ZB→DZ→DYL, pH4smin and Δ pH in both muscles increased according to the above order.A negative correlation between M-value and pH45min (r=0.811, P＜0.01) or Δ pH (r=0.908, P＜0.01)or between N-value andΔ pH (r=0.711, P＜0.01) or pH45min (r=0.385, P＜0.05), a positive correlation between N-value and pH24h (r =0.876, P＜0.01) were found in L.D.muscle.[Conclusion]The results indicated that ATP-CP reaction process (M) and potentiality (N) were both increased in the order of DYL→DZ→ZB→JH in L.D.muscle, reversely in P.M.muscle.In JH pigs,ATP-CP reaction process (M) and potentiality (N) of P.M.muscle are both lower than the ones of L.D.muscle, which is reverse in other pigs.And ATP-CP pathway is associated with the postmortem pH, and can alleviate the decline of pH in 24 hatter slaughtering and its relationships to other meat quality traits were also found and need further to be studied.关键词
非乳酸供能/猪肉品质/肌肉部位Key words
ATP-CP/ meat quality/ muscle types引用本文复制引用
门小明,邓波,徐子伟,刘敏华,齐珂珂..猪宰后肌肉非乳酸供能特点及其与肉质性状相关性[J].中国农业科学,2011,44(7):1457-1465,9.基金项目
浙江省重大科技专项项目(2008C02003-1)、国家生猪产业技术体系项目 (nycytx-009) （2008C02003-1）
