中国畜牧兽医2024，Vol.51Issue(5)：1958-1968,11.DOI:10.16431/j.cnki.1671-7236.2024.05.017
荣昌猪、约荣猪和杜长大三元猪肉色与肌红蛋白相关性研究
Correlation Study Between Meat Color and Myoglobin in Rongchang,Yorkshire×Rongchang and Duroc×Landrace×Yorkshire Pigs
摘要
Abstract
[Objective]The purpose of this study was to explore the difference of meat color and myoglobin content in Rongchang(RC),Yorkshire × RC(YR)and Duroc × Landrace × Yorkshire(DLY)pigs,verify the correlation between meat color and myoglobin,and provide basic data for the evaluation of meat color in commercial pigs.[Method]15,20 and 20 longissimus dorsi muscle samples of three kinds of pigs were collected.Combined with meat values,visible absorption spectrum and formula calculation,the meat color and myoglobin content of three kinds of pigs at 45 min and 6,12 and 24 h after slaughter were measured,respectively,and the relationship between meat color and myoglobin content was explored through correlation analysis.[Result]The redness value(a*)of pork in RC pigs was significantly higher than that of DLY pigs(P＜0.05).At 45 min after slaughter,the lightness value(L*)of pork in three kinds of pigs was significantly lower than that of other point of time(P＜0.05).The characteristic peaks of oxymyoglobin appeared at 543 and 580 nm in the scanning spectra of myoglobin in three kinds of pigs,and the peak height showed RC＞YR＞DLY.At 45 min after slaughter,the total myoglobin content in RC pigs was significantly higher than that in YR and DLY pigs(P＜0.05),the oxymyoglobin content in RC pigs was significantly higher than that in DLY pigs(P＜0.05),and the relative content of metmyoglobin in RC pigs was significantly lower than that in YR and DLY pigs(P＜0.05).At 24 h after slaughter,the metmyoglobin content,and the relative content of oxymyoglobin and metmyoglobin in RC pigs were significantly higher than that at 45 min and 6 h(P＜0.05).The correlation analysis results showed that there was a significantly high positive correlation among a*,total myoglobin content and oxymyoglobin content(P＜0.05).[Conclusion]The pork in RC pigs had bright red meat color due to high a* and total myoglobin content and low metmyoglobin relative content.The meat color was closely related to myoglobin content and its redox states.关键词
荣昌猪/约荣猪/杜长大三元猪/肉色/肌红蛋白Key words
Rongchang pigs/Yorkshire × Rongchang pigs/Duroc × Landrace × Yorkshire pigs/meat color/myoglobin分类
农业科技引用本文复制引用
杨培萱,张军民,胡颖,冯潇慧,杨飞云,周晓容,黄金秀,李敬,汤超华,秦玉昌..荣昌猪、约荣猪和杜长大三元猪肉色与肌红蛋白相关性研究[J].中国畜牧兽医,2024,51(5):1958-1968,11.基金项目
重庆荣昌农牧高新技术产业研发专项(cstc2020ngzx0005) （cstc2020ngzx0005）
中国农业科学院科技创新工程(ASTIP-IAS-12、ASTIP-IAS-05) （ASTIP-IAS-12、ASTIP-IAS-05）
