[目的]探究荣昌猪、大约克夏猪×荣昌猪(约荣猪)与杜洛克猪×长白猪×大白猪(杜长大三元猪)的肉色和肉中肌红蛋白含量差异,验证肉色与肌红蛋白的相关性,为商品猪肉色评价提供基础数据.[方法]采集荣昌猪(n=15)、约荣猪(n=20)、杜长大三元猪(n=20)背最长肌肉样,结合肉色度值、可见吸收光谱及公式对宰后45 min、6 h、12 h和24 h荣昌猪、约荣猪、杜长大三元猪的肉色和肌红蛋白含量分别进行测算,并探究猪肉色和肌红蛋白的关联性.[结果]荣昌猪肉红度值显著高于杜长大三元猪(P＜0.05);宰后45 min,3种猪肉亮度值显著低于其他时间点(P＜0.05).3种猪肌红蛋白扫描光谱在543和580 nm处出现氧合肌红蛋白特征峰,峰高显示荣昌猪＞约荣猪＞杜长大三元猪.宰后45 min,荣昌猪肉中总肌红蛋白含量显著高于约荣猪和杜长大三元猪(P＜0.05),氧合肌红蛋白含量显著高于杜长大三元猪(P＜0.05),高铁肌红蛋白相对含量显著低于约荣猪和杜长大三元猪(P＜0.05).宰后24 h,荣昌猪肉中高铁肌红蛋白含量及氧合肌红蛋白、高铁肌红蛋白相对含量均显著高于45 min和6 h(P＜0.05).相关性分析显示,红度值、总肌红蛋白和氧合肌红蛋白含量之间存在显著高度正相关(P＜0.05).[结论]荣昌猪肉因红度值高、总肌红蛋白含量高和高铁肌红蛋白相对含量低而肉色更鲜红,猪肉色优劣与肌红蛋白含量及其氧化还原状态密切相关.
[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.
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
中国农业科学院北京畜牧兽医研究所,畜禽营养与饲养全国重点实验室,北京 100193重庆市畜牧科学院,重庆 408599郑州大学农学院,郑州 450001
畜牧业
荣昌猪;约荣猪;杜长大三元猪;肉色;肌红蛋白
Rongchang pigs;Yorkshire × Rongchang pigs;Duroc × Landrace × Yorkshire pigs;meat color;myoglobin
《中国畜牧兽医》 2024 (005)
1958-1968 / 11
重庆荣昌农牧高新技术产业研发专项(cstc2020ngzx0005);中国农业科学院科技创新工程(ASTIP-IAS-12、ASTIP-IAS-05)
10.16431/j.cnki.1671-7236.2024.05.017
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