CAJ | 학술논문

以莱芜猪(24头)、鲁莱黑猪(24头)和大约克夏猪(12头)共60头去势公猪为试验对象,研究宰后肌肉SOD活性与MDA含量的变化及其对肉质特性的影响.结果表明:①猪宰后肌肉随贮存时间的延长,肌肉SOD活性逐渐下降,MDA含量则逐渐上升;不同品种猪间的SOD活性和MDA含量,除MDA_(5d)差异不显著外(P>0. 05),其余均具有极显著的差异(P<0.01),并且SOD活性始终是莱芜猪>鲁莱黑猪>大约克夏猪,MDA含量则是莱芜猪<鲁莱黑猪<大约克夏猪.②在肉质特性方面,不同品种猪间的肉色、滴水损失、系水率、烹饪损失、肌内脂肪(IMF)和多不饱和脂肪酸(PUFA)含量具有极显著的差异(P<0.01),与大约克夏猪相比,莱芜猪和鲁莱黑猪肌肉具有鲜红的肉色、良好的持水性能、较丰富的IMF含量和较低的PUFA含量.③猪宰后肌肉SOD、MDA与持水性能、肉色、嫩度等重要肉质性状间存在不同程度的显著相关,证明SOD活性越高和MDA含量越低的肌肉,其系水力越高、肉色越鲜艳,并且肉质越细嫩.研究结果提示:猪宰后肌肉SOD通过消除或降低氧自由基而抑制脂质氧化,参与调控了肉质特性的形成.
이래무저(24두)、로래흑저(24두)화대약극하저(12두)공60두거세공저위시험대상,연구재후기육SOD활성여MDA함량적변화급기대육질특성적영향.결과표명:①저재후기육수저존시간적연장,기육SOD활성축점하강,MDA함량칙축점상승;불동품충저간적SOD활성화MDA함량,제MDA_(5d)차이불현저외(P>0. 05),기여균구유겁현저적차이(P<0.01),병차SOD활성시종시래무저>로래흑저>대약극하저,MDA함량칙시래무저<로래흑저<대약극하저.②재육질특성방면,불동품충저간적육색、적수손실、계수솔、팽임손실、기내지방(IMF)화다불포화지방산(PUFA)함량구유겁현저적차이(P<0.01),여대약극하저상비,래무저화로래흑저기육구유선홍적육색、량호적지수성능、교봉부적IMF함량화교저적PUFA함량.③저재후기육SOD、MDA여지수성능、육색、눈도등중요육질성상간존재불동정도적현저상관,증명SOD활성월고화MDA함량월저적기육,기계수력월고、육색월선염,병차육질월세눈.연구결과제시:저재후기육SOD통과소제혹강저양자유기이억제지질양화,삼여조공료육질특성적형성.
Laiwu (n=24), Lulai Black (n=24) and Yorkshire (n=12) castrated boars were used to analyze the changes of superoxide dismutase (SOD) activity and malondialdehyde (MDA) level in postmortem muscle and their association with meat quality. The results showed as follows:① As storage prolonging, SOD activity in postmortem muscle tended to decrease, but MDA level tended to increase. The breeds had significant effects on SOD and MDA (P<0. 01), except for MDA_(5d) (P>0. 05). For different pig breeds, the order of SOD activity was Laiwu > Lulai Black > Yorkshire, but MDA level was Laiwu <Lulai Black< Yorkshire.② For meat quality, different breeds had significant effects on meat color, drip loss, water holding percentage, cooking loss, intramuscular fat (IMF) , polyunsaturated fatty acids (PUFA) (P<0. 01). Compared with Yorkshire, Laiwu and Lulai Black pigs were bright red in meat color, higher in water holding capacity (WBC) and content of IMF, but lower in content of PUFA.③ SOD activity and MDA level in postmortem muscle, to some extent, were highly correlated to WBC, meat color and shear force. It proved that the muscle with higher SOD activity and the lower MDA level had the better meat color, WBC and tenderness. It implied that SOD decided the characters of meat quality by quenching oxygen free radicals and inhibiting lipid oxidation in muscle.