猪宰后肌肉SOD与MDA的变化及其对肉质特性的影响  

Changes of Superoxide Dismutase Activity and Malondialdehyde Level in Postmortem Muscle and Their Association with Meat Quality in Pigs

作　　者：李华[1] 曾勇庆[1] 魏述东[2] 陈其美[1] 宋一萍[1] 钱源[1] 董彬[1] 崔志锋[1] 

机构地区：[1]山东农业大学动物科技学院,泰安271018 [2]山东省莱芜市畜牧兽医技术推广中心,莱芜271100

出　　处：《畜牧兽医学报》2010年第3期257-261,共5页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：国家高技术研究发展计划(863)重点项目(2008AA101008);山东省农业良种工程重大项目(2009LZ012);国家生猪现代产业技术体系的研究与建立项目;山东省自然科学基金项目(Y2008D32)

摘　　要：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MDA5 d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。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 MDA5d （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 quali ty by quenching oxygen free radicals and inhibiting lipid oxidation in muscle.

关 键 词：猪 SOD活性 MDA含量 脂质氧化 肉质 

分 类 号：S828[农业科学—畜牧学]