猪肌肉中胶原蛋白特性及其与肉质性状关系的研究  

Study on the Intramuscular Collagen Properties and Their Relationship with Meat Quality in Pigs

作　　者：李华[1,2] 陈伟[1] 曾勇庆[1] 魏述东 陈其美[1] 宋一萍[1] 钱源[1] 

机构地区：[1]山东农业大学动物科技学院,山东泰安271018 [2]青岛赛博迪科技有限公司,青岛266061 [3]山东省莱芜市畜牧技术推广中心,莱芜271100

出　　处：《养猪》2012年第3期51-54,共4页Swine Production

基　　金：国家转基因重大专项(2011ZX08006-002);山东省现代农业(生猪)产业技术体系建设专项和山东省农业良种工程重大项目(2009LZ012-03)资助

摘　　要：为探讨肉质特性的形成和调控机制,为地方猪种的选育和利用提供依据,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,研究肌肉中胶原蛋白特性及其与肉质性状的关系。结果表明,莱芜猪肌肉总胶原蛋白、可溶性胶原蛋白、不溶性胶原蛋白和胶原蛋白溶解度均显著高于鲁莱黑猪和大约克夏猪,鲁莱黑猪肌肉胶原蛋白含量及其溶解度显著高于大约克夏猪(P<0.05)。在肉质特性方面,不同品种猪间的滴水损失、系水率、烹饪损失、超氧化物歧化酶(SOD)活性和丙二醛(MDA)含量具有极显著差异(P<0.01),与大约克夏猪相比,莱芜猪和鲁莱黑猪肌肉具有良好的系水力、较强的抗氧化性。猪肌肉胶原蛋白含量和溶解度与系水力、嫩度和抗氧化性能等重要肉质性状间存在不同程度的显著相关(P<0.05或0.01)。结果提示,肌肉胶原蛋白含量的增加及其溶解度的下降,能够改善肌肉的系水力,但同时也降低肌肉的嫩度;并且肌肉胶原蛋白含量的增加有利于提高肌肉的抗氧化性能。This study was performed to detect the mechanisms of meat quality.The objective was to provide academic basis for breeding and utilization of native pigs.Sixty Laiwu Black （n=24）,Lulai Black（n=24） and Large Yorkshire（n=12） castrated boars were used to analyze the intramuscular collagen properties and their relationship with meat quality.Results were as follows：The total collagen（TC）,soluble collagen（SC）,insoluble collagen（IC） and collagen solubility（CS） in muscle of Laiwu Black were significantly higher than that of Lulai Black and Yorkshire （P〈0.05）.For meat quality,breeds had significant effects on drip loss,water holding percentage,cooking loss, superoxide dismutase（SOD） activity and malondialdehyde（MDA） level（P〈0.01）.Compared with Yorkshire,Laiwu and Lulai Black pigs were higher in water binding capacity （WBC） and the antioxidant ability.TC and CS in muscle,to some extent,were significant correlated to WBC,tenderness and antioxidant ability （P〈0.05 or 0.01）, which implied that the increase of quantity of collagen and its cross-links was highly correlated to muscle WBC, antioxidant ability improvement and toughness.

关 键 词：猪 肉质 胶原蛋白 系水力 嫩度 

分 类 号：S828[农业科学—畜牧学]