猪宰后不同部位PSE肉与正常肉蛋白质变化的比较  

Comparison on muscle proteins between different parts of PSE and normal porks during postmortem

作　　者：郭守立 魏健[2] 郭晓峰[2] 胡荣[2] 王子荣[2] 

机构地区：[1]新疆农业大学动物科学学院,新疆乌鲁木齐830052 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《畜牧与兽医》2017年第2期28-34,共7页Animal Husbandry & Veterinary Medicine

基　　金：国家自然科学基金项目(31460416);新疆农业大学2015年自治区级产学研联合培养研究生示范基地项目(xjaucxy-yjs-20151022)

摘　　要：为了研究猪宰后不同部位PSE肉与正常肉的蛋白质变化,为猪肉品质调控与PSE肉形成的研究提供参考,选取宰后背最长肌、股二头肌均为正常肉或PSE肉的175日龄"杜长大"阉公猪各6头,测定24 h内肌肉的pH值、离心失水率、蛋白质溶解度、钙蛋白酶活性及SDS-PAGE分析。结果表明:背最长肌正常肉的总蛋白溶解度显著高于PSE肉的总蛋白溶解度(P<0.05),PSE肉肌浆蛋白溶解度24 h内变化不显著(P>0.05),背最长肌正常肉的肌原纤维蛋白溶解度高于PSE肉;宰后0 h,股二头肌的钙蛋白酶活性显著高于背最长肌(P<0.05),宰后8 h内正常肉的钙蛋白酶活性显著高于PSE肉(P<0.05);正常肉与PSE肉的肌原纤维蛋白SDS-PAGE条带差异较大,肌浆蛋白SDS-PAGE差异不明显。结果提示:PSE肉与正常肉蛋白的变化差异主要在于肌原纤维蛋白,且股二头肌与背最长肌相比肌原纤维蛋白分解快;不同部位正常肉与PSE肉肌浆蛋白无明显降解。Comparison of protein changes in muscles of different parts between normal and PSE porks during postmortem were examined to provide references for pork quality control and PSE formation mechanism.The test pigs were 175 d Duroc×Landrace×Yorkshire barrows,choosing the longissimus muscle and biceps femoris of both normal and PSE pork muscles,each has 6 samples.The p H,centrifuged water loss,protein solubility,CAF activity and SDS-PAGE were determined after slaughter in 24 h.The results showed that the solubility of alloprotein of normal longissimus muscles was significantly higher than that of PSE pork muscles（P〈0.05）,while,the solubility of sarcoplasmic protein of PSE pork was not changed significantly after slaughter in 24 h.The solubility of sarcoplasmic of normal longissimus muscles was higher than that of PSE pork muscles.The CAF activity of biceps femoris was significantly higher than that of longissimus muscles.The CAF activity of normal pork was higher than that of PSE pork muscles after slaughter in 8 h（P〈0.05）.SDS-PAGE showed a different pattern of myofibrillar proteins in the PSE pork and normal pork,but the change of sarcoplasmic protein＇s SDS-PAGE pattern was not significantly changed.Thus,the major protein changes were myofibrillar proteins in the PSE pork and normal pork,and the degradation of myofibrillar protein of biceps femoris was faster than that of longissimus muscles.The degradation of sarcoplasmic protein was not significantly changed between different parts of normal and PSE porks.

关 键 词：PSE猪肉 背最长肌 股二头肌 蛋白溶解性 SDS-PAGE 

分 类 号：S852.2[农业科学—基础兽医学]