猪宰后肌肉非乳酸供能特点及其与肉质性状相关性

doi:10.3864/j.issn.0578-1752.2011.07.019

摘要/Abstract

摘要： 【目的】揭示猪宰后肌肉的非乳酸（CP+ADP→Cr+ATP，ATP-CP）供能特点及其与肉质性状的关系，为猪肉品质调控与形成机制的研究提供参考。【方法】选取上市体重金华猪、浙江中白猪、杜浙猪（杜洛克×浙江中白猪）和杜大长猪（杜洛克×（大约克×长白猪））阉公猪各8头，屠宰后测定背最长肌和腰大肌的肉质性状（pH45min、pH24h、剪切力（SF）、系水力（WHC）、宰后24 h蛋白质溶解度）、肌酸激酶（creatine kinase, CK）与三磷酸腺苷酶（adenosine triphosphatase, ATPase）活性、高能磷酸化合物（adenosine diphosphate, ADP; adenosine triphosphate, ATP; creatine, cr; creatine phosphate, CP）含量，并用M =([ATP]+[Cr])/([ADP]+[CP])表示宰后45 min的ATP-CP反应进程，用N=（CK+ATPase）×M表示ATP-CP供能潜力，比较各指标的品种或部位间差异，分析ATP-CP状态与肉质性状的关系。【结果】与背最长肌相比，腰大肌表现较高的CK活性、pH24h、肌肉总蛋白溶解度（杜浙猪除外）、肌纤维蛋白溶解度、M值和N值（金华猪除外）（P＜0.05），表现较低的pH45min（金华猪除外）、ΔpH、剪切力（杜大长猪除外）、系水力、肌浆蛋白溶解度（P＜0.05）；两部位肌肉的CK活性、ATPase活性和背最长肌的M值和N值按照金华猪→浙江中白猪→杜浙猪→杜大长猪的顺序表现降低趋势，腰大肌的M值和N值表现相反，而两部位肌肉pH45min和ΔpH均按此顺序表现升高趋势；背最长肌的M值与pH45min、ΔpH呈负相关（r=-0.811，r=-0.908，P＜0.01），N值与pH24h呈正相关(r=0.876，P＜0.01)，与ΔpH、pH45min呈负相关（r= -0.711，P＜0.01；r=-0.385，P＜0.05），与其它肉质性状的相关性表现复杂。【结论】宰后肌肉ATP-CP反应进程（M）和反应潜力（N）在背最长肌随本地猪血统比例增加而增大，在腰大肌随本地猪血统比例增加而降低，在金华猪腰大肌低于背最长肌，在其它品种腰大肌高于背最长肌，并与宰后肌肉pH密切相关，可以减缓宰后24 h内pH下降程度，但与其它肉质性状的关系需要进一步研究证实。

关键词: 非乳酸供能 , 猪肉品质 , 肌肉部位

Abstract: 【Objective】To study the role of ATP-CP system in postmortem muscle on the formation of pork quality, this research investigated the effects of pig breeds and muscle types on ATP-CP status and their possible associations with pork quality traits. 【Method】 Longissimus dorsi (L.D.) and psoas major (P.M.) of Jinhua pure breed (JH), Zhongbai pure breed (ZB), Duroc ×Zhongbai (DZ) cross and Duroc × (Yorkshire×Landrace) (DYL) cross were sampled, and ATP-CP status (including the concentration of ADP, ATP, creatine and creatine phosphate and creatine kinase, ATPase activities) and meat quality traits (including pH45min, pH24h, shear force (SF), water-holding capacity (WHC)，total protein solubility (TPS), sarcoplasmic protein solubility (SPS) and myofibril protein solubility (MPS)) were measured. The reaction process and the potentiality of ATP-CP pathway were described as M=([ATP]+[Cr]) /([ADP]+[CP]) and N=(CK+ATPase)×M, respectively. One-way ANOVA and Duncan’s test were employed to analyze the difference among different pig breeds. Independent T- test was used to analyze the difference between L.D. and P.M. 【Result】P.M. exhibited a higher CK activity, pH24h, TPS, MPS, M-value, N-value (P＜0.05) and a lower pH45min, Δ pH, SF, WHC, SPS than L.D. (P＜0.05), the activities of CK and ATPase activities in both L.D. and P.M. muscles, M-value and N-value in L.D. muscle but not P.M. muscle declined according to the order of JH→ZB→DZ→DYL, pH45min and ΔpH in both muscles increased according to the above order. A negative correlation between M-value and pH45min (r=-0.811, P＜0.01) or Δ pH (r=-0.908，P＜0.01) or between N-value andΔpH (r=-0.711, P＜0.01) or pH45min (r=-0.385，P＜0.05), a positive correlation between N-value and pH24h (r =0.876, P＜0.01) were found in L.D. muscle. 【Conclusion】 The results indicated that ATP-CP reaction process (M) and potentiality (N) were both increased in the order of DYL→DZ→ZB→JH in L.D. muscle, reversely in P.M. muscle. In JH pigs, ATP-CP reaction process (M) and potentiality (N) of P.M. muscle are both lower than the ones of L.D. muscle, which is reverse in other pigs. And ATP-CP pathway is associated with the postmortem pH, and can alleviate the decline of pH in 24 h after slaughtering and its relationships to other meat quality traits were also found and need further to be studied.

Key words: ATP-CP, meat quality, muscle types

门小明1;2;邓波2;徐子伟1;2;刘敏华2;齐珂珂2. 猪宰后肌肉非乳酸供能特点及其与肉质性状相关性[J]. 中国农业科学, 2011, 44(7): 1457-1465.

MEN Xiao-ming; DENG Bo; XU Zi-wei ; LIU Min-hua; QI Ke-ke. Characteristics of ATP-CP System Status in Postmortem Muscle and Their Associations with Pork Quality Traits[J]. Scientia Agricultura Sinica, 2011, 44(7): 1457-1465.

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