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Characteristics of ATP-CP System Status in Postmortem Muscle and Their Associations with Pork Quality Traits

MEN Xiao-ming; DENG Bo; XU Zi-wei ; LIU Min-hua; QI Ke-ke   

  1. 1、School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu;
    2、Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021
  • Received:2010-09-14 Online:2011-04-02 Published:2011-01-14

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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

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