Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Biomedical Sciences, WA 6150, Australia.
Meat Sci. 2014 Feb;96(2 Pt B):1049-57. doi: 10.1016/j.meatsci.2013.08.032. Epub 2013 Sep 5.
Spectrophotometric measures were used to determine the redness:browness (R630/R580) of 4238 lamb longissimus muscle after 3 days under simulated display. The results were analysed using linear mixed effects models. Environmental factors represented by effects such as kill group and site of production produced the greatest variation of up to 2.76 units in R630/R580. Isocitrate dehydrogenase activity, reflecting muscle oxidative capacity, reduced R630/R580 by 0.5 units. Selection for high muscling sires increased R630/R580 by 0.27 units, likely due to changes in muscle oxidative capacity. Lamb carcass weight also increased R630/R580 by 0.5 units. Analysis of genotypic factors influencing lamb size and growth rate such as sire type and dam breed further supported that increased growth rate improves meat R630/R580. Our findings suggest that breeding for increased growth rate and increased muscle weight could result in Australian lamb meat retaining its red colour for extended periods whilst on display.
采用分光光度法测定了模拟展示 3 天后 4238 只羔羊背最长肌的红色度：棕褐色（R630/R580）。使用线性混合效应模型分析结果。以屠宰组和产地等为代表的环境因素产生的变化最大，可达 2.76 个单位。反映肌肉氧化能力的异柠檬酸脱氢酶活性使 R630/R580 降低 0.5 个单位。选择肌肉发达的公畜可使 R630/R580 增加 0.27 个单位，这可能是由于肌肉氧化能力的变化所致。羔羊胴体重也使 R630/R580 增加 0.5 个单位。对影响羔羊大小和生长速度的遗传因素（如父本类型和母本品种）的分析进一步表明，生长速度的提高可以改善肉的 R630/R580。我们的研究结果表明，通过培育生长速度的提高和肌肉重量的增加，可以使澳大利亚羔羊的肉在展示期间保持较长时间的红色。
