育肥猪莱克多巴胺添加和去势方式对两种皮特兰猪肌肉纤维特性和背最长肌感官品质的影响。
Effects of ractopamine administration and castration method on muscle fiber characteristics and sensory quality of the longissimus muscle in two Piétrain pig genotypes.
机构信息
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Agriculture and Agri-Food Canada, Food Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada; Agriculture and Agri-Food Canada, Dairy and Swine and Development Research Centre, Sherbrooke, QC J1M 0C8, Canada; Institute of Agricultural and Livestock Products, Inner Mongolia Academy of Agricultural & Husbandry Sciences, Hohhot, Inner Mongolia 010031, China.
Agriculture and Agri-Food Canada, Food Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada.
出版信息
Meat Sci. 2015 Apr;102:27-34. doi: 10.1016/j.meatsci.2014.10.027. Epub 2014 Oct 30.
Single and combined effects of ractopamine supplementation (RAC, 7.5 vs. 0 ppm), castration method (surgical castration: SC vs. immuno-castration: IM) and genotype (genotype A: GA vs. GB containing 25% or 50% Piétrain) were determined on longissimus muscle (LM) fiber traits and quality of pork (n=512). RAC increased fiber IIX cross-sectional area (P=0.009) and decreased glycolytic potential (P=0.02) and pork tenderness (P<0.001). Fiber traits indicated that LM of IM pigs was more oxidative (P<0.05) and meat had slightly higher (P=0.04) off-flavor score and WBSF than SC. LM from GB pigs was paler (P<0.05) and had greater (P<0.05) glycolytic potential, IIX fiber cross sectional area and pork off-flavor than GA. RAC supplementation, castration method and genotype or their combination affected some fiber traits and some quality parameters but differences reported were small indicating these treatments or their combination could be used without major prejudice to meat quality.
单因素和多因素（莱克多巴胺添加（RAC，7.5ppm 与 0ppm）、去势方式（手术去势：SC 与免疫去势：IM）和基因型（基因型 A：GA 与含有 25%或 50%皮特兰猪血缘的 GB））对猪背最长肌（LM）纤维特性和猪肉品质的影响（n=512）。RAC 增加了纤维 IIX 的横截面积（P=0.009），降低了糖酵解能力（P=0.02）和猪肉嫩度（P<0.001）。纤维特性表明，IM 猪的 LM 更具氧化特性（P<0.05），肉的异味评分和 WBSF 略高（P=0.04），SC 则较低。GB 猪的 LM 颜色较浅（P<0.05），糖酵解能力、IIX 纤维横截面积和猪肉异味较大（P<0.05），GA 则较低。RAC 补充、去势方式和基因型或其组合影响了一些纤维特性和一些品质参数，但报道的差异较小，表明这些处理或其组合可以使用，而不会对肉质造成重大损害。
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