1INRA,UMR1348 PEGASE,F-35590 Saint-Gilles,France.
3INRA,UE EASM,Le Magneraud,BP 52,F-17700 Surgères,France.
Animal. 2015 Aug;9(8):1404-13. doi: 10.1017/S1751731115000609. Epub 2015 Apr 24.
Sensory quality of pork is a complex phenotype determined by interactions between genetic and environmental factors. This study aimed at describing the respective influences of breed and production system on the development of pork quality. Plasma stress indicators and Longissimus muscle (LM) composition, physicochemical and sensory quality traits were determined in two contrasted breeds - the conventional Large White (LW, n=40) and the French local Basque (B, n=60). Pigs were reared in either a conventional (C; n=20 per breed), alternative (A; sawdust bedding and outdoor area, n=20 per breed) or extensive system (E; free-range, n=20 B). All the pigs from A and C systems were slaughtered at the same slaughterhouse, whereas B pigs from the E system were slaughtered at a local commercial abattoir. Major breed differences were found for almost all traits under study. LM from B pigs exhibited higher lipid, lower water and collagen concentrations, as well as lower collagen thermal solubility (P0.05) influence plasma stress indicators, LM chemical composition and physicochemical or sensory traits of pork. In contrast, within the B pigs, the E system affected the meat quality more. Lower plasma cortisol levels (P<0.05), but higher plasma lactate, creatine kinase and lactate dehydrogenase activities, and more skin lesions (P<0.05), indicating higher muscular activity during pre-slaughter handling, were found in pigs produced in the E compared with the C system. E pigs exhibited higher meat pH1 and pHu values and shear force (P<0.01) and exhibited lower lightness, hue angle and drip and thawing losses (P<0.01) compared with the C pigs, whereas LM lipid, protein or collagen concentrations were not affected. Regarding sensory traits, the E system produced redder meat, but did not impact the eating quality of pork. Altogether, this study demonstrates that differences in meat quality between B and LW breeds can be modulated by extensive pig production system.
猪肉的感官质量是一个复杂的表型，由遗传和环境因素相互作用决定。本研究旨在描述品种和生产系统对猪肉质量发展的各自影响。在两个对比品种——传统的长白猪（LW，n=40）和法国本地巴斯克猪（B，n=60）中，测定了血浆应激指标和背最长肌（LM）组成、理化和感官质量特性。猪分别在传统（C；每个品种 n=20）、替代（A；木屑垫料和室外区域，每个品种 n=20）或广泛系统（E；自由放养，n=20 B）中饲养。所有来自 A 和 C 系统的猪都在同一个屠宰场屠宰，而来自 E 系统的 B 猪则在当地商业屠宰场屠宰。研究发现，几乎所有研究性状都存在主要的品种差异。B 猪的 LM 表现出更高的脂质、更低的水分和胶原蛋白浓度，以及更低的胶原蛋白热溶解度（P0.05），对猪肉的血浆应激指标、LM 化学成分和理化或感官特性有影响。相反，在 B 猪中，E 系统对肉质的影响更大。与 C 系统相比，E 系统的猪在宰前处理期间肌肉活动更高，表现为血浆皮质醇水平较低（P<0.05），但血浆乳酸、肌酸激酶和乳酸脱氢酶活性较高，皮肤损伤较多（P<0.05）。E 猪的肉 pH1 和 pHu 值和剪切力较高（P<0.01），亮度、色调角和滴水和解冻损失较低（P<0.01），而 LM 脂质、蛋白质或胶原蛋白浓度不受影响。就感官特性而言，E 系统生产的肉颜色更红，但对猪肉的食用质量没有影响。总之，本研究表明，B 和 LW 品种之间的肉质差异可以通过广泛的养猪生产系统来调节。
