Wu F, Zuo J J, Yu Q P, Zou S G, Tan H Z, Xiao J, Liu Y H, Feng D Y
College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China.
College of Animal Science, South China Agricultural University, Guangzhou, Guangdong, China
Genet Mol Res. 2015 Jul 14;14(3):7873-82. doi: 10.4238/2015.July.14.13.
In this study, we examined changes in meat quality and content of muscle types during porcine growth. The influence of the longissimus dorsi muscle fiber composition on meat quality and the correlation between 2 fiber-typing methods (histochemistry and real-time quantitative polymerase chain reaction) were examined. Type IIx and type IIb fibers accounted for most of the total number of fibers; the proportion of these fibers increased during porcine growth (75.42, 80.09, and 79.88%, respectively, at 3 different stages of growth). There was a strong positive correlation between the 2 fiber-typing methods; the correlation coefficients of type I, IIa, and IIx+IIb fiber contents were 0.65, 0.88, and 0.92, respectively. The a* value of meat color was significantly lower at 98 days and negatively correlated with white fiber content (r = -0.69, P < 0.01). Water-holding capacity decreased during porcine growth. The drip loss parameter was positively correlated with type IIx+IIb fiber content (r = 0.55, P < 0.05). Decreased pH was strongly positively correlated with type IIx+IIb fiber content (r = 0.61, P < 0.01) and negatively correlated with type IIa fiber content (r = -0.44, P < 0.05). Therefore, we found that the composition of muscle fibers influenced the establishment of meat quality and its alteration during the early postmortem period.
在本研究中，我们检测了猪生长过程中肉质和肌肉类型含量的变化。研究了背最长肌纤维组成对肉质的影响以及两种纤维分型方法（组织化学和实时定量聚合酶链反应）之间的相关性。IIx型和IIb型纤维占纤维总数的大部分；这些纤维的比例在猪生长过程中增加（在3个不同生长阶段分别为75.42%、80.09%和79.88%）。两种纤维分型方法之间存在很强的正相关；I型、IIa型和IIx+IIb型纤维含量的相关系数分别为0.65、0.88和0.92。肉色的a*值在98天时显著较低，且与白色纤维含量呈负相关（r = -0.69，P < 0.01）。猪生长过程中持水力下降。滴水损失参数与IIx+IIb型纤维含量呈正相关（r = 0.55，P < 0.05）。pH值下降与IIx+IIb型纤维含量呈强正相关（r = 0.61，P < 0.01），与IIa型纤维含量呈负相关（r = -0.44，P < 0.05）。因此，我们发现肌肉纤维组成影响了肉质的形成及其宰后早期的变化。
