猪肉的水分状态与其生长性能差异较大的猪品种有关。

Water status in meat from pig breeds strongly differing in growth performances.

机构信息

Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 46, I-40127 Bologna, Italy.

Department of Agricultural and Food Sciences, University of Bologna, piazza Goidanich 60, I-47521 Cesena, Italy.

出版信息

Food Chem. 2020 Feb 1;305:125445. doi: 10.1016/j.foodchem.2019.125445. Epub 2019 Aug 28.

DOI:10.1016/j.foodchem.2019.125445

PMID:31499288

Abstract

This research compared the distribution and mobility of water in the longissimus thoracis muscle of 51 Apulo-Calabrese and 52 crossbred pigs differing in growth performances. The Apulo-Calabrese and crossbreed pigs were fed the same diet and slaughtered at 135 and 155 kg live weight, respectively. Besides meat quality measurement, water status was assessed from transverse relaxation time (T) weighted signals registered by Time Domain Nuclear Magnetic Resonance (TD-NMR). A mixed model indicated that Apulo-Calabrese pigs had higher a* (P-value < 0.0001), chroma (P-value < 0.0001) and total intensity (P-value = 0.011) values. A Principal Component Analysis showed that the samples from Apulo-Calabrese had higher scores along Principal Component (PC) 2 (P-value = 4.07 × 10) and lower scores along PC3 (P-value = 1.50 × 10). However PC2 and PC3 explained a low fraction of the total variance, suggesting that few differences characterize meat quality traits of the two genetic types.

摘要

本研究比较了生长性能不同的 51 头普利亚-卡拉布里亚猪和 52 头杂交猪的背最长肌中水分的分布和迁移。普利亚-卡拉布里亚猪和杂交猪饲喂相同的日粮，分别在活重 135 和 155 公斤时屠宰。除了肉质测量外，还通过时域磁共振（TD-NMR）记录的横向弛豫时间（T）加权信号评估水状态。混合模型表明，普利亚-卡拉布里亚猪的 a*值（P 值<0.0001）、色度（P 值<0.0001）和总强度（P 值=0.011）值较高。主成分分析表明，普利亚-卡拉布里亚猪的样本在主成分（PC）2 上的得分较高（P 值=4.07×10），在 PC3 上的得分较低（P 值=1.50×10）。然而，PC2 和 PC3 仅解释了总方差的一小部分，表明两种遗传类型的肉质特征差异很小。