Čobanović Nikola, Stanković Sanja Dj, Dimitrijević Mirjana, Suvajdžić Branko, Grković Nevena, Vasilev Dragan, Karabasil Nedjeljko
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.
Clinical Center of Serbia, Center for Medical Biochemistry, 11000 Belgrade, Serbia.
Animals (Basel). 2020 Apr 2;10(4):614. doi: 10.3390/ani10040614.
This study assessed the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in 240 pigs subjected to the standard marketing conditions and minimal stressful antemortem handling using Pearson correlations. The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate amino transferase, alanine amino transferase), electrolytes (sodium, chloride), and acute-phase proteins (haptoglobin, C-reactive protein, albumin), indicating poor reliability in predicting pork quality. Albumin level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness. Alanine amino transferase level was moderately positively correlated with live weight, hot carcass weight, and cold carcass weight. Cortisol level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness, and moderately negatively correlated with the lean carcass content. Increased lactate dehydrogenase level was moderately correlated with decreased drip and cooking loss. In conclusion, lactate dehydrogenase could help pork producers predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality.
本研究通过Pearson相关性分析，评估了在标准销售条件下且宰前处理应激最小的240头猪中，各种生理应激生物标志物作为胴体和肉质性状指标的潜在用途。最重要的猪肉品质性状（pH值和温度、持水力和颜色）与应激代谢物（乳酸、葡萄糖）、应激激素（皮质醇、促肾上腺皮质激素）、应激酶（肌酸激酶、天冬氨酸氨基转移酶、丙氨酸氨基转移酶）、电解质（钠、氯）和急性期蛋白（触珠蛋白、C反应蛋白、白蛋白）的相关性有限，这表明其在预测猪肉品质方面的可靠性较差。白蛋白水平与活重、热胴体重、冷胴体重和背膘厚度呈中度正相关。丙氨酸氨基转移酶水平与活重、热胴体重和冷胴体重呈中度正相关。皮质醇水平与活重、热胴体重、冷胴体重和背膘厚度呈中度正相关，与瘦肉胴体含量呈中度负相关。乳酸脱氢酶水平升高与滴水损失和蒸煮损失降低呈中度相关。总之，乳酸脱氢酶有助于猪肉生产商预测猪肉品质变化，而皮质醇、丙氨酸氨基转移酶和白蛋白在预测胴体品质方面可能有用。
