Powell M J, Yuan C, Dzikamunhenga R S, Tarté R, Huff-Lonergan E, Lonergan S M, O'Connor A M
Department of Animal Science, Iowa State University, Ames 50011.
Department of Statistics, Iowa State University, Ames 50011.
Transl Anim Sci. 2017 Sep 1;1(3):261-276. doi: 10.2527/tas2017.0031. eCollection 2017 Sep.
This review reports the pork quality attributes, Warner-Bratzler Shear Force, Slice Shear Force, Star Probe, pH, marbling, color (Minolta L*/L or Hunter L*/L), and sensory tenderness evaluation, in control groups used in comparative nutrition experiments over the past 20 yr. The original aim of this study was to evaluate if changes in pork quality based on the above metrics occurred over time. To address this question, it was anticipated that data may come from 3 sources with decreasing relevance: representative retail pork surveys, representative post-harvest carcass surveys, and control groups from comparative nutrition experiments. To identify the study population, a review of studies reported in Centre for Agricultural Biosciences International Abstracts (Web of Knowledge; 1994-2014) was conducted. Two national level surveys of retail pork and 146 relevant nutritional experiments studies, with 228 control groups, were identified by the search. It was not possible to conduct a meta-analysis of the retail pork surveys based on only 2 time points. For the comparative studies, a random effects meta-analysis was conducted with year as a covariate to assess the impact of time on the outcome. In the absence of modifiers, there was no evidence of meaningful change in the mean Warner-Bratzler Shear Force, pH, color, marbling, or sensory scores over the study period. There was evidence of substantial between-study heterogeneity in the characteristics of control pigs used over the years for Warner-Bratzler Shear Force and measures of color. The absence of publicly-available representative surveys of pork quality meant the changes in pork quality over time were not clear. If changes in pork quality have occurred, the data suggest that pigs used as controls in experiments may have become less representative of commercial pigs over time and the translatability of study findings from nutrition experiments might be reduced over time. Alternately, if commercial pigs have not changed, then control pigs reflect this. The study does not address if control groups in other experimental intervention studies had similar tenderness patterns as reported here for nutritional interventions. A large amount of potentially available data was excluded from the analysis due to incomplete reporting in the original study reports.
本综述报告了过去20年比较营养实验对照组中猪肉的品质属性、沃纳-布拉茨勒剪切力、切片剪切力、星型探头、pH值、大理石花纹、颜色（美能达L*/L或亨特L*/L）以及感官嫩度评估。本研究的最初目的是评估基于上述指标的猪肉品质是否随时间发生变化。为解决这个问题，预计数据可能来自相关性逐渐降低的三个来源：代表性零售猪肉调查、代表性宰后胴体调查以及比较营养实验的对照组。为确定研究总体，对国际农业生物科学中心摘要（Web of Knowledge；1994 - 2014年）中报告的研究进行了综述。通过搜索确定了两项国家级零售猪肉调查以及146项相关营养实验研究，其中有228个对照组。仅基于两个时间点无法对零售猪肉调查进行荟萃分析。对于比较研究，以年份作为协变量进行随机效应荟萃分析，以评估时间对结果的影响。在没有修饰因素的情况下，没有证据表明在研究期间平均沃纳-布拉茨勒剪切力、pH值、颜色、大理石花纹或感官评分有有意义的变化。有证据表明，多年来用于沃纳-布拉茨勒剪切力和颜色测量的对照猪的特征存在显著的研究间异质性。缺乏公开可用的猪肉品质代表性调查意味着猪肉品质随时间的变化并不明确。如果猪肉品质发生了变化，数据表明实验中用作对照的猪可能随着时间推移变得越来越不能代表商业猪，并且营养实验研究结果的可转化性可能会随着时间降低。或者，如果商业猪没有变化，那么对照猪也反映了这一点。该研究未涉及其他实验干预研究中的对照组是否具有与本文报道的营养干预相似的嫩度模式。由于原始研究报告中报告不完整，大量潜在可用数据被排除在分析之外。
