莱芜猪肌肉抗氧化酶活性变化及其与肉质的相关性分析.doc

PAGE  PAGE 7 莱芜猪肌肉抗氧化酶活性变化及其与肉质的相关性分析 摘要：[目的]探究肉质特性及其调控机制，为地方猪种的选育和利用提供依据。[方法]以高、低营养水平饲养至80kg、114kg的莱芜猪，高营养水平饲养至90kg、114kg的鲁莱黑猪， 喂至114kg的大白猪，共7组84头试验猪（每组12头）为试验对象，研究肌肉抗氧化性及其与肉质特性的关系[结果]莱芜猪肌肉SOD活性极显著高于大白猪（P0.01）, MDA含量极显著低于大白猪（P0.01）。肌肉SOD活性分别与滴水损失、失水率、烹饪损失和剪切力呈显著（P0.05）或极显著负相关（P0.01），与大理石花纹呈极显著正相关（P0.01）。肌肉MDA含量分别与滴水损失、失水率、烹饪损失和剪切力呈显著（P0.05）或极显著正相关（P0.01），与大理石花纹呈极显著负相关（P0.01）。[结论]在不同品种间肌肉SOD的活性和MDA含量随贮存时间的变化总体趋势一致，随贮存时间的增长SOD活性逐渐减弱，MDA的含量逐渐增加；肌肉的SOD活性增高,MDA含量降低，能够改善肌肉的系水力（P0.01），同时也降低肌肉的嫩度（P0.05）。 关键词：莱芜猪 肉质 SOD活性 MDA含量 Studies on the Changes of Anti-oxidation Enzyme Activities and Their Relationship to Meat Quality in Laiwu Pigs Abstract : [Objective] The objective was to provide academic basis for native pig breeding and utilization by studying the meat quality and the deciding mechanisms of meat quality.[Method] eighty-four Laiwu (fed by low nutrition level, weight of 114 kg, n=12.weight of 80 kg ,n=12. fed by high nutrition level, weight of 114kg, n=12.weight of 80kg,n=12 ) ,Lulai Black pigs (fed by high nutrition level ,weight of 114kg, 90kg.n=12) and Yorkshire (fed by high nutrition level, weight of 114kg, n=12) were used to analyze the changes of anti-oxidation enzyme activities and their relationship to meat quality.[Result] SOD activities in Laiwu was significantly higher than Yorkshire (p0.01), MDA concentration was significantly lower than Yorkshire (p0.01).SOD activities was negatively related to drip loss ,water loss ,cooking loss (p0.01) ,shear force (p0.05).but positively related to marbling score (p0.01). MDA concentration was positively related to drip loss, water loss, cooking loss (p0.01), shear force (p0.05).and negatively related to marbling score (p0.01).[Conclusion]With storage time different breeds, on the whole, had similar changes of SOD activities and MDA concentration. The higher SOD activities and the lower MDA concentration was found to be highly correlated to muscle WBC improvement (p0.01) and toughness (p0.05). Key words lai