背最长肌肌红蛋白mRNA表达与肉色表观性状之间的相关

Relationship between Level of Myoglobin mRNA and Phenotypic Parameters of Meat Colour in Longissimus Dorsi

选用肥育期苏太猪100头,屠宰后取背最长肌。采用相对定量RT-PCR法测定肌红蛋白(Myoglobin,Mb)mRNA表达水平;分光光度分析法测定肌红蛋白浓度;用色度仪分别测定肌肉色度参数,包括L值、a*值、b*值、C值和Hue值;此外用畜牧学常规方法对肉色进行评分,并分析上述指标之间的相关。结果显示:肉色评分与色度参数L值(r=-0.235,P=0.018)和a*值(r=0.459,P=0.002)间存在显著相关;Mb浓度与肉色评分(r=0.407,P=0.0002),与a*值(r=0.406,P=0.0002),与Mb mRNA水平(r=0.364,P=0.008)均存在显著相关;Mb mRNA与肉色评分(r=0.426,P=0.002),与a*值(r=0.379,P=0.006)显著相关。

100 Sutai pigs of marketing body weight were slaughtered and longissimus dorsi muscle was sampled for measuring various parameters related to meat color. Semi-quantitative RT-PCR was applied to determine the level of Mb mRNA; photometric method was used to measure Mb concentration. Meat color was evaluated both by colorirneter and subjective color scoring. Correlation analysis was performed to investigate relationships between parameters. It was found that subjective color scoring is correlated with a＊-values（r=0.459, P=0.002） and Hunter L- values （r=-0. 235, P=0. 018）; Mb concentration was highly correlated with subjective color scoring （r=0. 407, P=0. 0002）, a＊ values（r=0. 406, P=0. 0002）, and Mb rnRNA level （r=0. 364, P=0. 008）. Mb mRNA level was correlated with subjective color scoring （r=0. 426, P= 0.002） and a＊ values （r=0.379, P=0.006）.