肌肉苹果酸酶活性与猪肉品质关系的研究

Relationship between Muscular Malic Enzyme Activity and Pork Quality

[目的]探讨肌肉苹果酸酶活性与猪肌肉品质的关系,为提高猪肌肉品质提供理论依据。[方法]选取3个不同品种的猪(鄂西黑猪、长野鄂杂交猪和长大二元杂交猪),比较了肌肉苹果酸酶活性以及肉质性状之间的差异。[结果]结果表明,鄂西黑猪的肌肉苹果酸酶活性和肌内脂肪显著高于长野鄂(三元)杂交猪和长大二元杂交猪(P<0.05);长大二元杂交猪的肌肉pH2值、滴水损失和剪切力显著高于鄂西黑猪(P<0.05)。[结论]猪肌肉苹果酸酶活性对猪肉品质存在一定的影响。其中,肌肉苹果酸酶活性与肌内脂肪含量呈显著正相关,与肉色呈正相关,而与滴水损失和剪切力呈显著负相关。

[Objective]To explore the relationship between muscular malic enzyme（ME） activity and meat quality of pig and provide a theoretical basis for improving pork quality.[Method]Three pig breeds,E-xi black pigs,Chang-Ye-E hybrid pigs and Landrace-Yorkshire pigs were selected.Then their ME activity and meat traits were detected,and the relationship between ME activity and meat quality were analyzed with SAS software.[Result]The Chang-Ye-E hybrid pigs had the highest ME activity and intramuscular fat（IMF） content（P〈0.05） .The pH2 value,drip loss and muscle shear force of Landrace-Yorkshire pigs were higher than that of E-xi black pigs significantly（P〈0.05） .[Conclusion]The ME activity has a certain relation with meat quality of pigs.The muscular ME activity had significantly positive relation with IMF content and significantly negative relation with drip loss and muscle shear force.