次黄嘌呤核苷酸和胶原蛋白与猪肉品质的关系研究

A Study on the Relationships of IMP and Collagen Content with Pork Quality

综合多个试验的资料 ,分析了不同猪的品种和杂交组合及不同营养水平下猪肉IMP和胶原蛋白含量及其与常规肉质性状的相关性。结果表明 ,约克猪的肌肉IMP含量极显著低于长荣猪、荣昌猪和长白猪 ,而胶原蛋白含量极显著高于长荣猪、荣昌猪和长白猪 ;荣昌猪和及其杂交猪的IMP含量明显高于长白猪 ;提高营养水平有提高猪肉IMP含量的趋势。提高瘦肉产量会极显著降低IMP含量 ,提高肌肉胶原蛋白含量 ;肌肉IMP含量与肉色呈显著正相关 ,与失水率呈极显著负相关 ;胶原蛋白与失水率呈极显著正相关 ,与IMP呈极显著的负相关。由此结论 ,提高肌肉IMP含量、降低胶原蛋白含量可改善猪肉品质 ;

This study focuses on the analysis on the contents of inosinic acid (IMP) and collagen in pork samples from pigs of different breeds or crossbreeds and different feeding levels, and their correlations with conventional parameters of pork quality. The results show that Yorkshire has lowest IMP and highest collagen content in the meat than Rongchang pigs, Landrace and their crossbreeding pigs (P<0 01) Rongchang pigs have higher IMP content than Landrace (P<0 05). High feeding levels tend to increase IMP content. The increase of carcass lean percentage enhances IMP content and reduces collagen content. IMP content has significant positive correlation with color score and negative correlation with drip loss. Collagen content is positively correlated with drip loss, and negatively with IMP. It is concluded that the increase of IMP content or decrease of collagen content can improve pork quality. IMP or collagen content can be used as a parameter for comprehensively reflecting pork quality.