商品猪PSE肉与正常肉的肉品质和血液生化指标比较

Comparison of Meat Quality and Blood Biochemical Indicators between Pale,Soft,and Exudative(PSE)and Normal Pork

随机选择392头杜长大实验猪,按标准程序屠宰后采集血液和背最长肌,测定肉质、血常规和血液生化指标,以pH45_(min)、pH_(24h)、滴水损失率、失水率等肉质性状区分实验猪为PSE(pale,soft,and exudative)肉个体和正常肉个体,利用方差分析和主成分分析比较PSE肉与正常肉的差别,探索通过血液生化指标水平的升降区分PSE肉与正常肉的可行性。结果表明:以pH45_(min)<5.9、pH_(24h)<5.6、滴水损失率>5.0%和失水率>20.0%中2项及以上指标判定,PSE肉发生率为10.2%,屠宰时表型判定PSE肉发生率为9.95%,表型主观和肉质指标判定的一致率为82.5%;PSE肉样本的pH45_(min)、pH_(24h)和肌内脂肪含量均显著低于正常肉样本(P<0.05),而宰后45_(min)的亮度值、24 h的亮度值、滴水损失率和失水率均显著高于正常肉样本(P<0.05);PSE肉个体比正常肉个体的肉质指标间相关系数更高,相关性更显著;PSE肉样本的血常规指标与正常肉样本无显著差异(P>0.05),PSE肉样本的天冬氨酸氨基转移酶、血清肌酐、肌酸激酶、乳酸脱氢酶、尿素、乳酸和葡萄糖含量显著高于正常肉样本(P<0.05),但利用血液生化指标不足以区分PSE肉和正常肉个体。

The purpose of this study was to investigate the incidence of pale,soft and exudative(PSE)pork,compare the differences in carcass,meat quality and blood physiological indexes between pigs with PSE and normal meat,and explore the feasibility of using blood biochemical indexes as markers for identifying pigs producing PSE meat.A total of 392 Duroc×Landrace×Yorkshire pigs were randomly selected and slaughtered according to the standard procedure.Their Longissimus dorsi muscle were collected to measure meat quality traits,and blood samples for routine and biochemical tests.The pigs were divided into PSE and normal pigs based on the meat quality traits of pH45_(min),pH_(24h),drip loss and water loss rate.Analysis of variance(ANOVA)and principal component analysis(PCA)were used to compare the differences between PSE and normal pigs,and explore the feasibility of distinguishing the two types of pigs by blood biochemical indexes.The results showed that:1)the incidence of PSE pork was determined to be 10.2%based on two or more of the meat traits pH45_(min)<5.9,pH_(24h)<5.6,drip loss>5.0%,and water loss rate>20.0%,the incidence of PSE pork at slaughter was 9.95%according to phenotype,and the consistency between them was 82.5%;2)pH45_(min),pH_(24h),and intramuscular fat content(IMF)were significantly lower and L^(*)45_(min),L^(*)24 h,drip loss,and water loss rate were significantly higher in PSE meat than in normal meat(P<0.05);3)the coefficients and significance of correlation among quality traits of PSE meat were higher than those of normal meat;4)there were no significant difference in routine blood indexes between PSE and normal pork(P>0.05);5)the levels of aspartate aminotransferase(aspartate aminotransferase,AST),creatinine(CR),creatine kinase(CK),lactate dehydrogenase(LDH),urea,lactate(LAC)and glucose(GLU)in PSE pork were significantly higher than those in normal pork(P<0.05),but the blood biochemical indexes were not sufficient to distinguish PSE from normal pork.