Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs
Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs
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DOI：
10.1016/s0309-1740(97)00109-5
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发表时间：
1998-03-01
期刊：
影响因子：
7.1
通讯作者：
Bonneau, M
中科院分区：
文献类型：
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作者：
Candek-Potokar, M;Zlender, B;Bonneau, M
研究了通过限制饲料单独增加日龄，或同时增加屠宰时日龄和体重，对背最长肌 (LM) 质量的影响。从 83 日龄、体重 32 公斤开始，将 80 头猪分配到四个实验组。所有猪均不含RYR1突变基因。猪可以随意饲喂（A100，A130）或限制30％（R100，R130），并以100公斤（A100，R100）或130公斤（A130，R130）体重屠宰。在相同体重的情况下，为了增加日龄而限制采食量会导致生长速度减慢、饲料效率提高和瘦肉率增加，而同时增加日龄和体重则会导致生长速度减慢、饲料效率降低和胴体肥厚。通过限制进食，肌内脂肪（IMF）和肌肉胶原蛋白浓度降低。猪日龄和体重的增加导致水含量降低，蛋白质和IMF浓度升高。尽管猪不含RYR1基因，但在25头屠体中出现了PSE状况（定义为pH1小于或等于5.9），其中在限制性猪中发生率较高。 PSE 动物被排除在随后的肉质数据分析之外。饲料限制会导致较高的滴水损失和较低的 a* 和 c*（饱和指数）值。死后第一天，限制性猪的肌肉中较长的肌原纤维碎片表明成熟速度较慢，而较重的猪在第四天的较长肌原纤维碎片表明，死后嫩化程度可能会受到屠宰体重升高的负面影响。饲料限制对肉的感官质量没有显着影响，而年龄和体重的增加会导致嫩度、咀嚼性和口腔涂层评分降低。我们的结果表明，通过限制饲料，在给定体重下增加日龄，会降低IMF和胶原蛋白浓度以及死后蛋白水解率，然而，这对老化4天后评估的猪肉质量没有显着影响。另一方面，尽管IMF浓度升高，但增加屠宰时的年龄和体重可能会改变猪肉的质地。 (C) 1998 Elsevier Science Ltd. 保留所有权利。
The effect of increasing either age alone through feed restriction, or both age and weight at slaughter, on the quality of the longissimus dorsi muscle (LM) was investigated. Starting at 83 days of age and 32 kg, 80 pigs were allotted within litter to four experimental groups. All pigs were free of RYR1 mutated gene. Pigs were fed either ad libitum (A100, A130) or restricted 30% (R100, R130) and slaughtered at either 100 kg (A100, R100) or 130 kg (A130, R130) body weight. Restricting feed intake in order to increase age at the same weight resulted in slower growth, better feed efficiency and increased leanness, whereas increasing age and weight simultaneously elicited slower growth, reduced feed efficiency and fatter carcasses. Intramuscular fat (IMF) and muscle collagen concentration were reduced by restricted feeding. Increase in both age and weight of pigs resulted in lower water, and higher protein and IMF concentrations. Although pigs were free of RYR1 gene, the PSE condition (defined as pH1 less than or equal to 5.9) developed in 25 carcasses, with a higher incidence in restricted pigs. PSE animals were excluded from the subsequent analysis of meat quality data. Feed restriction resulted in higher drip loss and lower a* and c* (saturation index) values. Longer myofibril fragments in muscle of restricted pigs on day I post mortem are indicative of slower maturation, while longer fragments on day 4 in heavier pigs, suggest that the extent of post mortem tenderisation could be negatively affected by the elevation of slaughter weight. Feed restriction had no significant effect on meat sensory quality, whereas increase in both age and weight resulted in lower tenderness, chewiness and mouth coating scores. Our results indicate that increasing age at a given body weight, via feed restriction, reduced IMF and collagen concentrations, and the rate of post mortem proteolysis, however, this had no significant impact on pork quality assessed after 4 days of ageing. On the other hand, increasing both age and weight at slaughter could alter pork texture, in spite of elevated IMF concentration. (C) 1998 Elsevier Science Ltd. All rights reserved.