Correlation between Meat Quality and Muscle Fiber Types of Tibetan and Large White Pigs

LIU Fan; YIN Zhikang; LIU Hui; CUI Zhiyong; YAN Jing; WU Juqing; GU Xuedong; ZHANG Li; MA Yuan; LI Chunbao

doi:10.13386/j.issn1002-0306.2021040135

Volume 42 Issue 24

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(24): 271-277. > DOI: 10.13386/j.issn1002-0306.2021040135

LIU Fan, YIN Zhikang, LIU Hui, et al. Correlation between Meat Quality and Muscle Fiber Types of Tibetan and Large White Pigs[J]. Science and Technology of Food Industry, 2021, 42(24): 271−277. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040135.

Citation:

PDF (2277 KB)

Correlation between Meat Quality and Muscle Fiber Types of Tibetan and Large White Pigs

1.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
College of Food Science, Tibet Agricultural and Animal Husbandry College, Linzhi 860000, China
3.
Colledge of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
4.
Colledge of Food and Bioengineering, Xihua University, Chengdu 610039, China

More Information

Received Date: April 12, 2021
Available Online: October 14, 2021

Graphical Abstract

Abstract

Abstract

This research was designed to explore the differences of meat quality and their causes of pigs in different regions. In this study, natural raised Tibetan pigs in different regions (Linzhi of Tibet, Gannan of Gansu, and Aba of Sichuan) and large white pigs were selected, the meat quality of their longissimus muscle (pH, color, cooking loss, shear force), myoglobin concentration, hydroxyproline content, relative expression of different Myosin Heavy Chain (MyHC) mRNA were determined, and correlation analysis were adopted. The results showed that the pH_{3 h} of Tibetan pigs was significantly lower than that of large white pigs 6.0 (P<0.05), and there was no significant difference among different regions (5.7~5.8). The redness value (a^*) and myoglobin content of Tibetan pigs were significantly higher than those of large white pigs (2.12±0.87, 0.004 μmol/g). Among them, Aba Tibetan pigs had the highest a^* (8.10±0.99). The shear force and hydroxyproline content of Tibetan pigs were significantly higher than those of large white pigs (41.81±0.83, 5.92%±0.52%) (P<0.05), the proportion of type IIa muscle fibers in Tibetan pigs was significantly higher and the proportion of type IIb muscle fibers was significantly lower than their of large white pigs (P<0.05). Correlation analysis showed that a^* was significantly negatively correlated with L^* and type IIb muscle fibers (P<0.01), and significantly positively correlated with myoglobin content, type I and type IIa muscle fibers (P<0.01). Shear force and hydroxyproline content were extremely significantly correlated (P<0.01). In conclusion, the color of Tibetan pig is redder and the tenderness was worse than that of large white pig, the great differences between Tibetan pigs and large white pigs and the differences among Tibetan pigs from different regions in meat quality would be highly related to their muscle fiber type.
- Tibetan pig,
- meat quality,
- muscle fiber type,
- myoglobin,
- connective tissue

FullText(HTML)

References (25)

References

[1]	张剑搏, 丁学智, ANUM A A, 等. 高原土著动物适应性进化的研究进展[J]. 畜牧兽医学报,2019,50(9):1723−1736. [ZHANG J B, DING X Z, ANUM A A, et al. Research progress on adaptive evolution of plateau indigenous animals[J]. Journal of Animal Husbandry and Veterinary Medicine,2019,50(9):1723−1736.
[2]	ŞIRIN E, AKSOY Y, UGURLU M, et al. The relationship between muscle fiber characteristics and some meat quality parameters in Turkish native sheep breeds[J]. Small Ruminant Research,2017,150(10):46−51.
[3]	刘露露, 宋阳, 苏丁丁. 猪肌纤维发育及其对肉品质的影响[J]. 湖南畜牧兽医,2017(2):36−38. [LIU L L, SONG Y, SU D D. Pig muscle fiber development and its effect on meat quality[J]. Hunan Animal Husbandry and Veterinary Medicine,2017(2):36−38.
[4]	王莉. 牦牛肉肌纤维类型组成及其代谢酶活力差异对宰后肉嫩度的影响[D]. 兰州: 甘肃农业大学, 2016. WANG L. Effects of muscle fiber type composition and metabolic enzyme activities on meat tenderness after slaughter in yak [D]. Lanzhou: Gansu Agricultural University, 2016.
[5]	门小明. 肌肉纤维类型组成对猪肉品质的影响及其机理研究[D]. 无锡: 江南大学, 2012. MEN X M. Study on the effect of muscle fiber type composition on pork quality and its mechanism [D]. Wuxi: Jiangnan University, 2012.
[6]	SHEN L Y, LUO J, LEI H G, et al. Effects of muscle fiber type on glycolytic potential and meat quality traits in different Tibetan pig muscles and their association with glycolysis-related gene expression[J]. Genetics and Molecular Research: GMR,2015,14(4):14366−14378. doi: 10.4238/2015.November.13.22
[7]	李春保. 牛肉肌内结缔组织变化对其嫩度影响的研究[D]. 南京: 南京农业大学, 2006. LI C B. Study on the effect of chan-ges of connective tissue in beef muscle on its tenderness [D]. Nanjing: Nanjing Agricultural University, 2006.
[8]	张盼, 商鹏, 张博, 等. 舍饲与放牧条件下藏猪的屠宰性能和肉品质比较[J]. 中国畜牧杂志,2019,55(3):107−109. [ZHANG P, SHANG P, ZHANG B, et al. Comparison of slaughter performance and meat quality of Tibetan pigs under house feeding and grazing conditions[J]. Chinese Journal of Animal Husbandry,2019,55(3):107−109.
[9]	周琳, 王蜀金. 藏猪生理学研究进展[J]. 家畜生态学报,2019,35(7):7−12. [ZHOU L, WANG S J. Research progress of Tibetan pig physiology[J]. Journal of Livestock Ecology,2019,35(7):7−12.
[10]	中华人民共和国农业部. NY/T 2793-2015 肉的食用品质客观评价方法[S]. 北京: 中国农业出版社, 2015. Ministry of Agriculture of the People’s Republic of China. NY/T 2793-2015 Objective evaluation method of meat eating quality[S]. Beijing: China Agricultural Press, 2015.
[11]	KRZYWICKI K L. The determination of haem pigments in meat[J]. Meat Science,1982,7(1):29−36.
[12]	中华人民共和国国家质量监督检验检疫管理总局. GB/T 9695.23-2008肉与肉制品羟脯氨酸含量测定[S]. 北京: 中国标准出版社, 2008. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China. GB/T 9695.23-2008 Determination of Hydroxyproline in Meat and Meat Products [S]. Beijing: China Standards Press, 2008.
[13]	杨玉莹, 张一敏, 毛衍伟, 等. 不同部位牦牛肉肌纤维特性与肉品质差异[J]. 食品科学,2019,40(21):72−77. [YANG Y Y, ZHANG Y M, MAO Y W, et al. Differences in muscle fiber characteristics and meat quality of yak meat in different parts[J]. Food Science,2019,40(21):72−77. doi: 10.7506/spkx1002-6630-20181025-296
[14]	SHEN L Y, LEI H, ZHANG S, et al. Comparison of energy metabolism and meat quality among three pig breeds[J]. Animal Science Journal,2014,85(7):770−779. doi: 10.1111/asj.12207
[15]	邹波, 李春保. 乙酰化、能量代谢与肉品品质的关联[J]. 肉类研究,2019,33(8):58−64. [ZOU B, LI C B. Relationship between acetylation, energy metabolism and meat quality[J]. Meat Research,2019,33(8):58−64.
[16]	邹波, 何广捷, 赵迪, 等. 蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制[J]. 食品科学,2020,41(13):29−37. [ZOU B, HE G J, ZHAO DI, et al. Protein omics reveals the potential mechanism of improving pork quality by mild driving before slaughter[J]. Food Science,2020,41(13):29−37. doi: 10.7506/spkx1002-6630-20190625-318
[17]	GAN M L, SHEN L Y, FAN Y, et al. High altitude adaptability and meat quality in Tibetan pigs: A reference for local pork processing and genetic improvement[J]. Animals,2019,9(12):1080−1092.
[18]	马兰. 肌红蛋白在藏羚羊心肌和骨骼肌低氧适应中的作用[D]. 青海: 青海大学, 2014. MA L. The role of myoglobin in myocardial and skeletal muscle hypoxia adaptation in Tibetan antelopes [D]. Qinghai: Qinghai University, 2014.
[19]	LI M, TIAN S, JIN L, et al. Genomic analyses identify distinct patterns of selection in domesticated pigs and Tibetan wild boars[J]. Nature genetics, 2013, 45（12）: 1431−1438.
[20]	REMY J, VAN DE VEN, KELLY L, et al. Post-mortem modelling of pH and temperature in related lamb carcases[J]. Meat Science,2014,96(2):1034−1039. doi: 10.1016/j.meatsci.2012.10.001
[21]	汪洋, 王稳航. 肌内结缔组织与肉的嫩度的关联机制及相关肉嫩化技术的研究进展[J]. 食品科学,2021,42(11):332−340. doi: 10.7506/spkx1002-6630-20200427-354
[22]	WANG Y, WANG W H. Correlation mechanism between intramuscular connective tissue and meat tenderness and research progress of meat tenderization technology[J]. Food Science,2021,42(11):332−340.
[23]	王复龙. 组织蛋白酶L与苹果酸对牛背最长肌肌内结缔组织特性与剪切力的影响[D]. 南京: 南京农业大学, 2015. WANG F L. Effects of cathepsin L and malic acid on the characteristics and shear force of intramuscular connective tissue of longissimus dorsi [D]. Nanjing: Nanjing Agricultural University, 2015.
[24]	RÖCKL K S C, HIRSHMAN M F, BRANDAUER J, et al. Skeletal muscle adaptation to exercise training: AMP-activated protein kinase mediates muscle fiber type shift.[J]. Diabetes,2007,56(8):2062−2069. doi: 10.2337/db07-0255
[25]	BEE G. Effect of early gestation feeding, birth weight, and gender of progeny on muscle fiber characteristics of pigs at slaughter[J]. Journal of Animal Science,2004,82(3):826−836. doi: 10.2527/2004.823826x

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	Tiantian Xu，Zheng Yang，Shichao Xie，Tingting Zhu，Wenli Zhao，Min Jin，Qicun Zhou. Evaluation of cottonseed oil as a substitute for fish oil in the commercial diet for juvenile swimming crabs(Portunus trituberculatus). Animal Nutrition. 2024(04): 466-479 .
2.	冼才凝，范立成，郭学骞，王锡昌. 渔光一体养殖模式对中华绒螯蟹肝胰腺和性腺气味品质的影响. 渔业科学进展. 2023(03): 209-221 .
3.	董妍玉，张莹，苏仁敬，窦志英，何俊，王晖. 基于生姜炮制品研究和GC-MS验证的气味分析仪应用性探讨. 中国中药杂志. 2022(24): 6633-6640 .