Comparative Analysis on Antioxidative Ability of Muscle between Laiwu Pig and Large White

  • Chen, Wei (College of Animal Science, Shandong Agricultural University) ;
  • Zhu, Hong-Lei (College of Animal Science, Shandong Agricultural University) ;
  • Shi, Yuan (College of Animal Science, Shandong Agricultural University) ;
  • Zhao, Meng-Meng (College of Animal Science, Shandong Agricultural University) ;
  • Wang, Hui (College of Animal Science, Shandong Agricultural University) ;
  • Zeng, Yong-Qing (College of Animal Science, Shandong Agricultural University)
  • Received : 2012.01.09
  • Accepted : 2012.04.04
  • Published : 2012.08.01


This study was conducted to evaluate effects of storage temperatures ($4^{\circ}C$ and $20^{\circ}C$) and pig breeds (Laiwu pig and Large White pig) on the main antioxidative enzymes (superoxide dismutase, catalase, and glutathione peroxidase) activity and lipid oxidation in porcine Longissimus dorsi muscle. Activities of antioxidative enzymes (AOE) decreased slightly during storage, regardless of storage temperatures. Muscle antioxidative enzymes activities stored at $4^{\circ}C$ were higher than that stored at $20^{\circ}C$. Laiwu pig's enzymes activities were significantly (p<0.01) higher than Large White's. The level of malondialdehyde is a direct expression of the grade of lipid oxidation in meat. In our study, the malondialdehyde contents increased after 6 days storage. However, malondialdehyde contents of Laiwu pig were significantly (p<0.01) lower than Large White's. A lower content of malondialdehyde corresponds to a lower oxidation of lipids. These results indicated the muscle antioxidative ability of Laiwu pig was higher than Large White pig. It also implied that antioxidative enzymes were involved in the essentials and deciding mechanisms of meat quality by quenching oxygen free radicals and inhibiting lipid oxidation in muscle.


Supported by : Natural Science Foundation of Shandong Province of China


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