Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages

  • Yu, Qin Ping (College of Animal Science, South China Agricultural University) ;
  • Feng, Ding Yuan (College of Animal Science, South China Agricultural University) ;
  • Xiao, Juan (College of Animal Science, South China Agricultural University) ;
  • Wu, Fan (College of Animal Science, South China Agricultural University) ;
  • He, Xiao Jun (College of Animal Science, South China Agricultural University) ;
  • Xia, Min Hao (College of Animal Science, South China Agricultural University) ;
  • Dong, Tao (College of Animal Science, South China Agricultural University) ;
  • Liu, Yi Hua (College of Animal Science, South China Agricultural University) ;
  • Tan, Hui Ze (Guangdong Wen's Foodstuffs Group Co., Ltd.) ;
  • Zou, Shi Geng (Guangdong Wen's Foodstuffs Group Co., Ltd.) ;
  • Zheng, Tao (Nong Zhi Dao Co., Ltd.) ;
  • Ou, Xian Hua (Nong Zhi Dao Co., Ltd.) ;
  • Zuo, Jian Jun (College of Animal Science, South China Agricultural University)
  • Received : 2017.01.04
  • Accepted : 2017.04.25
  • Published : 2017.12.01


Objective: This experiment investigated meat color, myoglobin content, enzyme activities, and expression of genes associated with oxidative potential of pigs slaughtered at different growth stages. Methods: Sixty 4-week-old $Duroc{\times}Landrace{\times}Yorkshire$ pigs were assigned to 6 replicate groups, each containing 10 pigs. One pig from each group was sacrificed at day 35, 63, 98, and 161 to isolate longissimus dorsi and triceps muscles. Results: Meat color scores were higher in pigs at 35 d than those at 63 d and 98 d (p<0.05), and those at 98 d were lower than those at 161 d (p<0.05). The total myoglobin was higher on 161 d compared with those at 63 d and 98 d (p<0.05). Increase in the proportions of metmyoglobin and deoxymyoglobin and a decrease in oxymyoglobin were observed between days 35 and 161 (p<0.05). Meat color scores were correlated to the proportion of oxymyoglobin (r = 0.59, p<0.01), and negatively correlated with deoxymyoglobin and metmyoglobin content (r = -0.48 and -0.62, p<0.05). Malate dehydrogenase (MDH) activity at 35 d and 98 d was higher than that at 161 d (p<0.05). The highest lactate dehydrogenase/MDH ratio was achieved at 161 d (p<0.05). Calcineurin mRNA expression decreased at 35 d compared to that at 63 d and 98 d (p<0.05). Myocyte enhancer factor 2 mRNA results indicated a higher expression at 161 d than that at 63 d and 98 d (p<0.05). Conclusion: Porcine meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential varied at different stages.


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