دورية أكاديمية
Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites
| العنوان: | Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites |
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| المؤلفون: | J. H. Choe, M. H. Choi, Y. C. Ryu, G. W. Go, Y. M. Choi, S. H. Lee, K. S. Lim, E. A. Lee, J. H. Kang, K. C. Hong, B. C. Kim |
| المصدر: | Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 6, Pp 862-869 (2015) |
| بيانات النشر: | Asian-Australasian Association of Animal Production Societies, 2015. |
| سنة النشر: | 2015 |
| المجموعة: | LCC:Animal culture LCC:Animal biochemistry |
| مصطلحات موضوعية: | Exsanguination, Glucose, Glycogen, Lactate, Postmortem Glycolysis, Pork Quality, Animal culture, SF1-1100, Animal biochemistry, QP501-801 |
| الوصف: | The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter conditions. A total of 111 Yorkshire (pure breed and castrated male) pigs were evaluated under the Korean standard conditions. Measurements were taken of the levels of blood glucose and lactate at exsanguination, and muscle glycogen and lactate content at 45 min and 24 h postmortem. Certain pork quality traits were also evaluated. Correlation analysis and multiple regression analysis including stepwise regression were performed. Exsanguination blood glucose and lactate levels were positively correlated with each other, negatively related to postmortem muscle glycogen content and positively associated with postmortem muscle lactate content. A rapid and extended postmortem glycolysis was associated with high levels of blood glucose and lactate, with high muscle lactate content, and with low muscle glycogen content during postmortem. In addition, these were also correlated with paler meat color and reduced water holding capacity. The results of multiple regression analyses also showed that metabolites in exsanguination blood and postmortem muscle explained variations in pork quality traits. Especially, levels of blood glucose and lactate and content of muscle glycogen at early postmortem were significantly associated with an elevated early glycolytic rate. Furthermore, muscle lactate content at 24 h postmortem alone accounted for a considerable portion of the variation in pork quality traits. Based on these results, the current study confirmed that the main factor influencing pork quality traits is the ultimate lactate content in muscle via postmortem glycolysis, and that levels of blood glucose and lactate at exsanguination and contents of muscle glycogen and lactate at postmortem can explain a large portion of the variation in pork quality even under the standard slaughter conditions. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1011-2367 1976-5517 71073124 |
| Relation: | http://www.ajas.info/upload/pdf/ajas-28-6-862.pdf; https://doaj.org/toc/1011-2367; https://doaj.org/toc/1976-5517 |
| DOI: | 10.5713/ajas.14.0768 |
| URL الوصول: | https://doaj.org/article/a9267c8b8bc84feba4e7107312490550 |
| رقم الأكسشن: | edsdoj.9267c8b8bc84feba4e7107312490550 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 10112367 19765517 71073124 |
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| DOI: | 10.5713/ajas.14.0768 |