In:
Animal Science Journal, Wiley, Vol. 89, No. 9 ( 2018-09), p. 1331-1338
Abstract:
Ultimate pH ( pH u ) is a major determinant factor of meat quality. In this study, we investigated the effects of pH u on the muscle antioxidant capacity, and the relationship between pH u and muscle antioxidant capacity of pigs. A total of 137 pigs from three pig breeds with the same feeding condition were slaughtered and used to measure the pH u , superoxide dismutase ( SOD ), glutathione peroxidase ( GSH ‐ PX ), total antioxidant capacity (T‐ AOC ), and malondialdehyde ( MDA ) content, and gene expression of SOD 1 and GPX 4 . Loins from 137 pigs of three breeds were classified based on pH u into three groups: low (L‐ pH : ≤5.50), intermediate (I‐ pH : 5.51‐5.90), and high (H‐ pH : ≥5.91). A majority of loins (47.5%–52%) were classified into the intermediate group. The results suggested that the pH u value was correlated with the activity of SOD , GSH ‐ PX , T‐ AOC , and MDA , and gene expression of SOD 1 and GPX 4 in all pigs. In addition, our results also indicated a linear relationship between the pH u value and antioxidant traits. The pH u value accounted for 23%–40% of the variation in the antioxidant traits. These results suggested that increased pH u reduce the lipid peroxidation, and also indicated that pH u may be a key factor explaining the variation in the activity of antioxidant enzymes and gene expression in pork loins.
Type of Medium:
Online Resource
ISSN:
1344-3941
,
1740-0929
DOI:
10.1111/asj.2018.89.issue-9
Language:
English
Publisher:
Wiley
Publication Date:
2018
detail.hit.zdb_id:
2095161-9
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