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231225s2017 xx |||||o 00| ||eng c |
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|a 10.5713/ajas.17.0005
|2 doi
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|a pubmed24n0913.xml
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|a (DE-627)NLM274034697
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|a (NLM)28728400
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|a DE-627
|b ger
|c DE-627
|e rakwb
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| 041 |
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|a eng
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| 100 |
1 |
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|a Yu, Qin Ping
|e verfasserin
|4 aut
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| 245 |
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|a Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages
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|c 2017
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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|a Date Revised 01.10.2020
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|a published: Print-Electronic
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|a Citation Status PubMed-not-MEDLINE
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|a 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
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|a METHODS: Sixty 4-week-old Duroc×Landrace×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
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| 520 |
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|a 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)
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|a CONCLUSION: Porcine meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential varied at different stages
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|a Journal Article
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|a Enzyme Activities
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| 650 |
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|a Meat Color
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| 650 |
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|a Myoglobin
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| 650 |
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4 |
|a Pigs
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1 |
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|a Feng, Ding Yuan
|e verfasserin
|4 aut
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1 |
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|a Xiao, Juan
|e verfasserin
|4 aut
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1 |
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|a Wu, Fan
|e verfasserin
|4 aut
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| 700 |
1 |
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|a He, Xiao Jun
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Xia, Min Hao
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Dong, Tao
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Liu, Yi Hua
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Tan, Hui Ze
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Zou, Shi Geng
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Zheng, Tao
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Ou, Xian Hua
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Zuo, Jian Jun
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Asian-Australasian journal of animal sciences
|d 1998
|g 30(2017), 12 vom: 25. Dez., Seite 1739-1750
|w (DE-627)NLM098195883
|x 1011-2367
|7 nnns
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| 773 |
1 |
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|g volume:30
|g year:2017
|g number:12
|g day:25
|g month:12
|g pages:1739-1750
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| 856 |
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|u http://dx.doi.org/10.5713/ajas.17.0005
|3 Volltext
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