维生素D、维生素E、镁对猪肉品质的影响

研究维生素D、维生素E、Mg以及VD/Mg、VE/Mg对猪背长肌肉色、pH、嫩度等肉品质的影响。结果表明:①VD、VE、Mg、VD/Mg、VE/Mg可使肉亮值显著降低(P0.05),使红值显著升高(P0.05),对黄值无显著影响;相比较看,VE/Mg又可使肉亮值显著降低其他各试验组(P0.05),而VE可使红值显著高于其他各试验组(P0.05)。VE、Mg、VE/Mg可使肉色显著升高(P0.05)。②对屠宰后45 min、14 h、24 h背长肌pH的影响结果表明,VE和Mg要优于VD,随着屠宰后时间的延长,作用效果由强到弱的顺序为VE/MgMgVE。③VD使滴水损失显著(P0.05)高于VE和Mg;VD使剪切力显著(P0.05)低于VE和Mg;VD使大理石纹显著(P0.05)低于Mg。因此,在改善肉色方面VE和Mg要强于VD。对背长肌pH的影响结果表明,VE和Mg要优于VD,随着屠宰后时间的延长,作用效果由强到弱的顺序为VE/MgMgVEVD。对于改善肉的嫩度方面VD要强于VE和Mg。

Effect of vitamin D, vitamin E and magnesium on pork quality

A total of 60 crossbred pigs were used to study effects of vitamin D(VD),vitamin E(VE) and magnesium(Mg) on pork quality.The results showed: ① Longissimus muscle(LM) b values(yellowness) were not(P>0.05) affected by supplementing VD,VE,Mg,VD/Mg and VE/Mg.However,the LM from pigs fed VD,VE,Mg,VD/Mg and VE/Mg were less(P<0.05) light and redder(P<0.05)(lower L* values and higher a* values,respectively).The L* values for LM were the lowest(P<0.05) in feeding VE/Mg group;whereas,the a* values for LM were the highest(P<0.05) in feeding VE group.The meat from pigs fed VE,Mg and VE/Mg had a more vivid color(P<0.05).② Compared with VD,VE and Mg had the notable effects on LM pH after slaughter at 45 min,14 h and 24 h.Over time,the majority of effects on LM pH occurred in the VE/Mg group followed by the groups of Mg,VE and VD.③ Drip loss for LM from pigs fed VD was higher(P<0.05) than those for the LM from pigs fed VE and Mg,whereas,the effects of VD,VE and Mg on share force were opposite.Lower marbling score for LM occurred(P<0.05) in VD group followed by the Mg group.VE and Mg could enhance the chroma values for the LM;whereas,VD was suitable for improving the meat tenderness.