高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响

高静压处理与添加水溶性多糖是改善肉制品质构、保水性等品质的重要手段。本研究侧重调查100～300 MPa压力、0～1.0% к-卡拉胶添加水平对猪肉糜凝胶保水、质构的影响。试验结果表明，添加0.5%的к-卡拉胶可显著降低猪肉凝胶的蒸煮损失，提高总持水性及凝胶硬度(P＜0.05)；200 MPa以上的高静压不仅可以显著降低肉糜的蒸煮损失，而且也能够显著提高凝胶的硬度、黏结性与咀嚼性(P＜0.05)；但100～300 MPa的高静压对1.0%卡拉胶水平的凝胶弹性影响不明显(P＞0.05)。此外，对于肉制品保水性的评价，应注意选择合适的评价方法，尤其是蒸煮损失差异较大的肉制品样本，评价方法选择的合理性将直接影响评价的结果。     

Effects of mycoplasmal pneumonia of swine (MPS) lung lesion‐selected Landrace pigs on MPS resistance and immune competence in three‐way crossbred pigs

To clarify the genetic influence of mycoplasmal pneumonia of swine (MPS) lesion‐selected Landrace (La) on MPS resistance and immune characteristics in three‐way crossbred pigs (LaWaDa), the LaWaDa pigs were compared with the non‐selected crossbred (LbWbDb) and purebred (La) pigs. The MPS lesion score in the three lines was as follows: La line < LaWaDa line < LbWbDb line, with significant differences among the lines. The proportions of myeloid cells and T cells were lower and higher, respectively, in the LaWaDa pigs compared with those in the other two lines. Messenger RNA (mRNA) expression of interleukin (IL)‐6, IL‐10, transforming growth factor‐β, and interferon‐γ in peripheral blood was significantly increased after vaccination in the La and LaWaDa lines. IL‐4 mRNA expression in the LaWaDa line was intermediate to the La and LbWbDb lines. Furthermore, principal component analysis for immune traits and MPS lesions was executed to clarify the characteristics of each pig line. These findings suggest that the immune responses in the three pig lines are genetically distinct and that MPS resistance and some immunity characteristics from the La line were transmitted to the three‐way crossbred pigs.