期刊
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
卷 27, 期 12, 页码 1763-1772出版社
ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
DOI: 10.5713/ajas.2014.14063
关键词
Heat Stress; Meat Quality; Antioxidants; Carnosine; Pigs
资金
- National Key Basic Research Program of China (National 973 Project) [2012CB124706]
- National Science & Technology Pillar Program [2012BAD39B0202]
- Agricultural Science and Technology Innovation Program [ASTIP-IAS07]
The objective of this study was to assess the effects of constant high ambient temperatures on meat quality, antioxidant capacity, and carnosine expression in longissimus dorsi muscle of finishing pigs. Castrated 24 male DLY (crossbreeds between LandracexYorkshire sows and Duroc boars) pigs were allocated to one of three treatments: constant ambient temperature at 22 C and ad libitum feeding (CON, n = 8); constant high ambient temperature at 30 degrees C and ad libitum feeding (H30, n = 8); and constant ambient temperature at 22 C and pair-fed with H30 (PF, n = 8). Meat quality, malondialdehyde (MDA) content, antioxidant capacity, carnosine content, and carnosine synthetase (CARNS1) mRNA expression in longissimus dorsi muscle were measured after three weeks. The results revealed that H30 had lower pH(24h), redness at 45 min, and yellowness at 24 h post-mortem (p<0.05), and higher drip loss at 48 h and lightness at 24 h post-mortem (p<0.01). Constant heat stress disrupted the pro-oxidant /antioxidant balance in longissimus dorsi muscle with higher MDA content (p<0.01) and lower antioxidant capacity (p<0.01). Carnosine content and CARNS1 mRNA expression in longissimus dorsi muscle of H30 pigs were significantly decreased (p<0.01) after three weeks at 30 degrees C. In conclusion, constant high ambient temperatures affect meat quality and antioxidant capacity negatively, and the reduction of muscle carnosine content is one of the probable reasons.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据