| Meat color is an important evaluation index of pork quality.Consumers rely heavily on the color of fresh meat to decide whether to buy or not.Improving meat color has become a hot spot in current research.At present,the detection of flesh color at home and abroad is measured after slaughter,and the method of monitoring the flesh color of pigs in vivo has not been reported.In vivo monitoring of flesh color can not only reduce the losses caused by PSE,DFD meat,etc.,but also provide a reference for the study of nutrient regulation and regulation of flesh color.Therefore,this experiment aims to investigate the correlation between pork flesh color and blood hemoglobin level through large group sample detection and analysis,and to explore whether hemoglobin index can be used as an indirect evaluation index for pork quality key traits,and provide reference and reference for live pigs to monitor flesh color.In this experiment,Guangxi Huanjiang mini pig of 65 days old(9.98±0.77kg),95 days old(15.19±1kg),125 days old(26.71±1.88kg)and 155 days old(37±2.68kg)were selected,each with a daily age of 48 heads,180-day-old Duroc×Landrace×Yorkshire(D × L × Y)ternary crossbred pigs and Landrace×Yorkshire(L × Y)binary crossbred pigs,60 heads per breed.blood collection,detection of blood RBC,HGB,HCT,MCV,MCH,MCHC,RDW-CV,RDW-SD and other blood routine parameters.According to the standardized process,slaughter was carried out in the demonstration slaughterhouse,the longissimus dorsi muscle was collected,and the meat color,p H,trace elements and myoglobin content in different states were detected,and the following main results were obtained:1.The effect of age on the color of flesh and hemoglobin.Taking Huanjiang mini pig as the research object,it was found that with the increase of age,the a* value,b* value,HGB and HCT content gradually increased,and the L*value gradually decreased.The 125 day old and 155 day old Huanjiang mini pig had significantly higher a* value,b* value,HGB and HCT contents than 65 and 95 days(P<0.05),and L* values were significantly lower than 65 day old and 95 days age(P<0.05).2.Comparison of the meat color of ternary pigs,binary pigs and Huanjiang mini pigAfter 45 minutes of slaughter,the a* value of Huanjiang mini pig was significantly higher than that of ternary pig and binary pig(P<0.05),and the L* value was significantly lower than the other two pigs(P<0.05);The L* value of ternary pigs was significantly lower than that of binary pigs(P<0.05).;there was no significant difference in b* values between ternary pigs and Huanjiang Xiang pigs,but they were significantly higher than those of binary pigs(P<0.05).After 24 h,the b* value of the ternary pigs was significantly higher than that of the binary pigs(P<0.05),and the L* value was significantly lower than that of the binary pigs(P<0.05).The p H and flesh color of the pork reached stability 24 h after slaughter.Judging from the meat color,the quality of Huanjiang mini pig is better than that of binary pig and ternary pig.Compared with ternary pigs,binary pigs have lower b* values and better meat color.3.Comparison of muscle p H and myoglobin concentration ternary pig,binary pig and Huanjiang mini pigThe ternary pig has the highest pH value,followed by Huanjiang mini pig and binary pig.Compared with the other two varieties,the content of Deo Mb and Met Mb was the lowest(P<0.05)and the highest in Oxy Mb(P<0.05).The Met Mb of the binary pig was significantly higher than that of the ternary pig(P<0.05).4.Correlation between muscle color and trace elements in muscle and myoglobinPearson correlation coefficient analysis showed that the L* value and a* value of the ternary pigs were significantly correlated with the Fe content(P<0.05),and the L* values and a* values at 24 h were significantly correlated with the Cu content(P<0.05).The a*values of 24 h was significantly correlated with the Zn content(P<0.05),and the L* value was negatively correlated with Fe.The a* value was positively correlated with Fe and Zn.There was no correlation between the color and the trace elements of Huanjiang mini pig.Correlation between flesh color and myoglobin: There was a significant positive correlation between theternary pigs Deo Mb and the L* value at 45 min after slaughter(P<0.05),and Oxy Mb was significantly positively correlated with the a* values at 45 min and 24 h(P<0.05).Met Mb was significantly negatively correlated with 24 h a* value(P<0.05);binary pig Deo Mb was significantly negatively correlated with L* value and45 min a* value,and Met Mb was significantly negative with 24 h and 48 h L* and 45 min a*value.Correlation;there was no correlation between the three myoglobin and meat color of Huanjiang mini pig(P>0.05).5.Correlation between pork color and hemoglobin concentrationAccording to Pearson correlation coefficient analysis,the a* value of ternary pig at45 min after slaughter was highly positively correlated with HGB concentration before slaughter(r=0.72,P<0.001).The L* value at 24 h after slaughter and the HGB concentration before slaughter were in the middle.Positive correlation(r=0.41,P<0.01),L* value and a* value at 48 h post-mortem were significantly positively correlated with HGB concentration before slaughter(r=0.41,P<0.01 and r=0.41,P<0.01).The a* value of the binary pigs at 45 min after slaughter was highly positively correlated with the HGB concentration before slaughter(r=0.63,P<0.01).The a* value at 48 h after slaughter was highly positively correlated with the pre-slaught HGB concentration(r=0.74,P<0.001);L*value at 45 min after slaughter of Huanjiang mini pig was moderately negatively correlated with HGB concentration before slaughter(r=-0.47,P<0.01),and a* value was highly negatively correlated with pre-slaught HGB concentration(P<0.001).r = 0.82,P < 0.001).In summary,the results of this study indicate that:1.The meat color is unstable after 45 minutes of slaughter.It is recommended that the usual experiment adopts 24 h and 48 h flesh color after slaughter,and in practice,for pork with better flavor and flesh color,it is recommended to sell for 24 h after slaughter.2.According to the meat color of 45 minutes after slaughter,the best color of the local variety Huanjiang mini pig.According to the 24 h and 48 h meat color after slaughter,the color of the binary pig is better than that of the ternary pig.3.The pork color increased with age,and the HGB and HCT levels increased significantly with age.4.Hemoglobin can be used as an important indicator to predict the L* values and a*values of 24 h meat color in pigs. |
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