%0 Journal Article %T 辅酶Q10对猪肉品质的影响 %A 高修歌 %A 刘娜 %A 彭麟 %A 季辉 %A 阮祥春 %A 江善祥 %J 南京农业大学学报 %D 2015 %R 10.7685/j.issn.1000-2030.2015.02.021 %X [目的]探讨日粮中添加辅酶Q10对猪肉品质的影响。[方法]70头体质量65 kg的PIC育肥猪,随机分成辅酶Q10高(20 mg？kg-1)、中(10 mg？kg-1)、低(5 mg？kg-1)3个剂量组、维生素E组(50 mg？kg-1)和空白对照组共5组,试验期40 d。饲养结束时每组随机取3头屠宰,取背最长肌以测定各指标。[结果]与空白对照组相比,在贮存期间,高、中剂量组背最长肌的红度(a*)值、总色素含量和氧合肌红蛋白(MbO2)含量显著增加(P<0.05),高铁肌红蛋白(MetMb)显著降低(P<0.05)。高、中剂量组与维生素E组相比,a*值升高且MetMb降低,在贮存1~2和72 h时差异均显著(P<0.05),贮存期间肌肉总色素含量显著升高(P<0.05),MbO2差异不显著(P>0.05)。与空白对照组和维生素E组相比,各试验组pH45 min、pH24 h值和水分含量差异均不显著(P>0.05)。高、中剂量组与空白对照组相比,滴水损失、剪切力值和丙二醛(MDA)含量均显著降低(P<0.05),高剂量组超氧化物歧化酶(SOD)活性显著升高(P<0.05)。与维生素E组相比,高、中剂量组剪切力均显著降低(P<0.05)。高、中、低3个试验组间各指标差异不显著(P>0.05)。[结论]日粮中添加辅酶Q10能显著改善肉质并能减缓褪色的速度,起到稳定肉色的作用,综合生产成本等指标确定辅酶Q10的适宜添加量为10 mg？kg-1。</br>[Objectives]As we all know, fresh meat color and color stability can’t completely reflect its quality necessarily, such as nutrition, flavor, and security, but it can affect the consumers’ purchasing behavior. As an important influencing factor of shelf life, the discolouration of pork was caused a great loss in meat production industry. Coenzyme Q10 is one of the most important fat-soluble antioxidants, and its antioxidant effect had been confirmed by experiment and clinical practices. A good way to improve pork quality and protect pork color is adding antioxidants in diets. In this study, coenzyme Q10 was added to the diets to study the effects of pork quality in finishing pigs, and to research for a better feed additive to improve pork quality and protect pork color. [Methods]Seventy 65 kg finishing pigs bought from PIC breeding pig farm in China were randomly divided into five groups, including low, middle and high dose, vitamin E, and control group. The levels of dietary coenzyme Q10(provided by Nanjing Agricultural University Pharmacology Laboratory)were 5, 10, 20 mg？kg-1, respectively, vitamin E dosage was 50 mg？kg-1 and control group was provided with basal diets. Prior to the official test, the pigs were fed 5 days. During the whole test, these pigs were fed according to animal welfare strictly. After a trial period of 40 days, 3 pigs of each group were randomly selected and slaughtered. These selected pigs were given free water and fasted 12 h before slaughter. Longissimus dorsi muscle was taken to detect kinds of indexes, including pH, meat color, drip loss, WHC, shear force, muscle tenderness, pigment content, MbO2 content, MDA content and SOD activity. The test data were analyzed using Excel and SPSS 16.0, and the results were expressed as"average±standard deviation". [Results]The results showed that pigment and MbO2 content in middle and high dose group was higher while MetMb was %K 辅酶Q10 %K 育肥猪 %K 肉色 %K 肉质 %K 抗氧化< %K /br> %K coenzyme Q10 %K finishing pig %K meat color %K meat quality %K antioxidant %U http://nauxb.njau.edu.cn/oa/darticle.aspx?type=view&id=201502021