Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Comparison and relationship between meat colour and antioxidant capacity of different pig breeds

Wei Chen A , Qi-fan Zeng B , Hai-peng Xu A , Guo-feng Fang A , Shou-dong Wang A , Chuan-hao Li A , Yan-dong Wang A , Hui Wang A and Yong-qing Zeng A C
+ Author Affiliations
- Author Affiliations

A Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, College of Animal Science and Technology, Shandong Agricultural University, Tai’an, Shandong 271018, PR China.

B Food Microbiology and Safety Laboratory, Department of Animal Sciences, Auburn University, Auburn, Alabama 36849, USA.

C Corresponding author. Email: yqzeng@sdau.edu.cn

Animal Production Science - https://doi.org/10.1071/AN16184
Submitted: 24 March 2016  Accepted: 31 May 2017   Published online: 18 July 2017

Abstract

The objectives of this study were to evaluate meat colour, antioxidant performance of longissimus muscle in different pig breeds, including five Chinese native pig breeds, a Chinese bred pig breed as well as a commercial crossbred pig breed, and to analyse the relationships between meat colour and antioxidant capacity. The results showed that the Chinese native and bred pig breeds have higher meat colour and marbling scores than commercial crossbred pigs. The Chinese native and bred pig breeds showed significantly stronger total antioxidant capacity and superoxide dismutase activity, and lower malondialdehyde contents than commercial crossbred pigs. Moreover, the total antioxidant capacity, superoxide dismutase activity were positively correlated with visual colour, a* and chroma, and negatively correlated with L* and hue angle; on the contrary, the malondialdehyde content was negatively correlated with visual colour, marbling, a*, b* and chroma, and positively correlated with L* and hue angle. In addition, principal component 1 and 2 explained 46.41% and 18.30% of the total variance. These results indicated that meat colour and antioxidant capacity were affected by pig breeds, and meat colour was strongly correlated with antioxidant capacity.

Additional keywords: malondialdehyde, marbling, redness, superoxide dismutase.


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