African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Determination of free amino acids of porcine serum responsible for the meat quality by 1H NMR and HPLC analyses

A Reum Kim1, Seong Hwa Park2, Juhyun Nam1, Joseph Kwon 2, Min Hwa Park3, Sang-Oh Kwon1,4, Eun Jung Kwon5, Jong Hyun Jung6, Hwa Choon Park6, Beom Young Park7, Geum Sook Hwang3,4, Ik Soon Jang1, Woo Young Bang5*, Chul Wook Kim5* and Jong-Soon Choi1,4*
1Division of Life Science, Korea Basic Science Institute, Daejeon 305-333, Korea. 2Gwangju Center, Korea Basic Science Institute, Gwangju 500-757, Korea. 3Seoul Branch, Korea Basic Science Institute, Seoul 136-713, Korea. 4Graduate School of Science and Technology, Chungnam National University, Daejeon 660-758, Korea. 5Swine Science and Technology Center, Gyeongnam National University of Science and technology (GNTECH), Jinju 660-758, Korea. 6Pig Breeding Company, Namwon 590-831, Korea. 7National Institute of Animal Science, Suwon 441-706, Korea.
Email: [email protected]; [email protected];[email protected]

  •  Accepted: 18 August 2011
  •  Published: 26 October 2011

Abstract

The objective of this study was to determine alternative meat-quality factors in porcine sera. We investigated serum metabolites from high pH group (HpHG) and low pH group (LpHG) on the basis of pH 24 h of post-mortem muscle (pH24h). The pH24h correlated well with the water holding capacity (WHC) of porcine meat, whereas a strongly negative correlation was observed between pH24h and serum sodium level. For serum metabolites obtained by 1H NMR spectra and PicoTagTMbased HPLC, principal components analysis showed clear differences between the HpHG and the LpHG. The 1H NMR spectra of serum metabolites at 600 MHz showed that free amino acids such as alanine, leucine, phenylalanine, and valine were qualitatively higher in the HpHG than in the LpHG. The relative abundance of three amino acids was quantitatively verified by HPLC: Phenylalanine and valine (P<0.01) and leucine (P<0.05). These free amino acids in porcine serum are considered as suitable indicators of meat quality in Berskshire pigs.

 

Key words: Porcine meat quality, muscle pH, principal components analysis, serum metabolites, free amino acids.

Abbreviation

HpHG, high pH group; LpHG, low pH group; pH24h, pH value after 24 h slaughter.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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