摘要
本研究采用二因子多水平有重复的试验方法，对１４头育肥莱芜猪不同屠宰体重及不同解剖部位肌肉的组织结构和肌纤维的组织学特性及肉质性状进行研究。结果表明：随屠宰体重的提高，肌肉肌纤维直径（ＤＭＦ）、密度（ＭＦＤ）和宰后僵直肌节长度（ＳＬ）没有发生显著变化（Ｐ＞０．０５），组织学显示的肌肉３种构成成分在不同体重组间差异也不显著；但除ｐＨ外，其他各测定性状在不同部位肌肉间都存在极显著的差异（Ｐ＜０．０１）。研究证明：莱芜猪肌肉尸僵收缩程度较小、肌纤维细腻、表面纹理良好，肌肉中结缔组织能在肌纤维间和肌束周围形成一种致密的膜鞘结构，对肌肉持水性能的提高十分有利；组织学研究还证明：莱芜猪肌肉不仅积脂量高，而且肌内脂肪与其中结缔组织呈交叉状态分布，这在很大程度上为莱芜猪肉品品质优良和肉味浓郁香鲜之感觉印象提供了组织学依据。
Fourteen finishing Laiwu Swine were studied on muscle histological characteristics and meat quality properties in a two factors experiment at multiple levels with repeated observations,including slaughter weight and anatomical location.Results indicated that slaughter weight had no significant effect on muscle fiber diameter(DMF),muscle fiber density(MFD),rigor mortis sarcomere length (SL) and muscle histological constituents( P >0.05),but there were significant differences ( P <0.01) in all characteristics except pH of muscles from different locations.It proved that the muscle of Laiwu Swine had less rigor mortis contraction,fine muscle fiber and good surface texture.Intramuscular connective tissue (ICT) could make compact structures like sheath enclosing muscle fibers and fasciculi,which resulted in increase in water holding capacity of Laiwu Swine muscle.Laiwu Swine had much intramuscular fat(IMF),and IMF was distributed intersecting ICT.As stated above,all results gave histological evidence that meat of Laiwu Swine has good quality and delicious taste.
出处
《畜牧兽医学报》
CAS
CSCD
北大核心
1998年第6期486-492,共7页
ACTA VETERINARIA ET ZOOTECHNICA SINICA
基金
山东省科委重点资助
关键词
莱芜猪
组织结构
肌肉纹理
猪肉
肉质
Laiwu Swine,Muscle histology,Sarcomere length,Muscle texture,Meat quality
