摘要
结合运用化学分析和组织学测定的方法,于1987年对14头纯种育肥莱芜猪进行的研究工作表明:屠宰体重的提高,导致肌肉中胶原蛋白含量增大,结果肉质变劣。所测5个解剖部位肌肉结缔组织(CT) 和胶原蛋白的含量大小顺序是:股二头肌>背最长肌>半腱肌>半膜肌>腰大肌。股二头肌系水力最大,腰大肌系水力最小。相关分析结果表明:肌肉中总胶原蛋白(TC) 含量与其可溶性之间呈显著负相关(P<0.01),而且TC和CT含量与肌肉持水能力呈有利正相关(P<0.01) 研究证明,应用组织学方法测定肌肉结缔组织和脂肪含量具有较高的准确性。
14 Laiwu pigs were studied chemically and histologically in 1987. The results showedthat intramuscular collagen content increased with an increase in slaughter weight, whichmade meat quality bad. Connective tissue area(CTA) and collagen content of various mus-cles in size and amount order were biceps femoris(BF)>longissimus dorsi (LD)>semitendinosus (ST)> semimembranosus (SM)>psoas major(PM). For water holdingcapacity of these five muscles BF was highest, but PM was lowest. Results of correlation analysis indicated that total collagen (TC) content wasnegatively correlated to collagen solubility (SC%) (P<0.01) and water holdingcapacity of muscles tended to increase with an increase in TC content and CTA.It proved that the histological method used to determine intramuscular fatarea and CTA had greater accuracy.
出处
《山东农业大学学报（自然科学版）》
CSCD
1990年第3期35-40,共6页
Journal of Shandong Agricultural University：Natural Science Edition
关键词
猪
肌肉
结缔组织
肉质
莱芜猪
Laiwu swine
connective tissue
collagen
water holding capacity
meat quality
