关中黑猪的生长性能、胴体性能及肉品质分析研究

发布时间：2018-03-27 07:12

本文选题：关中黑猪　切入点：胴体性能　出处：《西北农林科技大学》2016年硕士论文

【摘要】：经过多年培育的关中黑猪,其猪肉肥瘦相间,风味良好,肉味、口感都高于商品猪种。但是培育三十年以来,在品种改良和促生长营养等措施中获得高瘦肉率和低背膘厚的同时,关中黑猪肉品质却不断下降。而如何在不降低关中黑猪生长性能和胴体性能的前提下提升肉品质质量,已成为动物科学领域研究者亟待研究和解决的重大科学问题。已有研究表明,microRNA在脂肪沉积与肌肉发育中起到重要的作用。因此,本研究以3d,30d,90d,180d关中黑猪为研究对象,测定了其体重、体长、体高和腿臀围等生长性能指标,测定了180d关中黑猪常规肉品质指标、氨基酸含量、肌内脂肪含量以及脂肪酸组成,并分析miR-423-5p与肉品质的相关性,获得以下主要结果:1.关中黑猪的屠宰率63.37±3.75%,瘦肉率60.00±3.29%,眼肌面积21.76±2.49%,背膘厚16.13±1.19mm;2.关中黑猪肉pH45 6.18±0.06,肉色3.68±0.11分,大理石纹2.83±0.21分,剪切力37.76±2.89 N;3.关中黑猪背最长肌中总氨基酸含量20.93±1.10%,其中必需氨基酸8.13±0.48%,鲜味氨基酸7.9±0.4%;不饱和脂肪酸58.48±1.00%;4.miR-423-5p的表达量与失水率呈极显著负相关,与瘦肉率呈高度正相关;与鲜味氨基酸,必需氨基酸均呈高度负相关;与不饱和脂肪酸呈显著正相关,与肌内脂肪均呈显著负相关。总之,关中黑猪生长速度较慢,肉质优良;miR-423-5p的表达量与瘦肉率高度正相关,与鲜味氨基酸,必需氨基酸高度负相关。本研究结果为关中黑猪的提纯复壮工作提供了基础数据。
[Abstract]:Guanzhong Black Pig, which has been cultivated for many years, is fat and thin, with good flavor, meat flavor and taste higher than commercial pig breeds. But over the past 30 years, High lean meat rate and low backfat thickness were obtained in variety improvement and growth-promoting nutrition, while the quality of Guanzhong black pork decreased continuously. However, how to improve the meat quality without reducing the growth performance and carcass performance of Guanzhong black pig, It has been shown that microRNA plays an important role in fat deposition and muscle development. The growth performance indexes such as body weight, body length, body height and hip circumference of leg were measured. The meat quality index, amino acid content, intramuscular fat content and fatty acid composition of 180d Guanzhong Black Pig were measured. The correlation between miR-423-5p and meat quality was analyzed. The main results were as follows: 1. The slaughter rate of Guanzhong black pig was 63.37 卤3.75, the lean meat rate was 60.00 卤3.29, the eye muscle area was 21.76 卤2.49mm, the backfat thickness was 16.13 卤1.19mm / 2.The pH45 of Guanzhong black pork was 6.18 卤0.06, the meat color was 3.68 卤0.11, the marbling was 2.83 卤0.21. Shear stress 37.76 卤2.89 Nm3. The content of total amino acids in the longissimus dorsi muscle of Guanzhong Black Pig was 20.93 卤1.10.The essential amino acids were 8.13 卤0.48m, the fresh amino acids were 7.9 卤0.4cm, the expression of unsaturated fatty acids 58.48 卤1.00g 4.miR-423-5p was negatively correlated with the water loss rate, and was positively correlated with the lean meat rate. Essential amino acids were highly negatively correlated with unsaturated fatty acids and negatively correlated with intramuscular fat. In a word, the growth rate of Guanzhong Black Pig was slower, and the expression of miR-423-5p was highly positively correlated with lean meat percentage. The results provide basic data for purification and rejuvenation of Guanzhong Black Pig.
【学位授予单位】：西北农林科技大学
【学位级别】：硕士
【学位授予年份】：2016
【分类号】：S828

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