新疆地方绵羊品种肌纤维特性与产肉量及肉品质的相关性研究

发布时间：2018-06-24 19:54

本文选题：吐鲁番黑羊 + 阿勒泰羊　；参考：《新疆农业大学》2015年硕士论文

【摘要】：本研究以新疆吐鲁番黑羊和阿勒泰羊为试验对象,对肌纤维特性与产肉量及肌肉品质的相关性进行分析,通过制作不同部位骨骼肌的冰冻组织切片,利用H E染色和ATP酶染方法分别对不同部位骨骼肌肌纤维横截面积的测量与肌纤维的类型进行分析,并且利用图像处理系统测量肌纤维横截面积及肌纤维类型的分型,测定不同类型肌纤维数量、横截面积和直径,利用SPSS 17.0软件对吐鲁番黑羊和阿勒泰羊不同部位肌纤维横截面积与产肉量、肌纤维特性与肉质的关系进行分析。以期为肉羊的早期选种提供前期基础。1、两个绵羊品种不同部位骨骼肌肌纤维横截面积与肉重关系的研究吐鲁番黑羊背最长肌和股四头肌的肉重极显著高于臂三头肌(P0.01);吐鲁番黑羊背最长肌肌纤维的横截面积与该部位肉重呈极显著的正相关(P0.01),臂三头肌及股四头肌肌纤维的横截面积与该部位肉重呈显著的正相关(P0.05)。阿勒泰羊背最长肌的肉重显著高于臂三头肌(P0.05);背最长肌肌纤维横截面积与该部位肉重呈极显著的正相关(P0.01),阿勒泰羊臂三头肌及股四头肌肌纤维面积均与该部位肉重肉重呈显著的正相关(P0.05)。表明肌纤维横截面积显著产肉量,肌纤维面积越大,产肉量越高。2、两个绵羊品种不同部位骨骼肌肌纤维组织学特性与肉质关系的研究吐鲁番黑羊背最长肌Ⅱb型肌纤维数量与pH值呈显著负相关(P0.05),Ⅰ型肌纤维直径与水分含量呈显著负相关(P0.05),Ⅰ型肌纤维横截面积与肌内脂肪含量呈显著负相关(P0.05),Ⅱb型肌纤维横截面积与剪切力呈极显著负相关(P0.01);臂三头肌Ⅰ型肌纤维直径与剪切力呈显著负相关(P0.05),Ⅱb型肌纤维直径与剪切力呈极显著负相关(P0.01),Ⅱb型横截面积与水分含量呈显著正相关(P0.05)、与灰分含量呈显著负相关(P0.05);股四头肌Ⅱb型肌纤维数量与剪切力呈显著负相关(P0.05),Ⅱb型肌纤维直径与肌内脂肪含量呈显著正相关(P0.05)。阿勒泰羊背最长肌Ⅱb型肌纤维数量与pH值呈显著负相关(P0.05),Ⅱb型肌纤维直径与剪切力呈极显著正相关(P0.01);Ⅱb型肌纤维横截面积与水分含量呈显著正相关(P0.05);臂三头肌Ⅱb型肌纤维数量和横截面积与水分含量呈显著正相关(P0.05);股四头肌Ⅰ型肌纤维数量与剪切力呈显著负相关(P0.05),Ⅱb型肌纤维数量与剪切力值呈极显著正相关(P0.01),Ⅱb型肌纤维直径与灰分含量呈显著正相关(P0.05)。表明Ⅰ型肌纤维含量多,肌肉的剪切力小,肉细嫩;Ⅱb型肌纤肌纤维含量越多,剪切力越大,肉的嫩度越差。Ⅱb型肌纤数量对pH值的影响比Ⅰ型肌纤维大。3、吐鲁番黑羊和阿勒泰羊背最长肌肉质及肌纤维特性的比较背最长肌的肉质在两个品种之间差异显著,即阿勒泰羊背最长肌剪切力与水分含量显著大于吐鲁番黑羊(P0.05);吐鲁番黑羊肌内脂肪含量显著大于阿勒泰羊(P0.05);pH和灰分含量在两个品种之间差异不显著(P0.05)。背最长肌肌纤维特性在两个品种之间差异显著,并吐鲁番黑羊所含的Ⅰ型肌纤维数量极显著大于阿勒泰羊(P0.01),阿勒泰羊Ⅱb型肌纤维数量显著大于吐鲁番黑羊(P0.05);吐鲁番黑羊的Ⅰ型肌纤维横截面积极显著小于阿勒泰羊(P0.01);Ⅱb型肌纤维横截面积显著小于阿勒泰羊(P0.05);阿勒泰羊Ⅰ型肌纤维直径极显著大于吐鲁番黑羊(P0.01),Ⅱb型肌纤维直径显著大于吐鲁番黑羊(P0.05)。吐鲁番黑羊背最长肌肌纤维直径小于阿勒泰羊,肌内脂肪含量大于阿勒泰羊,说明吐鲁番黑羊背最长肌嫩度比阿勒泰羊好,部分肉品质优于阿勒泰羊。
[Abstract]:In this study, Xinjiang Turpan black sheep and Aletai sheep were used to analyze the correlation between muscle fiber characteristics and meat production and muscle quality. By making frozen tissue sections of different parts of skeletal muscle, H E staining and ATP enzyme staining were used to measure the cross-sectional area of skeletal muscle fibers in different parts of the muscle fibers and the muscle fibers. Types were analyzed, and the cross sectional area of muscle fiber and the type of muscle fiber were measured by image processing system. The number of muscle fibers, cross section area and diameter of different types were measured. The relationship between the cross section of muscle fiber in different parts of Turpan black sheep and Aletai sheep and the meat quantity, muscle fiber characteristics and meat quality in different parts of Turpan black sheep and Aletai sheep were measured by SPSS. In order to provide preliminary basis.1 for early selection of mutton sheep, the relationship between the cross section of skeletal muscle fiber and flesh weight of two sheep varieties in different parts of the sheep was studied. The meat weight of the longest muscle and the four head of the femoral head of Turpan black sheep was significantly higher than that of the brachial triceps (P0.01); the cross section area of the longest muscle fiber in the back of the Turpan black sheep and the weight of the flesh There was a significant positive correlation (P0.01). The cross sectional area of the triceps and four muscle fibers in the arm was significantly positive (P0.05). The flesh weight of the longest muscle in Aletai sheep was significantly higher than that of the arm triceps (P0.05); the transverse area of the longest muscle fiber of the dorsal muscle of the dorsal muscle was positively correlated with that of the meat weight (P0.01), and the three head of the sheep arm of the sheep. The area of muscle and femoral four head muscle fibers had a significant positive correlation with the weight of meat weight in this area (P0.05). It showed that the cross section of muscle fiber produced significant meat production, the larger the muscle fiber area, the higher the meat production.2, the relationship between the histological characteristics of skeletal muscle fiber and the meat quality in different parts of the different parts of the sheep breeds of Turpan black sheep, the longest muscle fiber in the back of the black sheep There was a significant negative correlation between the number of dimensions and the pH value (P0.05). The diameter of type I muscle fibers had a significant negative correlation with the water content (P0.05). The transverse area of type I muscle fibers had a significant negative correlation with the content of intramuscular fat (P0.05), and the transverse section of type II B muscle fiber was significantly negatively correlated with the shear force (P0.01), and the diameter and shear force of the type I muscle fiber of the arm triceps showed a significant difference (P0.01). In negative correlation (P0.05), the diameter of type II B muscle fiber was significantly negatively correlated with shear force (P0.01). The cross section of type II B had significant positive correlation with water content (P0.05), and had a significant negative correlation with ash content (P0.05); the number of type II B muscle fibers in four biceps femoris was significantly negatively correlated with shear force (P0.05), type II B muscle fiber diameter and intramuscular fat content There was a significant positive correlation (P0.05). The number of the longest muscle fibers in the longest muscle of Aletai sheep was negatively correlated with the pH value (P0.05). The diameter of the type II B muscle fiber was significantly positively correlated with the shear force (P0.01); the transverse section of the type II B muscle fibers had a significant positive correlation with the water content (P0.05); the number and cross section of the brachial triceps II B muscle fiber and the water content were contained in the brachial triceps brachii. The quantity showed significant positive correlation (P0.05); the number of type I muscle fibers in the four head muscle of the femoris had significant negative correlation with shear force (P0.05). The number of type II B muscle fibers was significantly positively correlated with the shear force (P0.01), and the diameter of type II B muscle fiber was positively correlated with ash content (P0.05). The more fiber content of muscle fiber, the greater the shear force, the worse the meat tenderness. The effect of type II B muscle fiber quantity on pH value is larger than that of type I muscle fiber.3, the longest muscle mass and muscle fiber characteristics of Turpan black sheep and Aletai sheep back, the difference between the meat quality of the longest muscle between the two varieties is obvious, that is, the longest muscle shear force and moisture of the sheep back in Aletai sheep The content of Turpan black sheep was significantly greater than that of Turpan black sheep (P0.05); the intramuscular fat content of Turpan black sheep was significantly greater than that of Aletai sheep (P0.05); the difference of pH and ash content between the two varieties was not significant (P0.05). The muscle fiber characteristics of the longest muscle in the dorsal longest muscle were significantly different, and the number of type I muscle fiber contained in Turpan black sheep was significantly greater than alle. Thai sheep (P0.01), Aletai sheep type II B muscle fiber number is significantly greater than the Turpan black sheep (P0.05), Turpan black sheep type I muscle fiber cross section is significantly smaller than the Aletai sheep (P0.01), the transverse section of type II B muscle fiber is significantly smaller than Aletai sheep (P0.05), Aletai sheep type I muscle fiber diameter is significantly greater than the Turpan black sheep (P0.01), II B The diameter of type muscle fiber was significantly greater than that of Turpan black sheep (P0.05). The longest muscle fiber diameter of Turpan black sheep was smaller than that of Aletai sheep, and the content of intramuscular fat was greater than that of Aletai sheep. It showed that the longest muscle tenderness of the back of Turpan black sheep was better than that of Aletai sheep, and the quality of partial meat was better than that of Aletai sheep.
【学位授予单位】：新疆农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S826

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