莱芜猪肌肉肌纤维类型的组成与肉质关系的研究

采用2因子多水平有重复试验的方法,对14头纯种育肥莱芜猪不同屠宰体重(A因子)及不同解剖部位(B因子)的新鲜肌肉直接冰冻切片,并进行琥珀酸脱氢酶(SDH)的组织化学处理,结果表明:莱芜猪肌肉的结构单位肌纤维是异质的,即肌纤维类型有3种,红肌纤维(RF)、白肌纤维(WF)和中间型肌纤维(IF)。随屠宰体重的提高,肌肉中RF含量显著增大(P

THE RELATIONSHIP BETWEEN THE MUSCLE FIBER TYPE OF COMPOSITION AND THE MEAT QUALITY OF LAIWU PIG

Forteen finishing Laiwu pigs were tested in a two factor experiments at multiple levels with repeated observations. Slaughter-weight and anatomical location were designated as factor A and B.Three distinct muscle fiber types in Laiwu pig were observed by the method of direct frozen section treated with succinic dehydrogenase (SDH), that is red fiber, white fiber and intermediate fiber. The red muscle fiber content (RF%) increased with in slaughter-weight (P<0.05). There were significant differences in muscle fiber contents (%) and diameters (urn) of different muscle fiber types from different locations. The RF in psoas and the WF in longissimus dorsi are higher than other muscle. The diameter of RF is shorter and of WF is longer than other muscle types. There were no significant correlations between fiber type composition and PH, water holding capacity marbling of muscles, but WF% was negative correlation to meat color (P<0.05).