【作者】 殷亚杰；

【导师】 李和平；

【作者基本信息】 东北林业大学 ， 特种经济动物饲养， 2007， 硕士

【摘要】 鹿肉以高蛋白、低脂肪、易消化、营养丰富、味道鲜美而著称，同时还具有提高人体代谢强度和抵抗力的功能，因而一直受到人们的青睐。本研究以马鹿为研究对象，采用石蜡切片法、高效液相色谱法和常规营养成分分析技术，对马鹿(Cervus elaphus)颈斜方肌、臂头肌、肋间肌、背最长肌、胸浅前肌、腹直肌、冈上肌、股外侧肌、臀中肌和心肌10个部位肌肉组织学特性(肌纤维直径、肌纤维面积、肌纤维密度和肌束内肌纤维根数)，风味物质(肌苷酸)及常规营养成分(水分、粗蛋白、粗脂肪、粗灰分和热量)10项指标进行研究，旨在探索肌肉组织特性与品质之间的关系，为马鹿肉肉质评价及其深加工提供科学参考。研究结果表明：1、公鹿肉和母鹿肉的平均水分含量分别为76.31±1.69％和75.88±1.23％，粗蛋白含量为22.35±0.69％和20.30±0.94％，粗脂肪含量为1.76±0.52％和1.75±0.47％，粗灰分含量为1.01±0.30％和1.08±0.36％，肌苷酸含量为0.9417±0.49mg／g和0.7564±0.25mg／g，热量为23725.54±801.23kJ／kg和23233.84±485.20kJ／kg，肌束内肌纤维根数为147.35±3.57和137.81±3.38，肌纤维密度为942.99±143.90根／mm~2和885.39±145.03根／mm~2，上述指标差异均不显著(P＞0.05)。公鹿肉和母鹿肉的平均肌纤维直径为39.31±9.34μm和44.42±11.23μm，肌纤维面积为1274.86±45.97μm~2和1617.46±68.01μm~2，公鹿肉肌纤维直径和面积的均值显著小于母鹿肉(P＜0.05)。2、公鹿各部位肌肉的热量、肌苷酸含量、肌束内肌纤维根数和肌纤维密度均大于母鹿的相应部位，肌纤维直径和面积均小于母鹿的相应部位，但对应部位之间差异不显著(P＞0.05)。3、心肌平均肌苷酸含量、肌纤维直径和面积显著低于其它9个部位(P＜0.05)，心肌肌束内肌纤维根数显著大于其它部位肌肉肌束内肌纤维根数(P＜0.05)，心肌肌纤维密度极显著大于其它部位肌肉肌纤维密度(P＜0.01)。4、鹿肉平均肌纤维直径与面积呈完全正相关(r＝1.00)，肌纤维密度与肌束内肌纤维根数呈显著的正相关(P＜0.05)；肌纤维直径和面积与肌纤维密度和肌束内肌纤维根数呈负相关，各相关系数均未达到显著的水平(P＞0.05)。5、通过研究鹿肉组织特性与肉质各性状间的关系发现：鹿肉肌纤维直径与粗灰分含量和鹿肉热量、肌纤维面积与肌苷酸含量均呈负相关，上述各指标间的相关系数均达到显著水平(P＜0.05)；鹿肉水分、粗蛋白、粗脂肪、肌苷酸含量与肌纤维密度和肌束内肌纤维根数均呈正相关，与肌纤维直径和面积呈负相关，各相关系数均未达到显著的水平(P＞0.05)。6、综合鹿肉的肉质性状并对不同部位肌肉进行聚类分析得出：背最长肌、股外侧肌、冈上肌、臀中肌和肋间肌在品质上相似而聚为一类，肌纤维较细嫩，粗蛋白质和肌苷酸含量较高，粗脂肪含量相对较低，属高档鹿肉；臂头肌、腹直肌和胸浅前肌则划归为第二类，各项指标适中，属中档鹿肉；第三类为颈斜方肌，肌纤维较粗糙，属一般档次的鹿肉。心肌为第四类，是一种特殊的肌肉类型，肌纤维最细嫩，水分和粗脂肪含量最高，但蛋白质和肌苷酸含量均最低，因此，从肉质上划分属一般档次的鹿肉。更多还原

【Abstract】 The venison is famous for the higher protein, lower fat, easy digested, and richer nutrition,the fresh and good flavor. It is favored deeply with the function of enhancing human bodymetabolism strength and resistibility. The cucullaris cervicalis muscle, brachiocephalicusmuscle, intercostal muscle, longissimus dorsi muscle, shallow chest front muscle, rectusabdominis muscle, supraspinatus muscle, vastus laterails muscle, gluteus medius muscle andcardiac muscle of wapiti were studied on muscle histological characteristic (diameter、area、numbers and density of muscle fiber), flavor compounds (inosinic acid, IMP) and basicnutrition composition(content of water, crude protein, crude fat, crude ash and quantity ofheat) by paraffin section, HPLC (high performance liquid chromatographic method) andlaboratory analyses, respectively. To determine the relationship between muscle histologicalcharacteristic and meat quality, and afford scientific basis for the value of meat quality ofWapiti.The results were as follows:1. The average content of water, crude protein, crude fat, crude ash, quantity of heat,inosinic acid, numbers and density of muscle fiber of male and female wapiti were76.31±1.69% and 75.88±1.23%, 22.35±0.69% and 20.30±0.94%, 1.76±0.52% and 1.75±0.47%,1.01±0.30% and 1.08±0.36%, 0.9417±0.49mg/g and 0.7564±0.25mg/g, 23725.54±801.23kJ/kgand 23233.84±485.20kJ/kg, 147.35±3.57N and 137.81±3.38N, 942.99±143.90N/mm~2 and885.39±145.03N/mm~2, respectively. There were not significant differences among thecorresponding parts (P＞0.05).The average diameter and area of muscle fiber of male andfemale wapiti were 39.31±9.34μm and 44.42±11.23μm, 1274.86±45.97μm~2 and1617.46±68.01μm~2, respectively. The average diameter and area of muscle fiber of femalewapiti were bigger remarkably than those of male wapiti (P＜0.05).2. The quantity of heat, content of inosinic acid,numbers and density of muscle fiber ofthe male wapiti were higher than those of female wapiti in 10 different parts, the diameter andarea of muscle fiber were contrary, but there were not significant differences among thecorresponding parts(P＞0.05).3. The average content of inosinic acid, diameter and area of muscle fiber of cardiacmuscle were significant lower than the other nine parts (P＜0.05). The average numbers ofmuscle fiber of cardiac muscle was significant bigger than the other nine parts (P＜0.05). The average density of muscle fiber of cardiac muscle was the biggest among 10different parts (P＜0.01).4. The correlation coefficient between the diameter of muscle fiber and area of musclefiber was one (r=1.00). The relationship between number of muscle fiber and density of muscle fiber was significant (P＜0.05). The diameter and area of muscle fiber had thenegative relation to the number and density of muscle fiber (P＞0.05)5. The review summarized the relationship of the histology characteristic and the meatquality and found: The content of crude ash and quantity of heat were significantly negativecorrelated with the diameter of muscle fiber of venison. The content of inosinic acid wassignificantly negative correlated with the area of muscle fiber, too (P＜0.05).There was no significant and positive correlation between the content of water、crudeprotein、prude fat、inosinic acid and the number、density of muscle fiber of venison.The diameter and area of muscle fiber of venison were contrary (P＞0.05)6. The ten parts, according to their meat quality, were classified into four majorcharacteristics groups: the longissimus dorsi muscle, vastus laterails muscle, supraspinatusmuscle, gluteus medius muscle and intercostal muscle classified as the first group, belonged tohigh grade meat; the brachiocephalicus muscle, rectus abdominis muscle and shallow chestfront muscle were classified into the second group, their meat quality traits was moderate,belonged to middle grade meat; the cucullaris cervicalis muscle and cardiac muscle was thethird and the fourth group.In meat quality, they were inferior to the first and second group.The cardiac muscle of wapiti had higher water content, better tenderness, but the content ofcrude protein and inosinic acid were lower, and consequently, it was tasteless, belonged to theaverage grade meat.更多还原