影响肌纤维生长的因素及其与肉质性状间相关性研究

【作者】 朱砺；

【导师】 李学伟；

【作者基本信息】 四川农业大学 ， 动物遗传育种， 2001， 硕士

【摘要】 本试验以长白猪、约克猪、新荣昌猪三个品种及其杂种一代猪为研究对象，运用石蜡组织切片观察肌纤维生长情况、PCR-RFLP技术检测试猪氟烷基因型，再通过不同的试验设计设置营养水平、性别、品种和氟烷基因型等不同组合的对照组，对肌纤维生长发育规律及肌纤维生长的影响因素进行了探讨。同时，结合现场测定结果，对影响肉质性状的因素和肉质性状间及其与胴体性状间的相关性进行了分析。主要结果如下： 长荣猪肌纤维生长的最高峰出现在35-50KG体重阶段；在50-80KG体重阶段，生长强度逐渐降低；到80-100KG体重阶段，稍有回升。公猪肌纤维的生长高峰比母猪出现得晚，但高峰后的较长时间内仍维持了较高的生长强度。高营养水平下与低营养水平相比肌纤维生长得更快。 肌纤维的生长显著地受到品种和氟烷基因型的影响，不同的品种和组合对肌纤维的生长和杂种优势的产生有极其重要的作用，影响达极显著水平（F=9.03，Pr=0.0001）。不同能量、蛋白质水平对肌纤维面积的影响不显著，但品种与营养水平的交互效应对肌纤维面积有一定程度的影响。 肉质性状显著受到品种和氟烷基因型的影响。试验中各品种和组合肉质优劣排序为：新荣昌猪＞约长猪＞约克猪＞长白猪。约长猪在肉质方面体现出一定程度的杂种优势。氟烷阳性纯合子个体（nn）的肉质性状显著差于阴性纯合子个体（NN）和杂合子个体（Nn）；杂合子个体（Nn）的肉质性状居于两纯合子个体（NN和nn）之间，与NN的差异没有达到显著水平，但显著优于nn个体（P＜0.05）。 肉质性状间普遍存在一定程度的表型相关，尤其以失水率和贮藏损失间的相关系数最高（r=0.6442；Pr=0.0001）。胴体性状间也存在较高的表型相关，以眼肌面积和瘦肉率间的相关系数最高（r=0.8810；Pr=0.0001）。而且，肉质性状与胴体性状间在总体上存在中等偏低的颉颃关系。更多还原

【Abstract】 In this study, three breeds of pigs including Landrace(L)~ Yorkshire(Yi Rongchang pig(RC) and two breeds of crossbred pigs including Yorshire(Y) and Landrace(L) crossbred pig(YL)~. Yorkshire(Y) and Rongchang pig(RC) crossbred pig(LR), were tested. Different nutrition conditions sex and halothane genotype were taken into account, muscle fiber抯 area meat quality and carcass Waits were studied to research the factors influencing the growth of muscle fiber and the correlation between meat quality and muscle fiber. The results indicated that the growth rate of muscle fiber were different for different sex and nutrition conditions. There were significant differences in the growth of muscle fiber among breeds(P<O.O 1). The magnitude of heterosis was different between combinations. Among different halothane-genotype, the growth of muscle fiber were different (P<O.05). There were significant difference among breeds for meat quality and carcass traits, (P<O.05). Meat quality was significantly worse(P<O.05) for HaI攡 pigs than HalNn and Hal~ pigs, but there was no significant difference between HalNn and Hal~ pigs. There were correlation among meat quality Waits, and significant correlation among carcass traits. A negative pbenotypic correlation was also found between meat quality Waits and carcass quality traits. 46 The prime-component-analysis was used to get an objective meat quality index (MQI). From that index, the difference of each pork抯 meat quality can be reflected exactly. That is, the higher the MQI is, the better meat quality the pig has. In this way, meat quality can be judged more objectively.更多还原