摘要
通过１５头９０公斤体重ＳＤ—Ⅰ系猪的肉脂品质与血清中酶活的研究，表明磷酸肌酸激酶（ＣＰＫ）在猪肉品质中是一个很活跌的酶，它与瘦肉率、ｐＨ值存在着高阶偏相关关系，其四阶偏相关系数分别为０．６５，－０．５８，ＣＰＫ活性越高瘦肉率越高，ｐＨ值越低。它与肉质呈负相关趋势。可见，ＣＰＫ酶活超过一定限度，应激敏感性的猪存在的可能性越大，因而在瘦肉猪的选育工作中可将ＣＰＫ作为一项预测肉质优劣的选种指标。
Fifteen SD-I pigs at 90kg body weight were slaughtered to research the relationship between meat-fat qualities and activities of some serum enzyems. The results showed: CPK was a very active enzyme in meat quality. There are high order partial-correlation between CPK and lean percentage; CPK and PH, their forth partial-correlation coefficients were 0.65,-0.58, respectively. The more activity of CPK, the higher lean percentage and lower PH. The relationship between CPK and meat color tend to negative correlation. From those it can be seen; if the activity of CPK determined goes beyond a certain limit in may be quite possible the pig there is stress susceptible gene. So CPK can be used as a index of forecast in selection and breeding of lean-type pig.
关键词
血清酶活
猪肉
品质
Activities of some serum enzymes, meat qualities, forth partial-correlation coefficients
