期刊文献+

运输应激对二花脸仔猪与皮特兰仔猪肌纤维特性的影响 被引量:6

Effect of transport stress on the myofibre characteristics of Erhualian and Pietrain piglets
下载PDF
导出
摘要 选用性情温顺、肉质好的二花脸仔猪与性情暴躁、肉质欠佳的皮特兰仔猪,应用组织学与组织化学的方法研究了运输应激对这两种猪背最长肌的类型、毛细血管密度、乳酸脱氢酶以及糖原的影响。试验结果:1)运输组的二花脸猪Ⅱb型纤维面积极显著小于运输组皮特兰猪(P<0.01),对照组的二花脸猪Ⅱb型纤维面积显著小于皮特兰猪(P<0.05);两种猪均是Ⅱb型纤维所占比例最大,同一品种内运输组与对照组各型肌纤维面积差异均不显著。2)运输应激后二花脸猪乳酸脱氢酶活性比对照组极显著升高(P<0.01),皮特兰猪比对照组也显著增加(P<0.05)。3)运输应激对两种猪背最长肌中糖原含量影响不大。4)二花脸猪对照组背最长肌单位面积内毛细血管密度(CD)显著高于皮特兰猪运输组与对照组(P<0.05),但毛细血管数与肌纤维数的比值(C/F)差异不显著(P>0.05)。上述结果表明:二花脸猪的肌肉有氧代谢和无氧酵解潜能较强,有利于肌肉在运输应激后保持细胞内稳态;皮特兰猪肌纤维面积大、毛细血管密度低,不利于肌肉进行有氧代谢,易受应激影响。 To compare the influence on myofibre characterstics between Erhualian and Pietrain piglets after transport, longissimus dorsi (LD) muscle classified into different muscle fibre types using ATPase histochemistry, capillary density (CD) and glycogen were studied by periodic acid-Schiff (PAS) staining, and lactate dehydrogenase ( LDH ) was studied by LDH histochemistry. The results indicated that : 1 ) Ⅱb fibres area of Erhualian transport groups in LD were significantly smaller than Pietrain transport groups ( P 〈 0. 01 ). 2 ) The lactate dehydrogenase activity was significantly higher after transport ( P 〈 0. 05 ). 3 ) Capillary density of Erhualian control groups was significantly higher than Pietrain ( P 〈 0. 05 ), but the capillary per fibre ratio was no difference ( P 〉 0. 05 ). 4 ) The content of glycogen was no difference after transport. The results suggest that the much higher latent of energy metabolism both in aerobic metabolism and anaerobic glycolysis of the muscle of Erhualian may be the reason for better meat quality, and that the large area and low capillary density of Pietrain's muscle fibre were no benefit to aerobic metabolism.
出处 《南京农业大学学报》 CAS CSCD 北大核心 2008年第1期82-86,共5页 Journal of Nanjing Agricultural University
基金 国家重点基础研究发展计划项目(2004CB11750) 国家自然科学基金重点项目(30430420)
关键词 仔猪 运输应激 肌纤维类型 毛细血管密度 乳酸脱氢酶 糖原 piglet transport stress myofibre types capillary density lactate dehydrogenase glycogen
  • 相关文献

参考文献16

  • 1Warriss P D. The welfare of slaughter pigs during transport [J]. Anim Welf , 1998, 7(4) : 365 -381
  • 2Perez M P, Palacio J, Santolaria M P, et al. Effect of transport time on welfare and meat quality in pigs [J]. Meat Science, 2002, 61 : 425 - 433
  • 3李玉保,孙培明,王志亮,鲍恩东.运输应激猪组织病理性损伤、HSP_(27)的组织分布及其相关性研究[J].南京农业大学学报,2005,28(3):83-87. 被引量:18
  • 4Zhang W, Kuhlers D L, Rempel W E. Halothane gene and swine performance [J]. J Anim Sci, 1992, 70:1307 - 1313
  • 5Brooke M H, Kaiser K K. Muscle fiber types: how many and what kind? [J]. Arch Neural, 1970, 23:369 379
  • 6Fujii J, Otsu K, Zorzato F, et al. Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthemia [J]. Science, 1991, 253:448-451
  • 7陈代文,张克英,胡祖禹.猪肉品质特征的形成原理[J].四川农业大学学报,2002,20(1):60-66. 被引量:106
  • 8Bowker B C, Grant A L, Forrest J C, et al. Muscle metabolism and PSE pork [EB/OL] //Proceeding of the American Society of Animal Science, 2000 [2005 05 -21]. http: //www. asas. org/symposia/0601. pdf
  • 9Fiedler I, Ender K, Wicke M, et al. Structural and functional characteristics of muscle fibres in pigs with different malignant hyperthermia susceptibility(MHS) and different meat quality [J]. Meat Science, 1999, 53:9 - 15
  • 10Henckel P, Oksbjerg N, Erlandsen E, et al. Histo- and biochemical characteristics of longissimus dorsi muscle in pigs and their relationships to performance and meat quality [J]. Meat Science, 1997, 47:311 -321

二级参考文献45

  • 1付旭彬,孙培明,李玉保,王志亮,鲍恩东.肉鸡组织脏器的急性热应激损伤及HSP_(90)的表达[J].南京农业大学学报,2004,27(3):85-88. 被引量:15
  • 2孙培明,李玉保,王志亮,鲍恩东.热应激下肉鸡心肌的损伤和热休克蛋白的定位[J].南京农业大学学报,2005,28(1):131-134. 被引量:10
  • 3唐玉新 花象柏(等).热应激死亡鸡病理变化观察[J].中国兽医学报,1995,(4):381-385.
  • 4[1]Warriss P D. Meat Science:An Introductory Text[M]. CABI Publishing,2000.
  • 5[2]Lawrie R A. Meat Science[M]. Pergamon Press,1991.
  • 6[3]Ouali A. Sensory quality of meat as affected by muscle biochemistry and modern technologies[A]. Animal Biotechnology and the Quality of Meat Production[C]. Elsevier. Fiems L O,Cottyn B G,Demeyer D I,1991. 85-105.
  • 7[4]Dransfield E. Tenderness of meat,poultry and fish[A]. Quality Attributes and their Measurement in Meat,Poultry and Fish Products[C]. Chapman and Hall,London. Pearson A M,Dutson T R. Blackie Academic and Professional,1994. 289-315.
  • 8[5]Varnam A H,Sutherland J P. Meat and Meat Products: Technology,Chemistry and Microbiology[M]. Chapman & Hall,1995
  • 9[6]Goll D E,Bray R W,Hoeckstra W G. Age-associated changes in bovine muscle connective tissue.Ⅲ.Rate of solubilisation at 100 ℃[J]. J Food Sci,1964,29: 622-628.
  • 10[7]Bejerholm C,Barton-Gade P. Effect of intramuscular fat level on eating quality of pig meat[A]. Proceedings of the 32nd European Meeting of Meat Research Workers[C]. Ghent,Belgium,1986,Vol.2,paper 8:5,389-391.

共引文献172

同被引文献103

引证文献6

二级引证文献19

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部