鲁烟白猪肌糖原含量与胴体品质及肉质相关分析

Correlativity Analysis of Muscle Glycogen and Carcass Performance and Pork Quality of Luyan White Pigs

本试验分析了鲁烟白猪肌糖原含量与胴体品质及肉质的相关关系。将30头体重35 kg左右的鲁烟白猪在相同条件下饲养,到体重达100 kg时屠宰,并测定肌糖原、胴体品质及肉质。结果表明:肌糖原含量与胴体品质及肉质性状间相关程度有强有弱,相关系数有正有负。肌糖原含量与部分胴体性状相关性显著,与眼肌面积、瘦肉率呈显著正相关,相关系数分别为0.460(P<0.05)和0.444(P<0.05);与骨骼率显著负相关,相关系数为-0.413(P<0.05),与其他胴体性状相关较弱;肌糖原含量与部分肉质性状相关性显著,如与失水率显著正相关,相关系数为0.486(P<0.05);与pH2极显著负相关,相关系数为-0.512(P<0.01),与其他肉质性状相关较弱;肌糖原含量与背最长肌氨基酸和脂肪酸含量相关性不显著。研究表明肌糖原含量是影响猪肉质性状的一个重要因素。

In this trial,the relationships between muscle glycogen and carcass performance and pork quality of Luyan white pigs were studied.Thirty Luyan white pigs with BW 35 kg were fed with same diets and slaughtered when their weight attained 100 kg,and their muscle glycogen carcass performance and pork quality were detected.The results showed that the degrees of correlation between muscle glycogen and carcass traits and meat traits were strong or weak,correlation coefficients were positive or negative.The conelations between muscle glycogen and some carcass traits were remarkable,the glycogen content had remarkable positive relation to eye lean area and lean percentage,and the correlation coefficients were 0.46 （P ＜ 0.05） and 0.444 （P ＜ 0.05）.The glycogen content had remarkable negative relation to bond percentage,the correlation coefficients was-0.413 （P ＜ 0.05）,and glycogen content had small relation to the other carcass traits.The correlation between muscle glycogen and some pork traits was remarkable.The glycogen content had remarkable positive relation to water loss,and the correlation coefficients was 0.486（P ＜0.05）.The glycogen content had extremely remarkable negative relation to pH2,the correlation coefficients was-0.512 （P ＜0.01）,and the glycogen content had small relation to the other pork traits.The correlation between muscle glycogen content and longissimus muscle amino acid contents and longissimus muscle fatty acid contents was not obvious.The results of these study suggested that muscle glycogen concentration at the time of slaughter was an important factor influencing meat quality traits.