摘 要：
本研究旨在确定蓝孔雀肌纤维组织结构与肉质性状的相关性。选取NRC(1994)鸡营养标准饲养条件下30月龄成年健康蓝孔雀及三黄鸡(对照组)各24只,雌雄各占1/2,采用石蜡切片、苏木精-伊红染色、显微成像及透射电镜方法对蓝孔雀背部、颈部、翅部、腿部及胸部肌纤维结构特征及肉质性状进行了较为系统的研究,并对其相关性进行了分析。结果表明:1)雌蓝孔雀各部位肌纤维比例均小于雄蓝孔雀,颈部肌纤维比例最大,腿部最小。2)雌、雄蓝孔雀肌纤维平均直径差异不显著(P>0.05),但各部位差异显著(P<0.05)。雌、雄三黄鸡除翅部外各部位肌纤维直径差异显著(P<0.05)。3)雌蓝孔雀翅部肌肉熟肉率显著大于背部、腿部(P<0.05),雌三黄鸡各部位无显著差异(P>0.05)。雄蓝孔雀翅部、腿部肌肉失水率显著低于背部、胸部(P<0.05),雌三黄鸡腿部显著低于胸部(P<0.05)。4)肌纤维直径与肌纤维面积、剪切力呈极显著正相关(P<0.01),与肌纤维密度、失水率、pH24呈极显著负相关(P<0.01),与肌纤维比例、pH1呈显著正相关和负相关(P<0.05)。肌纤维密度与剪切力、肌纤维直径、肌纤维面积呈极显著负相关(P<0.01),与失水率、pH1、pH24呈极显著正相关(P<0.01)。肌纤维比例与肌节长度呈极显著负相关(P<0.01)。综上所述,本文初步确定了蓝孔雀肌纤维结构与肉质性状的相关性。
译 名：
Correlation between Muscle Fiber Structure and Meat Quality Traits of Blue Peacock Under the Chickens Nutrition Standards of NRC
作 者：
YANG Fumin;WEN Pengcheng;LI Chenxi;College of Food Science and Engineering,Gansu Agricultural University;
关键词：
blue peacock;;muscle;;muscle fiber structure;;correlation
摘 要：
This experiment was conducted to study the correlation between muscle fiber structure and meat quality traits of blue peacock. Tw enty-four healthy 30-month-old blue peacock and Sanhuang chickens( control group) w ere selected,half male and half female,using the methods of paraffin section,hematoxylin-eosin staining,microscope images and transmission electron microscopy to study the muscle fiber structure and meat quality traits in back,neck,w ing,leg and chest of blue peacock,and analyzed the correlation betw een muscle fiber structure and meat quality traits. The results show ed as follow s: 1) the muscle fiber proportion in different parts of female blue peacock w as low er than that of male blue peacock,the muscle fiber proportion in neck w as the highest,w hile the muscle fiber proportion in leg w as the low est. 2) There w as no significant difference in the average muscle fiber diameter betw een female and male blue peacock( P>0.05),how ever,there w as significant difference in different parts( P<0.05). There w as significant difference in the average muscle fiber diameter in different parts except w ing betw een female and male Sanhuang chickens( P<0.05). 3) The muscle cooking percentage in w ing w as significantly higher than that in back and leg of female blue peacock( P <0.05),and there w as no significant difference in different parts of female Sanhuang chickens( P>0.05). The muscle w ater-loss rate in w ing and chest w ere significantly low er than that in back and leg of male blue peacock( P<0.05),and the muscle water-loss rate in leg was significantly lower than that in chest of female Sanhuang chickens( P<0.05). 4) The muscle fiber diameter had significant positive correlation w ith muscle fiber area and shearing force( P < 0.01),and had significant negative correlation w ith muscle fiber density,w ater-loss rate and pH24( P<0.01),and had significant positive and negative correlation with muscle fiber proportion and pH1( P<0.05). The muscle fiber density had significant negative correlation with shearing force,muscle fiber diameter and muscle fiber area( P < 0.01),and had significant positive correlation w ith w ater-loss rate,pH1 and pH24( P<0.01). The muscle fiber proportion had significant negative correlation with sarcomere length( P<0.01). In conclusion,the correlation between muscle fiber structure and meat quality traits of blue peacock is primarily confirmed in this paper.
