本文選題：關(guān)中黑豬　切入點：胴體性能　出處：《西北農(nóng)林科技大學(xué)》2016年碩士論文

【摘要】：經(jīng)過多年培育的關(guān)中黑豬,其豬肉肥瘦相間,風(fēng)味良好,肉味、口感都高于商品豬種。但是培育三十年以來,在品種改良和促生長營養(yǎng)等措施中獲得高瘦肉率和低背膘厚的同時,關(guān)中黑豬肉品質(zhì)卻不斷下降。而如何在不降低關(guān)中黑豬生長性能和胴體性能的前提下提升肉品質(zhì)質(zhì)量,已成為動物科學(xué)領(lǐng)域研究者亟待研究和解決的重大科學(xué)問題。已有研究表明,microRNA在脂肪沉積與肌肉發(fā)育中起到重要的作用。因此,本研究以3d,30d,90d,180d關(guān)中黑豬為研究對象,測定了其體重、體長、體高和腿臀圍等生長性能指標,測定了180d關(guān)中黑豬常規(guī)肉品質(zhì)指標、氨基酸含量、肌內(nèi)脂肪含量以及脂肪酸組成,并分析miR-423-5p與肉品質(zhì)的相關(guān)性,獲得以下主要結(jié)果:1.關(guān)中黑豬的屠宰率63.37±3.75%,瘦肉率60.00±3.29%,眼肌面積21.76±2.49%,背膘厚16.13±1.19mm;2.關(guān)中黑豬肉pH45 6.18±0.06,肉色3.68±0.11分,大理石紋2.83±0.21分,剪切力37.76±2.89 N;3.關(guān)中黑豬背最長肌中總氨基酸含量20.93±1.10%,其中必需氨基酸8.13±0.48%,鮮味氨基酸7.9±0.4%;不飽和脂肪酸58.48±1.00%;4.miR-423-5p的表達量與失水率呈極顯著負相關(guān),與瘦肉率呈高度正相關(guān);與鮮味氨基酸,必需氨基酸均呈高度負相關(guān);與不飽和脂肪酸呈顯著正相關(guān),與肌內(nèi)脂肪均呈顯著負相關(guān)�？傊�,關(guān)中黑豬生長速度較慢,肉質(zhì)優(yōu)良;miR-423-5p的表達量與瘦肉率高度正相關(guān),與鮮味氨基酸,必需氨基酸高度負相關(guān)。本研究結(jié)果為關(guān)中黑豬的提純復(fù)壯工作提供了基礎(chǔ)數(shù)據(jù)。
[Abstract]:Guanzhong Black Pig, which has been cultivated for many years, is fat and thin, with good flavor, meat flavor and taste higher than commercial pig breeds. But over the past 30 years, High lean meat rate and low backfat thickness were obtained in variety improvement and growth-promoting nutrition, while the quality of Guanzhong black pork decreased continuously. However, how to improve the meat quality without reducing the growth performance and carcass performance of Guanzhong black pig, It has been shown that microRNA plays an important role in fat deposition and muscle development. The growth performance indexes such as body weight, body length, body height and hip circumference of leg were measured. The meat quality index, amino acid content, intramuscular fat content and fatty acid composition of 180d Guanzhong Black Pig were measured. The correlation between miR-423-5p and meat quality was analyzed. The main results were as follows: 1. The slaughter rate of Guanzhong black pig was 63.37 鹵3.75, the lean meat rate was 60.00 鹵3.29, the eye muscle area was 21.76 鹵2.49mm, the backfat thickness was 16.13 鹵1.19mm / 2.The pH45 of Guanzhong black pork was 6.18 鹵0.06, the meat color was 3.68 鹵0.11, the marbling was 2.83 鹵0.21. Shear stress 37.76 鹵2.89 Nm3. The content of total amino acids in the longissimus dorsi muscle of Guanzhong Black Pig was 20.93 鹵1.10.The essential amino acids were 8.13 鹵0.48m, the fresh amino acids were 7.9 鹵0.4cm, the expression of unsaturated fatty acids 58.48 鹵1.00g 4.miR-423-5p was negatively correlated with the water loss rate, and was positively correlated with the lean meat rate. Essential amino acids were highly negatively correlated with unsaturated fatty acids and negatively correlated with intramuscular fat. In a word, the growth rate of Guanzhong Black Pig was slower, and the expression of miR-423-5p was highly positively correlated with lean meat percentage. The results provide basic data for purification and rejuvenation of Guanzhong Black Pig.
【學(xué)位授予單位】：西北農(nóng)林科技大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2016
【分類號】：S828

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