本文選題：吐魯番黑羊 + 阿勒泰羊　； 參考：《新疆農(nóng)業(yè)大學》2015年碩士論文

【摘要】：本研究以新疆吐魯番黑羊和阿勒泰羊為試驗對象,對肌纖維特性與產(chǎn)肉量及肌肉品質(zhì)的相關(guān)性進行分析,通過制作不同部位骨骼肌的冰凍組織切片,利用H E染色和ATP酶染方法分別對不同部位骨骼肌肌纖維橫截面積的測量與肌纖維的類型進行分析,并且利用圖像處理系統(tǒng)測量肌纖維橫截面積及肌纖維類型的分型,測定不同類型肌纖維數(shù)量、橫截面積和直徑,利用SPSS 17.0軟件對吐魯番黑羊和阿勒泰羊不同部位肌纖維橫截面積與產(chǎn)肉量、肌纖維特性與肉質(zhì)的關(guān)系進行分析。以期為肉羊的早期選種提供前期基礎(chǔ)。1、兩個綿羊品種不同部位骨骼肌肌纖維橫截面積與肉重關(guān)系的研究吐魯番黑羊背最長肌和股四頭肌的肉重極顯著高于臂三頭肌(P0.01);吐魯番黑羊背最長肌肌纖維的橫截面積與該部位肉重呈極顯著的正相關(guān)(P0.01),臂三頭肌及股四頭肌肌纖維的橫截面積與該部位肉重呈顯著的正相關(guān)(P0.05)。阿勒泰羊背最長肌的肉重顯著高于臂三頭肌(P0.05);背最長肌肌纖維橫截面積與該部位肉重呈極顯著的正相關(guān)(P0.01),阿勒泰羊臂三頭肌及股四頭肌肌纖維面積均與該部位肉重肉重呈顯著的正相關(guān)(P0.05)。表明肌纖維橫截面積顯著產(chǎn)肉量,肌纖維面積越大,產(chǎn)肉量越高。2、兩個綿羊品種不同部位骨骼肌肌纖維組織學特性與肉質(zhì)關(guān)系的研究吐魯番黑羊背最長�、騜型肌纖維數(shù)量與pH值呈顯著負相關(guān)(P0.05),Ⅰ型肌纖維直徑與水分含量呈顯著負相關(guān)(P0.05),Ⅰ型肌纖維橫截面積與肌內(nèi)脂肪含量呈顯著負相關(guān)(P0.05),Ⅱb型肌纖維橫截面積與剪切力呈極顯著負相關(guān)(P0.01);臂三頭�、裥图±w維直徑與剪切力呈顯著負相關(guān)(P0.05),Ⅱb型肌纖維直徑與剪切力呈極顯著負相關(guān)(P0.01),Ⅱb型橫截面積與水分含量呈顯著正相關(guān)(P0.05)、與灰分含量呈顯著負相關(guān)(P0.05);股四頭�、騜型肌纖維數(shù)量與剪切力呈顯著負相關(guān)(P0.05),Ⅱb型肌纖維直徑與肌內(nèi)脂肪含量呈顯著正相關(guān)(P0.05)。阿勒泰羊背最長�、騜型肌纖維數(shù)量與pH值呈顯著負相關(guān)(P0.05),Ⅱb型肌纖維直徑與剪切力呈極顯著正相關(guān)(P0.01);Ⅱb型肌纖維橫截面積與水分含量呈顯著正相關(guān)(P0.05);臂三頭�、騜型肌纖維數(shù)量和橫截面積與水分含量呈顯著正相關(guān)(P0.05);股四頭�、裥图±w維數(shù)量與剪切力呈顯著負相關(guān)(P0.05),Ⅱb型肌纖維數(shù)量與剪切力值呈極顯著正相關(guān)(P0.01),Ⅱb型肌纖維直徑與灰分含量呈顯著正相關(guān)(P0.05)。表明Ⅰ型肌纖維含量多,肌肉的剪切力小,肉細嫩;Ⅱb型肌纖肌纖維含量越多,剪切力越大,肉的嫩度越差。Ⅱb型肌纖數(shù)量對pH值的影響比Ⅰ型肌纖維大。3、吐魯番黑羊和阿勒泰羊背最長肌肉質(zhì)及肌纖維特性的比較背最長肌的肉質(zhì)在兩個品種之間差異顯著,即阿勒泰羊背最長肌剪切力與水分含量顯著大于吐魯番黑羊(P0.05);吐魯番黑羊肌內(nèi)脂肪含量顯著大于阿勒泰羊(P0.05);pH和灰分含量在兩個品種之間差異不顯著(P0.05)。背最長肌肌纖維特性在兩個品種之間差異顯著,并吐魯番黑羊所含的Ⅰ型肌纖維數(shù)量極顯著大于阿勒泰羊(P0.01),阿勒泰羊Ⅱb型肌纖維數(shù)量顯著大于吐魯番黑羊(P0.05);吐魯番黑羊的Ⅰ型肌纖維橫截面積極顯著小于阿勒泰羊(P0.01);Ⅱb型肌纖維橫截面積顯著小于阿勒泰羊(P0.05);阿勒泰羊Ⅰ型肌纖維直徑極顯著大于吐魯番黑羊(P0.01),Ⅱb型肌纖維直徑顯著大于吐魯番黑羊(P0.05)。吐魯番黑羊背最長肌肌纖維直徑小于阿勒泰羊,肌內(nèi)脂肪含量大于阿勒泰羊,說明吐魯番黑羊背最長肌嫩度比阿勒泰羊好,部分肉品質(zhì)優(yōu)于阿勒泰羊。
[Abstract]:In this study, Xinjiang Turpan black sheep and Aletai sheep were used to analyze the correlation between muscle fiber characteristics and meat production and muscle quality. By making frozen tissue sections of different parts of skeletal muscle, H E staining and ATP enzyme staining were used to measure the cross-sectional area of skeletal muscle fibers in different parts of the muscle fibers and the muscle fibers. Types were analyzed, and the cross sectional area of muscle fiber and the type of muscle fiber were measured by image processing system. The number of muscle fibers, cross section area and diameter of different types were measured. The relationship between the cross section of muscle fiber in different parts of Turpan black sheep and Aletai sheep and the meat quantity, muscle fiber characteristics and meat quality in different parts of Turpan black sheep and Aletai sheep were measured by SPSS. In order to provide preliminary basis.1 for early selection of mutton sheep, the relationship between the cross section of skeletal muscle fiber and flesh weight of two sheep varieties in different parts of the sheep was studied. The meat weight of the longest muscle and the four head of the femoral head of Turpan black sheep was significantly higher than that of the brachial triceps (P0.01); the cross section area of the longest muscle fiber in the back of the Turpan black sheep and the weight of the flesh There was a significant positive correlation (P0.01). The cross sectional area of the triceps and four muscle fibers in the arm was significantly positive (P0.05). The flesh weight of the longest muscle in Aletai sheep was significantly higher than that of the arm triceps (P0.05); the transverse area of the longest muscle fiber of the dorsal muscle of the dorsal muscle was positively correlated with that of the meat weight (P0.01), and the three head of the sheep arm of the sheep. The area of muscle and femoral four head muscle fibers had a significant positive correlation with the weight of meat weight in this area (P0.05). It showed that the cross section of muscle fiber produced significant meat production, the larger the muscle fiber area, the higher the meat production.2, the relationship between the histological characteristics of skeletal muscle fiber and the meat quality in different parts of the different parts of the sheep breeds of Turpan black sheep, the longest muscle fiber in the back of the black sheep There was a significant negative correlation between the number of dimensions and the pH value (P0.05). The diameter of type I muscle fibers had a significant negative correlation with the water content (P0.05). The transverse area of type I muscle fibers had a significant negative correlation with the content of intramuscular fat (P0.05), and the transverse section of type II B muscle fiber was significantly negatively correlated with the shear force (P0.01), and the diameter and shear force of the type I muscle fiber of the arm triceps showed a significant difference (P0.01). In negative correlation (P0.05), the diameter of type II B muscle fiber was significantly negatively correlated with shear force (P0.01). The cross section of type II B had significant positive correlation with water content (P0.05), and had a significant negative correlation with ash content (P0.05); the number of type II B muscle fibers in four biceps femoris was significantly negatively correlated with shear force (P0.05), type II B muscle fiber diameter and intramuscular fat content There was a significant positive correlation (P0.05). The number of the longest muscle fibers in the longest muscle of Aletai sheep was negatively correlated with the pH value (P0.05). The diameter of the type II B muscle fiber was significantly positively correlated with the shear force (P0.01); the transverse section of the type II B muscle fibers had a significant positive correlation with the water content (P0.05); the number and cross section of the brachial triceps II B muscle fiber and the water content were contained in the brachial triceps brachii. The quantity showed significant positive correlation (P0.05); the number of type I muscle fibers in the four head muscle of the femoris had significant negative correlation with shear force (P0.05). The number of type II B muscle fibers was significantly positively correlated with the shear force (P0.01), and the diameter of type II B muscle fiber was positively correlated with ash content (P0.05). The more fiber content of muscle fiber, the greater the shear force, the worse the meat tenderness. The effect of type II B muscle fiber quantity on pH value is larger than that of type I muscle fiber.3, the longest muscle mass and muscle fiber characteristics of Turpan black sheep and Aletai sheep back, the difference between the meat quality of the longest muscle between the two varieties is obvious, that is, the longest muscle shear force and moisture of the sheep back in Aletai sheep The content of Turpan black sheep was significantly greater than that of Turpan black sheep (P0.05); the intramuscular fat content of Turpan black sheep was significantly greater than that of Aletai sheep (P0.05); the difference of pH and ash content between the two varieties was not significant (P0.05). The muscle fiber characteristics of the longest muscle in the dorsal longest muscle were significantly different, and the number of type I muscle fiber contained in Turpan black sheep was significantly greater than alle. Thai sheep (P0.01), Aletai sheep type II B muscle fiber number is significantly greater than the Turpan black sheep (P0.05), Turpan black sheep type I muscle fiber cross section is significantly smaller than the Aletai sheep (P0.01), the transverse section of type II B muscle fiber is significantly smaller than Aletai sheep (P0.05), Aletai sheep type I muscle fiber diameter is significantly greater than the Turpan black sheep (P0.01), II B The diameter of type muscle fiber was significantly greater than that of Turpan black sheep (P0.05). The longest muscle fiber diameter of Turpan black sheep was smaller than that of Aletai sheep, and the content of intramuscular fat was greater than that of Aletai sheep. It showed that the longest muscle tenderness of the back of Turpan black sheep was better than that of Aletai sheep, and the quality of partial meat was better than that of Aletai sheep.
【學位授予單位】：新疆農(nóng)業(yè)大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：S826

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