优质鸡肉质性状相互关系的研究  

Correlationship Amongst Breast and Leg Meat Quality Characteristics of Quality Chickens

作　　者：杨烨[1,2] 文杰[1] 陈继兰[1] 冯玉兰[3] 谢新东[3] 缪伏荣[3] 李忠荣[3] 

机构地区：[1]中国农业科学院畜牧研究所 [2]福建省农科院畜牧兽医研究所,福建福州350003 [3]福建省农科院畜牧兽医研究所

出　　处：《食品科学》2006年第5期90-95,共6页Food Science

基　　金：国家高技术"863"计划资助项目(2003AA243080);福建省自然科学基金项目(B0310027)

摘　　要：本试验研究了优质鸡胸肌和腿肌肌肉性状间的相互关系,并对肉质性状进行了主成分分析。结果表明,肌肉IMF与pH1、pH2、肌纤维密度呈正相关,而与烹饪损失、肌肉剪切力、肌纤维直径呈负相关。肌肉pH与烹饪损失、剪切力、肌纤维直径呈负相关,而与肌纤维密度呈极显著正相关。滴水损失与烹饪损失、肌纤维密度呈负相关,而与剪切力、肌纤维直径呈正相关。肌肉烹饪损失、剪切力与肌纤维直径呈正相关,而与肌纤维密度呈显著负相关。另外,主成分分析表明,胸肌肉质性状可以用4个主成分因子进行表示,腿肌肉质性状可以用2个主成分因子进行表示。The correlationship among meat quality traits of breast muscle and leg muscle in the quality chickens was studied.The principal components of meat quality traits were also studied. The intramuscular fat （IMF） was positively related with pH1, pH2, and muscle fibre density, but negatively with muscle cooking loss, shear force value and fibre diameter. The muscle pH was also negatively related with muscle cooking loss, shear force value and fibre diameter, but positively with fibre density （p〈0.05）. The muscle dropping loss was negatively related with the muscle cooking loss and fibre density, but positively with muscle shear force value and fibre diameter. The muscle cooking loss and shear force value were positively related with fibre diameter, but negatively with fibre density（p 〈 0.05）. The principal components results of meat quality traits showed that the breast meat quality traits were assayed in the four principal components while the leg meat quality traits were assayed only in two principal components.

关 键 词：优质鸡 肉质性状 肉质指数 相关分析 

分 类 号：S831[农业科学—畜牧学]