优质鸡肉质性状相关关系的研究  

Correlation among meat characteristics of quality chickens

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

机构地区：[1]福建省农业科学院畜牧兽医研究所,福建福州350003 [2]中国农业科学院畜牧研究所,北京100094

出　　处：《福建农业学报》2006年第3期219-224,共6页Fujian Journal of Agricultural Sciences

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

摘　　要：研究了优质鸡胸肌和腿肌肌肉性状间的相关关系,并对肉质性状进行了主成分分析。结果表明,肌肉IM F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个主成分因子表示,腿肌肉质性状可以用2个主成分因子表示。The correlationship among meat quality traits of breast muscle and leg muscle in the quality chickens were studied. The princomp of meat quality traits were also studied. The 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 negatively associated 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 with fibre diameter, but negatively with fibre density （P〈0.05）. The princomp results of meat quality traits were showed that the breast meat quality traits can be expressed by four principal components and the leg meat quality traits by two principal components.

关 键 词：优质鸡 肉质性状 肉质指数 相关分析 主要成分分析 

分 类 号：S831.1[农业科学—畜牧学]