巴美肉羊肌纤维特性与糖酵解潜力相关性的研究  

Study on relationship between muscle fiber histological characteristics and glycolytic potential of Bamei sheep

作　　者：林在琼 苏琳[1] 李慧[1] 马晓冰[1] 辛雪[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2014年第8期145-148,160,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30960300)

摘　　要：以巴美肉羊为实验材料,测定了不同部位肌肉(背最长肌、股二头肌和冈上肌)肌纤维组织学特性和糖酵解潜力,研究了不同部位肌肉肌纤维组织学特性的差异,分析了肌纤维特性和糖酵解潜力之间的相关关系。结果表明,三个部位肌肉的肌纤维中以ⅡB型肌纤维为主。Ⅰ型、ⅡA型肌纤维在背最长肌中含量最少,股二头肌中次之,冈上肌中最多。ⅡB型肌纤维与之相反。Ⅰ型肌纤维直径和横截面积在三块肌肉间存在显著差异(p<0.05)。冈上肌中的ⅡA型肌纤维的直径和横截面积显著大于其他两个部位(p<0.05),背最长肌中的ⅡB型肌纤维的直径和横截面积小于其他两个部位(p<0.05)。背最长肌的糖酵解潜力值显著高于股二头肌和冈上肌的(p<0.05)。糖酵解潜力与Ⅰ型、ⅡA型肌纤维个数比例和面积比例成显著的负相关(p<0.05),与ⅡB型肌纤维数量比和面积比成显著的正相关(p<0.05)。To investigate the relationship of the muscle fiber characteristics and glycolytic potential of Bamei lamb,longissimus dorsi（LD）,biceps femoris（BF） and supraspinatus（SS） muscles were obtained from lambs and were comparatively analyzed for improve the quality of meat. The results showed that the muscle fiber characteristics in different muscles were significantly different（p〈0.05）. There was significantly difference in fiber diameter and cross-sectional area of typeⅠamong the three anatomical sites（p〈0.05）. The fiber diameter and cross-sectional area of ⅡA in SS were significantly higher than that in other parts and the fiber diameter and cross-sectional area of ⅡB in LD was lower than that in other parts（p〈0.05）. The glycolytic potential of LD was significantly higher than that in BF and SS. Glycolytic potential showed a significant negative correlation with typeⅠand ⅡA fiber of the percentage number and area and ⅡA fiber number percentage（p〈0.05）.However, glycolytic potential showed a significant positive correlation with Ⅱ B fiber number and area percentages（p〈0.05）.

关 键 词：巴美肉羊 肌纤维组织学特性 糖酵解潜力 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]