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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Glycolytico -Energetical Resources As Determinants Of Physico-Chemical Criteria Of Pork Meat Quality
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Glycolytico -Energetical Resources As Determinants Of Physico-Chemical Criteria Of Pork Meat Quality

机译：糖酵解能量资源是猪肉品质理化指标的决定因素

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The aim of this study was determination of diagnostic value of glycolytico-energetical resources expressed by glycogen, lactate content, R_1 indicator (IMP to ATP ratio) and pH_1 on determinants and criteria of pork meat quality. The investigations covered 110 stress resistant fatteners 50 crossbredings of (Landrace x Yorkshire)xDuroc and 60 (Landrace x Yorkshire)xHampshire. The results of canonical analysis performed in this work shown that among analysed five sets (x_1 - x_5) of determinants (x_1 - R_1 & glycogen; x_2 - R_1 & lactate, x_3 - pH_1 & R_1; x_4 - R_1 glycogen & lactate and x_5 - pH_1 R_1 & glycogen) the best diagnostic value has a set X_4 involving R_1, glycogen and lactate parameters. We shown that in both groups of crossbreedings, x_4 set in highest degree explains variability of traits used as a criteria in verification of pork meat quality - pH_1 pH_(24), pH_(24) EC_2, EC_2 EC_(24), pH_1 pH_(24) EC_2, pH, pH_(24) EC_2 EC_(24) and pH_1 pH_(24) EC_2 EC_(24) L~* respectively. For (Landrace x Yorkshire)xDuroc crossbreedings composed determination coefficients (R_C~2) were from 0.48 for pH_1 and pH_(24) set to 0.56 for pH_1 pH_(24) EC_2 EC_(24) L~* set while for (Landrace x Yorkshire)x Hampshire were from 0.64 to 0.81 respectively.The preliminary results creates the argument that R1, glycogen & lactate content measurements may be useful to early post mortem diagnosis of meat quality.
机译：这项研究的目的是确定由糖原，乳酸含量，R_1指标（IMP与ATP之比）和pH_1表示的糖酵解能资源对猪肉品质的决定因素和标准的诊断价值。调查涵盖了110个抗逆性育肥动物（Landrace x Yorkshire）xDuroc和60（Landrace x Yorkshire）xHampshire的杂交。在这项工作中进行的规范分析结果表明，在分析的五组（x_1-x_5）行列式（x_1-R_1和糖原; x_2-R_1和乳酸盐，x_3-pH_1和R_1; x_4-R_1糖原和乳酸盐以及x_5- pH_1 R_1和糖原）的最佳诊断值具有X_1值，其中包含R_1，糖原和乳酸参数。我们表明，在两组杂交中，最高设置的x_4可以解释用作验证猪肉品质的标准的性状变异-pH_1 pH_（24），pH_（24）EC_2，EC_2 EC_（24），pH_1 pH_（ 24）EC_2，pH，pH_（24）EC_2 EC_（24）和pH_1 pH_（24）EC_2 EC_（24）L〜*。对于（Landrace x Yorkshire）xDuroc杂种，确定的系数（R_C〜2）从pH_1的0.48和pH_（24）到pH_1的0.56 pH_（24）EC_2 EC_（24）L〜*设置为（Landrace x Yorkshire的） ）x Hampshire分别为0.64至0.81。初步结果提出了这样的论点，即R1，糖原和乳酸含量的测量可能有助于事后对肉品质的早期诊断。

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