Wojtysiak Dorota, Gorska Magdalena, Wojciechowska Joanna
Folia Biol (Krakow). 2016;64(3):197-204. doi: 10.3409/fb64_3.197.
The aim of the study was to compare muscle fibre parameters and quality of m. seninembranosus in pigs. The experiment was conducted with 18 Pulawska pigs, 24 Polish Large White (PLW) pigs, and 24 Pietrain pigs slaughtered at 105 kg body weight. The results obtained indicate that the breed of pigs has a significant effect on both muscle fibre composition and vascularization. The muscles of Pulawska pigs are the most oxidative, as evidenced by the greatest number of capillaries and the highest percentage of type I and IIA fibres compared to the muscle of PLW and Pietrain pigs. In turn, the most glycolytic muscles (highest percentage of type IIB fibres, poorest vascularization as well as the greatest diameters of muscle fibres of all types under analysis) were noted in Pietrain pigs. Analysis of the physico-chemical parameters of the meat showed the lowest pH45, a* and IMF, as well as the highest L*, drip loss and shear force values in Pietrain pigs compared to Pulawska and PLW pigs. Significantly higher IMF, and a* values, as well as lower drip loss, shear force and L* values were observed in Pulawska pigs.
本研究的目的是比较猪的半膜肌的肌纤维参数和品质。实验选用了18头普拉瓦斯卡猪、24头波兰大白猪（PLW）和24头皮特兰猪，均在体重达105千克时屠宰。所得结果表明，猪的品种对肌纤维组成和血管化均有显著影响。普拉瓦斯卡猪的肌肉氧化程度最高，与PLW猪和皮特兰猪的肌肉相比，其毛细血管数量最多，I型和IIA型纤维的百分比最高。反之，皮特兰猪的肌肉糖酵解程度最高（IIB型纤维百分比最高、血管化最差以及所分析的所有类型肌纤维直径最大）。对肉的理化参数分析表明，与普拉瓦斯卡猪和PLW猪相比，皮特兰猪的肉pH45、a值和肌内脂肪含量最低，L值、滴水损失和剪切力值最高。普拉瓦斯卡猪的肌内脂肪含量和a值显著更高，滴水损失、剪切力和L值更低。
