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돼지의 성장능력에 따른 근육 조직학적 특성 및 육질변이 원문보기
Variation in porcine histochemical characteristics and meat quality depending on growth performance

  • 저자

    남기욱

  • 학위수여기관

    고려대학교 일반대학원

  • 학위구분

    국내석사

  • 학과

    응용동물과학과 축산가공학 전공

  • 지도교수

  • 발행년도

    2004

  • 총페이지

    87p.

  • 키워드

    돼지 성장능력 육질변이;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T10072122&outLink=K  

  • 초록

    Skeletal muscle is composed of muscle fibers having different fiber types. Growth performance and meat quality are affected by muscle fiber characteristics. There are some differences in fiber number, size and fiber type composition between breeds. Muscle fiber type, are shown to result from expression of different Myosin Heavy Chain (MHC) gene isoform and all the MHC are encoded by distinct genes. Therefore, to evaluate the differences in growth performance and meat quality between breeds, histochemical investigation is necessary. This study was to investigate muscle fiber characteristics related to growth performance and meat quality in different pig breeds. In this study, growth performance and carcass traits were analyzed using 67 Landrace and 94 Yorkshire pigs. Within 45 min postmortem, samples for the analysis of muscle fiber characteristics were taken from the Longissimus muscle and meat quality traits were also measured at 24hr postmortem. Expression of all four MHC isoforms (Type I, ⅡA, ⅡB, and ⅡX) in porcine muscles by Reverse transcription polymerase chain reaction (RT-PCR) methods with the use of the multiplex PCR technique and the expression of MHC isoforms was investigated. This study showed that Landrace pigs faster growth rate during the initial stage, heavier carcass weight and larger loin eye area than Yorkshire pigs (P


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