The improvement of suspension training for trunk muscle power in Sanda athletes.

The improvement of suspension training for trunk muscle power in Sanda athletes.
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悬吊训练对散打运动员躯干肌力的提高

DOI:
10.1016/j.jesf.2017.09.002
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发表时间:
2017-12
影响因子:
2.8
通讯作者:
Jiang C
Jiang C
中科院分区:
医学2区
文献类型:
--
作者:
Ma X;Sun W;Lu A;Ma P;Jiang C

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本研究旨在探讨悬吊训练(ST)与传统训练(TT)是否能提高散打运动员躯干肌群的力量素质,以及悬吊训练对散打运动员躯干肌群力量产生的影响。选取上海体育学院竞技体院优秀散打运动员12名,随机分为实验组和对照组。实验组和对照组每周进行3次40分钟的悬吊训练和传统力量训练。培训的总时间为10周。测量包括峰值扭矩(PT),PT/体重(BW)和力发展率(RFD)的躯干肌肉力量。结果表明:两组运动员在测力计较高速度下的运动成绩(肌力测试)存在显著性差异,而在测力计较低速度下的运动成绩(最大力量测试)差异不显著。本研究的结论是:与传统的训练方法相比,悬吊训练能更有效地提高背屈肌和躯干屈肌的力量。特别是悬吊训练可以提高躯干伸展和屈曲肌肉的爆发力。
The aim of this study was to investigate whether both suspension training (ST) and traditional training (TT) can improve Sanda athlete's strength quality of trunk muscles and to explore the effect of suspension training on Sanda athletes' trunk muscle power production. Twelve elite Sanda athletes from the Competitive Sports School of Shanghai University of Sport were randomly assigned to experimental group (EG) and control group (CG). EG and CG were regularly trained with suspension training and traditional strength training for 40 minutes three times per week. The total duration of training was 10 weeks. The measurements including peak torque (PT), PT/body weight (BW), and rate of force development (RFD) were used to assess trunk muscles strength. The results showed that there were significant differences between the two groups' performance when it was tested at the higher velocity of dynamometer (test of muscle power), but less significant differences when the two groups performance was tested at the lower velocity of dynamometer (test of maximum strength). The conclusion of this study is that compared with traditional training methods, suspension training can improve back and trunk flexion muscles strength more effectively. In particular, suspension training can improve the explosive power of trunk extension and flexion muscles.
DOI: 10.2519/jospt.2010.3211
发表时间: 2010-06-01
影响因子: 6.1
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影响因子: 3.2
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