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运用动物考古学方法对马鞍山遗址出土的第Ⅱ等级动物长骨进行了切割痕迹研究.对切割痕迹的确认、定位以及出现频率的计算显示,马鞍山遗址第Ⅱ等级动物长骨骨干表面的切割痕迹分布特征如下:(1)下文化层切割痕迹出现频率明显高于上文化层;(2)下文化层上部肢骨的切割痕迹出现频率最高,中部肢骨其次,下部肢骨最低;(3)上文化层长骨骨干切割痕迹的出现频率及分布特征不及下文化层规律.与西方的实验数据对比表明,下文化层的数据点均分布在Dominguez-Rodrigo实验数据的95%置信区间内,而且上、中、下部肢骨的切割痕迹出现频率与实验数据相似;上文化层数据点的位置则相对较低,肱骨、股骨和桡骨的数据点均落在区间外,而且上、中、下部肢骨的切割痕迹出现频率与实验数据相差较大.据此推测,在下文化层堆积时期马鞍山远古人类用石制品对第Ⅱ等级动物腿部肌肉开发较上文化层堆积时期彻底,参照骨骼表面碳化痕迹的研究,推测这可能与晚更新世末期远古人类烧烤行为的变化有关.
Animal archeology method was used to study the cutting marks of the second grade animal bones unearthed in the Maanshan site.The confirmation of the cutting marks, the location and the frequency of occurrence showed that the distribution characteristics of the cutting marks on the long bone surface of the second grade animals in the Ma’anshan site are as follows : (1) The frequencies of cutting marks in the lower strata are obviously higher than those in the upper strata; (2) The cutting marks of upper limbs in the lower strata are the most frequently occurring, followed by the lower limbs in the middle and lower limbs; (3) The frequency and distribution characteristics of the long bone cut marks are less than those of the lower strata.The comparison with the western experimental data shows that the data points of the lower strata lie within the 95% confidence interval of the Dominguez-Rodrigo experimental data, and the upper, middle, The frequency of cutting traces of the lower extremity bone is similar to that of the experimental data. The data points of the upper strata are relatively low, and the data points of the humerus, femur and radius lie outside the interval, and the cutting traces of the upper, middle and lower extremities The frequency of occurrence is quite different from the experimental data.According to the above, it is speculated that during the period of cultural strata accumulation, ancient people in Ma’anshan used stone products to class II animals Muscle development compared with the previous period cultural layer stacking thorough study reference surface traces of carbonized bones, suggesting that this may be related to changes in the late Pleistocene late ancient barbecue human behavior.