品种及杂交组合效应对育肥猪猪肉羟脯氨酸和pH值的影响

通过对不同品种及杂交组合氟烷基因显性纯合子育肥猪肌肉中羟脯氨酸和pH值2个指标的测定,来分析品种及杂交组合效应对猪肉质的影响。试验结果表明,品种及杂交组合效应对猪肉的嫩度有影响。在屠宰后的前4 d大长猪(大白猪×长白猪)猪肉中羟脯氨酸含量低于长大猪(长白猪×大白猪),说明其嫩度要好于长大猪;猪肉离体后pH值先下降后上升。随着冷藏时间的延长,长白猪和大白猪猪肉pH值的升高速度要比杜洛克猪、长杜猪(长白猪×杜洛克猪)、长大猪、大长猪的速度要慢,说明长白猪和大白猪肉的货架期较长。长白猪与大白猪正反交,对肌肉pH值影响差异不显著(P>0.05)。

Effect of different breed and crossbred pigs with HalNHalN on hydroxy-proline and pH in pork

This study investigated the change of hydroxyl-proline and pH in pork of different breed and crossbred pigs with Hal~NHal~N at different time.The results showed:(1) There were different content of hydroxyl-proline in pork of different breed and crossbred pigs with the change of time.The content of hydroxyl-proline in pork of YL(Large Yorkshire×Landrace) crossbred pig was lower than that in LY's(Landrace Large×Yorkshire);(2) When the pork was stored in cold,the pH was dropping at the begin and ascending afterwards.The pH in pork of Landrace and Large Yorkshire rose more slowly than in Duroc、LD(Landrace×Duroc)、LY and YL's in this process.This showed that the pork of Landrace and Large Yorkshire was easyer to store at 4 ℃ for a long time.There was no difference in pH in pork of crossbred pigs between Landrace and Large Yorkshire.