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| 长白猪、大约克及杜洛克肌肉品质研究 | |
| 引用本文： | 郭建凤,呼红梅,武英,王继英,张印,王诚. 长白猪、大约克及杜洛克肌肉品质研究[J]. 家畜生态, 2009, 0(1) |
| 作者姓名： | 郭建凤 呼红梅 武英 王继英 张印 王诚 |
| 作者单位： | 山东省农业科学院畜牧兽医研究所; |
| 基金项目： | 山东省农科院青年基金项目(2006YQN032);;山东省农业良种工程资助项目(2006LZ08) |
| 摘 要： | 研究测定了大约克、杜洛克及长白猪的肉质性状及背最长肌的氨基酸、脂肪酸及肌苷酸含量。结果表明:大约克的肉色评分最好,失水率和滴水损失最低,分别为3.34、8.30%和2.43%,杜洛克的大理石纹评分和肌内脂肪含量最高,分别为3.4和2.11%,剪切力最小,肌纤维最细。每100g背最长肌中氨基酸总量、鲜味氨基酸含量和必需氨基酸含量都以长白猪最高,分别为22.97g、18.04g、9.25g,但品种间差异不明显(P>0.05),必需氨基酸占总氨基酸的比率品种间差异显著,以长白猪最高为40.25%,分别比大约克、杜洛克提高1.77%(P<0.05)、1.54%(P<0.05)。大约克、杜洛克和长白猪的脂肪酸组成和含量品种间差异不显著,脂肪酸总量大约克稍高于杜洛克,二者差异不显著。饱和脂肪酸(SFA)含量、饱和脂肪酸和单不饱和脂肪酸含量(SFA+MUFA)、多不饱和脂肪酸(PUFA)含量都以大约克较高,分别比杜洛克提高14.33%(P>0.05)、3.89%(P>0.05)、0.33%(P>0.05)。不饱和脂肪酸(UFA)杜洛克较高,比大约克提高2.32%(P>0.05)。肌苷酸(IMP)含量以长白猪最高为2.57m... |
| 关 键 词： | 猪 肉品质 氨基酸 脂肪酸 肌苷酸 |
Study on Meat Qualities of Yorshire,Duroc and Landrace Gigs |
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| GUO Jian-feng,HU Hong-mei,WU Ying,WANG Ji-ying,ZHANG Yin,WANG Cheng. Study on Meat Qualities of Yorshire,Duroc and Landrace Gigs[J]. Ecology of Domestic Animal, 2009, 0(1) | |
| Authors: | GUO Jian-feng HU Hong-mei WU Ying WANG Ji-ying ZHANG Yin WANG Cheng |
| Affiliation: | Institute of Animal Science and Veterinary Medicine;Shandong Academy of Agricultural Science;Jinan;Shandong 250100;China |
| Abstract: | The meat traits and the content of amino acid,fatty acid and IMP of Longissimus muscle of Yorshire,Duroc and Landrace finishing pigs were studied.The results showed that the meat color score of Yorshire 3.34was the best,Water loss 8.30%and drip loss 2.43%were the lowest.The marble lines of Duroc 3.4 and intramuscular fat content 2.11% were the highest,Shear force was the lowest,muscle fiber diameter was the fines.The 100g Longissimus muscle amino acid content22.97g,DAA 18.04g and EAA 9.25g of Landrace were ... |
| Keywords: | pigs meat quality amino acid fatty acid IMP |
| 本文献已被 CNKI 等数据库收录！ | |