| 杂交对猪肉蛋白质品质的影响 |
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| 引用本文： | 朱苏文,檀华蓉.杂交对猪肉蛋白质品质的影响[J].安徽农业科学,1995,23(3):287-288. |
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| 作者姓名： | 朱苏文 檀华蓉 |
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| 作者单位： | 安徽农业大学生物技术研究中心 |
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| 摘 要： | 本文对皖南花猪、东北民猪、长白猪、长白Ｘ民猪和长白Ｘ皖南花猪商品肥育猪鲜肉蛋白质品质进行了测试和分析。结果表明，皖南花猪蛋白质构成与民猪有较大的差异；杂交使中国地方猪种蛋白质品质下降，尤其皖南花猪和长白猪杂交后蛋白质中必需氨基酸的比例明显下降（Ｐ＜０．０５）；杂种猪蛋白质品质更趋向于长白猪而不是地方猪种。
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| 关 键 词： | 杂交 猪肉 肉质 皖南花猪 民猪 长白猪 |
The effect of crossing on protein quality Of pork |
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| Zhu Suwen,Tan HuaRong.The effect of crossing on protein quality Of pork[J].Journal of Anhui Agricultural Sciences,1995,23(3):287-288. |
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| Authors: | Zhu Suwen Tan HuaRong |
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| Abstract: | By the measurement of 18 amino acids in porks from market pig herds of Wannanhua(WH),Min pig(MP),Landrace (LD), LD×MP and LD×WH,some important results on the effects of crossing on pork quality in meat protein fromnative breeds have been obtained as follows:The protein composition between WH and MP differed;Crossing decreased theprotein quality of native breeds,e. g. the proportion of essential amino acids in LD ×WH was specially lower than that inWH(PMO. 05);The protein quality of crossbreedings tended to agree with male parent. |
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| Keywords: | Crossing Pork Meat quality Wannanhua pig Min pig Landrace |
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