八眉猪肉脂品质研究

 本研究选用八眉猪、长白猪及其杂种猪，对与肉脂品质有关的一般性状，以及化学、生物化学和酶组织化学等方面的特性进行了系统的对比研究。测定项目除包括肌肉pH、总色素、系水力、嫩度和熟肉率等一般肉质性状外，还包括肌肉水分、蛋白质、脂肪和灰分含量，肌肉中19种氨基酸的组成，肌肉中葡萄糖、糖元、肌苷酸、肌苷、腺苷酸和总游离核酸的含量，肌纤维和酶组织化学特性，以及皮下脂肪和肌间脂肪的脂肪酸组成。这些研究结果为八眉猪肉所具有的良好的商品品质和食用品质等珍贵的种质特性提供了重要的科学依据。

STUDIES ON THE MEAT QUALITY OF BAMEI PIGS

In the studies,the general meat quality traits,and the chemical,biochemical and enzyme histochemical characteristics of meat and fat tissues in Bamei Pigs and the control pigs-Landrace and crossbred pigs were investigated.The items determined included meat pH,total pigment,water holding capacity,tenderness and cooked meat rate,the water,protein,fat and ash component of meat,the amino acids composition of meat,the contents of glucose,glycogen,IMP,I,AMP and total free nucleic acids,the enzyme histochemical characteristics of meat fibers,and the fatty acid composition of subcutaneous fat and intramuscular fat.The great quantity results provided a series of scientific evidence of the superior eating and commercial quality of meat in Bamei pigs.