›› 2009, Vol. 36 ›› Issue (6): 178-181.

• 畜禽产品 • 上一篇    下一篇

瘦肉型和脂肪型肥育猪胴体性状和肉质的比较研究

柏美娟1，2，孔祥峰1，徐海军1,2，李铁军1,2，黄瑞林1，汤文杰1,2，刘志强1,2，印遇龙1   

  1. （1.中国科学院亚热带农业生态研究所动物生态营养与健康养殖联合实验室，农业生态工程重点实验室， 长沙 410125；2.中国科学院研究生院， 北京 100039）
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2009-06-20 发布日期:2009-06-20
  • 通讯作者: 印遇龙

Comparative Study on Carcass Characteristics and Meat Quality in Lean and Obese Genotype Finishing Pigs

BO Mei-juan 1,2, KONG Xiang-feng1, XU Hai-jun 1,2, LI Tie-jun 1,2, HUANG Rui-lin1, TANG Wen-jie1,2, LIU Zhi-qiang1,2, YIN Yu-long1   

  1. （1.Laboratory of Animal Nutrition and Human Health and Key Laboratory of Agro-ecology, Institute of Subtropical Agriculture, the Chinese Academy of Sciences, Changsha, Hunan 410125, China; 2.Graduate School of the Chinese Academy of Sciences, Beijing 100039, China）
  • Received:1900-01-01 Revised:1900-01-01 Online:2009-06-20 Published:2009-06-20
  • Contact: YIN Yu-long

摘要： 选用体重为50 kg左右的宁乡猪和三元杂交猪各4头，屠宰后对其胴体性状、肉质及肌肉氨基酸与脂肪酸组成和含量进行比较。结果表明，宁乡猪的胴体重、皮重、脂肪重、脂肪率和均膘厚均显著高于三元杂交猪，肌肉重、瘦肉率和眼肌面积显著低于三元杂交猪（P<0.05）；宁乡猪的肉色显著优于三元杂交猪（P<0.05）；贮存损失显著低于三元杂交猪（P<0.05）；三元杂交猪肌肉各氨基酸含量均高于宁乡猪（P>0.05）；宁乡猪背最长肌和半腱肌的油酸含量显著高于三元杂交猪（P<0.05），而背最长肌硬脂酸和亚油酸含量及半腱肌亚油酸含量均显著低于三元杂交猪（P<0.05）。

关键词: 猪; 胴体性状; 肉质; 氨基酸; 脂肪酸

Abstract: Four Duroc × Landrace × Yorkshire pigs and four Ningxiang pigs with an average body weight of 50 kg were used in this study to determine the normal values of carcass characteristics, meat quality, contents and compositions of amino acids and fatty acids. The results showed that the average weights of carcass, skin and total fat, the total fat percentage and average backfat thickness in Ningxiang pigs were higher (P<0.05), while muscle weight, lean meat percentage and lion eye area were lower (P<0.05) compared with Duroc × Landrace × Yorkshire pigs; the scores of meat color in Ningxiang pigs were higher (P<0.05), while drip losses were lower (P<0.05) compared with the Duroc × Landrace × Yorkshire pigs. The contents of all kinds of amino acids in Ningxiang pigs were lower (P>0.05) than those of Duroc × Landrace × Yorkshire pigs; the content of oleic acid in musculus longissimus dorsi and semitendinosus muscle of Ningxiang pigs were higher (P<0.05), while the contents of octadecanoic acid and linoleate acid in musculus longissimus dorsi and linoleate acid in semitendinosus muscle were lower (P<0.05) compared with the Duroc × Landrace × Yorkshire pigs. 

Key words: pig; carcass characteristics; meat quality; amino acid; fatty acid

中图分类号: 

京ICP备10030713号-19
版权所有 © 2019 中国农业科学院北京畜牧兽医研究所
地址：北京市海淀区圆明园西路农大南路中国农业科学院北京畜牧兽医研究所　邮编：100193　
电话：010-62811226，62810371，62816020　E-mail：zgxmsy@caas.cn
本系统由北京玛格泰克科技发展有限公司设计开发