【摘要】 结合沙子岭猪肥育试验,在屠宰测定时分别取样测定了高低营养水平组的肉质、肉的化学成分、肌肉中氨基酸含量及肌纤维特性。结果表明,所测的各项指标(肉质性状6个、化学成分4项、氨基酸15种、肌纤维2项),高低营养水平组间无显著差异(P>0.05)。与其它猪种比较发现,沙子岭猪具有pH值适宜、肉色鲜红(正常)、系水力高、熟肉率高、贮存损失少、肌纤维细、肌内脂肪含量适中、氨基酸营养价值较高等许多特点。建议以肌肉酸度、肉色、系水力、肌纤维细度、肌内脂肪作为评定沙子岭猪肉质的主要指标。更多还原

【Abstract】 Combining the fatten expeiment of Shazhiling pig, determined the meat quality character and composition, Amino Acid rate and muscle fiber character of different group during the course of slaughering and determination. The result showed there is no significant difference (P>0.05) in index (6 meat quality index, 4chemical composition, 15Amino Acid, 2 muscle fiber) between high nutrition group and low nutrition group. From the comparation with the other pigs found: Shaziling pig has the characteristic of appropriate pH, fresh red colour (normal), more water, high cooked meat rate, low storageloss, fine muscle fiber, appropriate fat in muscle, high Amino Acid nutrition value etc. The author suggested using muscle pH, colour, water covtaining rate, fine muscle fiber, fat rate in muscle as the main index to determine the meat quality更多还原