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剑白香猪8世代的肉质常规指标测定

Determination of routine indexes of meat quality for the eighth generation Jianbai Xiang pigs

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【作者】 李志惠张依裕陈伟王雷

【Author】 LI Zhi-hui,ZHANG Yi-yu,CHEN Wei,WANG Lei(College of Animal Science,Guizhou University,Guizhou Guiyang 550025,China)

【机构】 贵州大学动物科学学院贵州大学动物科学学院 贵州贵阳550025贵州贵阳550025

【摘要】 在同等饲养管理条件下,用同龄的Ⅱ系剑白香猪作对照,按照GB3038—82种猪档案记录规定方法对8世代8月龄剑白香猪Ⅰ系肉质常规指标进行测定。结果表明,其肉色正常,大理石纹适中,pH1和pH24两品系差异不显著(P>0.05);剑白香猪Ⅰ系失水率是(17.13±2.34)%、熟肉率是(60.54±1.29)%、滴水损失是(1.69±0.17)%、嫩度是(3.21±0.17)kg;剑白香猪Ⅱ系失水率是(20.88±1.92)%、熟肉率是(62.43±2.32)%、滴水损失是(2.29±0.28)%、嫩度是(3.19±0.13)kg,各项指标差异均不显著(P>0.05)。说明剑白香猪肉质好,是加工高档肉产品的最佳原材料。

【Abstract】 The determination of routine indexes of meat quality was conducted for line Ⅰof Jianbai Xiang pigs which was fed in the same condition until 8 months,and compared with lineⅡ of Jianbai Xiang pigs,according to swine track record.The results showed that the evaluation of meat colour was normal,the marbling distributed properly,the pH1-value and pH24-value were no significant defference(P>0.05),the ratio of water loss of lineⅠof Jianbai Xiang pigs is(17.13±2.34)%,cooked meat percentage is(60.54±1.29)%,drip of water loss is(1.69±0.17)%,meat tenderness is(3.21±0.17)kg;the ratio of water loss of lineⅡof Jianbai Xiang pigs is(20.88±1.92)%,cooked meat percentage is(62.43±2.32)%,drip of water loss is(2.29±0.28)%,meat tenderness is(3.19±0.13)kg that were no significant difference(P>0.05).It indicated that the meat quality of Jianbai Xiang pigs is fine and A superior raw material for special pork products.

  • 【文献出处】 山地农业生物学报 ,Journal of Mountain Agriculture and Biology , 编辑部邮箱 ,2006年05期
  • 【分类号】S828
  • 【被引频次】5
  • 【下载频次】174
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