摘要
试验选用荣昌公猪(去势)45头,长白母猪(未去势)45头,采用2×3因子设计,共6个处理,每个处理5个重复,研究品种与营养水平及其互作对猪肉质的影响.营养水平设高(DE3．3Mcal／kg)、中(DE3．0Mcal／kg)及低(DE2．7Mcal／kg)三个水平,日粮蛋白质水平则根据能量水平及饲养阶段作相应调整,赖氨酸均占日粮粗蛋白质含量的0．5%.试验结束后,每个处理选择5头接近处理平均体重的猪只进行屠宰,测定肉色、pH1值、失水率、贮存损失及肌肉大理石纹.结果表明：品种是决定猪肉质的主要因素,荣昌猪各项肉质指标均显著或极显著地优于长白猪(P＜0．05,P＜0．01)；营养水平对猪肉质也有一定影响,pH1值、失水率及贮存损失不同营养水平间存在显著或极显著差异(P＜0．05,P＜0．01)；肌肉大理石纹评分存在极显著的品种与营养水平间的互作效应(P＜0．01).
In a 2×3 factorial design 45 Landrace and 45 Rongchang pigs were allocated to 3 dietary treatments． The diets were based on maize wheat bran and soybean and were formulated to have 3．3, 3．0 and 2．7 Mcal／kg digestible energy． Crude protein in diets variated according to energy content and feeding phases． Lysine contents were all 0．5% of crude protein． Measurements were made of muscle color score pH Value water－holding capaciy meat drip loss and marbling score． The results showed that 1Meat quality was mainly determined by breed type． The meat quality of Rongchang pig was signifficantly better than LandracP＜0．05 P＜0．01． 2Meat quality was also affected by nutritional level． pH1 Valuewater－holding capacity and meat drip loss had signifficant difference in 3 dietary treatmentsP＜0．05 P＜0．01． 3No breed type×nutritional level interaction was found expect marbling score．
出处
《四川畜牧兽医》
2000年第11期17-17,19,共2页
Sichuan Animal & Veterinary Sciences
基金
四川省科委攻关项目《提高猪肉品质综合技术措施》的子项目.
关键词
品种
营养水平
肉质
猪
breed typenutritional level
meat qualityl
pig
