摘要
试验研究中国土种黑猪与长白猪在肉品质性状上的差异。选择皖南黑猪和长白猪各10头,测定肉品质性状指标。结果表明,在肉品质方面,皖南黑猪肉的硬度、蒸煮损失、肌纤维直径、滴水损失及多不饱和脂肪酸的含量显著低于长白猪(P<0.05),pH_1、pH_(24)、肉色a值、总饱和脂肪酸含量及鲜味氨基酸含量显著高于长白猪(P<0.05),大理石评分、肌苷酸(IMP)含量和肌内脂肪(IMF)含量极显著高于长白猪(P<0.01)。由此可见,与长白猪相比,皖南黑猪的肉品质性状较优。
To compare the differences of meat quality between black pig and hybrid white pig,ten black pigs and ten hybrid white pigs were choosed,all pigs were slaughtered to compare the meat quality between the two breeds.In terms of meat quality,values of hardness,cooking loss,drip loss and muscle fiber diameter and the content of polyunsaturated fatty acids (PUFA)of black pig's pork were significantly lower (P<0.05),while pH1,pH24 and a value and the contents of total saturated fatty acids (SFA)and flavor amino acids (FAA)were significantly higher (P<0.05),and marbling score and the contents of inosinic acid (IMP)and intramuscular fat (IMF)were hihgly significantly higher (P< 0.01).Compared with hybrid white pig,the meat quality of black pig was better.
作者
康连虎
KANG Lianhu(Anhui Vocational College of Grain Engineering,Hefei 230011,China)
出处
《饲料博览》
2019年第1期6-9,共4页
Feed Review
基金
安徽粮食工程职业学院2018-2019学年院级课题(2018020)
关键词
皖南黑猪
长白猪
肉品质
black pig
hybrid white pig
meat quality
