贵州香猪肌肉嫩度和肌内脂肪含量测定分析  

Measure and Analysis Meat Tenderness Degree and Intramuscular Fat Containing of Guizhou Xiang-pig

作　　者：刘健[1] 刘培琼[1] 郎洪权 

机构地区：[1]贵州大学动物科学学院,贵阳550025 [2]贵州省贵阳市农业局,贵阳550004

出　　处：《贵州农业科学》2005年第2期59-60,共2页Guizhou Agricultural Sciences

摘　　要：对剑白香猪进行肌肉嫩度、肌内脂肪含量和含水量测定,并与从江香猪和久仰香猪的测定资料进行比较,结果表明:剑白香猪与从江香猪和久仰香猪肌肉嫩度、肌内脂肪含量和水分含量差异均不显著(P>0.05)。The meat tenderness degree,intramuscular fat content and water content of Jianbai Xiang-pig were measured and (analysed). The result showed that:meat tenderness degree,intramusular fat content and water content of Jianbai Xiang-pig were (compared) with those of Congjiang Xiang-pig and Jiuyang Xiang-pig,there were no singnificant difference ( P>0.05).

关 键 词：肌内脂肪含量 肌肉嫩度 测定分析 贵州 从江香猪 含量差异 白香猪 含水量 行比 水分 

分 类 号：S828.1[农业科学—畜牧学] TS251.4[农业科学—畜牧兽医]