杂交对猪肉蛋白质品质的影响  

The effect of crossing on protein quality Of pork

作　　者：朱苏文[1] 檀华蓉[1] 

机构地区：[1]安徽农业大学生物技术研究中心

出　　处：《安徽农业科学》1995年第3期287-288,共2页Journal of Anhui Agricultural Sciences

摘　　要：本文对皖南花猪、东北民猪、长白猪、长白Ｘ民猪和长白Ｘ皖南花猪商品肥育猪鲜肉蛋白质品质进行了测试和分析。结果表明，皖南花猪蛋白质构成与民猪有较大的差异；杂交使中国地方猪种蛋白质品质下降，尤其皖南花猪和长白猪杂交后蛋白质中必需氨基酸的比例明显下降（Ｐ＜０．０５）；杂种猪蛋白质品质更趋向于长白猪而不是地方猪种。By the measurement of 18 amino acids in porks from market pig herds of Wannanhua(WH),Min pig(MP),Landrace (LD), LD×MP and LD×WH,some important results on the effects of crossing on pork quality in meat protein fromnative breeds have been obtained as follows:The protein composition between WH and MP differed;Crossing decreased theprotein quality of native breeds,e. g. the proportion of essential amino acids in LD ×WH was specially lower than that inWH(PMO. 05);The protein quality of crossbreedings tended to agree with male parent.

关 键 词：杂交 猪肉 肉质 皖南花猪 民猪 长白猪 蛋白质 

分 类 号：S828.32[农业科学—畜牧学]