莱芜猪肌肉脂肪酸组成的发育性变化及其对肉质特性的影响  

Effects of Development of Intramuscular Fatty Acids on Meat Quality in Laiwu Pig

作　　者：杨海玲[1] 曾勇庆[1] 魏述东[2] 武英[3] 刘婵娟[1] 

机构地区：[1]山东农业大学动物科技学院,山东泰安271018 [2]山东省莱芜市畜牧兽医技术推广中心,山东莱芜271100 [3]山东省农科院畜牧兽医研究所,山东济南250100

出　　处：《中国畜牧杂志》2006年第5期18-21,共4页Chinese Journal of Animal Science

基　　金：国家畜禽品种资源重点保护项目(编号:200014);山东省优质肉猪良种产业化开发项目

摘　　要：以40￣90kg6个体重阶段莱芜猪和新莱芜猪为试验对象(n=6),研究肌肉脂肪酸组成的发育性变化及其与肉质特性的关系。结果表明:①随着体重的增大,莱芜猪肌肉总脂含量显著(P<0.01)增加;饱和脂肪酸(SFA)总量的比例有下降的趋势,不饱和脂肪酸(UFA)总量有增加的趋势,但差异不显著;在UFA中,多不饱和脂肪酸(PUFA)总量及亚油酸的比例显著(P<0.01)下降,油酸比例显著(P<0.01)增加;②总体上,莱芜猪肌肉中的SFA+单不饱和脂肪酸总量、总脂、棕榈酸、棕榈烯酸的比例显著高于新莱芜猪,而PUFA总量、硬脂酸、亚油酸、花生烯酸的比例显著(P<0.01)低于新莱芜猪。各体重阶段2个品种间的脂肪酸组成也存在着较大的差异;③莱芜猪肌肉中的PUFA总量与总脂、水分、失水率、大理石纹评分相关显著;总脂与水分、大理石纹相关极显著(P<0.01);SFA、UFA总量与大理石纹呈显著(P<0.05)相关。Laiwu and Xin Laiwu pigs during weights from 40-90 kg （n = 6） were used to study the development of intramuscular fatty acids （FA） and effects on meat quality. Resuhs showed as follows：① With gaining of body weight, total lipid （TL） and oleic acid in muscle were significantly increased （P 〈 0.01）, but polyunsaturated FA （PUFA） and linoleic acid were significantly decreased （P 〈 0.01）, total saturated FA （SFA） tended to decrease but unsaturated FA （UFA） tended to increase; ② Compared with Xin Laiwu pigs, Lalwu were generally higher in muscle SFA and monounsaturated FA （MUFA）, TL, palmitic and palmitoleic acid, but lower in muscle PUFA, stearic, linoleic and peatnutolenic acid （P 〈 0.01）. There were also differences in fatty acids composition between these two breeds for various body weights; ③ The muscle PUFA was highly correlated to TL, moisture, water lose percentage, marbling score （MS）, and so did TL to moisture and MS （P 〈 0.01）. SFA, UFA were strongly correlated to MS （P 〈 0.05）.

关 键 词：畜牧学 肌肉 脂肪酸组成 肉质特性 发育规律 莱芜猪 

分 类 号：S828.2[农业科学—畜牧学]