影响猪肌肉品质因素的初步研究  

Preliminary Study on Some Factors of Affecting Pig's Meat Quality

作　　者：钱辉跃[1] 蒋思文[1] 倪德斌[1] 刘真 

机构地区：[1]华中农业大学畜牧兽医学院,武汉430070

出　　处：《湖北畜牧兽医》1997年第1期7-10,共4页Hubei Journal of Animal and Veterinary Sciences

摘　　要：通过对华中农业大学种猪场的抗应激品系的猪采用不同屠宰方法,对抗应激品系的猪和应激敏感的猪采用相同的屠宰方法和测定时间,其结果之间差异板显著(P＜0.01),表明影响猪肌肉品质的因素既有内因因素(猪的遗传基因),又有外因因素(屠宰时的电麻、胴体高温).对抗应激猪和应激猪采用不同时间(1、2、4、6h)连续测定,结果应激猪的不同时间测定值差异不显著(P＞0.05),抗应激猪的不同时间测定值差异较大,说明时间对抗应激猪的肉质有一定影响.因此必须选择正确的评定方法才能有效地区别优质肉与劣质肉.研究表明,肉质的物理指标的测定应在1h内完成.Different methods of slaughtering are applyed for hogs from stress-resistant line in the Breeding-pig Farm of Huazhong Agriculture University while the same slaughtering time and testing period are adopted for both hogs from stress-resistant line and the stress-susceptifbe. A significant discrepancy (p<0. 01) is observed from the results, which indi-cates that not only internal factors (genetic effect),but also external factors (electric anes-thesia. Carcass hyper thermia when slaughtering) influence on porcine meat quality. A suc-cesive test in different time (1、2、4、6hr) for the stress-resistant and stress-susceptible pigs shows that the discrepancies of values among the stress-susceptible are not significant (P> 0. 05)while those among the stress-resistant are greater. It is demonstrated that testing time has a certain influence on meat quality of the stress-resistant pigs. Hence appropriate evalu-ating method should be taken to effectively distinguish fine-quality from bad-quality meat. This study shous that it should be finished in one hour when the measurement of physical pa-rameters for meat quality is undertaken.

关 键 词：肌肉品质 抗应激品系 应激敏感性群体 猪 

分 类 号：S828.2[农业科学—畜牧学]