莱芜猪肉质特性研究  

Study on Meat Quality of Laiwu Pig

作　　者：呼红梅[1] 朱荣生[1] 王继英[1] 王怀中[1] 张印[1] 武英[1] 

机构地区：[1]山东省农业科学院畜牧兽医研究所,山东济南250100

出　　处：《家畜生态学报》2008年第2期6-9,共4页Journal of Domestic Animal Ecology

基　　金：山东省农业科学院青年基金(2005YQ041);山东省良种工程-优质瘦肉猪配套系选育基金(2006LZ08)

摘　　要：为研究莱芜猪的优良肉质特性,本试验以生长速度快、肉质欠佳的杜洛克和大约克做对照,结果表明:莱芜猪肌肉嫩度、肌内脂肪含量、肌肉鲜味氨基酸、必需氨基酸、饱和脂肪酸和单不饱和脂肪酸显著高于杜洛克和大约克,而莱芜猪肌纤维直径和系水率则显著减少。In order to study superior meat quality of laiwu pigs,Duroc and Yolkshire of quick growth and poor meat quality was selected as the control to conduct experiment. The result indicated that： compared with Duroc and Yolkshire, muscle tenderness, intermuscle fat, flavor amino acid, need amino acid, saturation fatty acid and mono-unsaturation fatty acid of Laiwu pigs remarkably increased; On the other hand,muscle fiber diameter and water holding percentage of Laiwu pigs evidently reduced.

关 键 词：莱芜猪 肌内脂肪 氨基酸 脂肪酸 

分 类 号：S811.5[农业科学—畜牧学]