藏香猪屠宰特性及肉品质的分析  

Analysis of Slaughter Traits and Meat Quality in Zangxiang Pig

作　　者：宋社果[1] 安小鹏[2] 赵海波[2] 刘海艳[2] 曹斌云[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学动物科技学院,陕西杨凌712100

出　　处：《西北农业学报》2011年第12期26-32,共7页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家高技术研究发展计划(863)项目(2007AA10Z167);陕西省"13115"项目(2009ZDG-190)

摘　　要：按照随机抽样的原则,选择饲养条件基本一致的成年去势公猪9头,对其屠宰性能和肉品质进行测定。结果表明,藏香猪的平均屠宰率为75.75%,瘦肉率为46.88%,含脂率为29.48%。体组分分析表明,头、蹄、内脏占活体质量的百分比均比内地饲养的瘦肉型猪的体组分高。相关性分析表明:屠宰率和大肠质量之间相关性显著(r=0.995,P=0.05),藏香猪肌肉脂肪酸组成主要是C16和C18脂肪酸,以棕榈酸(C16∶0)、硬脂酸(C18∶0)、油酸(C18∶1)和亚油酸(C18∶2)为主,这4种脂肪酸的相对含量分别为23.22%、10.76%、46.39%、13.39%。粗蛋白平均含量为19.45%,每100g背最长肌中氨基酸总量、鲜味氨基酸量和必需氨基酸量分别为17.00、7.401、6.50g,鲜味氨基酸和必需氨基酸占氨基酸总量的比例分别为43.56%和38.22%。矿物质含量丰富,尤其是Fe和Ca(Fe含量为35.15mg/kg,Ca为36.65mg/kg)含量较高。In order to analyze meat performance of Zangxiang pig introduced to Shaanxi province,in this study,nine barrows reared under the same conditions were selected randomly to detect their slaughter traits and meat quality.The result showed that the average percentages of dressing,lean meat and fat were 75.75%,44.77% and 27.50%,respectively.In comparison with other lean type swine,Zangxiang pig had higher percentages of head,hooves and internal organs accounting for live body mass.The correlative analysis suggested that the correlation between dressing percentage and large intestine mass was high（r=0.995,P=0.005）.The major fatty acids of Zangxiang pig contained palmitic acid（C16∶0）,stearic acid（C18∶0）,oleic acid（C18∶1） and linoleic acid（C18∶2） with 23.22%,10.76%,46.39% and 13.39%,respectively.The average crude protein content of longissimus dorsi was 19.45%.The contents of total amino acid,DAA and EAA in 100 g longissimus dorsi were 17.00 g,7.41 g and 6.50 g,respectively.The percentages of DAA and EAA were 43.56% and 38.22% respectively in total amino acid.The Zangxiang swine meat contained many mineral,especially Fe and Ca with the number of 35.15 mg/kg and 36.65 mg/kg respectively.

关 键 词：屠宰性能 肉质品质 藏香猪 

分 类 号：S828.89[农业科学—畜牧学]