五指山猪与长白猪胴体性状和肉品质的比较研究  

Comparative Study on Carcass Traits and Meat Quality of Wuzhishan and Landrace Pigs

作　　者：荀文娟[1] 施力光[1] 周汉林[1] 侯冠彧[1] 王定发[1] 李茂[1] 管松[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海南儋州571737

出　　处：《中国畜牧兽医》2013年第5期93-96,共4页China Animal Husbandry & Veterinary Medicine

基　　金：中国热带农业科学院中央级公益性科研院所基本科研业务费专项(PZS068);家养动物种质资源平台项目;中国热带农业科学院中央级公益性科研院所基本科研业务费专项(16300321013001)

摘　　要：本试验对五指山猪和长白猪胴体性状、肉质性状、背最长肌氨基酸和脂肪酸含量进行了分析,旨在探讨五指山猪肉和长白猪肉的肉品质差异。结果表明,长白猪宰前重、胴体直长、胴体斜长、屠宰率、眼肌面积、平均背膘厚及瘦肉率均极显著高于五指山猪(P<0.01);五指山猪肌内脂肪含量极显著高于长白猪(P<0.01),pH、熟肉率、滴水损失和剪切力差异不显著(P>0.05);五指山猪肉的鲜味氨基酸、必需氨基酸、饱和脂肪酸和单不饱和脂肪酸含量均极显著高于长白猪(P<0.01)。因此,五指山猪肉品质优于长白猪。The aim of the study was to evaluate carcass traits and meat quality of Wuzhishan and Landrace pigs.The results showed that the slaughter weight,carcass straight length,carcass oblique length,average dressing percentage,loin muscle area,average backfat thickness and carcass lean percentage of Landrace pigs were extremly higher than Wuzhishan pigs（P0.01）.Wuzhishan pigs had extremly higher intramuscular fat content than Landrace pigs（P0.01）.No significant difference was observed in pH,cooking percentage,drip loss and shear force（P0.05）.The contents of tasty amino acids,essential amino acids,saturated fatty acids,and monounsaturated fatty acids were also extremly higher in Wuzhishan pigs compared with Landrace pigs（P0.01）,which proved that Wuzhishan pigs had good characteristics of meat quality.

关 键 词：五指山猪 长白猪 胴体性状 肉品质 氨基酸 脂肪酸 

分 类 号：S858.28[农业科学—临床兽医学]