皖南花猪肌肉品质及其变化规律  

Study on Meat Quality and Its Change Pattern of Wannanhua Pig

作　　者：殷宗俊[1] 刘彩霞 姜润深[1] 陈宏权[1] 蒋模有[1] 郭健 

机构地区：[1]安徽农业大学动物科学系,合肥230036 [2]合肥市饲料公司 [3]合肥市食品公司

出　　处：《安徽农业大学学报》2001年第1期58-61,共4页Journal of Anhui Agricultural University

基　　金：安徽省"八五"重点资助项目

摘　　要：本研究测定 72头不同日龄段皖南花猪的肌肉品质 ,以分析皖南花猪肌肉品质的变化规律。结果表明 ,皖南花猪的肌肉 p H1 值在整个生长期内变化不大 ,一直维持在 6 .58～ 6 .30之间 ;失水率与月龄呈直线负相关关系 ,由初生时的 2 3.0 3%下降到 1 2月龄时的 7.0 0 % ;肉色、大理石纹、熟肉率、剪切力和肌纤维直径等指标则随着日龄的增加而逐渐提高 ,与月龄均呈显著的直线正相关 ,至 1 2月龄时 ,皖南花猪的肉色评分为 3.50 ,大理石纹评分为 2 .88,熟肉率为 6 3.91 % ,剪切力为 4 .4 3kg,肌纤维直径为 53.86 μm,其中肌肉剪切力和肌纤维直径在 1 -6月龄时的提高幅度较大 ,8-1The meat quality of 72 Wannanhua pigs in different days were measured in order to study their change patterns The results showed that the value of pH 1 remained stable (from 6 58 to 6 30) all along in every growing stage With the growing of pigs, the rate of water loss decreased gradually from 23 03% to 7 00%,while the indexes of meat color,marbling,cooking rate,tenderness and muscle fibers increased gradually The values of Wannanhua pig's meat color and marbling in 360 days were 3 50 and 2 88 points respectively,at the same time, the cooking rate,shear value and diameter of muscle fibers were 63 91%, 4 43 kg and 53 86 μm,respectively Otherwise,the shear value and diameter of muscle fibers increased quickly from birth day to 180 days

关 键 词：皖南花猪 生长发育 肌肉品质 

分 类 号：S828.2[农业科学—畜牧学]