豫南黑猪改良后代的肉品品质研究  

Rrsearch on meat quality of improved offspring of black pig in southern henan

作　　者：魏姜勉[1] 周小龙 

机构地区：[1]黄淮学院生物与食品工程学院,河南驻马店463000 [2]宏伟种猪有限公司,河南上蔡463800

出　　处：《商丘师范学院学报》2017年第6期49-52,共4页Journal of Shangqiu Normal University

基　　金：河南省工程技术中心项目(132102113102)

摘　　要：猪肉是人们的主要肉类食品,猪肉当中瘦肉率高、肌内脂含量高的品种需求量最大,改善猪肉品质已成为猪遗传育种家研究的热点问题.本试验对豫南黑猪改良后代猪肉的肉色、系水力、粗脂肪、pH、冻藏损失、滴水损失、粗水分等指标进行测定并与豫南黑猪、瘦肉型猪的各项肉质指标进行对比,检验猪种改良的成果,并为以后的猪种改良提供一定的理论依据.Pork is the main kind of meat for people, the demand for leaner and higher Intramuscular fat content of pork is very large. To improve the quality of pork has become a hot issue in the field of pig breeding. The test determined the fleshcolor, department of hydraulic, crude fat, pH, frozen loss, drip loss, rough water of the improvement offspring of black pig in southern Henan, and made a comparison between the improvement offspring and the lean pig and the black pig in southern Henan. The test also inspected the results of pig breeding, and provided theoretical basis for pig breeding improvement.

关 键 词：豫南黑猪 猪种改良 肉品 脂肪 系水力 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]