摘要
本文对３３头商品瘦肉型猪的肉质特性进行研究，得出如下结论：１．本研究建立各肉质性状间的回归方程，并算出各自的相关系数，其中系水力与失水率，系水力与ｐｈ１，ｐｈ１与ｐｈ２４，眼肌嫩度与腰肌嫩度的相关系数较高，分别为－０．９９７．－０．６０８，０．６０５，０．７１２均极显著（Ｐ＜０．０１）；２．本试验瘦肉型猪的肉色、ｐＨ值、肌肉嫩度、水份、失水率达到正常猪要求，但大理石纹较差，杜大长和杜长大分别为２．７６±０．９４，２．７５±０．８５；３．杜约长花肉质较理想，杜大长与杜长大，阉公猪与女猪之间的肉质基本一致。
Thirty-three hogs were slaughtered to measure their meat quality characteristics. the results were:1Theregression equations among meat quality traits and their correlation coefficients were listed. the corretation coefficientsbetween waterholding and water losing capacity, waterholding eapacity and ph1, ph1 and ph24, meat tenderness oflongissimus muscle and loin were -0. 997,-0. 608,0.605,0.712,respectively(p<0. 01). 2 In this study, the meatcolout, pH, the meat tenderness, the meat water and the water losing capacity were normally. butthe marbling ofDLY and DYL were only 2. 76±0. 94,2.75±0.85,respectively. 3 In meat quality, DYLG is better than DYL andDLY. there were not any different between boar and gilt.
出处
《广东畜牧兽医科技》
1994年第3期12-14,共3页
Guangdong Journal of Animal and Veterinary Science
关键词
瘦肉型猪
肉质
猪
meat quality characteristics market hog DYLG
