摘要
对火毛撒坝猪、高黎贡山猪、杜洛克猪的生长性状、胴体性能、肉质性状进行比较,为云南两个优质地方猪种的保护与开发利用提供理论依据。试验饲养火毛撒坝猪、高黎贡山猪、杜洛克猪各10头(5♂,5♀),至260日龄随机屠宰各猪种6头(3♂,3♀),测定其生长性状、胴体性能、肉质性状、肌肉组织学特性、脂肪酸、氨基酸和胆固醇,并进行显著性比较分析。结果说明:高黎贡山猪猪肉风味、口感更好,营养价值更高;火毛撒坝猪胆固醇含量低,保健性能更佳,但沉脂率强,在饲养方式上有待改进;杜洛克猪仍保持外来猪种的特性,但鲜味氨基酸和总氨基酸含量比火毛撒坝猪高,还需进一步研究。
The growth,carcass performance and meat quality of Saba with red brown Fur pig,Gaoli Gongshan pig and Duroc pig were compared to provide theoretical basis for the protection,development and utilization of two high-quality local pig breeds in Yunnan.This experiment was to raise 10 heads(5♂,5♀)of Saba with red brown Fur pig,Gaoli Gongshan pig and Duroc pig,and 6 pigs(3♂,3♀)were randomly slaughtered at 260 days old.The production,carcass properties,meat quality traits,muscle histology,fatty acids,amino acids and cholesterol were measured and compared for significant comparison.The results show that Gaoli Gongshan pork has better flavor and taste,and higher nutritional value;Saba with red brown Fur pig has lower cholesterol content and better health care performance,but the fat percentage is strong,and there is room for improvement in feeding methods.Duroc pigs still retain the characteristics of exotic pig breeds,but the umami amino acid and total amino acid content are higher than Saba with red brown fur pig.So further research is needed.
作者
李志勋
翁亚烦
杨圳超
胖文婷
赵桂英
LI Zhixun;WENG Yafan;YANG Zhenchao;PANG Wenting;ZHAO Guiying(College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201;Dalongtan Animal Husbandry and Veterinary Station,Eshan Yi Autonomous County,Yuxi 653205)
出处
《食品工业》
CAS
北大核心
2020年第4期341-345,共5页
The Food Industry
关键词
猪种
生长性状
胴体性状
氨基酸
胆固醇
脂肪酸
pig species
growth traits
carcass traits
amino acid
cholesterol
fatty acids
