作　　者： ; ; ; ;

机构地区： 贵州大学动物科学学院

出　　处： 《山地农业生物学报》 2006年第5期404-406,共3页

摘　　要： 在同等饲养管理条件下,用同龄的Ⅱ系剑白香猪作对照,按照GB3038—82种猪档案记录规定方法对8世代8月龄剑白香猪Ⅰ系肉质常规指标进行测定。结果表明,其肉色正常,大理石纹适中,pH1和pH24两品系差异不显著(P>0.05);剑白香猪Ⅰ系失水率是(17.13±2.34)%、熟肉率是(60.54±1.29)%、滴水损失是(1.69±0.17)%、嫩度是(3.21±0.17)kg;剑白香猪Ⅱ系失水率是(20.88±1.92)%、熟肉率是(62.43±2.32)%、滴水损失是(2.29±0.28)%、嫩度是(3.19±0.13)kg,各项指标差异均不显著(P>0.05)。说明剑白香猪肉质好,是加工高档肉产品的最佳原材料。 The determination of routine indexes of meat quality was conducted for line Ⅰ of Jianbai Xiang pigs which was fed in the same condition until 8 months, and compared with line Ⅱ of Jianbai Xiang pigs, according to swine track record. The results showed that the evaluation of meat colour was normal, the marbling distributed properly, the pH1 -value and pH24-value were no significant defferenee（P〉0. 05 ） ,the ratio of water loss of line I of Jianbai Xiang pigs is（ 17. 13 ±2.34）% ,cooked meat percentage is（60.54 ± 1.29）% ,drip of water loss is（ 1.69 ± 0.17）% ,meat tenderness is （ 3.21 ± 0.17） kg; the ratio of water loss of line Ⅱ of Jianbai Xiang pigs is （ 20.88 ± 1.92 ） % , cooked meat percentage is （62.43± 2.32） % , drip of water loss is （2.29 ± 0.28） % , meat tenderness is （ 3.19 ± 0.13 ） kg that were no significant difference（ P 〉0.05 ）. It indicated that the meat quality of Jianbai Xiang pigs is fine and A superior raw material for special pork products.

关 键 词： 剑白香猪 肉质测定 失水率 熟肉率 滴水损失 嫩度

领　　域： [农业科学] [农业科学]