作　　者： ; ; ; ; ; ; (周振桓）;

机构地区： 云南农业大学动物科学技术学院

出　　处： 《云南农业大学学报》 2007年第6期839-842,850,共5页

摘　　要： 选用20 kg杜滇玉、杜滇昆、杜滇陆、约长撒和杜长大杂交猪各20头,在饲养和屠宰试验的基础上,进行杜滇玉、杜滇昆、杜滇陆、约长撒和杜长大的肌肉营养成分、理化特性和品尝鉴定试验,研究天然植物饲料添加剂对云南本地主要杂交猪肉品质的影响。结果表明:杜长大和约长撒背最长肌的粗蛋白含量显著高于其它杂交组合,杜滇陆背最长肌的粗脂肪含量显著高于其它杂交组合;与其它杂交组合相比,杜长大的大理石纹评分显著地低;杜滇陆和约长撒的剪切力值显著高于杜滇玉、杜滇昆和杜长大;与杜滇玉、杜滇昆、约长撒和杜长大相比,杜滇陆失水率显著降低;杜滇玉、杜滇昆和杜滇陆的肌苷酸含量显著高于约长撒和杜长大;与杜长大相比,杜滇昆、杜滇玉和杜滇陆的肌纤维直径显著下降,杜滇昆和杜滇陆肌纤维密度显著提高,杜滇玉、杜滇昆和杜滇陆间差异不显著;杜滇陆的香气、滋味、嫩度及多汁性得分高于其他杂交组合,但5个杂交组合间差异不显著。综合考虑生长性能和肌肉品质,杜滇陆为冷却肉生产的最佳杂交组合。 Total hundred of piglets of each twenty from the five hybrid pigs of Duroc ×N3 （ DN3 ）, Duroc ×N2（DN2）, Duroc ×N1（DN1）, Yorkshire × Landrace ×Saba （YES） and Duroc ×Landrace × White large （DLW） weighting 20 kg were fed for 120 d. After feeding and slaughter experiments, muscle nutritional component, psychical and chemical specialties and sensory evaluation was conducted to investigate the effect of genotypes on the meat quality in hybrid pigs. It has been shown that the content of crude protein Longissimus dorsi （ LD muscle） in DLW and YES hybrids was significantly higher than other hybrid pigs while content of crude fat of Longissimus dorsi （ LD muscle） in DN1 hybrid pigs was significantly higher than other hybrid pigs. Compare with other hybrid pigs, DLW hybrid pigs had a lower marbling score. The shear force value of LD muscle in DN1 and YLD hybrids was significantly lower than other hybrids. Compared with DN3 , DN2, YLS and DLY hybrids, the rate of water loss in DN1 hybrid pigs was significantly low. The content of inosinic acid of LD muscle in DN3, DN2 and DN1 hybrids were significantly higher than the DLY, the diameter of muscle fiber in DN3, DN2 and DN1 was YLS and DLY hybrids. Compared with significantly lower and the reverse results were observed for density of muscle fiber in DN2 and DN1 hybrids. There were no significant differences among DN3, DN2 and DN1. And the results of sensory evaluation indicated that the flavor, savor, tenderness and juicy in DN1 was trend to be better compare with other hybrids even though there were no significant difference among the five hybrids. Overall, DN1 was very suit for the production of chilled meat compared with other hybrid combination.

关 键 词： 冷却肉 杂交猪 肌肉品质

领　　域： [农业科学] [农业科学]