山东农业大学学报（自然科学版）2012，Vol.43Issue(1)：62-67,6.
野菜F1代猪胴体品质、肉质性状和肌内脂肪酸组成的研究
THE STUDIES ON CARCASS QUALITY, MEAT CHARACTER AND INTRAMUSCULAR FATTY ACIDS COMPOSITION OF F1 HYBRID WITH BOAR AND LAIWU PIGS
摘要
Abstract
In this research,we put Fl hybrid with boar and Laiwu pigs and white pigs of Landrace and Yorkshire ( each 18 heads and male, female in the same evenly) as research object. Fl hybrid with boar and Laiwu pigs were hybridized by Mountain Changbai boar with Laiwu pigs which has been the fine local variety in Shandong Province. We adopted confinedness and grazing breeding way. Ration, without any additive, contained green corn, soybean meal and wheat bran. We breeded the pigs to 90 kg at the same condition, abataged them accord-ing to the standard method and researched the pigs'carcass quality, meat character, routine nutritional ingredient and fatty acids composition all round. The results indicated; Weight before abataged, carcass weight, carcass length, abatage rate, area of muscular apparatus and lean percentage of Fl hybrid with boar and Laiwu pigs were all less than white pigs of Landrace and Yorkshire, while the pachy - backfat and percentage of hind legs were larger than white pigs of Landrace and Yorkshire significantly (P < 0. 05); Meat color score, Marbling score, water loss, Drip loss, cooked - meat ratio and shear force of Fl hybrid with boar and Laiwu pigs were better thanwhite pigs of Landrace and Yorkshire significantly (P <0. 05) or extreme significantly (P < 0. 01) ; Moisture content, dry substance, intramuscular fat, crude protein and ash content were higher of Fl hybrid with boar and Laiwu pigs than white pigs of Landrace and Yorkshire; Satisfied fatty acid and monounsaturated fatty acid of Fl hybrid with boar and Laiwu pigs were lower than white pigs of Landrace and Yorkshire extreme significantly ( P < 0. 01), but the polyunsaturated fatty acid which is the essential fatty acid of people, expecially linoleic acid,linolenic acid and arachidonic acid etc were higher than white pigs of Landrace and Yorkshire extreme significantly (P < 0. 01) , and the proportionality of polyunsaturated fatty acid and satisfied fatty acid was 1:2. 20. The results prompted: meat quality and nutritive value of Fl hybrid with boar and Laiwu pigs were better than white pigs of Landrace and Yorkshire , and it can become the raw material pigs for producing safety, fine quality and green pork.关键词
野猪/莱芜猪/胴体品质/肉质性状/脂肪酸组成Key words
Boar/laiwu pigs/carcass quality/meat character/fatty acids composition分类
农业科技引用本文复制引用
王宪龙,王元虎,李少青,武道留,尹逊河,祝仁铸,王崇莆..野菜F1代猪胴体品质、肉质性状和肌内脂肪酸组成的研究[J].山东农业大学学报（自然科学版）,2012,43(1):62-67,6.基金项目
山东省科技攻关项目(2010GNC10930) （2010GNC10930）
