家畜生态学报2018，Vol.39Issue(2)：24-28,5.
不同品种猪肉质性状和脂肪酸含量的研究
Study on the Meat Quality and Fatty Acid of Longissimus Muscle in Different Breeds of Pigs
摘要
Abstract
To explore the effect of different breeds on conventional meat quality traits and delicious flavor of longissimus muscle,this study selected the local best breeds of Jinhua pig,hybrid breeds of Jinhua pig,the lean type pig,and foreign lean meat breed large Yorkshire and so on.After slaughtered,the conventional meat quality traits and the contents of fatty acid in the longissimus muscle were measured.The results showed that Jinhua Pigs pH value,meat color,marbling and hydraulic systems were the highest in the six varieties,which were significantly higher than those of foreign lean type breed Yorkshire pigs (P＜ 0.05);Jinhua Pigs Shear force and the rate of water loss were the lowest,which were significantly lower than those of foreign meat type swine (P＜0.05).Among the 13 kinds of fatty acids except the zoomaric acid in longest muscle of the six breeds,the difference was significant (P＜0.05) or extremely significant (P＜0.01).The content of saturated fatty acid,the sum of saturated fatty acids and mono unsaturated fatty acid and the ratio of saturated fatty acids to total unsaturated fatty acids in the longissimus muscle of Jinhua pig were significantly higher than those of Yorkshire (P＜0.01);The content of monounsaturated fatty acid in the longissimus muscle of Jinhua pig was significantly higher than that of Yorkshire pigs (P＜ 0.05);the content of polyunsaturated fatty acid in the longissimus muscle of Jinhua pig was significantly lower than Yorkshire pigs (P＜0.01).The content of saturated fat acid and the sum of saturated fatty acids and mono unsaturated fatty acid in the longissimus muscle of Duroc × Jinhua were higher than those of Landrace×Jinhua and Duroc× Landrace×Jinhua pigs and Yorkshire,but the four breeds had no significant difference (P＞0.05).The content of linoleic acid in Duroc× Landrace×Jinhua pigs among the hybrid varieties of Jinhua pig is the highest,which were significantly higher than that of Duroc×Jinhua pigs and Landrace×Jinhua pigs (P＜0.01).关键词
猪/肉质性状/脂肪酸Key words
pig/meat quality/fatty acid分类
农业科技引用本文复制引用
宋倩倩,张金枝,刘健,陈松玲,赵彦宗,傅衍,傅济平..不同品种猪肉质性状和脂肪酸含量的研究[J].家畜生态学报,2018,39(2):24-28,5.基金项目
浙江省农业(畜禽)新品种选育重大科技专项(2012C12906-6) （畜禽）
