安徽农业科学2018，Vol.46Issue(14)：188-190,3.
不同品种猪肉质抗氧化性能比较分析
Comparison and Anylsis on the Antioxidant Properties of Meat Quality in Different Pig Breeds
摘要
Abstract
[Objective]The research aimed to compare the differences of antioxidant properties of meat quality on various breeds pig.[Method] Antioxidant properties and meat flavor of 6 native pig breeds and crossing pig (Duroc × Landrace × Yorkshire) were used to determine and anylsis.[Result]The total antioxidant priperties of Laiwu pig,Dapulian pig,Yantai black pig,Licha black pig,and Wulian black pig were high-er than the Duchang pigs after slaughter,and the meat flavor of Laiwu pig,Dapulian pig,Yantai black pig,Licha black Pigs and Yimeng black pigs had a dominant pork flavor.[Conclusion]The study provides basic data for further strengthening the protection,development and utilization of local breed pigs.关键词
品种/猪肉/抗氧化/肉品质Key words
Breed/Pig meat/Antixoidation/Meat quality分类
农业科技引用本文复制引用
张敏,张淑二,朱应民,冯鑫磊,于家利,曾勇庆,刘展生..不同品种猪肉质抗氧化性能比较分析[J].安徽农业科学,2018,46(14):188-190,3.基金项目
山东省农业良种工程项目(2014LZ002). （2014LZ002）
