| 专门化品系ZFD猪生长性能、胴体性能及不同部位肌肉品质研究 |
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| 引用本文： | 郭建凤,武英,王继英,张印,王诚,蔺海朝.专门化品系ZFD猪生长性能、胴体性能及不同部位肌肉品质研究[J].西北农业学报,2010,19(1):22-25. |
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| 作者姓名： | 郭建凤 武英 王继英 张印 王诚 蔺海朝 |
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| 作者单位： | 山东省农业科学院,畜牧兽医研究所,济南,250100 |
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| 基金项目： | 山东省农业良种工程资助项目 |
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| 摘 要： | 研究测定ZFD生长性能、胴体性能、肉质性状及背最长肌、腰大肌及后腿肉氨基酸、脂肪酸含量。结果表明,ZFD生长性能和饲料报酬较高,30～100kg日增体质量787.12g,料体质量比2.74:1。屠宰体质量102.68kg,胴体瘦肉率66.56%,肉色4.05分、大理石纹4.25分,pH6.58,肌内脂肪3.625%。每100g背最长肌、腰大肌及后腿肉的氨基酸总量和鲜味氨基酸含量、必需氨基酸含量和鲜味氨基酸占总氨基酸比例都以背最长肌最高,分别比腰大肌、后腿肉提高4.52%(P0.05)和16.66%(P0.01)、5.65%(P0.05)和17.68%(P0.01)、2.35%(P0.05)和13.65%(P0.01)、1.09%(P0.05)和0.86%(P0.05);必需氨基酸占总氨基酸的比例以后腿肉最高,分别比背最长肌和腰大肌提高2.75%(P0.05)和0.52%(P0.05)。硬脂酸和油酸含量不同部位间差异不显著,棕榈酸含量背最长肌和后腿肉间差异显著,亚油酸含量背最长肌和腰大肌间差异显著。肌内脂肪以后腿肉含量最高,分别比背最长肌和腰大肌提高18.62%(P0.05)、160.61%(P0.05);肌肉蛋白质含量以背最长肌最高,分别比腰大肌和后腿肉提高6.12%(P0.05)、18.24%(P0.01);肌肉干物质含量以背最长肌最高,比腰大肌和后腿肉分别提高12.08%(P0.05)和8.57%(P0.05)。
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| 关 键 词： | 猪 生长性能 胴体性能 肌肉品质 氨基酸 脂肪酸 |
| 收稿时间： | 2009/5/18 0:00:00 |
| 修稿时间： | 2009/8/28 0:00:00 |
Growth Performance, Carcass Performance and Meat Quality of Different Position Pork of Specialized Lines ZFD Pigs |
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| GUO Jianfeng,WU Ying,WANG Jiying,ZHANG Yin,WANG Cheng and LIN Haichao.Growth Performance, Carcass Performance and Meat Quality of Different Position Pork of Specialized Lines ZFD Pigs[J].Acta Agriculturae Boreali-occidentalis Sinica,2010,19(1):22-25. |
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| Authors: | GUO Jianfeng WU Ying WANG Jiying ZHANG Yin WANG Cheng and LIN Haichao |
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| Institution: | GUO Jianfeng,WU Ying,WANG Jiying,ZHANG Yin,WANG Cheng , LIN Haichao (Institute of Animal Science , Veterinary Medicine,Sh,ong Academy of Agricultural Science,Jinan 250100,China) |
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| Abstract: | The growth performance ,carcass performance , meat traits and the content of amino acid, fatty acid of Longissimus muscle, loin and hams of specialized lines ZFD pigs were studied. The results showed that the growth performance and FCR of ZFD were high. ADG and F/G at the weight 30～100 kg were was 66.56%, meat color score was 4.05, marbling score was 4.25, pH value was 6.58, IMF was 3.625%. The 100 g Longissimus muscle TAA ,DAA,EAA and DAA/TAA were the highest, increased by 4.52%(P>0.05)and16.66%(P<0.01),5.65%(P>0.05)and17.68%(P<0.01),2.35%(P>0.05)and13.65%(P<0.01),1.09%(P>0.05)and 0.86%(P>0.05)as compared with loin and ham, respectively. EAA/TAA of ham was the highest , increased by 2.75%(P>0.05)and 0.52%(P>0.05)as compared with Longissimus muscle and loin , respectively . The differences of the contents of stearic acid and oleic acid of three position porks were not significant. The differences of palmitic acid contents of Longissimus muscle and ham were significant, and the differences of linoleic acid contents of Longissimus muscle and loin were significant. IMF of ham was the highest, increased by 18.62%(P>0.05),160.61%(P>0.05) as compared with Longissimus muscle and loin , respectively. The protein contents of Longissimus muscle were the highest , increased by 6.12%(P<0.05),18.24%(P<0.01) as compared with loin and hams, respectively .The dry matters content of Longissimus muscle was the highest, increased by 12.08%(P<0.05) and 8.57%(P<0.05) as compared with loin and ham, respectively . |
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| Keywords: | Pigs Growth performance Carcass performance Meat quality Amino acid Fatty acid |
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