| 杜洛克猪新品系肉质特性的初步研究 |
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| 引用本文： | 范春国,钱辉耀.杜洛克猪新品系肉质特性的初步研究[J].中国畜牧杂志,1992,28(4):11-14. |
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| 作者姓名： | 范春国 钱辉耀 |
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| 作者单位： | 华中农业大学畜牧兽医系 430070
(范春国，钱辉耀)，华中农业大学畜牧兽医系 430070(刘真) |
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| 摘 要： | 对杜洛克猪新品系1-4世代同胞测定猪各项肉质性状的测定研究表明,其PH值为6.4,系水力为89％,肌内脂肪含量为3.96％,色值为15％。各项肉质指标均在育种目标规定的正常范围内,且肌内脂肪含量较高,说明该品系具有良好的肉质;世代选育未导致肉质下降,还相应改善了肉质;性别对肉质无明显影响;肉质性状间的相关与聚类分析结果表明,肌肉PH值、系水力和色值是衡量肌肉品质优劣的主要指标,而水份与脂肪含量是反映肉质风味的重要指标;随着胴体品质提高呈现肉质下降的趋势。
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| 关 键 词： | 杜洛克猪新品系 肉质性状 相关分析 聚类分析 |
STUDIES ON THE CHARACTERISTICS OF MEAT QUALITY IN DUROC NEW STRAIN |
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| Fan Chunguo,Qian Huiyao and Liu Zhen.STUDIES ON THE CHARACTERISTICS OF MEAT QUALITY IN DUROC NEW STRAIN[J].Chinese Journal of Animal Science,1992,28(4):11-14. |
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| Authors: | Fan Chunguo Qian Huiyao and Liu Zhen |
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| Abstract: | Studies on various traits of meat quality by sib analyes from 1 to 4 generations revealed the following characteristics for Duroc new strain: pH value, 6.4; capacity of binding water: 89 %; fat content in muscle:3.96% and colour value: 15%. The fat content is relatively high and all above values are in the normal range. This indicates a good muscle quality for Duroc new strain. Generation selections did not result in a decline in meat quality. |
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| Keywords: | Duroc new strain、 Trait of meat quality、 Corelation analysis、 Polymeric analogue analysis |
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