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| 野菜F1代猪胴体品质、肉质性状和肌内脂肪酸组成的研究 | |
| 引用本文： | 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. |
| 作者姓名： | 王宪龙 王元虎 李少青 武道留 尹逊河 祝仁铸 王崇莆 |
| 作者单位： | 1. 山东农业大学动物科技学院,山东泰安,271018 2. 山东绿涧生态产业园,山东章丘,250200 3. 山东省农业管理干部学院,山东济南,250100 |
| 摘 要： | 以长白山野猪与山东省优良地方品种莱芜猪的杂交1代猪(简称野菜F1代猪)和长×大白猪(各18头,公母各半)为研究对象,采用舍饲+放牧的方式,利用不含任何添加剂的绿色玉米、豆粕、麦麸组成的日粮,在同样条件下饲养至90 kg左右时,按照标准方法进行屠宰,对试验猪的胴体品质、肉质性状、常规营养成分和脂肪酸组成进行了系统全面的测定研究.结果表明:野莱F1代猪的宰前体重、胴体重、胴体长、屠宰率、眼肌面积和瘦肉率均小于长×大白猪,而背膘厚和后腿比例则显著大于长×大白猪(P＜0.05)；野莱F1代猪肉的肉色、大理石纹、失水率、滴水损失、熟肉率和剪切值均显著(P＜0.05)或极显著好于长×大白猪(P＜0.01)；F1代猪肉的水分、干物质、肌内脂肪、粗蛋白和粗灰分含量均高于长×大白猪；F1代猪肉的饱和脂肪酸极显著低于长×大白猪(P＜0.01),而多不饱和脂肪酸尤其是亚油酸、亚麻酸、花生四烯酸等人体必需脂肪酸却极显著高于长×大白猪(P＜0.01),多不饱和脂肪酸和饱和脂肪酸之比为1∶2.20.结果提示:野莱F1代猪肉的肉品品质和营养价值比长×大白猪好,适合作为生产安全优质绿色猪肉的原料猪用. |
| 关 键 词： | 野猪 莱芜猪 胴体品质 肉质性状 脂肪酸组成 |
THE STUDIES ON CARCASS QUALITY, MEAT CHARACTER AND INTRAMUSCULAR FATTY ACIDS COMPOSITION OF F1 HYBRID WITH BOAR AND LAIWU PIGS |
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| WANG Xian-long,WANG Yuan-hu,LI Shao-qing,WU Dao-liu,YIN Xun-he,ZHU Ren-zhu,WANG Chong-pu.THE STUDIES ON CARCASS QUALITY, MEAT CHARACTER AND INTRAMUSCULAR FATTY ACIDS COMPOSITION OF F1 HYBRID WITH BOAR AND LAIWU PIGS[J].Journal of Shandong Agricultural University,2012,43(1):62-67. | |
| Authors: | WANG Xian-long WANG Yuan-hu LI Shao-qing WU Dao-liu YIN Xun-he ZHU Ren-zhu WANG Chong-pu |
| Institution: | 1 (1.College of Animal Science and Technology,Shandong Agricultural University,Taian 271018,China;2.Lvjian Environmental Friendly Park of Shandong,Zhangqiu 250200,China;3.Shandong Cadre College of Agricultural Management,Jinan 250100,China;) |
| Abstract: | In this research,we put F1 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.F1 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 according 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 F1 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 F1 hybrid with boar and Laiwu pigs were better than white 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 F1 hybrid with boar and Laiwu pigs than white pigs of Landrace and Yorkshire;Satisfied fatty acid and monounsaturated fatty acid of F1 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 F1 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. |
| Keywords: | Boar laiwu pigs carcass quality meat character fatty acids composition |
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