作 者：
郭建凤;成建国;谢晋唐;王彦平;蔺海朝;李广立;林松
单 位：
山东省农业科学院畜牧兽医研究所山东省畜禽疫病防治与繁育重点实验室;山东春藤食品有限公司
摘 要：
研究测定了黑盖猪胴体性能及肉品质。结果表明,黑盖猪胴体瘦肉率较高为48.51%,肉色和大理石纹评分较高分别为3.57和3.52,背最长肌中鲜味氨基酸含量占总氨基酸比例及不饱和脂肪酸含量都较高,分别为79.49%和56.57%。
译 名：
Carcass Performance and Meat Qualities Testing of Black Gai Pigs
作 者：
GUO Jianfeng;CHENG Jianguo;XIE Jintang;WANG Yanping;LIN Haichao;LI Guangli;LIN Song;Shandong Provincial Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Science;Shandong Chunteng Food Co.,Ltd.;
关键词：
Black Gai pigs;;carcass performance;;meat quality
摘 要：
The carcass performance and meat qualities of Black Gai pigs were studied. The results showed that,lean percentage of Black Gai pigs was higher for 48.51%, meat color scoreand and marbling score were higher for 3.57 and 3.52. The ratio of delicious amino acid content in longissimus muscle total amino acid and content of unsaturated fatty acids were higher, those were 79.49% and 56.57%, respectively.
