猪肉拿破率的研究
作 者：
张伟力;陶立;王立克;程广龙
单 位：
安徽农业大学牧医系，安徽科技培训中心养殖基地，安徽农业师范学院，安徽省农科院;安徽农业大学牧医系
关键词：
猪肉，拿破率
摘 要：
本试验对２个本地猪种（每种１０头）和３个杂交猪种（每种１０头）的上市屠宰猪（共５０头）作了拿破率和有关肉质的测定。发现本地猪的拿破率显著地优于杂交猪（Ｐ＜０．０１）。拿破率与系水力等重要肉质性状呈显著相关。试验结果提示本地品种猪肉是肉品工业生产优质产品的最佳原料。
译 名：
A Study on the Napole Yield of Pork
作 者：
Zhang Weili(Anhui Agricultural University.Hefei 230036)Tau Li(Base Filrm of Anliui Sci.- Tech.Training Centre)Wang Like(Anhui Agricultural Teaching College)Chen Guanglong (Anhui Agricultural Institute)
关键词：
Nap6le yield.Pork.
摘 要：
Two groups of native breed pig (10 for each)and three groups of crossbreed pig (10 for eachalso) were slaughtered at the market weight for Napole yield test. The Napole yield of nativebreed was significantly higher than that of crossbreed(p<0.01).In addition,the tested Napoleyield was significantly correlated to the water holding capacities. The results suggest that thepork of native breed is the best choice for hi-quality products of meat processing.
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