Position: Home > Articles > EFFECTS OF RACTOPAMINE ON CARCASS COMPOSITION AND MEAT QUALITY IN FINISHING SWINE
Chinese Journal of Animal Nutrition
1996,8
(3)
44-48
Ractopamine对肥育期大约克猪胴体组成及肉质的影响
作 者：
许梓荣;荆新栋;肖日进
单 位：
浙江农业大学饲料科学研究所
关键词：
Ractopnmine;大约克猪;胴体组成;肉质
摘 要：
用含20mg/kg Ractopamine的饲粮饲喂纯种肥育期大约克猪(始重60 kg,终重90 kg),进行屠宰试验。胴体测定表明:添加Ractopamine明显改变了胴体组成,胴体瘦肉率提高3.53％(P<0.05)。其中半腱肌、背最长肌、半膜肌、股二头肌和腹侧锯肌重量分别增加10.7％(P<0.01)、9.1％(P<0.01)、7.4％(P<0.05)、7％(P<0.05)和4.5％(P<0.05);背最长肌面积增大6.5％(P<0.05);胴体脂肪率降低了3.21％(P<0.05),背膘厚度呈降低趋势,其中髻甲部降低9％(P<0.05)。肉质测定显示,眼肌肉色、大理石纹及失水率等内质指标对照组与试验组均无明显差异,但背最长肌粗蛋白含量提高2.8％(P<0.05),粗脂肪降低3.67％(P<0.01)。
译 名：
EFFECTS OF RACTOPAMINE ON CARCASS COMPOSITION AND MEAT QUALITY IN FINISHING SWINE
作 者：
Xu Zirong Jing Xindong Xiao Rijin(Feed Science Institute.Zhejiang Agricultural University,Hangzhou,310029)
关键词：
Ractopamine,Carcass composition,Meat quality,Finishing swine
摘 要：
Forty eight finishing Large Yorkshire pigs were used 10 determine the eflects of Rac topamine on carcass characteristics and meat quality.The results showed that 20mg / kg Ractopamine in diets had obviously improved carcass composition,the carcass lean rate was increased by 3.53%(P<0.05),while carcass fat rate was decreased by 3.21 %(P<0.05) Furthmore,Ractopamine also increased the weight of ST by 10.7%( P<0.05),of LD by 9.1%(P<0.05),of SM by 7.4%(F<0.05).of BF by 7%(P<0.05).of SV by 4.5%(P<0.05) respectively.No significant defference of meat quality between treated and control groups was found,but the content of protein in LD was increased by 2.8%(P<0.05),while the fat was decreased by 3.6%(P<0.01)in treated pigs.
导出引用
计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
