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当前位置: 首页 > 文章 > 猪脂类指标及其与胴体性状相关性的研究 四川农业大学学报 1992 (1) 178-188
Position: Home > Articles > PRELI MI NARY STUDIES ON CHARACTERS OF LIPIDS AND THEIR CORRELATL ON WITH CARCASS TRALTS IN SWINE Journal of Sichuan Agricultural University 1992 (1) 178-188

猪脂类指标及其与胴体性状相关性的研究

作  者：
程莲;罗安治
单  位：
四川农业大学畜牧系
关键词：
猪(49ME);胴体(49MC);相关(30Q31FE32A)
摘  要：
用在相同条件下肥育的长白、雅南及其杂交猪,测定皮下脂肪、板油和五块肌肉的主要脂类含量和脂肪酸组成。结果表明:(1)粗脂肪、胆固醇含量、碘价和脂肪酸组成,在品种间存在着显著差异;(2)粗脂肪、胆固醇含量、碘价和脂肪酸组成在品种不同部位存在明显差异;(3)胴体瘦肉率与肌肉中粗脂肪、胆固醇含量、脂肪酸的饱和度均呈负相关,与碘价呈正相关;(4)典型相关分析,腰大肌、肌二头肌、脂肪、板油的脂类指标与胴体性状相关(P<0.01),背最长肌、脂肪的脂类指标与肉质性状相关(P<0.01),胴体性状与体尺指标、肉质性状相关(P<0.01)。
译  名：
PRELI MI NARY STUDIES ON CHARACTERS OF LIPIDS AND THEIR CORRELATL ON WITH CARCASS TRALTS IN SWINE
作  者：
Cheng Lian Luo Anzhi (Sichuan Agricultural University, Yaan, Sichuan,Chian, Zip Code:625014)
关键词：
HOGS; CARCASS; CORRELATION.
摘  要：
Fatty acid composition of swine backfat,perirenal fat and five pieces of muscle, as well as gross fat and cholesterol contents in five pieces of muscle, iodine value in backfat and perirend fat were analysed in samples from Landrace, Yanan, Landrace×Yanan pigs reared on the same diets. siginificant differnces between breeds were detected in fatty acid composition, gross fat, cholesterol and iodine value in measured positions. The differences between positions were detected in fatty acid composition, gross fat, cholesterol and iodine value in measured breeds. Negative relation between the lean meat percentage and the saturation degree of fatty acids,gross fat,cholesterol in measured positions were detected. Notable relation between the lean meat percentage and iodine value in measured backfat, perirenal fat were detected, too. The results of the analysis of canonical correlation showed that characters of lipids in muscle posas major, musele biceps femosis, backfat and perirenai fatt were siginificant correlation with carcass traits (P<0.01). Characters of ipids in muscle longissimus dorsi and backfat were siginificant correlation with meat quality (P<0.01).Carcass traits were siginificant correlation with body measurement traits and meat quality (P<0.01).

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