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当前位置: 首页 > 文章 > 皖南花猪与大约克猪胴体及肉质性状比较研究 养猪 2015 (6) 77-80
Position: Home > Articles > A Comparative Study on the Carcass and Meat Quality Traits of Wannanhua Pig and Yorkshire Pig Swine Production 2015 (6) 77-80

皖南花猪与大约克猪胴体及肉质性状比较研究

作  者：
李小金;钱坤;刘林清;钱蓉;周杰;王重龙
单  位：
安徽省农业科学院畜牧兽医研究所;安徽农业大学动物科技学院
关键词：
皖南花猪;大约克猪;胴体性状;肌肉品质;氨基酸含量
摘  要：
为了比较皖南花猪和大约克猪的胴体性状和肌肉品质,试验选取皖南花猪和大约克猪各10头,屠宰后对胴体性状、背最长肌的部分肉质性状和16种氨基酸的含量进行测定。结果表明:在胴体性能方面,皖南花猪的屠宰率、腿臀率、眼肌面积分别低于大约克猪0.91个百分点(P<0.05)、6.62个百分点(P<0.01)、26.2 cm2(P<0.01)。皖南花猪的皮厚、背膘厚分别高于大约克猪5.44 mm(P<0.01)、16.54 mm(P<0.01)。在肉质性状方面,皖南花猪的失水率、水分含量、L、a、b分别低于大约克猪7.32个百分点(P<0.01)、0.24个百分点(P<0.05)、5.43(P<0.05)、1.52(P<0.05)、0.13(P<0.05)。皖南花猪的肌内脂肪高于大约克猪1.51个百分点(P<0.01)。皖南花猪的p H2显著高于大约克猪0.28(P<0.01)。在氨基酸含量方面,皖南花猪的氨基酸总量、鲜味氨基酸含量、必需氨基酸含量以及非必需氨基酸含量均显著低于大约克猪(P<0.05),鲜味氨基酸占氨基酸总量的比值显著高于大约克猪(P<0.05)。结论:大约克猪在屠宰性能方面优于皖南花猪,皖南花猪在肉质性状方面优于大约克猪。
译  名：
A Comparative Study on the Carcass and Meat Quality Traits of Wannanhua Pig and Yorkshire Pig
作  者：
LI Xiaojin;QIAN Kun;LIU Linqing;QIAN Rong;ZHOU Jie;WANG Chonglong;Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences;College of Animal Science and Technology, Anhui Agricultural University;
关键词：
Wannanhua pig;;Yorkshire pig;;carcass traits;;meat quality traits;;amino acid contents
摘  要：
The purpose of this study is to compare the Wannanhua pig and Yorkshire pig carcass and meat quality traits. The experiment selected 10 Wannanhua pigs and 10 Yorkshire pigs respectively to be slaughtered for obtaining the sample of longissimus muscle, and measured some carcass and meat quality traits,the contents of 16 kinds of amino acids.The results showed that in terms of carcass performance, the slaughter rate, hip and leg rate and eye muscle area of Wannanhua pig were lower than those of Large Yorkshire in 0.91 percent points(P<0.05), 6.62 percent points(P<0.01) and 26.2 square centimeter(P<0.01). The skin thickness, backfat thickness of Wannanhua pig were higher than those of Yorkshire pig in 5.44 mm(P<0.01) and 16.54 mm(P<0.01). For meat quality traits, the water loss, moisture content, L value, a value and b value of Wannanhua pig were significantly lower than those of Yorkshire pig in 7.32 percent points(P<0.01), 0.24 percent points(P<0.05), 5.43(P<0.05), 1.52(P<0.05), 0.13(P<0.05). The intramuscular fat content of Wannanhua pig was higher than that of Yorkshire in1.51 percentage points(P<0.01). The p H2 of Wannanhua pig was significantly higher than that of Yorkshire in0.28(P <0.01). For amino acid contents, the sontents of total amino acid,essential amino acid,delicious amino acid and non-essential amino acids of Wannanhua pig were significantly lower than those of Yorkshire pig(P<0.05).The percentage of delicious amino acids of Wannanhua pig was significantly higher than that of Yorkshire pig(P <0.05). In conclusion, the Yorkshire pig has good carcass traits, and the Wannanhua pig has good muscle quality.

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