摘要
通过测定皮特兰猪、斯格猪、PIC猪的乳酸脱氢酶、游离脂肪酸、肌酸激酶、丙氨酸氨基转移酶、天门冬氨酸转氨酶等指标,来评定各品种之间肉质的差异。实验结果表明:斯格猪和PIC猪肌肉中乳酸脱氢酶活性显著低于皮特兰猪(P<0·05);皮特兰猪和斯格猪肌肉中游离脂肪酸含量以及肌酸激酶活性显著高于PIC猪肉(P<0·05);斯格肌肉中ALP活性最大,AST活性最小;PIC猪肌肉中ALP活性最小,皮特兰猪肌肉中AST活性最大。综合各项指标,斯格猪抗应激力较强,肉质较好,PIC猪次之,皮特兰猪最差。
The lactate dehydrogenase,free fatty acids,creatine kinase,alanine aminotransferase,aspartic transaminase of muscle were selected to compare pork quality of three baconhogs breeds. The results showed：Lactate dehydrogenase activity of muscle of Seghers and PIC pig was lower than Pietrain’s（P0.05）;free fatty acids,creatine kinase activity of muscle of Pietrain and Seghers were significantly higher than PIC’s（P0.05）. Alanine aminotransferase activity of muscle of Seghers was highest and Aspartic transaminase activity of muscle of Seghers was lowest than other pig’s. To sum up,the capacity to anti-stress and pork quality of Seghers was best,the next was PIC pig’s,the last one was Pietrain’s.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期68-70,共3页
Science and Technology of Food Industry
基金
国家科技部国家科技支撑计划(2007BAD71B01)
国家科技支撑计划子课题(2007BAD71B00-01)
