大约克、杜洛克和巴克夏猪肌肉品质比较分析

Study on Meat Quality of Yorkshire, Duroc and Berkshire Pigs

为比较持续选育4个世代后的大约克、杜洛克和巴克夏猪肉质及肉成分之间的差异,在3个品种肥育试验结束后,每个品种分别选择4头猪进行肉质和肉成分测定。结果表明,巴克夏猪大理石纹等级评分显著高于杜洛克猪(P<0.05)。宰后24 h,巴克夏猪背最长肌pH极显著高于其他两个品种(P<0.01);杜洛克猪a~*值极显著高于巴克夏(P<0.01),显著高于大约克(P<0.05);而巴克夏猪的b~*值极显著低于其他两个品种(P<0.01)。杜洛克猪的失水率极显著低于大约克猪(P<0.01);巴克夏猪熟肉率最高,分别比大约克猪、杜洛克猪高3.80(P<0.05)和4.53(P<0.01)个百分点。背最长肌总氨基酸、风味氨基酸和必需氨基酸,3个品种间差异不显著(P>0.05)。杜洛克猪饱和脂肪酸含量显著高于其他两个品种(P<0.05),而多不饱和脂肪酸低于其他两个品种(P>0.05)。杜洛克猪背最长肌镁、锌含量均最高,其中镁含量比大约克和巴克夏分别高10.25 mg/kg(P>0.05)和40.75 mg/kg(P<0.01),锌含量比大约克和巴克夏分别高0.97 mg/kg(P>0.05)和1.97 mg/kg(P<0.05)。

For the analysis differences of meat quality of Yorkshire,Duroc and Berkshire pigs that were selected for four generations.At the end of the fattening test,4 pigs each variety were selected for testing meat quality and composition.The results showed as follows,marbling points of Berkshire were significantly higher than that of Duroc（P〈0.05）.In the slaughter of 24 hours,pH of longissimus dorsi were extramly significantly higher than that of Yorkshire and Duroc（P〈0.01）,a^＊ of Duroc were extramly significantly higher than that of Berkshire（P〈0.01）,significantly higher than that of Yorkshire（P〈0.05）,but b^＊ of Berkshire were extramly significantly lower than that of Yorkshire and Duroc（P〈0.01）.The water loss rate of Duroc were extramly significantly lower than that of Yorkshire（P〈0.01）.Cooking percentage of Berkshire were the highest,were 3.80（P〈0.05） and 4.53（P〈0.01） percentage higher than Yorkshire and Duroc.TAA,DAA and EAA of longissimus dorsi were no significant differences among three breeds（P〉0.05）.SFA of Duroc were significantly higher than that of the other（P〈0.05）,but PUFA were lower than the other（P〉0.05）.Mg and Zn content of Duroc were the highest,Mg content of Duroc were 10.25 mg/kg（P〉0.05） and 40.75 mg/kg（P〈0.01） higher than Yorkshire and Duroc,Zn content of Duroc were 0.97 mg/kg（P〉0.05） and 1.97 mg/kg（P〈0.05） higher than Yorkshire and Duroc.