五莲黑猪胴体肉质性状及肌肉氨基酸和脂肪酸含量测定

Carcass Performance,Meat Qualities,Amino Acid and Fatty Acid Testing of Wulian Black Pigs

研究测定了五莲黑猪的胴体性能及肉品质。结果表明:五莲黑猪的屠宰率、眼肌面积、后腿比例和瘦肉率分别为77.18%、28.7 cm^2、28.5%、42.17%;肉色评分、干物质和肌内脂肪含量较高,分别为3.50、28.45%、3.75%;背最长肌氨基酸总量、鲜味氨基酸含量、必需氨基酸含量、鲜味氨基酸占总氨基酸的比例和必需氨基酸占总氨基酸的比例分别为21.41 g/100 g、17.20 g/100 g、8.37 g/100 g、80.36%、39.12%。棕榈酸、硬脂酸、油酸和亚油酸含量分别为24.11%、13.09%、44.30%、7.62%。

The carcass performance and meat qualities of Wulian Black Pig were studied.The results showed that,dressing percentage,eye muscle,ham percentage and Lean percentage of Wulian Black Pig were 77.18%,28.7 cm^2,28.5% and 42.17%,respectively.Meat color score,dry matter and Intramuscular were higher for 3.50,28.45% and 3.75%.The 100 g longissimus muscle amino acid content,delicious amino acid content,essential amino acid content,the ratio of delicious amino acid content in Longissimus muscle total amino acid and the ratio of essential amino acid content in Longissimus muscle total amino acid were 21.41 g/100 g,17.20 g/100 g,8.37 g/100 g,80.36% and 39.12%,respectively.The contents of palmitic acid,stearic acid,oleic acid and linoleic acid were 24.11%,13.09%,44.30% and 7.62%,respectively.