摘要
对杜洛克猪新品系1-4世代同胞测定猪各项肉质性状的测定研究表明,其PH值为6.4,系水力为89％,肌内脂肪含量为3.96％,色值为15％。各项肉质指标均在育种目标规定的正常范围内,且肌内脂肪含量较高,说明该品系具有良好的肉质;世代选育未导致肉质下降,还相应改善了肉质;性别对肉质无明显影响;肉质性状间的相关与聚类分析结果表明,肌肉PH值、系水力和色值是衡量肌肉品质优劣的主要指标,而水份与脂肪含量是反映肉质风味的重要指标;随着胴体品质提高呈现肉质下降的趋势。
Studies on various traits of meat quality by sib analyes from 1 to 4 generations revealed the following characteristics for Duroc new strain: pH value, 6.4; capacity of binding water: 89 %; fat content in muscle:3.96% and colour value: 15%. The fat content is relatively high and all above values are in the normal range. This indicates a good muscle quality for Duroc new strain. Generation selections did not result in a decline in meat quality.
出处
《中国畜牧杂志》
CAS
北大核心
1992年第4期11-14,共4页
Chinese Journal of Animal Science
关键词
杜洛克猪
猪
品种
肉质
Duroc new strain、 Trait of meat quality、 Corelation analysis、 Polymeric analogue analysis
