摘要
本试验对２个本地猪种（每种１０头）和３个杂交猪种（每种１０头）的上市屠宰猪（共５０头）作了拿破率和有关肉质的测定。发现本地猪的拿破率显著地优于杂交猪（Ｐ＜０．０１）。拿破率与系水力等重要肉质性状呈显著相关。试验结果提示本地品种猪肉是肉品工业生产优质产品的最佳原料。
Two groups of native breed pig (10 for each)and three groups of crossbreed pig (10 for eachalso) were slaughtered at the market weight for Napole yield test. The Napole yield of nativebreed was significantly higher than that of crossbreed(p<0.01).In addition,the tested Napoleyield was significantly correlated to the water holding capacities. The results suggest that thepork of native breed is the best choice for hi-quality products of meat processing.
出处
《肉类研究》
1995年第3期3-4,共2页
Meat Research
