摘要
随着我国人们生活水平的日益提高,对食品的品质要求也越来越高。对进口猪种与地方猪种从生产效率、肉质特性等进行详细的分析比较。结果表明,目前由于过分追求猪的生长速度和瘦肉率,使肉质风味严重下降,应该将地方猪肉肉质优良的得天独厚资源进行更好地保存和利用,才能生产出优质的肉品,为人民和社会造福。
Along with hying standards improvement day to day in China,the requirements for the quality of food have become higher and higher.The paper analyzed and compared production efficiency and meat quality characteristics in detail of the imported pig breeds and the native pig breeds.Based on the analysis,the paper finally had acknowledged that a serious decline in the succulent flavor due to the excessive pursuit of growth speed and lean percentage of pigs at present.We should preserve and make use of this very valuable excellent meat resource of native pig breeds to produce succulent crisp,intramuscular fat content,lean,good flavor and nutritious meat for the benefit of the people and society.
出处
《山西农业科学》
2014年第1期74-77,共4页
Journal of Shanxi Agricultural Sciences
关键词
引进猪种
地方猪种
生产效率
肉质特性
imported pig breeds
native pig breeds
production efficiency
meat quality
