摘要
以“定远”猪为母本与“杜洛克”、“大约克”和“长白”猪杂交 ,F1代猪皮下、肾周和腹部脂肪沉积均减少 ,其中以长白×定远猪和大约克×定远猪更为明显 ,有效地改善了猪胴体品质。猪肌肉大理石纹评分结果表明 ,长白×定远和大约克×定远F1代猪肌肉脂肪含量仅为 1 70 %和 1 5 0 % ,明显低于对照 (定远猪 )的 3 2 6 % ,这主要是肌间脂肪和结缔组织减少所致。肌肉脂肪酸组分分析表明 ,3个杂交组合及对照猪肉中游离脂肪酸以C18∶1含量最高 ,达 43 86 %～ 5 0 6 2 % ,其中对照 (定远猪 )和长白×定远猪显著高于其它 2个杂交组合猪 ;杜洛克×定远和大约克×定远猪的C18∶2含量与定远猪接近 。
The weight of subcutaneous fat,kidney fat and abdominal fat in F 1 of Duroc×Dingyuan,Large Yorkshire×Dingyuan and Landrace×Dingyuan were less than those in Dingyuan swine(CK),which resulted in the effective improvement of swine carcass quality.Fat contents in the muscle of F 1 of Landrace×Dingyuan and Large Yorkshire×Dingyuan were 1 70% and 1 50%,respectively,significantly less than those in the muscle of CK,which were mainly caused by the decrease of muscle fat and connective tissue.Among the composition of free fatty acids of three cross combinations and CK,the contents of C18∶1 were the highest,reaching 43 86%～50 62% C18∶1 contents of CK and F 1 of Landrace×Dingyuan were significantly higher than those of other two cross combinations.C18∶2 contents of F 1 of Duroc×Dingyuan and Large Yorkshire×Dingyuan approached that of Dingyuan swine.Free fatty acid mentioned above was probable one of the reasons for swine to maintain its good flavor. [WT5”HZ]
出处
《江苏农业学报》
CSCD
2001年第2期101-103,共3页
Jiangsu Journal of Agricultural Sciences
基金
安徽省"九五"科技攻关项目 (96 110 15 )
关键词
杂交猪
体脂
肌肉脂肪
游离脂肪酸组分
crossbreed of swine
body fat
muscle fat
composition of free fatty acid
