土猪和国外引进猪肉质性状差异
Difference of meat quality trait between local pig and imported pig
余群莲 1鲁兴容 1黄明发 1冯杰 1张澜1
作者信息
- 1. 重庆华牧实业 集团 有限公司 重庆 401120
- 折叠
摘要
我国地方猪种肉质参数明显优于国外品种，口感也表现为肉质细嫩多汁、鲜香味浓。但由于近年来过分追求猪的生长速度和瘦肉率，我国地方猪种数量大为减少，消费者普遍感到肉质风味下降。作者就土猪与国外引进瘦肉型猪肉质性状差异作简要综述，为选育研究提供参考。
Abstract
The parameters of meat quality of Chinese local pig were obviously better than foreign pig. Its taste was tender, juicy and fresh fragrant. Recent years, due to excessive pursuit of pig growth speed and lean meat, the number of local pig reduced substantial and consumers generally thought that the meat flavor was declined. The difference of meat quality trait between local pig and imported lean pig was briefly summarized. It would provide reference for the breeding research.
关键词
土猪肉/肉质性状/肌内脂肪/肌纤维Key words
local pork/meat quality trait/intramuscular fat/muscle fiber引用本文复制引用
基金项目
国家生猪现代产业技术体系建设专项资金资助()
重庆农投集团重大科技创新项目()
出版年
2014
NETL
NSTL
维普
万方数据