CAJ | 학술논문

为比较圩猪和大约克猪的肌肉品质，选取圩猪和大约克猪各10头，屠宰后取背最长肌，按照肉质性状测定标准对部分肉质性状和16种氨基酸含量进行测定。结果表明，肉色，圩猪比大约克猪高12.86%（P＜0.05）；粗蛋白质，圩猪比大约克猪低6.34%（P＜0.05）；大理石纹和肌内脂肪含量，圩猪比大约克猪分别高84%（P<0.01）和150%（P<0.01）。背最长肌谷氨酸含量、氨基酸总量、必需氨基酸含量和鲜味氨基酸含量，圩猪比大约克猪分别高11.08%（P<0.01）、5.51%（P<0.01）、4.67%（P<0.01）和7.54%（P<0.01）；脯氨酸、亮氨酸和赖氨酸含量，圩猪比大约克猪分别高9.33%（P＜0.05）、5.14%（P＜0.05）和3.06%（P＜0.05）；其他指标各组间差异不显著（P＞0.05）。说明圩猪具有较好的肌肉品质。
위비교우저화대약극저적기육품질，선취우저화대약극저각10두，도재후취배최장기，안조육질성상측정표준대부분육질성상화16충안기산함량진행측정。결과표명，육색，우저비대약극저고12.86%（P＜0.05）；조단백질，우저비대약극저저6.34%（P＜0.05）；대리석문화기내지방함량，우저비대약극저분별고84%（P<0.01）화150%（P<0.01）。배최장기곡안산함량、안기산총량、필수안기산함량화선미안기산함량，우저비대약극저분별고11.08%（P<0.01）、5.51%（P<0.01）、4.67%（P<0.01）화7.54%（P<0.01）；포안산、량안산화뢰안산함량，우저비대약극저분별고9.33%（P＜0.05）、5.14%（P＜0.05）화3.06%（P＜0.05）；기타지표각조간차이불현저（P＞0.05）。설명우저구유교호적기육품질。
The purpose of this study is to compare the Wei pig and Yorkshire pig meat quality.The experiment selected Wei pig and Yorkshire pig slaughtering ten heads taken after the longissimus muscle,then meat quality traits measured in accordance with standards on the contents of meat quality traits and 16 kinds of amino acids were measured.Results,the meatcolor score of Wei pig was higher than 12.86%that of Yorkshire pig (P<0.05).Crude protein (CP) of Wei pig was lower than 6.34% that of Yorkshire pig (P<0.05).The meat marbling score and intramuscular fat content of Wei pig were higher than 84% and 150% those of Yorkshire pig (P<0.01).The longissimus muscle glutamate content,total amino acid content,essential amino acid content and delicious amino acids of Wei pig werehigher than 11.08%,5.51%,4.67%and 7.54%those of Yorkshire pig(P<0.01).The prolin,leucine and lysine content of Wei pig were higher than 9.33%,5.14%and 3.06%those of Yorkshire pig(P<0.05).Other indexs are not significantly different between groups(P>0.05).Conclusion,the Wei pig has good muscle quality.