FATTY-ACID COMPOSITION OF LIPID IN LONGISSIMUS-DORSI MUSCLE OF DUROC AND BRITISH LANDRACE PIGS AND ITS RELATIONSHIP WITH EATING QUALITY
FATTY-ACID COMPOSITION OF LIPID IN LONGISSIMUS-DORSI MUSCLE OF DUROC AND BRITISH LANDRACE PIGS AND ITS RELATIONSHIP WITH EATING QUALITY
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DOI：
10.1016/0309-1740(91)90009-f
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发表时间：
1991-01-01
期刊：
影响因子：
7.1
通讯作者：
ENSER, MB
中科院分区：
文献类型：
--
作者：
CAMERON, ND;ENSER, MB
本文测定了杜洛克猪和氟烷阴性的英国长白猪肌内脂肪的脂肪酸组成，并根据160头猪的数据估计了脂肪酸含量与食味品质的关系。对每个品种的公猪和后备母猪进行了自由采食或限制性饲喂方案的性能测试，平均屠宰体重为80 kg。杜洛克猪肌内脂肪中饱和脂肪酸和单不饱和脂肪酸含量高于长白猪，而多不饱和脂肪酸含量低于长白猪。随着肌内脂肪含量的增加，饱和脂肪酸和单不饱和脂肪酸含量增加，多不饱和脂肪酸含量减少，且脂肪酸含量变化率长白猪大于杜洛克猪，单不饱和脂肪酸含量增加，多不饱和脂肪酸含量减少，食味品质总体上得到改善。
The fatty acid composition of intramuscular fat from Duroc and halothane negative British Landrace pigs was determined and the relationships between fatty acid concentrations and aspects of eating quality were estimated from data on 160 pigs. Boars and gilts from each breed were performance tested on ad libitum or restricted feeding regimes with an average slaughter weight of 80 kg. Eating quality was assessed by ten experienced taste panelists.Intramuscular fat of Duroc pigs had higher concentrations of saturated and mono-unsaturated fatty acids and lower concentrations of poly-unsaturated fatty acids than Landrace pigs. With increasing intramuscular fat content, concentrations of saturated and mono-unsaturated fatty acids increased and concentrations of poly-unsaturated fatty acids decreased and the rate of change in fatty acid concentrations was greater in Landrace pigs than in Duroc pigs.Eating quality traits were generally improved as the concentration of mono-unsaturated fatty acids increased and poly-unsaturated fatty acids decreased.