3元交雑豚の肉質に及ぼす止め雄品種の影響

DOI Web Site 被引用文献4件 参考文献20件

書誌事項

タイトル別名
  • Effect of Terminal Sire on the Meat Quality of Three-Way Crossbred Pigs
  • 3ゲン コウザツ ブタ ノ ニクシツ ニ オヨボス トメオス ヒンシュ ノ

この論文をさがす

抄録

The effects of terminal sire (Duroc: D, Berkshire: Band Meishan pig: M) on carcass fat accumulation and meat quality of three-way corssbreed were anaflyaed. Three-way crossbred pigs were produced by crossing the terminal sires of D, B or M with Landrace×Large White F1 (LW) dams. Twelve pigs (6 barrows and 6 gilts) from each three crossbreed (LWD, LWB, LWM), totalling thirty six pigs were used in this experiments. All pigs were individually reared and fed full feeding from 30kg to 105kg body weight. The following features of meat were measured: meat color, tenderness and pliability, cooking loss, intramuscular fat content and muscle fiber diameter. The fatty acid composition of intramuscular fat and subcutaneous fat was also determined. The fat area percentage of carcass cross sections of LWM was significantly higher than that of LWD and LWB at all sections of 5th-6th, 8th-9th, 11th-12th and 13th-14th thoracic vertebra, last thoracic vertebra-1st lumber vertebra and last lumber vertebra-1st sacral. The LWM breed has tenderness significantly lower (61.31kgw/cm2) than the LWD (84.13 kgw/cm2) and the LWB (87.22kgw/cm2). The intramuscular fat of LWM (3.23%) was significantly higher than that of LWD (2.32%) and LWB (2.35%) and the cooking loss of LWM was higher than that of LWD and LWB. Furthermore, the cross section area of first muscle bundle of LWM was smaller than that of LWD and LWB. LWM had significantly more oleic acid and unsaturated fatty acids in intramuscular fat than LWD and LWB. These results show that the terminal sire in three-way crossbred fattening pigs has influence on the meat quality.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 68 (3), 310-317, 1997

    公益社団法人 日本畜産学会

被引用文献 (4)*注記

もっと見る

参考文献 (20)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ