不同品种猪肉质抗氧化性能比较分析

摘要

[Objective]The research aimed to compare the differences of antioxidant properties of meat quality on various breeds pig.[Method] Antioxidant properties and meat flavor of 6 native pig breeds and crossing pig (Duroc × Landrace × Yorkshire) were used to determine and anylsis.[Result]The total antioxidant priperties of Laiwu pig,Dapulian pig,Yantai black pig,Licha black pig,and Wulian black pig were high-er than the Duchang pigs after slaughter,and the meat flavor of Laiwu pig,Dapulian pig,Yantai black pig,Licha black Pigs and Yimeng black pigs had a dominant pork flavor.[Conclusion]The study provides basic data for further strengthening the protection,development and utilization of local breed pigs.%[目的]比较分析不同品种猪肉质抗氧化性能的差异.[方法]对山东省6个地方品种猪和杜长大三元猪的肉质抗氧化性能和肉质风味进行测定和比较分析.[结果]莱芜猪、大蒲莲猪、烟台黑猪、里岔黑猪、五莲黑猪较杜长大宰后肌肉总抗氧化性能高,并且莱芜猪、大蒲莲猪、烟台黑猪、里岔黑猪、沂蒙黑猪猪肉风味占优势.[结论]该研究为进一步加强地方品种猪的保护开发与利用提供基础资料.