Alonso Verónica, Muela Erica, Gutiérrez Beatriz, Calanche Juan Benito, Roncalés Pedro, Beltrán José A
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Meat Sci. 2015 Sep;107:49-56. doi: 10.1016/j.meatsci.2015.04.011. Epub 2015 Apr 24.
The aim of this study was to evaluate the effect of including different percentages of Duroc (D) breed in maternal line [Landrace (LR) × Large White (LW); LR × (LW × D); LR × D] and gender on meat quality and intramuscular (IMF) and subcutaneous (SCF) fatty acid composition. No significant differences were found among dam lines in ultimate pH, L* values and drip and cooking losses. There were higher percentages of saturated fatty acids in LR × D and LR × (LW × D) lines and higher percentages of polyunsaturated fatty acids in LR × LW line in IMF and SCF. Also, LR × D line produced pork with a lower Warner-Bratzler shear force values and higher IMF content and potential of lipid oxidation. Furthermore, the L*, a* and b* values and drip loss were greater in pork from entire males than females. The IMF and SCF of females were more monounsaturated and less polyunsaturated than those from entire males.
本研究的目的是评估母系[长白猪（LR）×大白猪（LW）；LR×（LW×杜洛克猪（D））；LR×D]中杜洛克猪（D）品种所占不同百分比以及性别对肉质、肌内脂肪（IMF）和皮下脂肪（SCF）脂肪酸组成的影响。在最终pH值、L值、滴水损失和烹饪损失方面，母系之间未发现显著差异。IMF和SCF中，LR×D和LR×（LW×D）系的饱和脂肪酸百分比更高，而LR×LW系的多不饱和脂肪酸百分比更高。此外，LR×D系生产的猪肉具有较低的Warner-Bratzler剪切力值、较高的IMF含量和脂质氧化潜力。此外，阉公猪猪肉的L、a和b值以及滴水损失比母猪的更大。母猪的IMF和SCF比阉公猪的更富含单不饱和脂肪酸且更少富含多不饱和脂肪酸。
