杂交
胴体重量
多不饱和脂肪酸
生物
动物科学
体重
脂肪酸
食品科学
兽医学
生物化学
内分泌学
医学
作者
Ziwei Guo,Xiaoling Chen,Daiwen Chen,Mingzhou Li,Jingdong Yin,Bing Yu,Jun He,Zhiqing Huang
标识
DOI:10.1080/10495398.2021.1916512
摘要
Thirty castrated Duroc × Landrace × Yorkshire (DLY) pigs were randomly divided into three groups and slaughtered at 180, 210, and 240 days of age, respectively. Here, we found that the live weight, carcass weight, carcass length, dressing percentage, eye muscle area, backfat deposit, muscle yellowness b* value, drip loss, and cooking loss increased significantly, and the muscle pH 45 min value decreased dramatically as the slaughter age of DLY pigs extended. Moreover, increasing the slaughter age of DLY pigs could obtain higher n-3 polyunsaturated fatty acid (PUFA) percentage, crude protein, essential amino acids (EAA) contents and EAA/NEAA level, and lower n-6/n-3 PUFA level and antioxidant capacity. Together, this study suggests that the older slaughter age improves the carcass traits and nutritional value of pork, but leads to a significant decrease in pork sensory quality in DLY finishing pigs.
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