Năng suất thân thịt và chất lượng thịt lợn Hương

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Thị Thanh Huyền Lê, Phạm Trung Nguyên Nguyễn, Quyết Thắng Nguyễn, Công Thiếu Phạm, Hải Ninh Phạm

Ngôn ngữ: Vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học kỹ thuật chăn nuôi 2022

Mô tả vật lý: 14 - 24

Bộ sưu tập: Metadata

ID: 404205

Thêm vào giỏ Liên kết toàn văn

Nghiên cứu nhằm đánh giá năng suất thân thịt, chất lượng thịt và thành phần hóa học trong cơ thăn (Musculus longissimus dorsi) của lợn Hương nuôi tại Quảng Ninh. Sau khi kết thúc thời gian nuôi thương phẩm ở 8 tháng tuổi, 8 lợn Hương (4 đực thiến và 4 cái) có khối lượng đồng đều được mổ khảo sát và tiến hành đánh giá năng suất thân thịt, đồng thời lấy mẫu cơ thăn ở khoảng giữa xương sườn thứ 10-14 để đánh giá chất lượng thịt và phân tích thành phần hóa học. Kết quả đánh giá năng suất thân thịt và phân tích các chỉ tiêu chất lượng thịt gồm pH, màu sắc, tỷ lệ mất nước bảo quản, tỷ lệ mất nước chế biến, thành phần hóa học và axít amin trong cơ thăn cho thấy: Lợn Hương lúc 8 tháng tuổi có tỷ lệ thịt xẻ 63,31%
tỷ lệ nạc 41,69% và tỷ lệ mỡ 31,95%. Tỷ lệ mất nước bảo quản và chế biến sau 24 và 48 giờ của thịt thấp, lần lượt tương ứng là 2,76-3,49% và 19,45-22,05%. Lợn Hương có hàm lượng protein, mỡ giắt và axít amin trong cơ thăn cao hơn nhiều so với đa số các giống lợn bản địa của Việt Nam. Tỷ lệ vật chất khô trong thịt là 27,58%
protein thô là 20,13% và mỡ thô là 6,43%. Hàm lượng axít Glutamic, axít Glycine, axít Oleic và axít béo chưa no đạt cao lần lượt là 4,19
2,23
44,87 và 55,00%. Như vậy, lợn Hương nuôi ở Quảng Ninh giết mổ ở 8 tháng tuổi có năng suất thân thịt và chất lượng đáp ứng yêu cầu về chất lượng thịt tốt., Tóm tắt tiếng anh, The aim of this study is to evaluate the carcass productivity, meat quality and chemical composition of Longissimus dorsi muscle of Huong pigs raised in Quang Ninh. After finishing the commercial farming period at 8 months of age, 8 Huong pigs (4 castrated males and 4 females) with similar body weights were slaughtered and evaluated for carcass productivity, and collected samples of Longissimus dorsi muscle between the 10th and 14th ribs to evaluate the meat quality and chemical composition. The results showed that carcass productivity and the meat quality indicators including pH, color, preservation dehydration rate (drip loss), processing dehydration rate (cooking loss), chemical composition and amino acids of Longissimus dorsi muscle of Huong pigs raised in Quang Ninh have carcass productivity and quality that meeting the requirements for good meat quality. The Huong pig at 8 months of age was 63.31% of carcass percentage
lean meat percentage was 41.69% and fat percentage was 31.95%. The percentage of drip loss and cooking loss after 24 and 48 hours of meat was low at 2.76-3.49% and 19.45-22.05%, respectively. Huong pig has a much higher percentage of protein, intramuscular fat and amino acid of Longissimus dorsi muscle than most of the indigenous pig breeds in Vietnam. The percentage of dry matter in meat was 27.58%
protein was 20.13% and crude fat was 6.43%. Glutamic acid, Glycine acid, Oleic acid and unsaturated fatty acid content were high at 4.19, 2.23, 44.87 and 55.00%, respectively.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR