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Relationship between Meat Quality Measurements in Pigs Fed Different Dietary Fat Sources

机译:猪肉质量测量的关系不同膳食脂肪源

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The aim of this study was to examine the relationship between meat quality parameters, intramuscular fatty acid composition, instrumental texture and sensory attributes on pork. The animals were fed a basal diet (control diet) supplemented with different fats: animal fat (1%; 3%), soyabean oil (1%) and calcium soaps of palm oil fatty acids (1%). A principal component analysis (PCA) was performed with the variables measured in Longissimus thoracis et lumborum muscle. The PCA explained 76.33 % of the variability of the results within the first two axes. The first PC (58.43 %) was characterized by the major saturated (SFA) and monounsaturated (MUFA) fatty acids, tenderness and fat flavour. These variables were negatively correlated with the polyunsaturated acids (PUFA) and PUFA/SFA ratio, lying near the first PC on the opposite side. IMF content and juiciness were negatively correlated with WBSF values. Each quadrant in the biplot discriminated against one of the type of added fat. Control and animal fat diets were on the left side of the graph, close to the variables SFA, MUFA and IMF, whereas soyabean oil diet was situated on the right side of the graph, where the PUFA were grouped.
机译:本研究的目的是检查肉质参数,肌内脂肪酸组成,泌尿膜脂肪酸组成,仪器质地和感官属性之间的关系。将动物送入补充有不同脂肪的基础饮食(对照饮食):动物脂肪(1%; 3%),大豆油(1%)和棕榈油脂肪酸的钙皂(1%)。用胸肌肌肌肌肌中测量的变量进行了主要成分分析(PCA)。 PCA在前两个轴内解释了结果可变性的76.33%。第一批PC(58.43%)的特征在于主要饱和(SFA)和单不饱和(MUFA)脂肪酸,压痛和脂肪味。这些变量与多不饱和酸(PUFA)和PUFA / SFA比例呈负相关,在另一侧的第一PC附近呈现。 IMF含量和脂肪与WBSF值呈负相关。每种象限在双级互相歧视添加脂肪中的一种。对照和动物脂肪饮食在图的左侧,接近变量SFA,MUFA和IMF,而大豆油饮食位于图的右侧,其中PUFA被分组。

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