...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Landbauforschung >Effects of three genotypes and two roughages in organic heavy pig production for dry fermented sausage manufacture 2. Meat quality, fatty acid pattern, and product quality
【24h】

Effects of three genotypes and two roughages in organic heavy pig production for dry fermented sausage manufacture 2. Meat quality, fatty acid pattern, and product quality

机译：三种基因型和两种粗饲料在有机重猪生产中对干发酵香肠的影响2.肉品质，脂肪酸模式和产品品质

获取原文
获取原文并翻译 | 示例
   

获取外文期刊封面封底 >>

       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Castrated heavy pigs of > 160 kg body weight are used for dry fermented sausage manufacture due to the required fat quantity and quality. Today, most organic production systems use modern hybrids (Hy) with often insufficient fat features. The use of endangered breeds with high body fat synthesis capacity like Saddlebacks (Sa) could be an alternative with an additional benefit as to maintaining biodiversity.This study with a total of 132 castrates analysed the effects of three genotypes (Sa, Pietrain*Sa (PiSa), Hy) and two roughage sources (grass-clover silage, straw) on performance, carcass-, meat-, fat-, product-quality, and economic aspects. The present paper deals with meat quality (MQ), fatty acid pattern (FAP), and product quality of dry fermented sausage (PQ). MQ and FAP are both influenced significantly by the genotype but not to a noteworthy extent by the roughage source. Regarding MQ, all genotypes were well suited. Concerning FAP, critical poly-unsaturated fatty acid content of back fat required for the production of dry fermented sausages was exceeded by Hy (15.9%) whereas Sa was best suited with the lowest mean content (11.9%) under the trial's particular feeding conditions. This suitability of the raw material for the production of dry fermented sausages can also be seen in PQ of the end-product: Sa sausages tend to have the best PQ whereas Hy tend to have the lowest PQ. PiSa always ranked in the middle for nearly all analysed criteria of MQ, FAP and PQ.Considering the good results of performance, carcass quality and economics of PiSa (1st communication), crossbreeding of Sa with a modern sire line seems to be the best way to ensure the survival of an old endangered pig breed via value creation by producing a premium pork specialitylike dry fermented sausage.
机译：由于所需的脂肪数量和质量，体重> 160 kg的割重猪用于干发酵香肠的生产。如今，大多数有机生产系统使用脂肪含量不足的现代杂种（Hy）。使用具有高体脂肪合成能力的濒危品种（如马鞍形（Sa））可以作为一种替代选择，对维持生物多样性有额外的好处。这项针对总共132个cast割的研究分析了三种基因型（Sa，Pietrain * Sa（ PiSa），Hy）和两种粗饲料来源（草三叶草青贮饲料，稻草），涉及性能，car体，肉，脂肪，产品质量和经济方面。本文涉及肉质（MQ），脂肪酸模式（FAP）和干发酵香肠（PQ）的产品质量。 MQ和FAP都受基因型的显着影响，但不受粗饲料来源的影响不明显。关于MQ，所有基因型都非常适合。关于FAP，Hy（15.9％）超过了生产干发酵香肠所需的背脂肪的关键多不饱和脂肪酸含量，而Sa最适合在试验的特定喂养条件下使用，其最低平均含量（11.9％）。在最终产品的PQ中也可以看出这种原料适合生产干发酵香肠：Sa香肠的PQ最好，而Hy的PQ最低。皮萨（PiSa）在MQ，FAP和PQ的几乎所有分析标准中始终处于中间位置。考虑到皮萨（PiSa）的性能，results体质量和经济性的良好结果（第一次交流），将Sa与现代父系杂交是最好的方法通过生产优质猪肉特色干发酵香肠，通过创造价值来确保濒临灭绝的老猪品种的生存。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号