云南农业大学学报(自然科学)
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云南农业大学学报(自然科学) 2017, Vol. 32 Issue (3) :450-457    DOI: 10.16211/j.issn.1004-390X(n).2017.03.009
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模糊综合评判法评价两种日粮对乌金猪和长白猪肉品质的影响
陶琳丽1, 曹志勇1, 邓斌2, 高映红3, 李晓珍4, 杨秀娟1, 张曦1
1. 云南农业大学 动物科学技术学院, 云南省动物营养与饲料重点实验室, 云南 昆明 650201;
2. 云南省农村科技服务中心, 云南 昆明 650021;
3. 昆明云岭广大种禽饲料有限公司, 云南 昆明 650000;
4. 云南西尔南饲料有限公司, 云南 昆明 650000
Effect of Two Dietaries on Meat Quality of Wujin Pig and Landrace Evaluated by Fuzzy Comprehensive Evaluation Method
TAO Linli1, CAO Zhiyong1, DENG Bin2, GAO Yinghong3, LI Xiaozhen4, YANG Xiujuan1, ZHANG Xi1
1. College of Animal Science and Technology, Yunnan Key Laboratory of Animal Nutrition and Feed, Yunnan Agricultural University, Kunming 650201, China;
2. Yunnan Rural Science and Technology Service Center, Kunming 650021, China;
3. Kunming Yunling-Grand Breeder Poultry feed Co., Ltd., Kunming 650000, China;
4. Yunnan Xiernan Feed CO., Ltd., Kunming 650000, China

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摘要 [目的]旨在应用模糊综合评判方法评价两种日粮对乌金猪和长白猪肉品质的影响。[方法] 试验采用2(品种)×2(日粮)随机分组设计,选取体重60 kg左右的乌金猪和长白猪各18头,每品种设2个处理组,每处理3个重复,每重复3头,分别饲喂乌金日粮(WJ)和NRC日粮,100 kg体重时屠宰测定9项肉品质指标,建立猪肉品质模糊综合评判模型,采用显著性检验方法和猪肉品质模糊综合评判模型分别评价肉品质。[结果] (1)应用显著性检验分析,日粮因素和两因素交互作用对肉品质9项检测指标的影响差异不显著(P>0.05),品种因素间比较长白猪L24h*和失水率检测值显著高于乌金猪(P<0.05);饲喂WJ日粮处理组猪肉的L24h*a24h*b24h*、大理石纹、剪切力检测值优于饲喂NRC日粮的处理组;(2)应用猪肉品质模糊综合评判模型,肉品质按优到劣为:WW组(乌金猪WJ日粮)> LW组(长白猪WJ日粮)> WN组(乌金猪NRC日粮)> LN组(长白猪NRC日粮),模糊综合评判值与大理石纹评分和滴水损失呈显著正相关(P<0.05)。[结论] 饲喂WJ日粮相比饲喂NRC日粮乌金猪和长白猪肉品质有明显的改善作用,模糊综合评判方法能快速定量地获得肉品质评价结果。
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陶琳丽
曹志勇
邓斌
高映红
李晓珍
杨秀娟
张曦
关键词模糊综合评判   日粮   乌金猪   长白猪   肉品质     
Abstract: [Purpose] The purpose of this study was to evaluate the effect of two dietaries on meat quality of Wujin pig and Landrace by fuzzy comprehensive evaluation method.[Method] This experiment was adopted randomly grouping design of two-factors (breed) and two-levels (nutritional levels). Eighteen Wujin pigs with the body weight of 60 kg were randomly assigned into two treatments groups with three replicates per group and three heads in each replicate, and Landraces were the same. The treatment 1 group was fed with the Wujin diet and the treatment 2 group was fed NRC diet in same breed. At the body weight of 100 kg, pigs were slaughtered. Nine attributes of meat quality were measured, and fuzzy comprehensive evaluation model of pork quality was established. Meat qualities of four treatment groups were evaluated by significance test method and fuzzy comprehensive evaluation model.[Results] (1) Application the significance test method, nine attributes of meat qualities were no significant difference (P>0.05) in diets factor and diets×breeds factor. L24h* and water loss rate of Landrace pork were significantly higher than Wujin pork (P<0.05) in breeds factor. In combination, L24h*,a24h*,b24h*,marble,shear force of treatment groups fed WJ diet meet were better than treatment groups fed the NRC diet. (2) Application fuzzy comprehensive evaluation method, the sequence of meat quality of four treatment groups from good to bad were:WW group (Wujin pigs with WJ diet) > LW group (Landrace with WJ diet) > WN group (Wujin pigs with NRC diet) > LN group (Landrace with NRC diet). Fuzzy comprehensive evaluation value had significantly positive correlation with marble score and drip loss (P<0.05).[Conclusion] WJ diet is superior to NRC diet in meat quality of Wujin pig and landrace, and fuzzy comprehensive evaluation method can quickly get meat quality quantitative assessment results.
Keywordsfuzzy comprehensive evaluation   diet   Wujin pig   Landrace   meat quality     
Received 2016-07-18;
Fund:云南省自然科学基金重点项目(2005C0008Z)。
Corresponding Authors: 杨秀娟(1981-),女,云南大理人,在读博士研究生,实验师,主要从事动物营养与饲料研究。E-mail:360667320@qq.com;张曦(1960-),男,河北正定人,学士,教授,主要从事动物营养与饲料研究。E-mail:943727490@qq.com     Email: 360667320@qq.com;943727490@qq.com
About author: 陶琳丽(1974-),女,云南曲靖人,在读博士研究生,副教授,主要从事动物营养与饲料研究。E-mail:tllkm@qq.com
引用本文:   
陶琳丽, 曹志勇, 邓斌, 高映红, 李晓珍, 杨秀娟, 张曦.模糊综合评判法评价两种日粮对乌金猪和长白猪肉品质的影响[J]  云南农业大学学报(自然科学), 2017,V32(3): 450-457
TAO Linli, CAO Zhiyong, DENG Bin, GAO Yinghong, LI Xiaozhen, YANG Xiujuan, ZHANG Xi.Effect of Two Dietaries on Meat Quality of Wujin Pig and Landrace Evaluated by Fuzzy Comprehensive Evaluation Method[J]  Journal of Yunnan Agricultural University, 2017,V32(3): 450-457
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