| 宰前短期饮水中添加VC对育肥猪肉品质的影响 |
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| 引用本文： | 唐仁勇,郭秀兰,王卫,刘达玉.宰前短期饮水中添加VC对育肥猪肉品质的影响[J].粮食与饲料工业,2011,12(8):56-58. |
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| 作者姓名： | 唐仁勇 郭秀兰 王卫 刘达玉 |
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| 作者单位： | 1. 成都大学肉类加工四川省重点实验室,四川成都610106;成都大学生物产业学院,四川成都610106
2. 成都大学肉类加工四川省重点实验室,四川成都,610106 |
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| 基金项目： | 四川省教育厅青年项目(10ZB143); 成都大学校基金资助项目(2009XJZ07) |
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| 摘 要： | 试验考察宰前48 h饮水中添加VC对育肥猪血液指标、肉品质的影响.结果表明:宰前饮水短期添加VC对育肥猪胴体品质无影响；与对照组相比,添加VC 500和1 000 mg/L组血浆VC含量提高(P＜0.05),肉的亮度L*24h降低(P＜0.05)；添加500 mg/L组肉的红度(α*24h)增加(P＜0.05).添加V...
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| 关 键 词： | 猪肉品质 饮水 VC |
Effects of vitamin C added in the drinking water on the meat quality of finishing pigs for a short time before slaughter |
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| Tang Renyong,Guo Xiulan,Wang Wei,Liu Dayu.Effects of vitamin C added in the drinking water on the meat quality of finishing pigs for a short time before slaughter[J].Cereal & Feed Industry,2011,12(8):56-58. |
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| Authors: | Tang Renyong Guo Xiulan Wang Wei Liu Dayu |
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| Affiliation: | Tang Renyong1,2,Guo Xiulan1,Wang Wei1,Liu Dayu1,2 (1.Sichuan Key Laboratory of Meat Processing,Chengdu University,Chengdu 610106,China,2.Faculty of Bioindustry,China) |
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| Abstract: | The study determined the effects of vitamin C(VC) supplemented in the drinking water on pork quality and blood parameters of finishing pigs for 48 h before slaughter.The results indicated that supplementation of VC in the drinking water did not influence carcass traits of finishing pigs for a short time before slaughter.Compared to control group,supplementation of VC 500 mg/L and 1 000 mg/L increased VC content in plasma(P<0.05) and decreased L*24 h value of the meat(P<0.05);Supplementation of VC 500 mg/L i... |
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| Keywords: | meat quality of pork drinking water vitamin C |
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