屠宰体重对莱芜黑猪胴体性能及肉品质影响

Effect of Slaughter Weight on Carcass Performance and Meat Quality of Laiwu Black Pigs

摘要:

选择87~128 kg体重阶段的莱芜黑猪20头屠宰（10头去势公猪，10头母猪），研究不同屠宰体重试验猪的胴体性能和肉品质。结果表明：平均背膘厚和脂肪率都以121~128 kg阶段最高，分别比87~103 kg、104~112 kg阶段提高24.03%（P<0.01）、8.86%（P>0.05）、14.42%（P<0.05）、1.45%（P>0.05）；眼肌面积以121~128 kg阶段最高，比104~112 kg阶段提高15.05%（P<0.05）；瘦肉率、剪切力都以87~103 kg阶段最高，分别比104~112 kg、121~128 kg阶段提高8.96%（P<0.05）、10.83%（P<0.05）、9.72%（P>0.05）、47.07%（P<0.05）；丙氨酸和酪氨酸都以87~103 kg体重阶段最高，分别比121-128 kg阶段提高26.73%（P<0.05）、19.18% （P<0.05）；缬氨酸和苯丙氨酸也都以87~103 kg体重阶段最高，分别比104~112 kg、121-128 kg阶段提高16.28%（P<0.01）、17.65%（P<0.01）、19.32%（P<0.01）、16.67%（P<0.01）。其它指标不同屠宰体重间差异不显著。

Abstract:

In this study, 20 Laiwu black pigs (10 castrated boars and 10 sows) were slaughtered at the weight stage of 87-128 kg to study the carcass performance and meat quality of test pigs with different slaughter weights. The results showed that the average backfat thickness and fat percentage were the highest at the stage of 121-128 kg, which were increased by 24.03% (P< 0.01), 8.86% (P> 0.05), and 14.42% (P< 0.05), 1.45% (P> 0.05). The eye muscle area was the highest at the stage of 121-128kg, which was 15.05% higher than that at the stage of 104-112 kg (P< 0.05). Lean meat percentage and shear force were the highest at the stage of 87-103 kg, which were 8.96% (P< 0.05), 10.83% (P< 0.05), and 9.72% (P> 0.05) higher than those of 104-112 kg and 121-128 kg, respectively.), 47.07% (P< 0.05). Both valine and phenylalanine were the highest in the 87-103 kg body weight stage, which were 16.28% (P< 0.01), 17.65% (P< 0.01), and 19.32% higher than those in the 104-112 kg and 121-128 kg stages, respectively. (P< 0.01) and 16.67% (P< 0.01). There were no significant differences in other indicators among different slaughter weights.