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.
