不同屠宰体重对苏山猪屠宰性能、胴体性状和肉品质的影响

doi:10.16431/j.cnki.1671-7236.2019.12.024

摘要/Abstract

摘要： 试验旨在探讨不同屠宰体重对苏山猪屠宰性能、胴体性状和肉品质的影响，从而确定苏山猪最佳屠宰体重。选用60头30 kg左右的苏山猪，公母各半，随机分成A、B、C组，每组20头，平均体重分别达到90、100、110 kg时，每组选取3头公猪、3头母猪进行屠宰性能、胴体性状和肉品质测定。结果表明：随着苏山猪屠宰体重的增加，各组屠宰性能存在较大差异，A组瘦肉率为63.18%，显著高于B、C组（P<0.05）；C组板油重、肩部最厚处背膘厚、倒数第3~4肋骨处背膘厚显著高于A组（P<0.05）；3个处理组屠宰率、皮率、骨率以及脂肪率等指标无显著差异（P>0.05）；3个处理组背最长肌水分、粗蛋白质、粗脂肪无显著差异（P>0.05），但A组的粗灰分显著高于B、C组（P<0.05）；B组肌肉L^*值为43.50，显著高于C组（P<0.05），C组pH_{1 h}和pH_{24 h}分别为6.40和5.83，显著（P<0.05）或极显著（P<0.01）高于A、B组。随屠宰体重增长肌肉内饱和脂肪酸和单不饱和脂肪酸呈上升趋势，多不饱和脂肪酸呈下降趋势，其中C组饱和脂肪酸显著高于A组（P<0.05）；A组总氨基酸、必需氨基酸和鲜味氨基酸均高于B、C组，但差异均未达到显著水平（P>0.05）。因此，综合考虑，苏山猪的最佳屠宰体重为90 kg左右。

关键词: 苏山猪; 屠宰体重; 屠宰性能; 胴体品质; 肉质性状

Abstract: This experiment was conducted to investigate the effects of different slaughter weights on slaughter performance,carcass traits and meat quality of Sushan pigs,so as to determine the optimal slaughter weights of Sushan pigs.60 Sushan pigs,with 30 kg of average body weight and similar body conditions,were selected and randomly assigned to three groups (A,B and C),and there were 20 pigs in each group.When the body weight reached about 90,100 and 110 kg respectively,three boars and three sows in each group were slaughtered.The results showed:With the increase of slaughter weights of Sushan pigs,there were significant differences in slaughter performance among groups.The lean meat rate of group A was 63.18%,which was significantly higher than that of groups B and C (P<0.05).The fat content,the fat thickness of shoulder thickness,and the backfat thickness of reciprocal 3-4 rib of group C were significantly higher than those of group A (P<0.05).The slaughter rate,skin rate and bone ratio had no significant difference in three treatment groups.There was no significant difference in water content,crude protein and crude fat of longissimus dorsi among the three groups (P>0.05),but the crude ash content of group A was significantly higher than that of groups B and C (P<0.05).The L value of group B was 43.50,significantly higher than that of group C (P<0.05),the pH_{1 h} and pH_{24 h} values of group C were 6.40 and 5.83 respectively,it was higher than groups A and B (P<0.05 or P<0.01).With the increase of slaughter weight,saturated fatty acids and monounsaturated fatty acids showed an upward trend,polyunsaturated fatty acids showed a downward trend,and saturated fatty acids in group C were significantly higher than those in group A (P<0.05).Total amino acids,essential amino acids and flavor amino acids in group A were higher than those in group B and C,but the difference was not significant (P>0.05).Therefore,considering the results of this experiment,the best slaughter weights of Sushan pigs were about 90 kg.

Key words: Sushan pigs; slaughter weights; slaughter performance; carcass traits; meat quality

中图分类号:

S828

李碧侠, 赵为民, 付言峰, 周李生, 王丽, 任守文, 方晓敏, 王学敏. 不同屠宰体重对苏山猪屠宰性能、胴体性状和肉品质的影响[J]. 中国畜牧兽医, 2019, 46(12): 3659-3665.

LI Bixia, ZHAO Weimin, FU Yanfeng, ZHOU Lisheng, WANG Li, REN Shouwen, FANG Xiaomin, WANG Xuemin. Effects of Different Slaughter Weights on Slaughter Performance, Carcass Traits and Meat Quality in Sushan Pigs[J]. China Animal Husbandry and Veterinary Medicine, 2019, 46(12): 3659-3665.

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