不同屠宰体重对江口萝卜猪胴体性状、肉品质、氨基酸和脂肪酸的影响

doi:10.16431/j.cnki.1671-7236.2016.09.015

Abstract

Abstract:

In order to study the effect of slaughter weight on carcass traits,meat quality,amino acids and fatty acids in muscle of Jiangkou Luobo pigs,36 Jiangkou Luobo pigs (6 pigs of 60,70,80,90,100 and 110 kg body weight,respectively) were selected to determine carcass quality,meat quality characteristics and nutritious component and analyze their changes with weight.The results showed that before the body weight reaching to 80 kg,the slaughter rate and loineye area were increased fast,the contents of various amino acids were increased obviously.And when the body weight was 80 kg,the fatty acids were rich,including oleic acid and linoleic acid.When the body weight was more than 90 kg,there were excessive fat deposition in porcine somatic and the content of lysine,valine,threonine and other essential amino acids were extremely significant or significant differences (P<0.05;P<0.01).Generally Jiangkou Luobo pigs with the 80 kg body weight had the better carcass traits and meat quality,rich and ideal amino acid and fatty acid composition in muscle,especially had the high content of essential amino acids and flavor amino acid,and suitable proportion of unsaturated fatty acid and saturated fatty acid.Therefore,the reasonable slaughter weight of Jiangkou Luobo pigs was about 80 kg.

Key words: Jiangkou Luobo pigs; carcass traits; meat quality; amino acid; fatty acid

CLC Number:

S828

YANG Zhong-cheng, GONG Yu, YANG Mao-lin, LIAO Qiao-ping, YANG Chang-ping, WU Yu-ping, PAN Dao-xing, LIU Ruo-yu. Effect of Slaughter Weight on Carcass Traits,Meat Quality,Amino Acids and Fatty Acids in Muscle of Jiangkou Luobo Pigs[J]. , 2016, 43(9): 2317-2325.

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Effect of Slaughter Weight on Carcass Traits,Meat Quality,Amino Acids and Fatty Acids in Muscle of Jiangkou Luobo Pigs

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