不同屠宰活重豫西黑猪的营养成分及肉质特性分析

doi:10.16431/j.cnki.1671-7236.2022.10.009

Abstract

Abstract: 【Objective)】 This study was aimed to explore the developmental changes of nutritional components and meat quality characteristics of Yuxi Black pigs at different weight stages.【Method】 5 group Yuxi Black pigs with average body weight of 60,75,90,105 and 120 kg were selected,there were 25 in total,5 in each group,3 in each group were randomly selected for slaughter,male and female random.After slaughter,the longissimus dorsi muscle were collected to measure eye muscle area,backfat thickness,fat rate,water loss rate,fatty acid,amino acid and cholesterol, and determine intramuscular fat content,lipid droplet diameter and lipid droplet number.100 g psoas major muscle were used to analyze the cooked meat rate.【Result】 Before the weight of Yuxi Black pigs reached 120 kg,the eye muscle area,backfat thickness,fat percentage,cooked meat rate,intramuscular fat content,meat color,shearing force,number and diameter of fat drop increased with the increase of slaughter live weight.The eye muscle area at 105 and 120 kg were extremely significantly higher than that at 60 and 75 kg (P＜0.01),and significantly higher than that at 90 kg (P＜0.05).The backfat thickness at 90,105 and 120 kg were extremely significantly higher than that at 60 kg (P＜0.01).The intramuscular fat content at 90,105 and 120 kg were significantly higher than that at 60 and 75 kg (P＜0.05).The diameter and number of lipid droplets at 75,90,105 and 120 kg were significantly higher than those at 60 kg (P＜0.05).The main saturated fatty acids were myristic acid,palmitic acid and stearic acid,while the main unsaturated fatty acids were palmitic acid,oleic acid and linoleic acid.There were abundant types of amino acids,and the contents of histidine,tyrosine,valine and isoleucine at 120 kg were significantly higher than those at 105 kg (P＜0.05).The body weight was extremely significantly or significantly positively correlated with cooked meat rate,crude protein,meat color and crude fat (P＜0.01 or P＜0.05).The intramuscular fat content was extremely significantly or significantly positively correlated with marbling,crude fat,meat color and lipid droplet diameter (P＜0.01 or P＜0.05).【Conclusion】 When the slaughter live weight up to 120 kg,the intramuscular fat content was moderate,the marbling pattern was rich,the ratio of unsaturated fatty acid to saturated fatty acid was suitable,the content of umami amino acid was increased,the content of cholesterol was lower,the meat color was fresh and tender,and the carcass quality and meat quality were the best.

Key words: Yuxi Black pigs; slaughter live weight; carcass traits; meat quality

CLC Number:

S828

LIU Xiaoping, SHI Zhuoyan, JI Xiang, CHU Xiaoran, HOU Junjie, SONG Zhen, LI Xiaoxia, YANG Youbing, ZHANG Guluan, WANG Jianping, WEN Fengyun. Analysis of Nutrient Composition and Meat Quality Characteristics of Yuxi Black Pigs at Different Slaughter Live Weights[J]. China Animal Husbandry and Veterinary Medicine, 2022, 49(10): 3771-3781.

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Analysis of Nutrient Composition and Meat Quality Characteristics of Yuxi Black Pigs at Different Slaughter Live Weights

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