商品猪胴体性能肉质性状及其随体重变化规律研究

Studies on carcass performance and meat quality and its changes with body weight of finishing pigs

通过测定31头杂交商品猪的胴体品质和肉质特性，以分析商品猪胴体、肌肉品质随体重（92．0～95．0、95．5～98．0、99．0～101．5、107．0～109．0kg）的变化规律，为确定适宜上市屠宰体重提供依据。结果表明，商品猪在92—95kg阶段屠宰瘦肉率最高为61．17％，分别比其它3组提高4．83％（P〉0．05）、11．83％（P〈0．05）和8．84％（P〈0．05）。在107～109kg阶段屠宰肉品质优良，肌肉pH值6．07．肉色和大理石纹评分分别为3．13和3．33，肌内脂肪含量较高为3．89％，肌肉失水率较低为18．91％。在92～109kg阶段，除胴体直长、瘦肉率与体重之间呈显著的回归关系外，其它各项指标与体重间的线性相关不明显。综合分析可知，注重产肉量强调胴体瘦肉率时可选择在92～95kg阶段屠宰；注重肉品质时可选择107～109kg阶段屠宰；若二者兼顾则选择95～98kg阶段屠宰较为合适。

Carcass performance and meat quality of 31 finishing pigs was studied. And the changes of carcass and meat quality as body weight changed were analyzed. The objectives were to investigate appropriate slaughter weight of finishing pigs. Results indicated that lean percent of the stage of 92 - 95 kg slaughter weight was the higher than that of others,with 61.17 % ,increased by 4.83 % （P 〉 0.05 ）, 11.83 % （ P 〈 0.05 ） and 8.84 % （ P 〈 0.05 ） as compared with the other three groups, respectively. When the slaughter weight was 107 - 109 kg , the meat quality was fine, pH was 6.07, meat color and marbling score were 3.13 and 3.33,intramuscular fat content of muscles was 3.89 %, and wa- ter loss was l 8.91% . In the stage of 92 -95 kg body weight,there were significant linear regression between carcass length,lean percent and body weight. But there were no significant liner correlation between the other traits and body weight. Comprehensive evaluation showed that the reasonable slaughter weight of finishing pigs was 92 - 95 kg when lean percent was stressed , 107 - 109 kg was selected when meat quality was stressed ,and 95 -98 kg was selected when carcass performance and meat qualities were stressed.