新型关中黑猪胴体性能和肉质性能研究

Research on Carcass performance and Meat quality of the New Guanzhong Black Pig

试验随机选取6头关中黑猪育肥猪进行屠宰,测定其屠宰性能和肉质性状,为关中黑猪的提纯复壮和保种利用提供指导依据。结果表明,屠宰体重为95.29kg时,屠宰率为74.61%,腿臀比例为27.23%;瘦肉率和脂肪率分别为48.96%,33.96%,背膘厚为37.46mm,眼肌面积为24.20cm2。关中黑猪肉色评分3.53,大理石纹3.75;肌内脂肪含量为5.2%,肌纤维直径为64.8μm;关中黑猪肌内脂肪酸主要有十六酸和十八酸组成,饱和脂肪酸含量、单不饱和脂肪酸和多不饱和脂肪酸含量分别为41.43%,55.22%,3.37%;关中黑猪背最长肌氨基酸中必需氨基酸占34%,鲜味氨基酸占39%。试验结果提示,关中黑猪胴体性能的一些指标较早期研究有所退化,但仍保持了其肉质优良的特性。

The carcass performance and meat quality of six Guanzhong pigs were randomly selected were determined for purification and reinnovation as well as preservation and utilization of the Guanzhong Black Pig.The results were shown as follows.The slaughter weight was 95.29 kg,with a slaughter rate of 74.61% and legs hip ratio of 27.23%; the lean meat rate and fat rate were 48.96% and 33.96% respectively,and the backfat thickness was 37.46 mm,eye muscle area 24.20 cm2.The scores of meat color was 3.53,marbling 3.75; the intramuscular fat content was 5.2%,muscle fiber diameter was 64.8 μm; the intramuscular fatty acids mainly composed of palmitic acid and stearic acid,and the content of saturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids were 41.43%,55.22%,3.37% respectively; the amino acids of longissimus muscle was 20.23%,which contained of 34% essential amino acids and 39 % flavor amino acids.All the results showed that many performance indicators retrogressed to some extent compared with the earlier studies,but its excellent meat characteristics still maintained.