江泉黑猪与杜长大三元杂交猪屠宰性能及肉质性状比较分析

A Comparative Study on the Carcass and Meat Quality Traits of Jiangquan Black Pig and DLY Pig

为了解江泉黑猪的产肉和肉质特性,本试验选取在相同条件下饲养的100kg左右的江泉黑猪阉公猪、母猪和杜长大三元杂交猪各10头按照相关规定进行屠宰和肉品质测定。对两种猪胴体指标(胴体重、胴体长、眼肌面积、背膘厚等)、肉质的物理指标(pH、肉色、大理石纹、滴水损失等)、常规化学指标(粗蛋白质、肌内脂肪、水分、灰分含量等)及江泉黑猪氨基酸含量进行了测定。结果表明,与杜长大三元杂交猪相比,江泉黑猪胴体瘦肉率较低,眼肌面积降低了30%左右(P<0.05),而胴体背膘厚较高(P<0.05)。江泉黑猪在肉色、大理石纹、滴水损失、失水率、烹饪损失和肌内脂肪含量等指标上均显著优于杜长大三元杂交猪(P<0.05),其中滴水损失、失水率和烹饪损失分别降低了约4.0%、3.1%和2.7%,肌内脂肪含量提高了约150.0%。由此可见,江泉黑猪在瘦肉产量上低于杜长大三元杂交猪,但在保水性、肌内脂肪含量、肉色、大理石纹等肉质指标上明显优于杜长大三元杂交猪,可为消费者提供品质优良的猪肉。

To further understand the germplasm characteristics of Jiangquan Black pig,100 kg Jiangquan Black pigs（10barrows,10sows）and 10Duroc×Landrace×Yorkshire（DLY）pigs under the same conditions were randomly selected to analyse the slaughter performance and meat quality according to related rules.After slaughtered,the carcass index（carcass weight,loin muscle area,carcass length and backfat thickness etc）,meat quality physical indicators（pH,meat color,marbling,drip loss etc）,gerneral chemical index（the contents of crude protein,intramuscular fat,moisture and ash etc）and the proportion of amino acids in Jiangquan Black pig were analyzed.The results showed that,Jiangquan Black pig carcass lean meat rate was relatively low,the loin muscle area was reduced by about 30%（P〈0.05）compared with DLY pig,while the backfat thickness was higher than that of DLY pig（P〈0.05）.The meat color,marbling,driploss,cooking loss,water loss rate index and intramuscular fat content of Jiangquan Black pig were significantly better than that of DLY pigs（P〈0.05）,the rate of water loss and drip loss and cooking loss were decreased by 4.0%,3.1% and 2.7%,intramuscular fat content increased by 150.0%.Therefore,The lean yield of Jiangquan Black pig was less than DLY pig,but water retention property,intramuscular fat content,meat color,marbling,meat quality indexes were significantly better than that of DLY pig.In conclusion,Jiangquan Black pig could provide good quality pork for consumers.