屠宰体重对豫西黑猪体尺性状、胴体性状和肌肉品质的影响

Effects of slaughtering weight on body shape traits,carcass traits and muscle quality of Yuxi black pigs

为研究不同屠宰体重对豫西黑猪体尺性状、胴体性状和肌肉品质的影响,本研究选择30头体重在90~165kg的豫西黑猪,依据体重分5个阶段进行屠宰测定,以分析其随体重的变化规律。结果表明,豫西黑猪在体重达135~150 kg时,其屠宰率达到75.85%,胴体性状及肉质品质较好,肌肉中氨基酸和脂肪酸含量丰富,且具有理想的氨基酸和脂肪酸构成,必需氨基酸及鲜味氨基酸含量和不饱和脂肪酸以及饱和脂肪酸构成比例适宜。

In order to study the effects of different slaughtering weights on the body shape traits,carcass traits and muscle quality of Yuxi black pig,30 pigs with weight of 90~165 kg were selected and divided into five groups according to their body weight to analysis the changes with the weight.The results showed that the Yuxi black pig had a slaughtering rate of 75.85%when the body weight reached 135~150 kg,and the carcass traits and meat quality were better than those of the other four groups(P<0.05).The content of amino acid and fatty acid in the muscle was rich,with ideal amino acid and fatty acid composition.Particulanly,the essential amino acids and flavor amino acids,unsaturated fatty acids and saturated fatty acids constitute an appropriate proportion.