初生重、性别及屠宰体重对猪胴体性状和肉品质的影响

Effects of birth weight,sex and slaughter weight on carcass traits and meat quality of pigs

本文旨在研究初生重、性别和屠宰体重对扬翔华系杜洛克所产后代杜长大三元杂商品猪胴体性和肉品质性状的影响,为降低商品猪饲养成本和改善猪肉品质提供指导意见。试验选取体况相近且健康的杜长大三元杂商品猪共317头,按照其初生重(BW)分为低初生重组(BW<1.22 kg)、中初生重组(1.23 kg<BW<1.43 kg)和高初生重组(BW>1.44 kg)。公猪均在7日龄时去势,饲养条件相同并分析其胴体性能的差异,且在3个体重阶段(90~110 kg、110~130 kg和130~150 kg)屠宰进行肉质性能比较。结果表明,在胴体性能方面,眼肌面积和背膘厚在不同初生重间均差异不显著(P>0.05);阉公猪的背膘厚(BF)显著高于母猪,提高了17.97%(P<0.01);此外,眼肌面积和背膘厚随屠宰体重的增加而增加,但差异均不显著(P>0.05)。在肉质性状方面,与母猪相比,公猪的大理石纹、肌内脂肪含量均分别极显著提高了4.34%、15.82%(P<0.01);而大理石纹和肌内脂肪含量均随屠宰体重的增加而下降,其中低屠宰体重肌内脂肪含量显著高于高屠宰体重(P<0.05),提高了18.5%,但与中屠宰体重组差异不显著(P>0.05)。综上,初生重对猪胴体性状及肉质品质影响较小,阉公猪胴体性能良好,肉品质更优;猪肉品质在不同屠宰体重间稍有差异,为提高其风味、肉质感观等,建议扬翔1号猪配套系商品猪屠宰体重在110~130 kg范围最佳。

The object of this study was to determine the effects of birth weight,sex and slaughter weight on carcass traits and meat quality of Landrace×Yorkshire×Duroc crossbred pigs,so as to provide guidance for improving the raising cost and pork quality of commercial pigs.A total of 317 healthy DLY crossbred pigs with similar body conditions were selected for the experiment,and their birth weight was divided into low primary recombination(BW<1.22 kg),middle primary recombination(1.23 kg<BW<1.43 kg)and high primary recombination(BW>1.44 kg).Barrows are castrated within 7 days.Respectively compare crossbred pigs carcass traits,meat quality traits in the three stages of slaughter weight(90-110 kg,110-130 kg and 130-150 kg).The results showed that there was no significant difference between different primary weights in carcass performance between Eye muscle area and Back fat thickness(P>0.05).The Back fat thickness(BF)of boar was significantly higher than sow(P<0.01).In addition,Eye muscle area and backfat thickness increased with the increase of slaughter weight,but the difference was not significant(P>0.05).In terms of meat quality traits,marbling and intramuscular fat content in boars were significantly increased by 4.34%and 15.82%,respectively,compared with sows(P<0.01).The marbling and intramuscular fat content decreased with the increase of slaughter weight,among which the intramuscular fat content of low slaughter body weight was significantly higher than high slaughter weight,an increase of 18.5%,but not significantly different from that of medium slaughter body weight.To sum up,the effect of birth weight on carcass and meat quality of pigs was small,and the performance of boar carcass was good with better meat quality.Different slaughter weight can improve the quality of pork to some extent,and improve its flavor and texture,etc.It is suggested that slaughter weight should be in the range of 110-130 kg.