不同屠宰体重对肥育猪胴体性状和肉品质的影响

Effects of Slaughter Weight on Carcass Traits and Meat Quality of Finishing Pigs

本试验旨在研究不同屠宰体重对瘦肉型四元杂交(皮×杜×长×大)商品肥育猪胴体性状和肉品质的影响。选取50头屠宰体重分别在110(n=10)、120(n=10)、130(n=10)、140(n=10)、150 kg(n=10)的肥育猪,屠宰后测定其胴体性状,并从背最长肌理化性状、肌纤维、脂肪酸组成及品尝评分等方面综合考察肉品质随屠宰体重变化的规律。结果表明:1)在110~150 kg屠宰体重范围内,屠宰体重与胴体重、屠宰率、平均背膘厚度、板油重、胴体直长、胴体斜长、体长、体高、胸围、腹围均和屠宰体重之间呈显著正向线性回归(P<0.05),但眼肌面积在各屠宰体重间无显著差异(P>0.05)。心脏重、肝脏重、脾脏重、肾脏重、胃重、大肠重、胃指数、小肠指数均随屠宰体重升高而显著升高(P<0.05)。2)肉色、pH、滴水损失、剪切力、大理石纹评分、肌内脂肪和水分含量等在各屠宰体重间均无显著差异(P>0.05)。3)在110~150 kg屠宰体重范围内,肌纤维直径随屠宰体重升高而显著升高(P<0.05),肌纤维密度随屠宰体重升高而显著降低(P<0.05)。4)脂肪酸含量在140 kg屠宰体重时达到最高,含量较丰富的为油酸、棕榈酸、硬脂酸,屠宰体重不影响肌肉中n⁃6/n⁃3多不饱和脂肪酸(P>0.05)。5)肌肉多汁性在130 kg屠宰体重时达到最高,其他品尝评分如外形、气味、风味、异味、嫩度、肉汤清浊度、肉汤鲜味得分在各屠宰体重间均无显著差异(P>0.05)。综合分析胴体性状及肌肉品质,建议该四元杂交商品肥育猪的屠宰体重不要超过140 kg。

The aim of this study was to investigate the effects of slaughter weight on carcass traits and meat quality of lean meat type finishing pigs.Fifty of four hybrid pigs(Pietrain×Duroc×Landrace×Yorkshire)weighed at 110(n=10),120(n=10),130(n=10),140(n=10)and 150 kg(n=10)were selected to slaughter and carcass traits were determined.Physicochemical properties,muscle fiber,fatty acid contents and sensory quality characteristics of the longissimus dorsi muscle samples were measured to comprehensive inspec⁃tion of meat quality changing by slaughter weight.The results showed as follows:1)within the slaughter weight range of 110 to 150 kg,carcass weight,dressing percentage,average back⁃fat thickness,leaf fat weight,carcass length,body side length,body length,body height,chest circumference and abdominal circ⁃umference were significantly positively correlated with slaughter weight(P<0.05),while there was no signifi⁃cant change in loin⁃eye area between any slaughter weight stage(P>0.05).The weight of heart,liver,spleen,kidney,gastric,large intestine,small intestine,and gastric index and small intestine index all in⁃creased by the increase of slaughter weight(P<0.05).2)There was no significant difference in meat color,pH,drip loss,shear force,marbling scoring,intramuscular fat and moisture contents between any stage of slaughter weight(P>0.05).3)Within the slaughter weight range of 110 to 150 kg,the diameter of muscle fi⁃ber increased with the increase of slaughter weight(P<0.05),while the density of muscle fiber decreased with the increase of slaughter weight(P<0.05).4)The fatty acid contents reached the highest at 140 kg,with ole⁃ic acid,palmitic acid and stearic acid being the most abundant,and the slaughter weight had no effect on the ra⁃tio of n⁃3 to n⁃6 polyunsaturated fatty acids(P>0.05).5)Muscle juiciness reached the highest level at 130 kg,and there was no significant difference in other taste evaluation,such as appearance,smell,flavor,abnormal flavor,chewiness,turbidness of soup and freshness of soup(P>0.05).It is recommended that the slaughtering weight of the four hybrid commercial finishing pigs should not exceed 140 kg,considering the car⁃cass traits and muscle quality.