藏猪与大白猪胴体性能及肉质特性分析

Analysis on Carcass Performance and Meat Quality between the Tibetan Pig and Large White Pig

在相同饲养条件下选择藏猪及大白猪各7头,于180日龄进行屠宰,测定胴体性能及肉质等相关指标研究地方品种藏猪及引进品种大白猪的胴体性能及肉质差异。结果表明:藏猪胴体重、胴体长、瘦肉率、肉骨比、眼肌面积均极显著低于大白猪(P<0.01),腿臀率藏猪显著低于大白猪(P<0.05);皮厚显著高于大白猪(P<0.05),皮重率藏猪极显著高于大白猪(P<0.01);背膘厚、屠宰率藏猪和大白猪差异不显著(P>0.05);藏猪心重率极显著低于大白猪(P<0.01);肺重率、肾重率、脾重率、头重率、花板油率藏猪均极显著高于大白猪(P<0.01),肝重率、胃重率藏猪显著高于大白猪(P<0.05);蹄重率差异不显著(P>0.05);藏猪肉质pH 1显著高于大白猪(P<0.05),pH 24藏猪极显著高于大白猪(P<0.01),均在正常pH范围内;大理石纹评分、熟肉率藏猪极显著高于大白猪(P<0.01),滴水损失率藏猪极显著低于大白猪(P<0.01);剪切力和肉色评分不显著(P>0.05),但两个猪种肉色评分均在优质评分3.1左右。试验结果表明:在饲养环境条件相同的情况下,大白猪胴体性能优于藏猪,但藏猪肉质优于大白猪且表现出保水力强、肉色鲜红且肉品质优良等品种特性。

To study the differences of carcass performance and meat quality between the Tibetan pigs(TP)and introduced breed Large White(LW)pigs,7 Tibetan pigs and 7 LW pigs which were reared under the same conditions were selected for slaughter at 180 days of age.The results showed that carcass weight,carcass length,backfat thickness,lean meat rate,meat-bone ratio,lion eye area of TP were all significantly lower than that of LW(P<0.01);hind-legs proportion of TP lower than that of LW(P<0.05);thick skin of TP higher than that of LW(P<0.05);tare weight percentage of TP significantly higher than that of LW(P<0.01).There was no significant difference in the carcass percentage and backfat thickness between the Tibetan pigs(TP)and LW pigs(P>0.05).The heart weight of TP was significantly lower than that of LW(P<0.01);the lung weight rate,kidney weight rate,spleen weight rate,head weight rate and the leaf-fat rate of TP were highly significantly higher than those of LW pigs(P<0.01);the liver weight rate,stomach weight rate were significantly higher than those of LW pigs(P<0.05);there was no significant difference in the hoof weight rate between the the two(P>0.05).The pH 1 value of TP was higher than that of LW pigs(P<0.05),and pH 24 was significantly higher than that of LW pigs(P<0.01),both within the normal range.The marbling score,cooked meat percentage of TP were significantly higher than that of LW pigs(P<0.05);drip loss rate of TP was significantly lower than that of LW(P<0.01);there was no significant difference in the shear force and color grading between the two(P>0.05),however,the color grading of TP and LW pigs were all around 3.1,which were of the best value.The results indicated that under the same conditions,the carcass performance of LW pigs is better than that of TP.But in terms of meat quality,TP is superior in quality to LW pigs,showing the characteristics of strong water retention,red flesh color,good meat quality and so on.