松辽黑猪与引入猪种肉品质性状的综合对比分析

Comprehensive comparative analysis of meat quality traits between Songliao black pigs and introduced pig breeds

为了对比松辽黑猪与引入猪种猪肉品质间的差异,试验以松辽黑猪、巴克夏猪、长白猪、大白猪、杜洛克猪、杜长大三元猪及长大二元猪为试验对象,屠宰后采集背最长肌和腰大肌,测定嫩度、熟肉率、压榨水分、离心失水率、滴水损失、亮度(L^(*))值、红度(a^(*))值、黄度(b^(*))值、pH_(24h)值、初水分、肌内脂肪肉品质指标,分析不同品种和品种组合猪上述指标间的差异和相关性,并基于主成分分析方法对不同品种和品种组合猪的肉品质进行了综合评价。结果表明:松辽黑猪肌内脂肪最高(2.89%),巴克夏猪离心失水率最低(13.72%),长大二元猪滴水损失和L^(*)值最高(4.86%和58.46),杜长大三元猪初水分最低(67.91%)。肌内脂肪与pH_(24h)值呈极显著正相关关系(P<0.01),与压榨水分和离心失水率呈极显著负相关关系(P<0.01)。各指标通过降维处理后得到6个主成分,其累计贡献率达88.143%,第1主成分的贡献率最大,该成分与肌肉系水力相关,大白猪、长大二元猪第1主成分得分较高,说明其肉的保水能力较差;第2主成分主要与肉色相关,松辽黑猪和巴克夏猪的第2主成分得分较高,说明其肉质颜色较好。说明松辽黑猪和巴克夏猪的肉品质优于大白猪、杜大长三元猪和长大二元猪。

In order to compare the difference of meat quality between Songliao black pigs and introduced pig breeds,Songliao black pigs,Berkshire pigs,Landrace pigs,Yorkshire pigs,Duroc pigs,Duroc×Landrace×Yorkshire pigs and Landrace×Yorkshire pigs were selected.The longissimus dorsi and psoas major muscles were colleted after slaughter,and meat quality indexes such as longissimusdorsi tenderness,cooked meat rate,press moisture,centrifugal water loss rate,drip loss,brightness value(L^(*)),redness value(a^(*)),yellowness value(b^(*)),pH24 h value,initial moisture,and intramuscular fat were measured.The differences and correlations among the above indexes in different breeds and breed hybridization pigs were analyzed,and the meat quality of different breeds and breed hybridization pigs was comprehensively evaluated based on principal component analysis.The results showed that Songliao black pigs had the highest intramuscular fat content(2.89%),Barkshire pigs had the lowest centrifugal water loss rate(13.72%),Landrace×Yorkshire pigs had the highest dripping loss rate and L^(*)value(4.86%and 58.46%),and Duroc×Landrace×Yorkshire pigs had the lowest initial water content(67.91%).Intramuscular fat content had a very significant positive correlation with pH24 h value(P<0.01),and a very significant negative correlation with press moisture and centrifugal water loss rate(P<0.01).Six principal components were obtained after dimensionality reduction,and their cumulative contribution rate was 88.143%.The contribution rate of the first principal component was the largest,which was related to the water holding capacity of pork.The highest score of the first principal component of Yorkshire pigs and Landrace×Yorkshire pigs revealed that the poor water holding capacity.The second principal component is mainly related to meatcolor,the higher scores of Songliao black pigs and Berkshire pigs indicated the better meat color.The results indicated that the meat quality of Songliao black pigs and Barkshire pigs were better than that of Yorkshire pigs,Duroc×Landrace×Yorkshire pigs and Landrace×Yorkshire pigs.