合作猪胴体品质、肉质特性及随体重变化规律的研究

Study on Meat Quality of Hezuo Pigs in Different Body Weight

本研究测定了24头合作猪的胴体品质和肉质特性,以分析合作猪胴体、肌肉品质随体重(30kg,35kg,40kg,45kg)的变化规律,确定其最佳屠宰体重。研究结果认为,合作猪瘦肉率在48.8%～55.0%之间,肌肉pH1值在6.35～6.50之间,肉色指标优良,大理石纹评分均在3.75～4.05之间,肌内脂肪含量在3.60%～3.85%之间;当40kg体重时屠宰的失水率和滴水损失均最低,分别为10.68%和1.84%,且剪切力值最低,为3.08kg。相同性状间的有较高的正相关,肌肉pH1值几乎与各项肉质指标呈负相关。通过灰色关联度综合评定结果认为,合作猪是在活重达到40kg时屠宰,其肉质最优。

Hezuo pigs in different body weight (30kg,35kg,40kg and45kg)were employed to study the best body weight slaughtered.The results showed that its lean meat(%)ranges from48.0%to55.0%;its pH1was high,which was6.35～6.50;meat color was in normal range;the marbling was3.75～4.05;the intramuscular fat was3.60%～3.85%,and when Hezuo pigs were slaughtered in40kg body weight,the ratio of water loss and drip loss wars the lowest(10.68%and1.84%respectively),shear value was3.08kg.Analysis results of grey correlative degree showed that meat quality of Hezuo pigs slaughtered in40kg body weight was the best.