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| 湘岭猪不同世代、不同屠宰体重胴体性状和肌肉品质测定分析 |
| Determination and analysis of carcass traits and muscle quality of Xiangling pigs in different generations and different slaughter weights |
| 投稿时间：2020-12-08 |
| DOI： |
| 中文关键词: 湘岭猪 沙子岭猪 胴体性状 肌肉品质 |
| 英文关键词:Xiangling pigs Shaziling pigs carcass traits muscle quality |
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| 中文摘要: |
| 试验旨在探讨不同世代、不同屠宰体重湘岭猪胴体性状和肌肉品质的差异。试验选择体重140 kg左右的湘岭猪Ⅰ世代阉公猪4头（组4），进行屠宰测定和肉质评定。另选择前期屠宰的零世代14头湘岭猪的屠宰测定数据作为对照，按宰前活重分为3组，分别为90 kg组（组1）、100 kg组（组2）、125 kg组（组3）。结果表明：1）胴体性状：胴体重、屠宰率、胴体长、三点平均背膘厚和脂率这5个指标有随着屠宰体重的增加而增加的趋势，后腿比有随着屠宰体重的增加而呈降低的趋势。三点均皮厚组4最高，极显著高于其他3组（P<0.01）；瘦肉率以组2最高，以组4最低，组4显著或极显著低于其他3组。骨率以组3最低，组1最高，组1极显著高于组2和组3（P<0.01），组4显著高于组3（P<0.05）。2）肉品质：b 1h值以组1最低，组2最高，组1显著低于组3和组4（P<0.05）；pH24以组4最低，显著低于其他3组（P<0.05）；贮存损失以组3最低，组1最高，组1显著高于组2和组3（P<0.05）；失水率以组4最低，组2最高，组4极显著低于组2，显著低于组1；熟肉率组1显著高于组2（P<0.05）。综上所述：在这次试验条件下，胴体性状以零世代中90 kg组和100 kg组较好，Ⅰ世代中140 kg组较差；肌肉品质各组均有优劣，整体以零世代中90 kg组和Ⅰ世代中140 kg组较好。 |
| 英文摘要: |
| The purpose of this experiment was to explore the differences in carcass traits and muscle quality of Xiangling pigs in different generations and different slaughter weights. In this experiment, 4 Xiangling barrow in the fi rst generation (group 4)[weighing about 140 kg] were selected for slaughter determination and meat quality evaluation. In addition, the slaughter measurement data of the 14 Xiangling pigs of the zero generation slaughtered in the previous period were used as the control, and divided into 3 groups according to the pre-slaughter live weight, namely 90 kg group (group 1), 100 kg group (group 2), and 125 kg group (group 3). The results show that:1) Carcass traits:the fi ve indicators (carcass weight, rate of slaughter, carcass length, three-point average backfat thickness and rate of fat) had a tendency to increase with the increase of slaughter weight, while the ratio of hind legs tended to decrease with the increase of slaughter weight. The three-point average backfat thickness in group 4 was the highest, which was extremely signifi cantly higher than the other 3 groups (P<0.01); the rate of lean meat was highest in group 2, and lowest in group 4 which was signifi cantly or extremely signifi cantly lower than the other 3 groups. The rate of bone was lowest in group 3, highest in group 1. And group 1 was extremely signifi cantly higher than group 2 and group 3 (P<0.01), group 4 was signifi cantly higher than group 3 (P<0.05). 2) meat quality:the b 1h value was the lowest in group 1, and the highest in group 2. And group 1 was signifi cantly lower than group 3 and group 4 (P<0.05); pH of 24h was the lowest in group 4, which was signifi cantly lower than the other 3 groups (P<0.05); the storage loss was lowest in group 3, highest in group 1, and group 1 was signifi cantly higher than group 2 and group 3 (P<0.05); the rate of water loss was lowest in group 4 and highest in group 2. And group 4 was extremely signifi cantly lower than group 2, and signifi cantly lower than group 1. The rate of cooking percentage in group 1 was signifi cantly higher than group 2 (P<0.05). In summary, under the conditions of this experiment, the carcass traits were better in the 90 kg group and 100 kg group in the zero generation, and poor in the 140 kg group in the fi rst generation. And the muscle quality of each group has its own advantages and disadvantages. As a whole, the 90 kg group in the zero generation and the 140 kg group in the fi rst generation were better. |
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