生猪宰前静养损耗与猪肉品质研究  

On the Weight Loss in Pre-slaughter Rest and the Pork Quality

作　　者：朱志盈[1] 闵成军[1] 夏春厚 文美英 龚官兵 陈来福[1] 

机构地区：[1]江苏雨润食品产业集团有限公司,江苏南京210041

出　　处：《肉类研究》2008年第12期20-23,共4页Meat Research

摘　　要：本文主要对辽宁北部地区生猪在静养24小时(h)过程中,毛重损耗、出肉率、猪肉系水力和猪肉品质进行研究。结果表明:生猪静养24h过程中,代谢率呈现两个相对稳定期,分别是8-16h和20-24h。8-16h毛重损耗处于相对稳定期,16-20h毛重损耗呈显著上升状态,20h后损耗又开始趋于稳定;随着静养时间的延长出肉率呈现下降趋势,但差异不显著(P>0.05);静养24h滴水损失比静养12h低1.67%差异显著(P<0.05),静养24h滴水损失比静养0h滴水损失低4.29%差异显著(P<0.01),静养24h猪肉的系水力明显高于静养0、6h组,差异显著(P<0.01);PSE肉比例随静养时间延长逐渐降低差异显著(P<0.05),DFD肉比例随静养时间延长逐渐升高,差异不显著(P>0.05)。This article mainly researched the the gross weight loss, the meat producing percentage, pork water-holding capacity during the pig pre-slaughter rest for 24 hours in the north area of Liaoning province.Results indicated: The live pig pre-slaughter rest in the 24h process, the metabolic rate presented two relative stabilization periods, respectively was 8-16h and 20-24h. The live pig pre-slaughter rest for 8-16 hours made the gross weight loss be at the relative stabilization period, the 16-20 hours gross w...

关 键 词：宰前静养 损耗 系水力 静止代谢率 

分 类 号：S828[农业科学—畜牧学]