莱芜猪胴体品质肉质特性及其随体重变化规律的研究  

Studies on Carcass and Meat Quality Performance and their Change,with body weight of Laiwu pigs

作　　者：郭建凤[1] 武英[1] 魏述东[2] 曹洪防[2] 王继英[1] 

机构地区：[1]山东省农业科学院畜牧兽医研究所,山东济南250100 [2]莱芜市畜牧兽医技术推广中心,山东莱芜271100

出　　处：《家畜生态学报》2007年第3期15-19,共5页Journal of Domestic Animal Ecology

基　　金：山东省农业良种工程课题资助

摘　　要：研究测定了25头莱芜猪的胴体品质和肉质特性,分析了莱芜猪胴体、肌肉品质随体重（35、40、50、60、70、80、90kg）的变化规律,为确定不同生长阶段的适宜营养水平和上市屠宰体重提供依据。结果表明,莱芜猪自35-90kg瘦肉率在42.43%-55.29%之间,肌肉pH值稳定在6.19-6.52之间,肉色指标优良,大理石纹评分在2.50-4.38之间,肌内脂肪含量在4.51%-19.92%之间;当70kg体重屠宰时,肌肉失水率较低为13.47%,肉色、大理石纹评分较高分别为3.5、3.38,肌内脂肪含量较高为11.54%。胴体和肉质性状间相关程度有强有弱,相关系数有正有负。相同性状间有较强的正相关,相反性状间有较强的负相关。综合分析试验结果认为,莱芜猪以体重70kg作为上市屠宰体重比较合理。Carcass performance and meat quality of 25 Laiwu pigs were studied. And the changes of carcass and meat quality with body weight changing were analyzed. The objectives were to investigate appropriate nutrient level with different growth stage and appropriate slaughter weight of Laiwu pigs. Resuits indicated that lean percent was between 42.42% and 55.29%, pH was between 6.19 and 6.52, meat color was fine , marbling score was between 2.5 and 4.38, intramuscular fat content of muscles was between 4.51% and 19.92% of Laiwu pigs from 35kg to 90kg. When the slaughter weight was 70kg , Water loss was 13.47%, meat color and marbling score were 3.5 and 3.38 respectively , intramuscular fat con- tent of muscles was 11.54%. The correlation degree of carcass traits and meat traits are strong or weak, correlation coefficients had positive and negative. The same traits had stronger positive correlation, the adverse traits had stronger negative correlation . Comprehensive evaluation showed that the ideal slaughter weight of Laiwu pigs was 70kg.

关 键 词：莱芜猪 屠宰体重 胴体性能 肉质性状 

分 类 号：S811.5[农业科学—畜牧学]