不同屠宰体重商品猪胴体性能、肉品质及相关关系研究  

Studies on carcass performance,meat quality and correlation of different slaughter weights in finishing pigs

作　　者：郭建凤[1] 王继英[1] 蔺海朝[1] 李永刚 王诚[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]山东省莱州市畜牧兽医站,山东莱州261400

出　　处：《畜牧与兽医》2012年第6期17-21,共5页Animal Husbandry & Veterinary Medicine

基　　金：山东省农业良种工程资助项目(2010LZ013-02);山东省现代农业产业技术体系生猪创新团队建设项目

摘　　要：测定了体重70～140 kg阶段120头商品猪的胴体品质和肉质特性,分析了商品猪胴体性能、肉质性状随体重的变化规律及相关程度,为确定适宜上市屠宰体重提供依据。结果表明:70～100 kg体重阶段,随体重增大,平均背膘厚、眼肌面积、皮脂率、肉色和大理石纹显著升高,后腿比例、瘦肉率、骨骼率、L和b值显著降低。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。在70～140 kg阶段,胴体重、胴体直长、胴体斜长、眼肌面积、平均背膘厚、瘦肉率、皮脂率、骨骼率、肉色和L值与体重之间呈显著的回归关系,其他指标与体重间的线性相关不显著。Carcass performance and meat quality of 120 finishing pigs at 70 - 140 kg body weigh stages were studied. In addition, the change pattern and the relativity of dressed carcass and meat quality accompanying body weight were analyzed for investigating the appropriate body weight of market slaughter in finishing pigs. Results showed that weight 70 - 100 kg stages, with the weight increase, average fatback thickness, eye muscle area, skin and fat percentage, meat color and marbling score increased significantly, while, ham percentage, lean meat percentage, bone percentage, L and b value decreased significantly. The correlation degree of carcass traits and meat traits were strong or weakness, either positive or negative correlation coefficients exsited. The same traits had strong positive correlation, the adverse traits had strong negative correlation. At the 70 - 140 kg body weight stage, carcass weight, carcass straight length, carcass slanting length, eye mus- cle area, average fatback thickness, lean percentage, skin and fat percentage, bone percentage, meat color, L and the body weight assumed extremely remarkable or remarkable return relations, while, the linear correlation of other indexes and the body weight was not obvious.

关 键 词：商品猪 屠宰性能 肉质性状 相关关系 

分 类 号：S828[农业科学—畜牧学]