屠宰体重对莱芜黑猪胴体性能及肉品质影响  

Effect of Slaughter Weight on Carcass Performance and Meat Quality of Laiwu Black Pigs

作　　者：郭建凤[1,2] 孙延晓 魏述东 GUO Jianfeng;SUN Yanxiao;WEI Shudong(Institute of Animal Husbandry and Veterinary Medicine,Shandong Academy of Agricultural Sciences,Key Laboratory of Animal Disease Control and Breeding in Shandong Province,Jinan Shandong 250100,China;Key Laboratory of Livestock and Poultry Biology,Ministry of Agriculture and Rural Affairs;Jinan Laiwu Pig Breeding Co.,Ltd.;Jinan Agriculture and Rural Bureau)

机构地区：[1]山东省农业科学院畜牧兽医研究所,山东省畜禽疫病防治与繁育重点实验室,山东济南250100 [2]农业农村部畜禽生物组学重点实验室 [3]济南市莱芜猪种猪繁育有限公司 [4]济南市农业农村局

出　　处：《畜牧兽医杂志》2023年第5期7-10,共4页Journal of Animal Science and Veterinary Medicine

摘　　要：选择87~128 kg体重阶段的莱芜黑猪20头屠宰(10头去势公猪,10头母猪),研究不同屠宰体重试验猪的胴体性能和肉品质。结果表明:平均背膘厚和脂肪率都以121~128 kg阶段最高,分别比87~103 kg、104~112 kg阶段提高24.03%(p<0.01)、8.86%(p>0.05)、14.42%(P<0.05)、1.45%(P>0.05);眼肌面积以121~128 kg阶段最高,比104~112 kg阶段提高15.05%(P<0.05);瘦肉率、剪切力都以87~103 kg阶段最高,分别比104~112 kg、121~128 kg阶段提高8.96%(P<0.05)、10.83%(P<0.05)、9.72%(P>0.05)、47.07%(P<0.05);丙氨酸和酪氨酸都以87~103 kg体重阶段最高,分别比121-128 kg阶段提高26.73%(P<0.05)、19.18%(P<0.05);缬氨酸和苯丙氨酸也都以87~103 kg体重阶段最高,分别比104~112 kg、121-128 kg阶段提高16.28%(P<0.01)、17.65%(P<0.01)、19.32%(P<0.01)、16.67%(P<0.01)。其它指标不同屠宰体重间差异不显著。In this study,20 Laiwu black pigs(10 castrated boars and 10 sows)were slaughtered at the weight stage of 87-128 kg to study the carcass performance and meat quality of test pigs with different slaughter weights.The results showed that the average backfat thickness and fat percentage were the highest at the stage of 121-128 kg,which were increased by 24.03%(P<0.01),8.86%(P>0.05),and 14.42%(P<0.05),1.45%(P>0.05).The eye muscle area was the high-est at the stage of 121-128kg,which was 15.05%higher than that at the stage of 104-112 kg(P<0.05).Lean meat per-centage and shear force were the highest at the stage of 87-103 kg,which were 8.96%(P<0.05),10.83%(P<0.05),and 9.72%(P>0.05)higher than those of 104-112 kg and 121-128 kg,respectively.),47.07%(P<0.05).Both valine and phenylalanine were the highest in the 87-103 kg body weight stage,which were 16.28%(P<0.01),17.65%(P<0.01),and 19.32%higher than those in the 104-112 kg and 121-128 kg stages,respectively.(P<0.01)and 16.67%(P<0.01).There were no significant differences in other indicators among different slaughter weights.

关 键 词：莱芜黑猪 屠宰体重 胴体性能 肉质 氨基酸 脂肪酸 

分 类 号：S828.91[农业科学—畜牧学]