期刊论文

Comparison and correlation analysis of the carcass and meat quality traits of Yorkshire×(Berkshire×Shaziling) pigs with different slaughter weights

中文

湖南农业大学学报(自然科学版)

1007-1032

2020

46

3

343-349

10.13331/j.cnki.jhau.2020.03.014

2017NK2331:湖南省重点研发计划项目 2019NK2193:湖南省重点研发计划项目 2017TP1030:湖南省重点实验室开放研究项目

本校为第一机构

以湘沙猪配套系商品猪大巴沙猪为研究对象,探讨不同屠宰体质量阶段(85~95、>95~105、>105~115 kg)对胴体性能和肌肉品质的影响,并分析性状间的相关性。结果表明:胴体性状方面,85~95 kg大巴沙猪的平均背膘厚最薄,腿臀比例最高,>95~105 kg大巴沙猪的瘦肉率最高,>105~115 kg大巴沙猪的屠宰率最高,胴体最长,眼肌面积最大;肉质性状方面,85~95 kg大巴沙猪的肌肉水分含量最高,肌内脂肪含量最低,>95~105 kg大巴沙猪的熟肉率、多不饱和脂肪酸含量最高,饱和脂肪酸含量最低,>105~115 kg大巴沙猪的系水力、肌内脂肪、肌苷酸、饱和脂肪酸和单不饱和脂肪酸含量最高,滴水损失、多不饱和脂肪酸含量最低;所有被测...

In this study,the finishing pigs of Yorkshire×(Berkshire×Shaziling)(YBS) named Xiangsha synthetic line were selected to explore the effect of different stages of slaughter weight(85-95,>95-105 and >105-115 kg) on carcass performance and meat quality.Their correlation between traits were also analyzed.The results demonstrated that the average backfat thickness,ham percentage in YBS pigs at the stage of 85-95 kg were both higher than that in other two stages.Lean percentage in YBS pigs at the stage of >95-105 kg was the highest,whereas the pigs...