【摘要】 为了比较不同日龄阶段青峪猪综合肉质性能的优劣,以便为研究青峪猪的最佳屠宰日龄提供科学依据。通过主成分分析的方法构建肉质性状综合评分模型,对不同日龄青峪猪的肉质性状进行综合评价,以确定综合评分最高的阶段,从而为青峪猪的最适屠宰日龄提供参考。首先对不同日龄的青峪猪进行屠宰测定,收集不同日龄的青峪猪13个肉质指标,然后用主成分分析的方法构建肉质综合评分模型,对13个肉质指标进行降维处理并得到4个主成分,其累积贡献率达到91.18%。结果发现第1主成分主要解释肉质中pH值、L值和熟肉率;第2主成分主要代表肉质的多汁性;第3主成分主要代表干物质含量;第4主成分主要代表嫩度和韧性。最后青峪猪综合肉质评分最高的日龄为365日龄,在300 d后肉质综合评分指数均较高,因此青峪猪在300日龄以后屠宰综合肉质性状较好。更多还原

【Abstract】 In order to compare the quality of meat quality of Qingyu pig in different age,it provides basis for studying the best slaughter age of Qingyu pig. We aim to construct a comprehensive evaluation model of meat quality traits in Qingyu pigs at different ages,and find out the day with the highest score in comprehensive evaluation,which may provide reference for optimum slaughter age of Qingyu pigs. The meat quality traits of Qingyu pigs were collected after slaughtering at different ages,the comprehensive evaluation model of meat quality were constructed with principal component analysis. Then the optimal age of slaughter was obtained. Four principal components were obtained and the cumulative contribution rate was 91. 18%,and 4 principal components were obtained by dimensionality reduction of 13 meat quality indicators. The results showed that the first principal component mainly explained the pH value,L value and cooked meat percentage; the second principal component mainly represented the juiciness; the third principal component mainly represented the content of dry matter; and the fourth principal component mainly represented tenderness and toughness. Finally,the comprehensive score model of meat quality was obtained in our study. The results showed that 365-day old was the age with the highest comprehensive score of meat quality in Qingyu pigs,the meat quality score was higher after 300-day.更多还原