【摘要】 试验选择屠宰体重100 kg、110 kg和120 kg左右的枣庄黑盖猪31头,依据体重分成3组,按照有关标准进行屠宰及胴体和肉质性状测定,分析了屠宰体重对枣庄黑盖猪胴体和肉质性状的影响。结果表明,屠宰体重对枣庄黑盖猪的部分胴体和肉质性状有显著影响。随着屠宰体重增加,胴体直长、胴体斜长、眼肌面积和肌内脂肪显著增加(P<0.05),游离水分显著降低(P<0.05)。背膘厚、板油与肾脏重、皮肥肉率、大理石纹评分、肌纤维直径和剪切力表现出随屠宰体重增加而逐渐增加的趋势,瘦肉率、滴水损失和失水率表现出随屠宰体重增加而逐渐降低的趋势,其他指标变化趋势均不明显。文章为枣庄黑盖猪胴体和肉质性能提供基础数据,同时也为确定其适宜的上市屠宰体重提供理论依据。更多还原

【Abstract】 In this study,31 Zaozhuang Heigai pigs with slaughtering weights of 100 kg,110 kg and 120 kg were divided into 3 groups and their carcass and meat quality traits were measured according to related national standards.Effects of slaughter weight on carcass and meat quality traits were analyzed.The results showed that some of the carcass and meat quality traits were significantly affected by slaughter weight.With the increase of slaughter weight,straight length of carcass,slant length of carcass,area of eye muscle and intramuscular fat content increased significantly(P <0.05),and free water decreased significantly(P <0.05).With the increase of slaughter weight,backfat thickness,suet and kidney weight,skin and fat percentage,marbling score,muscle fiber diameter and shear force presented increasing trend,while lean meat rate,drip loss and water loss rate presented decreasing trend.The other traits tested showed no obvious change trend.This study would provide basic data for understanding carcass and meat quality performance and determining the appropriate slaughter weight of Zaozhuang Heigai pigs.更多还原