皖南花猪肌肉品质及其变化规律

本研究测定了７２头不同日龄段皖南花猪的肌肉品质，以分析皖南花猪肌肉品质的变化规律。结果表明，皖南花猪的肌肉ＰＨ１值在整个生长期内变化不大，一直维持在６．５８－６．３０之间；失水率与月龄呈直线负相关关系。由初生时的２３．０３％下降到１２月龄时的７．００％；肉色、大理石纹、熟肉率、剪切力和肌纤维直径等指标则百日牟增加而逐渐提高，与月龄均呈显著的直线正相关。至１２月龄时，皖南花猪的肉色评分为３．５０、大理石纹评分为２．８８，熟肉率为６３．９１％，剪切力为４．４３kg肌纤维直径为５３．８６μm，其中肌肉剪切力和肌纤维直径在１－６月龄时的提高幅度较大，８－１２月龄的上升趋势减缓。

Study on Meat Quality and Its Change Pattern of Wannanhua Pig

The meat quality of 72 Wannanhua pigs in different days were measured in order to study their change patterns.The results showed that the value of pH1 remained stable (from 6.58 to 6.30) all along in every growing stage.With the growing of pigs, the rate of water loss decreased gradually from 23.03% to 7.00%,while the indexes of meat color,marbling,cooking rate,tenderness and muscle fibers increased gradually.The values of Wannanhua pig's meat color and marbling in 360 days were 3.50 and 2.88 points respectively,at the same time, the cooking rate,shear value and diameter of muscle fibers were 63.91%, 4.43 kg and 53.86 μm,respectively.Otherwise,the shear value and diameter of muscle fibers increased quickly from birth day to 180 days.