不同屠宰体重对江口萝卜猪胴体性状、肉品质、氨基酸和脂肪酸的影响

为研究不同屠宰体重对江口萝卜猪胴体性状、肉品质、氨基酸及脂肪酸的影响，本研究选取60、70、80、90、100、110 kg各6头江口萝卜猪测定了其不同体重阶段的胴体品质和肉质特性，以分析其胴体性状、肉品质及肌肉营养成分随体重的变化规律。结果显示，江口萝卜猪在体重达80 kg之前，其屠宰率、眼肌面积随体重的增加增长较快，氨基酸的含量增加明显，80 kg时肌肉中含有丰富的脂肪酸种类，其中油酸、亚油酸等不饱和脂肪酸含量较高。江口萝卜猪在体重达90 kg之后脂肪过多沉积，各体重组赖氨酸、缬氨酸、苏氨酸等必需氨基酸的含量呈显著或极显著差异（P<0.05；P<0.01）。总体上看，江口萝卜猪在体重达80 kg左右时其胴体性状及肉质性能较好，肌肉中氨基酸和脂肪酸含量丰富，且具有理想的氨基酸和脂肪酸构成，尤其是必需氨基酸及鲜味氨基酸含量高，不饱和脂肪酸及饱和脂肪酸构成比例适宜。因此，综合各项测定指标江口萝卜猪在体重达80 kg左右屠宰较优。

Effect of Slaughter Weight on Carcass Traits,Meat Quality,Amino Acids and Fatty Acids in Muscle of Jiangkou Luobo Pigs

In order to study the effect of slaughter weight on carcass traits,meat quality,amino acids and fatty acids in muscle of Jiangkou Luobo pigs,36 Jiangkou Luobo pigs (6 pigs of 60,70,80,90,100 and 110 kg body weight,respectively) were selected to determine carcass quality,meat quality characteristics and nutritious component and analyze their changes with weight.The results showed that before the body weight reaching to 80 kg,the slaughter rate and loineye area were increased fast,the contents of various amino acids were increased obviously.And when the body weight was 80 kg,the fatty acids were rich,including oleic acid and linoleic acid.When the body weight was more than 90 kg,there were excessive fat deposition in porcine somatic and the content of lysine,valine,threonine and other essential amino acids were extremely significant or significant differences (P<0.05;P<0.01).Generally Jiangkou Luobo pigs with the 80 kg body weight had the better carcass traits and meat quality,rich and ideal amino acid and fatty acid composition in muscle,especially had the high content of essential amino acids and flavor amino acid,and suitable proportion of unsaturated fatty acid and saturated fatty acid.Therefore,the reasonable slaughter weight of Jiangkou Luobo pigs was about 80 kg.