不同体重商品猪胴体性能肉质性状及其相关程度研究

研究测定了92～109 kg体重阶段31头杂交商品猪的胴体品质和肉质特性，以分析商品猪胴体、肌肉品质随体重的变化规律及其相关程度，为确定适宜上市屠宰体重提供依据。结果表明，商品猪在92～95 kg阶段屠宰瘦肉率最高为61.17％，分别比其它3组提高4.83％（P>0.05）、11.83％（P<0.05）和8.84％（P<0.05）；在107～109 kg阶段屠宰肉品质〖JP2〗优良，肌肉pH 6.07，肉色和大理石纹评分较高分别为3.13和 3.33，肌内脂肪含量较高为3.89％，肌肉失水率较低为18.91％。胴体和肉质性状间相关程度有强有弱，相关系数有正有负。相同性状间有较强的正相关，相反性状间有较强的负相关。综合分析试验结果认为，注重产肉量强调胴体瘦肉率时可选择在92～95 kg阶段屠宰；注重肉品质时可选择107～109 kg阶段屠宰；若二者兼顾则选择95~98 kg阶段屠宰较为合适。

Studies on Carcass and Meat Quality Performance and Its Correlativity of Finishing Pigs

Carcass performance and meat quality of 31 finishing pigs of 92~109 kg body weigh stage were studied. And the changes of carcass and meat quality as body weight changed were analyzed .The objectives were to investigate appropriate slaughter weight of finishing pigs. Results indicated that lean percent of the stage of 92~95 kg slaughter weight was the higher than that of others ,it was 61.17%, increased by 4.83%（P>0.05）,11.83%（P<0.05）and 8.84％（P<0.05）as compared with the other three groups, respectively. When the slaughter weight was 107~109 kg , the meat quality was fine, pH was 6.07, meat color and marbling score were 3.13 and 3.33, intramuscular fat content of muscles was 3.89%, water loss was18.91% . The correlation degree of carcass traits and meat traits had strength and weakness, correlation coefficients had positive and negative. The same traits had stronger positive correlation, the adverse traits had stronger negative correlation .Comprehensive evaluation showed that the reasonable slaughter weight stage of finishing pigs was 92～95 kg when lean percent was stressed, 107~109 kg was selected when meat quality was stressed, and 95~98 kg was selected when carcass performance and meat quality were stressed.