不同屠宰体重对绿嘉黑猪胴体性状和肉质风味的影响

doi:10.3969/j.issn.1004-1524.20240179

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (3): 559-567.DOI: 10.3969/j.issn.1004-1524.20240179

不同屠宰体重对绿嘉黑猪胴体性状和肉质风味的影响

费俊男¹^,²(), 王彬彬², 门小明², 徐子伟²^,^*()

1.中国计量大学生命科学学院,浙江杭州 310018
2.浙江省农业科学院畜牧兽医研究所,浙江杭州 310021

收稿日期:2024-03-01 出版日期:2025-03-25 发布日期:2025-04-02
作者简介:费俊男(1999—),男,江苏常州人,硕士研究生,主要从事优质猪营养调控与机理研究。E-mail:feijunnan162@qq.com
通讯作者: * 徐子伟,E-mail:zxwfyz@126.com
基金资助:
浙江省农业新品种选育重大科技专项(2021C02068);浙江省重点研发计划(2021C02007);国家现代农业产业技术体系(CARS-36)

Effect of different slaughter weights on carcass traits and meat flavor of ‘Lvjiahei’ pig

FEI Junnan¹^,²(), WANG Binbin², MEN Xiaoming², XU Ziwei²^,^*()

1. College of Life Sciences, China Jiliang University, Hangzhou 310018, China
2. Institute of Animal Science and Veterinary Medicine, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-03-01 Online:2025-03-25 Published:2025-04-02

摘要/Abstract

摘要：

研究屠宰体重对屠宰胴体和肉质风味指标的影响,以期为优质猪选育和推广应用提供科学依据。试验以自主培育的优质黑猪绿嘉黑为对象,选取体重分别为90、100、110、120、130 kg的绿嘉黑阉公猪,在标准化屠宰企业统一屠宰,测定胴体性状,同时采集肌肉组织样品,分析背最长肌的肉质风味指标,确定适宜的屠宰体重范围。结果表明,胴体直长、背膘厚度和眼肌面积与屠宰体重呈显著正相关;体重为100、110 kg的绿嘉黑猪胴体直长显著(P<0.05)大于体重为90 kg的,但显著(P<0.05)小于体重为130 kg的;背膘厚度分布在2.83~3.71 cm,体重为120 kg和130 kg的绿嘉黑猪胴体的背膘厚度显著(P<0.05)大于体重为90 kg和100 kg的;体重为130 kg的绿嘉黑猪胴体的眼肌面积显著(P<0.05)大于体重为90 kg的。屠宰体重与大理石花纹评分、肉色评分、红度a^*值呈显著正相关,与压榨损失、蒸煮损失和剪切力呈显著负相关;体重为130 kg的绿嘉黑猪的大理石花纹评分、压榨损失、蒸煮损失和剪切力与体重为90 kg的绿嘉黑猪之间差异显著(P<0.05);体重为110 kg的绿嘉黑猪的肉色评分和红度a^*值显著(P<0.05)高于体重为90 kg的,并与其他体重差异不显著;肌内脂肪(intramuscular fat, IMF)含量分布在3.41%~4.61%,在数值上随体重增加呈升高趋势,差异不显著(P>0.05)。体重为90、110、130 kg的绿嘉黑猪背最长肌中,油酸、亚油酸、单不饱和脂肪酸(monounsaturated fatty acid, MUFA)和多不饱和脂肪酸(polyunsaturated fatty acid, PUFA)比例在不同屠宰体重之间表现出显著差异(P<0.05),油酸和MUFA比例随体重增加而升高,亚油酸与PUFA比例逐渐降低;脂蛋白脂肪酶(lipoprotein lipase, LPL)、乙酰辅酶A羧化酶(acetyl CoA carboxylase, ACC)、琥珀酸脱氢酶(succinate dehydrogenase, SDH)、苹果酸脱氢酶(malate dehydrogenase, MDH)、激素敏感性脂肪酶(hormone-sensitive triglyceride lipase, HSL)和脂肪酸合成酶(fatty acid synthase, FASN)的活性均在体重为110 kg绿嘉黑猪中最高,排序为110 kg>130 kg>90 kg。综上所述,绿嘉黑猪的屠宰体重达到100~110 kg时,其背膘厚度为2.9~3.3 cm,IMF含量达到4%以上,肉色红度a^*值高于18,肌肉品质接近甚至超过部分地方土猪。研究结果可以为绿嘉黑猪种群扩繁生产与产业化推广提供依据。

关键词: 绿嘉黑, 屠宰体重, 胴体性状, 肉质风味

Abstract:

To investigate the impact of slaughter weight on carcass traits and meat flavor indexes, providing theoretical support for the breeding and commercial promotion of high-quality pigs. Using the self-developed ‘Lvjiahei’ pig as subjects, castrated boars with body weights of 90, 100, 110, 120, and 130 kg were slaughtered in a standardized slaughterhouse. Carcass traits were measured, and muscle tissue samples were collected to analyze the meat quality flavor indicators of the longissimus dorsi, aiming to determine the optimal slaughter weight range. The results showed that carcass length, back fat thickness, and eye muscle area were significantly positively correlated with slaughter weight. The carcass length of ‘Lvjiahei’ pigs weighing 100 and 110 kg was significantly(P<0.05) longer than that of pigs weighing 90 kg but significantly(P<0.05) shorter than that of pigs weighing 130 kg. The back fat thickness ranged from 2.83 to 3.71 cm, with pigs weighing 120 and 130 kg having significantly(P<0.05) thicker backfat compared to those weighing 90 and 100 kg. The eye muscle area of pigs weighing 130 kg was significantly (P<0.05) larger than that of pigs weighing 90 kg. Slaughter weight was significantly positively correlated with marbling score, meat color score, and redness a^* value, but significantly negatively correlated with crushing loss, cooking loss, and shear force. There were significant differences(P<0.05) between the marbling score, crushing loss, cooking loss, and shear force of pigs weighing 130 kg and those weighing 90 kg. The meat color score and redness a^* value of pigs weighing 110 kg were significantly higher(P<0.05) than those of pigs weighing 90 kg, with no significant differences observed with other weights. The intramuscular fat(IMF) content ranged from 3.41% to 4.61%, showing an increasing trend with weight, although the difference was not significant(P>0.05). Analysis of the longissimus dorsi of pigs weighing 90, 110, and 130 kg revealed significant differences(P<0.05) in the ratio of oleic acid, linoleic acid, monounsaturated fatty acid(MUFA), and polyunsaturated fatty acid(PUFA) among different slaughter weights. The oleic acid and MUFA ratio increased with weight, while linoleic acid and PUFA ratio gradually decreased. The activities of lipoprotein lipase(LPL), acetyl-CoA carboxylase(ACC), succinate dehydrogenase(SDH), malate dehydrogenase(MDH), hormone-sensitive lipase(HSL), and fatty acid synthase(FASN) were highest in pigs weighing 110 kg, in the order of 110 kg>130 kg>90 kg. In conclusion, when the slaughter weight of ‘Lvjiahei’ pigs reaches 100-110 kg, the back fat thickness reaches 2.9-3.3 cm, IMF content exceeds 4%, and the meat color redness a^* value is above 18, with muscle quality approaching or surpassing that of some local indigenous pig breeds. These findings provide a basis for the expansion and industrial promotion of the ‘Lvjiahei’ pig population.

Key words: ‘Lvjiahei’ pig, slaughter weight, carcass trait, meat flavor

中图分类号:

S828.95

费俊男, 王彬彬, 门小明, 徐子伟. 不同屠宰体重对绿嘉黑猪胴体性状和肉质风味的影响[J]. 浙江农业学报, 2025, 37(3): 559-567.

FEI Junnan, WANG Binbin, MEN Xiaoming, XU Ziwei. Effect of different slaughter weights on carcass traits and meat flavor of ‘Lvjiahei’ pig[J]. Acta Agriculturae Zhejiangensis, 2025, 37(3): 559-567.

图/表 5

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组分比例 Component ratio/%	屠宰体重 Slaughter weight/kg			标准误 Standard error	P值 P value
组分比例 Component ratio/%	90(n=7)	110(n=7)	130 kg(n=7)	标准误 Standard error	P值 P value
葵酸Decanoic acid	0.21±0.07	0.33±0.29	0.19±0.03	0.04	0.26
月桂酸Lauric acid	0.28±0.13	0.41±0.26	0.28±0.09	0.04	0.29
豆蔻酸Myristic acid	1.46±0.13	1.37±0.17	1.43±0.16	0.03	0.55
十五碳酸n-Pentadecanoic acid	1.39±0.68	1.47±0.68	1.04±0.49	0.14	0.41
棕榈酸Palmitic acid	26.02±1.05	24.43±1.94	25.49±1.09	0.33	0.13
棕榈油酸Palmitoleic acid	3.14±0.57	3.23±0.29	3.36±0.40	0.09	0.64
十七碳酸Heptadecanoic acid	0.25±0.09	0.31±0.15	0.25±0.10	0.03	0.50
十七碳烯酸Cis-10-heptadecenoic acid	0.63±0.20	0.59±0.25	0.46±0.14	0.05	0.30
硬脂酸Stearic acid	13.75±1.2	13.01±1.32	12.76±0.87	0.26	0.27
油酸Oleic acid	36.28±3.04 b	39.54±2.08 a	42.46±1.40 a	0.74	P<0.01
亚油酸Linolic acid	11.69±1.99 a	10.33±1.89 a	8.36±1.22 b	0.47	0.01
花生酸Eicosanoic acid%	0.38±0.10	0.32±0.14	0.29±0.10	0.03	0.38
花生烯酸Eicosenoic acid	0.4±0.06	0.37±0.09	0.33±0.07	0.02	0.24
亚麻酸Alpha-linolenic acid	0.67±0.15	0.63±0.13	0.75±0.12	0.03	0.25
花生二烯酸11C,14C-Eicosadienoic acid	0.50±0.11 ab	0.53±0.11 a	0.40±0.06 b	0.02	0.05
花生三烯酸Cis-11,14,17-eicosatrienoic acid	0.41±0.18	0.36±0.09	0.24±0.08	0.03	0.06
花生四烯酸Arachidonic acid	1.95±0.80	2.13±1.05	1.43±0.49	0.18	0.27
二十二碳六烯酸	0.36±0.13	0.36±0.15	0.28±0.11	0.03	0.39
Cis-4,7,10,13,16,19-docosahexaenoic acid
饱和脂肪酸Saturated fatty acids	43.75±1.66	41.67±2.27	41.73±1.16	0.42	0.07
单不饱和脂肪酸Monounsaturated fatty acids	40.67±3.22 b	43.99±1.86 a	46.8±1.24 a	0.73	P<0.01
多不饱和脂肪酸Polyunsaturated fatty acids	15.59±2.98 a	14.34±3.09 a	11.47±1.74 b	0.67	0.03

组分比例 Component ratio/%	屠宰体重 Slaughter weight/kg			标准误 Standard error	P值 P value
组分比例 Component ratio/%	90(n=7)	110(n=7)	130 kg(n=7)	标准误 Standard error	P值 P value
葵酸Decanoic acid	0.21±0.07	0.33±0.29	0.19±0.03	0.04	0.26
月桂酸Lauric acid	0.28±0.13	0.41±0.26	0.28±0.09	0.04	0.29
豆蔻酸Myristic acid	1.46±0.13	1.37±0.17	1.43±0.16	0.03	0.55
十五碳酸n-Pentadecanoic acid	1.39±0.68	1.47±0.68	1.04±0.49	0.14	0.41
棕榈酸Palmitic acid	26.02±1.05	24.43±1.94	25.49±1.09	0.33	0.13
棕榈油酸Palmitoleic acid	3.14±0.57	3.23±0.29	3.36±0.40	0.09	0.64
十七碳酸Heptadecanoic acid	0.25±0.09	0.31±0.15	0.25±0.10	0.03	0.50
十七碳烯酸Cis-10-heptadecenoic acid	0.63±0.20	0.59±0.25	0.46±0.14	0.05	0.30
硬脂酸Stearic acid	13.75±1.2	13.01±1.32	12.76±0.87	0.26	0.27
油酸Oleic acid	36.28±3.04 b	39.54±2.08 a	42.46±1.40 a	0.74	P<0.01
亚油酸Linolic acid	11.69±1.99 a	10.33±1.89 a	8.36±1.22 b	0.47	0.01
花生酸Eicosanoic acid%	0.38±0.10	0.32±0.14	0.29±0.10	0.03	0.38
花生烯酸Eicosenoic acid	0.4±0.06	0.37±0.09	0.33±0.07	0.02	0.24
亚麻酸Alpha-linolenic acid	0.67±0.15	0.63±0.13	0.75±0.12	0.03	0.25
花生二烯酸11C,14C-Eicosadienoic acid	0.50±0.11 ab	0.53±0.11 a	0.40±0.06 b	0.02	0.05
花生三烯酸Cis-11,14,17-eicosatrienoic acid	0.41±0.18	0.36±0.09	0.24±0.08	0.03	0.06
花生四烯酸Arachidonic acid	1.95±0.80	2.13±1.05	1.43±0.49	0.18	0.27
二十二碳六烯酸	0.36±0.13	0.36±0.15	0.28±0.11	0.03	0.39
Cis-4,7,10,13,16,19-docosahexaenoic acid
饱和脂肪酸Saturated fatty acids	43.75±1.66	41.67±2.27	41.73±1.16	0.42	0.07
单不饱和脂肪酸Monounsaturated fatty acids	40.67±3.22 b	43.99±1.86 a	46.8±1.24 a	0.73	P<0.01
多不饱和脂肪酸Polyunsaturated fatty acids	15.59±2.98 a	14.34±3.09 a	11.47±1.74 b	0.67	0.03

屠宰体重 Slaughter weight/kg	活性Activity/(U·mg^-1)
屠宰体重 Slaughter weight/kg	脂蛋白脂肪酶 Lipoprotein lipase	激素敏感性脂肪酶 Hormone-sensitive triglyceride lipase	乙酰辅酶A羧化酶 Acetyl CoA carboxylase	脂肪酸合成酶 Fatty acid synthase	琥珀酸脱氢酶 Succinate dehydrogenase	苹果酸脱氢酶 Malate dehydrogenase
90(n=7)	2.00±0.14 b	16.72±1.25 c	2.40±0.23 b	1.41±0.18	97.89±21.6 b	291.70±34.52 b
110(n=7)	2.75±0.48 a	23.34±1.54 a	3.07±0.33 a	1.65±0.24	132.46±9.35 a	378.34±53.32 a
130(n=7)	2.35±0.25 b	19.53±1.92 b	2.69±0.34 b	1.52±0.16	110.09±13.02 b	336.51±41.33 ab

屠宰体重 Slaughter weight/kg	活性Activity/(U·mg^-1)
屠宰体重 Slaughter weight/kg	脂蛋白脂肪酶 Lipoprotein lipase	激素敏感性脂肪酶 Hormone-sensitive triglyceride lipase	乙酰辅酶A羧化酶 Acetyl CoA carboxylase	脂肪酸合成酶 Fatty acid synthase	琥珀酸脱氢酶 Succinate dehydrogenase	苹果酸脱氢酶 Malate dehydrogenase
90(n=7)	2.00±0.14 b	16.72±1.25 c	2.40±0.23 b	1.41±0.18	97.89±21.6 b	291.70±34.52 b
110(n=7)	2.75±0.48 a	23.34±1.54 a	3.07±0.33 a	1.65±0.24	132.46±9.35 a	378.34±53.32 a
130(n=7)	2.35±0.25 b	19.53±1.92 b	2.69±0.34 b	1.52±0.16	110.09±13.02 b	336.51±41.33 ab

不同屠宰体重对绿嘉黑猪胴体性状和肉质风味的影响

Effect of different slaughter weights on carcass traits and meat flavor of ‘Lvjiahei’ pig

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