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

doi:10.3969/j.issn.1004-1524.20240179

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (3): 559-567.DOI: 10.3969/j.issn.1004-1524.20240179

• Animal Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S828.95

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.

Figures/Tables 5

References 31

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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

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

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