摘要
本研究对免疫去势公猪胴体特征和肉质进行评价。试验选择70 d、平均体重为(25.8±2.75)kg的60头大白×长白猪,采用完全随机设计,分为3组,手术去势公猪、母猪和免疫去势组,每组20头(4头/重复)。猪饲养到140 d时屠宰,分别在屠宰后45 min和24 h记录两次胴体温度和pH,对胴体进行分割并评估感官指标。结果:免疫去势公猪屠宰后45 min胴体温度较手术去势公猪和母猪分别显著提高8.23%和5.50%(P<0.05),而手术去势公猪较母猪和免疫去势公猪屠宰后24 h胴体温度分别显著提高28.45%和21.14%(P<0.05)。免疫去势公猪背膘厚度较手术去势公猪和母猪分别显著降低20.92%和24.30%(P<0.05)。各处理组热胴体重、冷胴体重、蒸煮损失、眼肌面积、瘦肉率、胴体深度和胴体长度无显著差异(P>0.05)。各处理胴体分割成分(如腿肌、肩肌、前肋和肩胛骨)占比无显著差异(P>0.05),同时感官指标如气味、视觉评分、柔软度、多汁性、香味和购买意愿也无显著差异(P>0.05)。手术去势公猪肉色亮度值(L)较免疫去势公猪显著提高(P<0.05)。各处理猪肉的化学成分无显著差异(P>0.05)。结论:免疫去势可以代替手术去势而不改变肉的定性特征。但在瘦肉率具有中等遗传潜力的胴体品质方面的改善作用并未达到预期。
In this study,carcass characteristics and meat quality of immunocastrated boars were evaluated.A total of 60 Landrace×Yorkshire with an average weight of 25.8±2.75kg at 70 d were selected for the experiment and divided into 3 groups by completely random design,namely,surgical castrated boar,sow and immune castrated group,with 20 pigs in each group(4 pigs/repeat).When the pigs were slaughtered at 140 d,the carcass temperature and pH value were recorded at 45 min and 24 h after slaughter,respectively.The carcasses were divided and sensory indexes were evaluated.Results:the carcass temperature of immunized castrated boars at 45 min after slaughter increased by 8.23%and 5.50%compared with that of surgical castrated boars and sows(P<0.05),while that of surgical castrated boars at 24 h after slaughter increased by 28.45%and 21.14%respectively(P<0.05).The backfat thickness of immune castrated boars was decreased by 20.92%and 24.30%compared with that of surgical castrated boars and sows(P<0.05).There were no significant differences in heat carcass weight,cold carcass weight,cooking loss,ocular muscle area,lean meat ratio,carcass depth and carcass length in each treatment group(P>0.05).There was no significant difference in the proportion of carcass segmentation components(such as leg muscles,shoulder muscles,front ribs and shoulder blades)in each treatment(P>0.05),and there was no significant difference in sensory indicators such as odor,visual score,softness,juiciness,aroma and purchase intention(P>0.05).The color lightness value(L)of surgical castrated boar was significantly increased by 5.50%compared with that of immune castrated boar(P<0.05).There was no significant difference in the chemical composition of the treated pork(P>0.05).Conclusion:immune castration can replace surgical castration without changing the qualitative characteristics of meat.However,improvements in carcass quality with medium genetic potential for lean meat did not meet expectations.
作者
陈欠林
方卉
王志强
CHEN Qianlin;FANG Hui;WANG Zhiqiang(Jiangxi Selenium-Rich Industry Research Institute(Yichun Academy of Agricultural Sciences),Yichun,Jiangxi Province 336000,China;Hengshui Jizhou District Animal Husbandry Technology Promotion Service Centre,Hengshui,Hebei Province 053200,China;Weichang Manzu and Mongol Autonomous County,Chengde,Hebei Province 068450,China)
出处
《中国饲料》
北大核心
2020年第24期36-39,共4页
China Feed
关键词
免疫去势
猪肉
胴体性状
肌肉成分
immune castration
pork
carcass characteristic
meat composition
