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当前位置: 首页 > 文章 > 放牧和舍饲条件下合作猪屠宰性能及肉品质差异 家畜生态学报 2022,43 (1) 81-85
Position: Home > Articles > Differences in Slaughter Performance and Meat Quality of Hezuo Pigs under Grazing and House Feeding Conditions Journal of Domestic Animal Ecology 2022,43 (1) 81-85

放牧和舍饲条件下合作猪屠宰性能及肉品质差异

作  者：
顾玲荣;张治龙;杨天良;杨巧丽;沙玉柱;吴涛;蔡原;赵生国
单  位：
甘肃农业大学动物科学技术学院
关键词：
合作猪;饲养模式;体尺;屠宰性能;肉品质
摘  要：
为阐明放牧和舍饲合作猪屠宰性能及肉品质差异,以放牧(Ⅰ组)、放牧+补饲(Ⅱ组)和舍饲(Ⅲ组)三种不同饲养方式下的12月龄合作猪为研究对象,测定其体尺、屠宰性能及肉品质,并进行差异性、标准化及相关性等分析。结果表明:Ⅱ组和Ⅲ组体长和眼肌面积显著高于放牧组(P<0.05);Ⅱ组宰前活重和眼肌面积极显著低于Ⅲ组(P<0.01),但屠宰率显著高于Ⅲ组(P<0.05)。与Ⅰ组相比,Ⅱ组pH_(24h)和pH_(45min)极显著提高(P<0.01)、a_(24h)显著提高(P<0.05)、L_(24h)和剪切力极显著降低(P<0.01)、L_(45min)显著降低(P<0.05)。与Ⅲ组相比,Ⅱ组滴水损失率和失水率极显著降低(P<0.01)、pH_(24h)和pH_(45min)极显著提高(P<0.01)。放牧+补饲群体合作猪除剪切力、大理石花纹(24 h)及pH_(24h)低于舍饲群体合作猪,pH_(45min)、滴水损失率、失水率、红度、黄度(b_(24h))、熟肉率评分均较舍饲群体高。研究结果提示,放牧+补饲模式可较好的保持合作猪优良肉质性状,相对放牧条件可提高其体长、pH、肉色和眼肌面积。
译  名：
Differences in Slaughter Performance and Meat Quality of Hezuo Pigs under Grazing and House Feeding Conditions
作  者：
GU Lingrong;ZHANG Zhilong;YANG Tianliang;YANG Qiaoli;SHA Yuzhu;WU Tao;CAI Yuan;ZHAO Shengguo;College of Animal Science and Technology,Gansu Agricultural University;
关键词：
Hezuo pigs;;breeding mode;;body size;;slaughter performance;;meat quality
摘  要：
To clarify the differences in slaughter performance and meat quality of Hezuo pigs between grazing and drylot feeding, 12-month old Hezuo pigs under three different feeding methods, grazing(Group Ⅰ), grazing + supplement(Group Ⅱ) and drylot feeding(Group Ⅲ), were taken as the research objects, and their body size, slaughter performance and meat quality were measured. The analysis on differences, standardization and correlation was also conducted. The results show that the body length and ocular muscle area of Group Ⅱ and Group Ⅲ were significantly higher than the grazing group(P<0.05); the live weight and ocular muscle area of Group Ⅱ were significantly lower than that of group Ⅲ(P<0.01), but the slaughter rate was remarkably higher than Group Ⅲ(P<0.05). Compared with Group Ⅰ, pH_(24 h) and pH_(45 min) of Group Ⅱ notably increased(P<0.01), so did a_(24 h)(P<0.05), but L_(24 h) and shear force highly decreased(P<0.01), and a significant decline was observed in L_(45 min)(P<0.05). Compared with Group Ⅲ, the drip loss and water loss significantly reduced(P<0.01), while pH_(24 h) and pH_(45 min) significantly increased(P<0.01). Except that the shear force, marbling(24 h) and pH_(24 h) for Hezuo pigs in grazing+supplement group were lower than those in drylot breeding Hezuo pigs, the pH_(45 min), drip loss, water loss, redness, yellowness(b_(24 h)) and cooked meat rate scores were all higher than the drylot breeding group. The results suggest that the grazing+supplement feeding mode can maintain the excellent meat traits of Hezuo pigs, and improve their body length, pH, meat color and ocular muscle area compared with grazing conditions.

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