Departamento de Zootecnia, Universidade Federal de Viçosa, 36570-000 Viçosa, MG, Brazil.
Meat Sci. 2010 Oct;86(2):371-6. doi: 10.1016/j.meatsci.2010.05.017. Epub 2010 May 24.
Carcass and ham quality characteristics of pig populations divided by harvest weights--HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups--purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130kg, DUDU pigs yielded the highest fat thickness of the ham (P<0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pH(u) of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P<0.05) heavier and leaner hams compared to barrows.
对按屠宰体重（HW，分别为 130kg 和 160kg）分组的猪种群的胴体和火腿质量特性进行评估，以确定性别（公猪和母猪）和不同的遗传群体（纯种杜洛克猪（DUDU）和杂交杜洛克猪（DULA、DUWI 和 DULL）以及纯种长白猪（WIWI）对干腌火腿生产的适用性的影响。在 130kg 时，DUDU 猪的火腿脂肪厚度最高（P<0.01），半膜肌（SM）中的肌内脂肪含量（IMF）为 3.15%。DUDU 猪的 SM pH(u)为 5.7。该遗传群体符合干腌火腿生产的规格。在 160kg 时，不同遗传群体的肉质特性没有差异。然而，在这个 HW 下，母猪生产的火腿比公猪重且更瘦。
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