Fisher P, Mellett F D, Hoffman L C
Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, 7602 South Africa.
Meat Sci. 2000 Feb;54(2):97-105. doi: 10.1016/s0309-1740(99)00077-7.
The carcass and meat quality characteristics of three halothane genotypes in pigs were evaluated. Sixty crossbred Landrace×Large White pigs (NN=25, Nn=19, nn=16) of ±86 kg live weight were slaughtered, the carcasses chilled for 24 h at 2°C, certain carcass and meat quality traits determined and the shoulder and leg cuts deboned and cut into primal cuts. Dressing percentage of the Nn pigs was higher (P<0.05) than that of the NN and nn pigs. Carcass length was the longest (P<0.05) for the nn pigs. Midline fat measurements as well as measurements at the 2nd-3rd last rib (45 mm from the midline) indicated that the nn pigs had less fat (P<0.05) and a larger eye muscle width (P<0.05), depth (P<0.001) and area (P<0.001) than the NN or Nn pigs. This resulted in the nn pigs having the highest (P<0.05) percentage predicted carcass lean content. Fat, bone and lean yield of the shoulder identified the nn pigs with the least bone (P<0.05) and fat (P<0.001) and the highest lean yield (P<0.05), expressed as a percentage of total shoulder weight. Yield from the legs identified the nn pigs as having the lowest fat (P<0.001) and highest lean (P<0.05), expressed as a percentage of total leg weight. The primal lean cuts (topside, silverside, thickflank and rump) from the legs showed that the nn pigs had the highest values (P<0.05) for lean as a fraction of cold carcass weight. This resulted from the higher weight of these cuts (P<0.05) in the nn pigs. Calculation of bone yield in the legs showed that the femur weights were highest (P<0.05) for the Nn pigs, also when expressed as percentage of leg weight (P<0.05) and as a fraction of cold carcass weight (P<0.05). Comparison of meat quality traits show that the nn pigs had poor quality with regard to pH(45) (P<0.001), pH(24) (P<0.05), drip loss (P<0.001) and reflectance values (P<0.05).
对猪的三种氟烷基因型的胴体和肉质特性进行了评估。屠宰了60头体重约86千克的长白猪×大白猪杂交猪（NN = 25头，Nn = 19头，nn = 16头），胴体在2℃下冷藏24小时，测定了某些胴体和肉质性状，并将肩部和腿部切块去骨并切成主要切块。Nn猪的屠宰率高于（P<0.05）NN和nn猪。nn猪的胴体长度最长（P<0.05）。中线脂肪测量以及最后第2-3根肋骨处（距中线45毫米）的测量表明，nn猪的脂肪比NN或Nn猪少（P<0.05），眼肌宽度更大（P<0.05）、深度更大（P<0.001）且面积更大（P<0.001）。这导致nn猪的预测胴体瘦肉含量百分比最高（P<0.05）。肩部的脂肪、骨骼和瘦肉产量表明，nn猪的骨骼最少（P<0.05）、脂肪最少（P<0.001）且瘦肉产量最高（P<0.05），以肩部总重量的百分比表示。腿部产量表明，nn猪的脂肪最低（P<0.001）且瘦肉最高（P<0.05），以腿部总重量的百分比表示。腿部的主要瘦肉切块（股外侧肉、股薄肉、五花肉和臀肉）表明，nn猪的瘦肉占冷胴体重量的比例最高（P<0.05）。这是由于nn猪这些切块的重量更高（P<0.05）。腿部骨骼产量的计算表明，Nn猪的股骨重量最高（P<0.05），以腿部重量的百分比表示时也是如此（P<0.05），以冷胴体重量的比例表示时同样如此（P<0.05）。肉质性状的比较表明，nn猪在pH(45)（P<0.001）、pH(24)（P<0.05）、滴水损失（P<0.001）和反射率值（P<0.05）方面质量较差。
