Correa J A, Faucitano L, Laforest J P, Rivest J, Marcoux M, Gariépy C
Agriculture and Agri-Food Canada, Dairy and Swine Research and Development Centre, P.O. Box 90, 2000 Route 108 East, Lennoxville, Que., Canada J1M 1Z3; Département des sciences animales, Université Laval, Pavillon Paul-Comtois, Québec, Que., Canada G1K 7P4.
Meat Sci. 2006 Jan;72(1):91-9. doi: 10.1016/j.meatsci.2005.06.006. Epub 2005 Sep 8.
Three hundred and forty (340) Duroc×(Landrace×Yorkshire) crossbred piglets were allotted to a 2×2×3 factorial design experiment. The independent variables were the growth rate (fast: around -10 days at 100kg and slow: around +2 days at 100kg), based on two different EBV's (estimated breeding value) of the sire-line for age, the sex (barrows and gilts) and the live weight at slaughter (107, 115 and 125kg). A sub-population of 119 pigs (10 carcasses per treatment) was selected for the carcass and meat quality evaluation trials. As live weight increased there were significant increases in hot carcass weight and dressing percentage (P<0.05). Lean, fat and bone proportions were not affected by weight. Gilts had higher lean proportion (P<0.05) than barrows. Furthermore, carcasses of fast growing pigs were fatter (P<0.05) than those of slower growing ones. Loin muscle pH, drip loss and reflectance values did not vary significantly with any of the treatments. Intramuscular fat was higher in barrows (P<0.05) than in gilts and soluble collagen content decreased with increasing weight (P<0.05). Muscle protein (%) increased (P<0.05) from 107 to 115kg and gilts had a higher (P<0.05) content than castrates. No evidence was found that increasing slaughter weight detracts from carcass characteristics or meat quality.
340头杜洛克×（长白猪×大白猪）杂交仔猪被分配到一个2×2×3析因设计实验中。自变量包括生长速度（快：100千克时约-10天，慢：100千克时约+2天），这基于父系年龄的两种不同估计育种值（EBV）、性别（去势公猪和小母猪）以及屠宰时的活重（107、115和125千克）。选取了119头猪的亚群体（每个处理10个胴体）用于胴体和肉质评估试验。随着活重增加，热胴体重和屠宰率显著增加（P<0.05）。瘦肉、脂肪和骨骼比例不受体重影响。小母猪的瘦肉比例高于去势公猪（P<0.05）。此外，快速生长猪的胴体比生长较慢猪的胴体更肥（P<0.05）。腰大肌pH值、滴水损失和反射率值在任何处理中均无显著差异。去势公猪的肌内脂肪高于小母猪（P<0.05），可溶性胶原蛋白含量随体重增加而降低（P<0.05）。肌肉蛋白质（%）从107千克增加到115千克时增加（P<0.05），小母猪的含量高于去势公猪（P<0.05）。未发现增加屠宰体重会损害胴体特性或肉质。
