Henckel P, Oksbjerg N, Erlandsen E, Barton-Gade P, Bejerholm C
Danish Institute of Animal Science, Research Centre Foulum, DK-8830 Tjele, Denmark.
Meat Sci. 1997 Nov;47(3-4):311-21. doi: 10.1016/s0309-1740(97)00063-6.
Histo- and biochemical characteristics of the longissimus dorsi muscle at 65-70 kg body weight and their relationships to performance and meat quality at 100 kg were examined in Danish Landrace and Danish Large White female and castrated male pigs. Breed differences were observed for feed conversion rate, and a number of histochemical and biochemical traits. The organoleptic traits, flavour (13%), tenderness (15%) and overall acceptability (13%) were rated higher in Large White pigs. Significant correlations between histological and biochemical traits of the live muscle on the one side and performance, meat quality and organoleptic traits on the other side, could be demonstrated. However, these correlations were generally low (r < 0.35), and can thus only explain a small part of the variation in the measured quality traits. Consequently live muscle traits measured at 65-70 kg are poor predictors of meat quality characteristics after slaughter at 100 kg.
在丹麦长白猪和丹麦大白猪的雌性及去势雄性猪中，研究了体重65 - 70千克时背最长肌的组织学和生化特征，以及它们与100千克时生产性能和肉质的关系。观察到饲料转化率以及一些组织化学和生化性状存在品种差异。大白猪的感官性状、风味（13%）、嫩度（15%）和总体可接受性（13%）得分更高。可以证明，活体肌肉的组织学和生化性状与生产性能、肉质和感官性状之间存在显著相关性。然而，这些相关性一般较低（r < 0.35），因此只能解释所测品质性状变异的一小部分。因此，在65 - 70千克时测定的活体肌肉性状对100千克屠宰后肉质特征的预测能力较差。
