Australian Pork Limited, P.O. Box 4746, Kingston ACT 2604, Australia; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville VIC 3010, Australia.
SunPork Solutions, P.O. Box 5950, Manly, QLD 4179, Australia.
Meat Sci. 2018 Jan;135:94-101. doi: 10.1016/j.meatsci.2017.09.005. Epub 2017 Sep 18.
Female crossbred pigs were randomly allocated at 16weeks of age to one of three dietary treatments (A: corn and soybean meal; B: wheat and canola meal; C: wheat and sorghum) matched for digestible energy (13.6MJ DE/kg) and total lysine (0.93-0.95%) and fed for 4, 5 or 8weeks, respectively, prior to slaughter. Loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) were obtained from 20 pigs per dietary treatment group and prepared into steaks and roasts, respectively, for consumer evaluation with ageing treatments of 7 and 28days post-slaughter allocated within muscle. Neither dietary treatment/age at slaughter nor ageing treatment influenced sensory traits of either cut. Intramuscular fat levels were also not influenced by dietary treatment. Higher (P<0.001) fail rates for silverside roasts compared with loin steaks indicate that different interventions are needed at a cut level to optimise pork eating quality consistency and consumer expectations.
16 周龄的雌性杂交母猪被随机分配到三种日粮处理组（A：玉米和豆粕；B：小麦和菜籽油粕；C：小麦和高粱）之一，这些日粮处理组的可消化能（13.6MJ DE/kg）和总赖氨酸（0.93-0.95%）相匹配，并分别进行 4、5 或 8 周的饲养，然后进行屠宰。来自每个日粮处理组的 20 头猪的腰肉（M. longissimus thoracis et lumborum）和银肩肉（M. biceps femoris）被制备成牛排和烤肉，分别进行 7 和 28 天的老化处理，在肌肉内分配。屠宰时的日粮处理/年龄和老化处理都没有影响两种切割的感官特性。肌内脂肪水平也不受日粮处理的影响。与腰肉牛排相比，银肩烤肉的失败率更高（P<0.001），这表明需要在切割水平上采取不同的干预措施，以优化猪肉食用质量的一致性和消费者的期望。
