J Anim Sci. 2017 Nov;95(11):4958-4970. doi: 10.2527/jas2017.1674.
The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6 kg. Carcass composition, subjective loin quality, and ham face color were targeted on all carcasses, whereas in-plant instrumental loin color and belly quality were assessed on 52.0 and 47.5% of carcasses, respectively. Loin chop slice shear force (SSF), cured ham quality, and adipose iodine value (IV) were evaluated on at least 10% of the population. The slope of regression lines and coefficients of determination between HCW and quality traits were computed using PROC REG of SAS and considered significant at ≤ 0.05. As HCW increased, boneless loins became darker and redder, evidenced by lower L* (β = -0.0243, < 0.001) and greater a* values (β = 0.0106, < 0.001); however, HCW accounted for only ≤0.80% of the variability in loin L* and a* values. Similarly, subjective loin color score (β = 0.0024, < 0.001) increased with increasing carcass weight, but subjective marbling score was not affected by HCW (β = -0.0022, = 0.06). After 20 d of aging, HCW explained only 0.98% of the variability in loin L* values (β = -0.0287, < 0.01). Heavier carcasses had lower SSF values (β = -0.1269, < 0.001) of LM chops, although HCW explained only 4.46% of the variability in SSF. Although heavier carcasses produced loins that exhibited lower ultimate pH values (β = -0.0018, < 0.001), HCW explained only 1.23% of the variability in ultimate loin pH. Interestingly, cook loss decreased (β = -0.0521, < 0.001) as HCW increased, with HCW accounting for 5.60% of the variability in cook loss. Heavier carcasses resulted in darker, redder ham face color ( < 0.001), but HCW accounted for only ≤2.87% of the variability in ham face L* values and 0.47% of the variability in a* values. Heavier carcasses produced thicker and firmer bellies, with HCW accounting for 37.81% of the variability in belly thickness (β = 0.0272, < 0.001), 20.35% of the variability in subjective flop score (β = 0.0406, < 0.001), and 10.35% of the variability in IV (β = -0.1263, < 0.001). Overall, the proportion of variability in loin and ham quality explained by HCW was poor (≤5.60%), suggesting that HCW is a poor predictor of the primal quality of pigs within this weight range. Nonetheless, HCW was a moderate predictor of belly quality traits. The findings of this study suggest that increasing HCW did not compromise loin, ham, or belly quality attributes.
本研究旨在确定体重为 53.2 至 129.6 公斤的 7684 头猪的瘦肉、火腿和腹部品质的预测能力。所有胴体均进行胴体成分、主观腰部品质和火腿面部颜色的检测，而在工厂使用仪器进行的腰部颜色和腹部品质的检测比例分别为 52.0%和 47.5%。至少有 10%的群体评估了腰肉切块剪切力（SSF）、腌制火腿品质和脂肪碘值（IV）。使用 SAS 的 PROC REG 计算 HCW 和品质特性之间回归线的斜率和决定系数，并认为≤0.05 时具有统计学意义。随着 HCW 的增加，无骨腰肉变得更暗更红，表现为较低的 L值（β=-0.0243，<0.001）和较大的 a值（β=0.0106，<0.001）；然而，HCW 仅解释了腰肉 L和 a值变异性的≤0.80%。同样，主观腰部颜色评分（β=0.0024，<0.001）随着胴体重量的增加而增加，但主观大理石花纹评分不受 HCW 的影响（β=-0.0022，=0.06）。在 20 天的老化后，HCW 仅解释了腰肉 L值变异性的 0.98%（β=-0.0287，<0.01）。较重的胴体具有较低的 SSF 值（β=-0.1269，<0.001），尽管 HCW 仅解释了 SSF 变异性的 4.46%。尽管较重的胴体产生的腰肉具有较低的最终 pH 值（β=-0.0018，<0.001），但 HCW 仅解释了最终腰肉 pH 值变异性的 1.23%。有趣的是，随着 HCW 的增加，烹饪损失减少（β=-0.0521，<0.001），HCW 解释了烹饪损失变异性的 5.60%。较重的胴体产生较暗较红的火腿面部颜色（<0.001），但 HCW 仅解释了火腿面部 L值变异性的≤2.87%和 a*值变异性的 0.47%。较重的胴体产生较厚和较硬的腹部，HCW 解释了腹部厚度变异性的 37.81%（β=0.0272，<0.001）、主观松弛评分变异性的 20.35%（β=0.0406，<0.001）和 IV 变异性的 10.35%（β=-0.1263，<0.001）。总体而言，HCW 解释的腰肉和火腿品质变异性比例较差（≤5.60%），这表明 HCW 是该体重范围内猪初级品质的不良预测因子。尽管如此，HCW 是腹部品质特征的中等预测因子。本研究的结果表明，增加 HCW 并未损害腰肉、火腿或腹部品质属性。
