Guo Yufei, Sharp Katharine, Blackburn Harvey, Richert Brian, Stewart Kara, Zuelly Stacy M S
Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA.
United State Department of Agriculture-Agriculture Resource Service, Washington, DC 20250, USA.
Foods. 2022 Aug 2;11(15):2310. doi: 10.3390/foods11152310.
This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits were measured for fresh bellies, bacon slices, and sausage patties. Results showed that DS bellies were longer (p < 0.001) but thinner (p = 0.026). CON bellies were longer (p = 0.005) and thicker (p < 0.001). LB bellies had decreased lean area (p < 0.001) and processing yield (p = 0.001). DS patties were lighter (L*, p < 0.001) and less red (a*, p < 0.001). LB had increased belly firmness (p = 0.053). The CON diet resulted in better particle definition (p = 0.010) in patties as well as a larger slice area (p = 0.048) in bacon slices. A breed × diet interaction was observed for lipid oxidation (p = 0.001). The findings provided novel insight into the comparison between these breeds and diets. While LB pork may have niche market value, the integration of this breed into commercial bacon processing has limitations in composition that need to be further evaluated to improve the product desirability.
本研究考察了杜洛克猪（DS）与传统品种大黑猪（LB）在采食高纤维饲料（FIB）或商品日粮（CON）情况下的肉类加工特性。采用2×2析因设计，以品种和日粮为固定效应，使用了50头猪（DS，n = 25；LB，n = 25）。对鲜腹肉、培根片和香肠肉饼的加工特性进行了测定。结果表明，DS腹肉更长（p < 0.001）但更薄（p = 0.026）。CON腹肉更长（p = 0.005）且更厚（p < 0.001）。LB腹肉的瘦肉面积减少（p < 0.001）且加工产量降低（p = 0.001）。DS肉饼颜色更浅（L值，p < 0.001）且红色更淡（a值，p < 0.001）。LB腹肉的紧实度增加（p = 0.053）。CON日粮使肉饼的颗粒清晰度更好（p = 0.010），并使培根片的切片面积更大（p = 0.048）。在脂质氧化方面观察到品种×日粮的交互作用（p = 0.001）。这些发现为这些品种和日粮之间的比较提供了新的见解。虽然LB猪肉可能具有小众市场价值，但将该品种纳入商业培根加工在成分方面存在局限性，需要进一步评估以提高产品的吸引力。
