State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Meat Sci. 2023 Apr;198:109117. doi: 10.1016/j.meatsci.2023.109117. Epub 2023 Jan 16.
To understand characteristics of carcass traits and meat quality in pig population, 22 indicators of carcass characteristics and meat quality traits were measured on 278 Duroc × Landrace × Yorkshire barrows that were slaughtered in different seasons (spring, summer, autumn and winter). The effects of body weight and season on carcass characteristics and meat quality were analyzed by GLM procedure, followed the Bonferroni multiple test. The phenotypic correlations among those traits were calculated by employing the CORR procedure. In addition, the linear regression equations were constructed by stepwise regression model in REG procedure. The results showed that pigs slaughtered in spring had the heaviest body weight among the four seasons (P < 0.05), pigs slaughtered in summer had the lowest backfat depth and shear force (P < 0.05), and pigs slaughtered in winter had the lowest drip loss (P < 0.05). The results showed more variation in backfat depth, drip loss, intramuscular fat content, and shear force, compared with other indicators across pigs. Body weight had a significant association with loin eye area, average backfat depth and L (P < 0.05). Furthermore, regression equations for drip loss, cooking loss, shear force, and intramuscular fat content were constructed using more accessible indicators. Collectively, this study provided an overall view of carcass and meat quality traits in a commercial pig population in China, and illustrated that season significantly affected carcass characteristics and meat quality traits independently of body weight.
为了了解猪群体的胴体特征和肉质特性，在不同季节（春、夏、秋、冬）屠宰了 278 头杜洛克×长白×大约克公猪，测量了 22 项胴体特征和肉质特性指标。采用 GLM 程序分析体重和季节对胴体特征和肉质的影响，随后采用 Bonferroni 多重检验。采用 CORR 程序计算这些性状之间的表型相关。此外，采用 REG 程序中的逐步回归模型构建线性回归方程。结果表明，四个季节中春季屠宰的猪体重最重（P<0.05），夏季屠宰的猪背膘厚度和剪切力最低（P<0.05），冬季屠宰的猪滴水损失最低（P<0.05）。结果表明，与其他指标相比，背膘厚度、滴水损失、肌内脂肪含量和剪切力在猪之间的变化更大。体重与腰眼面积、平均背膘厚度和 L 有显著相关性（P<0.05）。此外，使用更易获得的指标构建了滴水损失、蒸煮损失、剪切力和肌内脂肪含量的回归方程。综上所述，本研究全面了解了中国商品猪群体的胴体和肉质特性，表明季节独立于体重显著影响胴体特征和肉质特性。
