Jo Kyung, Lee Seonmin, Jeong Seul-Ki-Chan, Kim Hyeun Bum, Seong Pil Nam, Lee Dae-Hyun, Jung Samooel
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.
Department of Animal Resources Science, Dankook University, Cheonan 16890, Korea.
Food Sci Anim Resour. 2024 Nov;44(6):1462-1469. doi: 10.5851/kosfa.2024.e76. Epub 2024 Nov 1.
This study evaluated the correlation between hot carcass weight (HCW), back fat thickness (BFT), and fatness of whole pork belly and belly slices. Pork bellies were obtained from 50 barrows and 50 gilts. The fat content (v/v) of the whole pork belly and belly slices was measured using computer tomography and hyperspectral image analysis, respectively. Barrows and gilts showed significant differences only for HCW (p<0.05). The fat content of pork belly slices varied with location and was the highest at the 10 thoracic vertebra (TV). Although no significant difference was observed in the fat content between the belly slices of the 6 TV and the 12-14 TVs (p>0.05), a difference in the fat distribution was observed. HCW and BFT were significantly correlated with the fat content of whole pork belly, but not with the fat content of pork belly slices. Therefore, HCW and BFT are not suitable for monitoring the fatness of pork belly slices, and further research on the factors that can be used for monitoring the fatness of pork belly is necessary.
本研究评估了热胴体重（HCW）、背膘厚度（BFT）与整个猪肚及猪肚切片脂肪含量之间的相关性。猪肚取自50头公猪和50头母猪。分别使用计算机断层扫描和高光谱图像分析测量了整个猪肚及猪肚切片的脂肪含量（体积/体积）。公猪和母猪仅在热胴体重方面存在显著差异（p<0.05）。猪肚切片的脂肪含量因位置而异，在第10胸椎（TV）处最高。虽然在第6胸椎和第12 - 14胸椎的猪肚切片之间未观察到脂肪含量的显著差异（p>0.05），但观察到了脂肪分布的差异。热胴体重和背膘厚度与整个猪肚的脂肪含量显著相关，但与猪肚切片的脂肪含量无关。因此，热胴体重和背膘厚度不适用于监测猪肚切片的脂肪含量，有必要进一步研究可用于监测猪肚脂肪含量的因素。
