Unruh J A, Friesen K G, Stuewe S R, Dunn B L, Nelssen J L, Goodband R D, Tokach M D
Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506-0201, USA.
J Anim Sci. 1996 Jun;74(6):1274-83. doi: 10.2527/1996.7461274x.
One hundred twenty pigs (initially 44 kg BW) were used to determine the effects of genotype, sex, and dietary lysine on subprimal cut yields and carcass quality. Within genotype (high or medium potential for lean tissue gain), barrows and gilts were fed separately either a .90 or .70% lysine diet until the mean weight of each pen of three pigs reached 104 kg. Then one pig was removed and dietary lysine for the remaining two pigs was decreased to .75 or .55%, respectively. At both 104 and 127 kg BW, carcasses from high-lean genotype (HLG) pigs and gilts had (P < .01) higher percentages of boneless closely trimmed ham, loin, and shoulder than carcasses from medium-lean genotype (MLG) pigs and barrows, respectively. At 104 kg BW HunterLab values indicated (P < .01) that HLG longissimus muscle (LM) was redder, more yellow, and more intense in color than MLG LM. The LM from HLG gilts had (P < .05) higher Warner-Bratzler shear values (less tender) than LM from HLG barrows and MLG pigs at 104 kg BW. At 127 kg BW, HLG LM was visually firmer (P < .05) and more reddish-pink (P < .01); had HunterLab values (P < .01) that indicated a darker, redder color; had less moisture exudate (P < .05), thaw loss (P < .01), and percentage of lipid (P < .01); and had a higher pH (P < .05) than MLG LM. Barrow LM had more marbling (P < .05), a higher percentage of lipid (P < .01), less moisture exudate (P < .05), and less thaw loss (P < .01) than LM from gilts. The LM from HLG barrows had higher (P < .05) Warner-Bratzler shear values than the LM from HLG gilts and MLG pigs at 127 kg BW. Overall, the dietary regimens used in this trial resulted in minimal differences in either carcass quality or cutability. The production option of feeding HLG gilts to 127 kg can be used to optimize carcass cutability and quality traits.
选用120头猪（初始体重44千克）来确定基因型、性别和日粮赖氨酸对分割肉产量及胴体品质的影响。在每个基因型（瘦肉组织生长潜力高或中等）内，将去势公猪和小母猪分别饲喂赖氨酸含量为0.90%或0.70%的日粮，直至每栏三头猪的平均体重达到104千克。然后移出一头猪，剩余两头猪的日粮赖氨酸含量分别降至0.75%或0.55%。在体重104千克和127千克时，高瘦肉率基因型（HLG）猪和小母猪的胴体中，去骨精修火腿、腰肉和肩部的比例分别高于中等瘦肉率基因型（MLG）猪和去势公猪的胴体（P<0.01）。在体重104千克时，HunterLab值表明（P<0.01），HLG猪的背最长肌（LM）比MLG猪的背最长肌更红、更黄，颜色更鲜艳。在体重104千克时，HLG小母猪的背最长肌的Warner-Bratzler剪切值高于HLG去势公猪和MLG猪的背最长肌（P<0.05），嫩度更低。在体重127千克时，HLG猪的背最长肌在视觉上更紧实（P<0.05），呈更红的粉红色（P<0.
