Effect of Breeds, Sexes, and Slaughter weights on Pig’s Carcass Traits and Meat Quality

• Main Authors: Wu, Chia-fu, 吳家輔
• Other Authors: Wu, Yun-chu
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/51549069949677250428

碩士 === 東海大學 === 畜產與生物科技學系 === 101 === Effects of pig’s breeds, sexes, and slaughter weights on carcass traits and meat qualitys were studied. Completely randomized design with 3 × 2 × 4 factorial arrangement were used. The different breeds (Duroc, Landrace, Yorkshire), sexes (barrows, gilts), and slaughter weights (90.1-100,100.1-110,110.1-120, 120.1- 130 kg) of pig’s carcass traits and meat quality were compared. Carcass weight, carcass length, dressing percentage, loineye area, backfat thickness, primal cuts weight, proximate analysis, pH, and water holding capacity were compared among the different breeds, sexes and slaugher weights. Lean color, marbling, firmness, shear value, texture profiles analysis, muscle fibers numbers, CIEL*a*b*, ATP related compounds content, free amino acids, fatty acid composition, melting point, cooking loss, and sensory evaluation were compared among breeds and sexes on slaughter weight at 110.1-120 kg. In terms of carcass traits and proximate analysis, Duroc had significantly (P < 0.05) larger loineye area, heavier weight of picnic and ham, higher ratio of front part lean:bone, and rare part lean:fat, higher pH value, higher water holding capability, higher fat content, and lower cooking loss. Landrace had significantly (P < 0.05) longer carcasses length, thinner backfat thickness, heavier loin weight, higher percentage of total lean, and higher ratio of middle part lean:bone. Yorkshire had significantly (P < 0.05) thicker backfat thickness, heavier belly weight, the lowest percentage of total lean. Gilts had significantly (P < 0.05) longer carcasses, thinner backfat thickness, larger loineye area, heavier loin weight, higher lean percentage, higher protein content, lower fat content, and higher water holding capacity. As the slaughter weights increased there were significant (P < 0.05) increases in carcass weight, dressing percentage, carcass length, backfat thickness, loineye area, primal cuts weight, and loin of fat content. However, as slaughter weights increased there were significant (P < 0.05) decreases in lean percentage, loin of water and protein content. In the meat quality analysis, Duroc had significantly (P < 0.05) higher score of lean color, marbling, and firmness, a* value,and b*value. Yorkshire had significantly (P < 0.05) higher L value, lower score of lean color, marbling, firmness, and lower a* value, and b* value. Barrows had higher (P < 0.05) marbling score, b* value and lower a* value than gilts. Duroc had significantly (P < 0.05) lower shear value and hardness associated with a higher number of muscle fibers. Barrows had lower (P < 0.05) shear value and hardness than gilts. Cohesion, elasticity and chewiness were not significant difference among breeds and sexes (P > 0.05). In the content of ATP related compounds, Duroc had significantly (P < 0.05) lower CMP content and higher content of IMP. In free amino acids analysis, Duroc had higher (P < 0.05) threonine and taurine content, Landrace had higher (P < 0.05) hisidine and leucine content. In the fatty acids composition, Duroc and Landrace had significantly (P < 0.05) higher C18:1 and total monounsaturated fatty acid content. Landrace had significantly (P < 0.05) higher C18:2 and total polyunsaturated fatty acid content. Yorkshire had higher (P < 0.05) C18:0 and total saturated fatty acid content. Yorkshire and barrows had higher (P < 0.05) melting point. In sensory evaluation, Duroc had the highest (P < 0.05) tenderness, juiciness, Umami, flavor and overall acceptability score. Barrows had higher (P < 0.05) tenderness, juiciness, flavor and overall acceptability score. In correlation analysis, overall acceptability score were positively correlated with fat content, shear value, tenderness, juiciness, flavor, IMP content, threonine content and mono-unsaturated fatty acid (P < 0.05).