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- Title
不同冻存时间对猪肌内脂肪含量及其与生产性状相关性的影响.
- Authors
查程万; 吴建; 张锡英; 贾超; 刘红林; 黄小国; 梁国飞; 吴望军
- Abstract
[Objectives] The paper aimed to explore the effect of different freezing time on the intramuscular fat (IMF) content in pigs and to analyze the correlation between intramuscular fat content and other production traits. [Methods] 52 experimental pigs were randomly selected from 299 Duroc× (Landrace×Large) commercial pigs. The live body weight before slaughter, carcass weight after slaughter, as well as related carcass and meat quality traits were measured. The longissimus dorsi muscle between the last 3-4 ribs was collected, the contents of IMF in 0 d fresh meat samples, 90 d and 180 d frozen at -80 ℃ meat samples were measured by soxhlet extraction method. On this basis, the correlation and difference significance of IMF content was measured at three different time points were analyzed, and the correlation between the IMF content measured at three different time points and the measured production traits were compared and analyzed. [Results] The results showed that the IMF content at 0 d and 90 d after freezing was significantly correlated (r=0.75), and there was no significant difference between the IMF content measured at two time points (P>0.05); but compared with 0 d, the average IMF content at 90 d after freezing showed an upward trend. The IMF content at 0 d was significantly correlated with that at 180 d of freezing (r=0.29), but the average IMF content measured at 180 d of freezing was significantly higher than that at 0 d (P<0.01). The results of trait correlation analysis showed that the IMF content measured at 0 and 90 d was significantly correlated with live body weight and carcass weight before slaughter (P<0.001), while the IMF content at 180 d was only significantly correlated with carcass weight (P<0.001), and different freezing time had different effects on correlation between IMF content and related meat quality traits. [Conclusions] Freezing meat samples at -80 ℃ would increase the determination results of IMF content, but freezing for 90 d would not have a significant impact on IMF content, while freezing for 180 d would significantly affect the determination results of IMF content. In addition, low temperature freezing had different effects on the correlation between the measured intramuscular fat content and production traits. The results of this study can provide valuable reference for the standardization of the determination of intramuscular fat content of slaughtered muscle blocks and the formulation of industry standards.
- Subjects
MEAT quality; FROZEN meat; BODY weight; LOW temperatures; STATISTICAL correlation; ERECTOR spinae muscles; HILBERT-Huang transform; RACTOPAMINE
- Publication
Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2023, Vol 46, Issue 1, p121
- ISSN
1000-2030
- Publication type
Article
- DOI
10.7685/jnau.202109040