| The experiment was conducted to study gowth development rule,carcass trait and meat quality of HeZuo pig raised in LinZe XinHua breeding pig farm.The growth curve was fitted from born to 210 days.The bowels organs growth intension was analysed during 10 kilograms to 30 kilograms slaughter weights.Estimation of carcass characters and carcass composition of four kinds of slaughter body weight were carried out.Conventional traits, Edible nourishment traits and sensory value of Longissimus dorsi muscle, Compositions and contents of muscle amino acid were tested. The results showed as follows:1.The three curves of Logistic, Richards and Gompertz model were used to fit the growth model. The results indicated that fitting effect of Gompertz model was perfect in three kinds of model (R2=0.9995). The growth trend of boar and sow were basical consistent 150 days ago, but the sow growed obviously faster than the boar after 150 days.The largest ADG which was significant to other slaughter weight (p<0.01)from 90 days to 120 days was 241.563g. The second ADG was 221.696g durying 150 to 210 days.The growth inflexion of the boar and the sow were 118.32 days and 146.75 days respectively. The grown weight of the sow was faster than that of the boar obviously, but the day of growing inflexion was late for the boar relatively.2. Bowels showed signifficient rules from 10 kilograms to 30 kilograms.All innards have growed heavier and heavier being time passed.The growth intension sequence was that: heart which belonged to serotinous organ(b=1.020)was quicker than spleen(b=0.974),spleen was almost eaqual to lung(b=0.973), the two was middle ripe organ, kidney(b=0.9520)was stronger than liver(b=0.726), the two later whose b value were smaller than 1 belongs to premature organ.3. Carcass traits:3.1 Carcass traits were excellent from 25 kilograms to 30 kilograms.Thin skin(0.5cm),low back fat thickness (0.797cm),large eye muscle area (16.15cm2),high meat production and satisfactory ham composition were manifested.Its lean percentage was 59.625 percent and dressing percentage was 66.36 percent.So it belongs to a small kind of excellent lean type pig.3.2 Correlation analysis : When slaughtered at different weight, pre-slaughter weight and eye muscle area, pre-slaughter weight and carcass weight, carcass weight and the slaughter rate, carcass weight and eye muscle area showed significantly (P<0.01) positive correlation; pre-slaughter weight with slaughter rate, back fat thickness and the rate of bone; the carcass weight with back fat thickness and the rate of bone; the slaughter rate with eye muscle area; lean meat percentage and skin rate were significantly(P <0.05)correlative; back fat thickness and lean percentage, ham percentage and the rate of fat, lean meat percentage and bone percentage showed significantly negative correlation(P <0.05).4 Meat quality traits: 4.1 With respect to slaughter weight, meat color, pH value and cooking percent, there were no significant difference(P>0.05)slaughtered at different weight. Conventional meat traits of 25 kilograms to 30 kilograms were the best.It was showed that the meat color was pretty red (3.47scores), no DFD and PSE meat appeared; the marbling meat (3.8scores) was obvious; the intramuscular fat was well-proportionedly distributed; sensory evaluation were satisfactory.Water loss which was the smallest was 7.92 percent Driping loss was also the smallest about 2.05 percent. Shear force which was 2.96 kilograms had significant difference (P<0.05)related to other kinds. Cooking rat(e66.08 percent)of all groups were the highest. It was indicated that HuZuo pig in piggery had good processing traits; the sensory evaluation indicated that muscle fiber of meat should be tender, juicy contents be rich, the taste be delicious and the flavor be full-bodied. In summary, HeZuo pig in piggery should belong to a fine quality meat.4.2 Muscle edible quality characteristic: HeZuo pig slaughtered from 25 kilograms to 30 kilograms had high protein content(22.13 percent).Intramuscular fat content was moderate, about 3.39 percent. Crude ash content was basically stable, about one percent.4.3 The results of correlation analysis : meat color with marbling, shear stress values were significantly(P <0.05)correlative. Muscle marbling with intramuscular fat was significantly(P <0.01)correlated and muscle marbling with shear stress values were significantly correlated(P <0.05).pH value after 24 hours and water loss rate was significantly(P <0.05)negative correlative.The cooking rate with water loss and water content were significantly(P <0.05)correlated. Dropping loss with protein content was significantly(P <0.05)negative correlation, muscle intramuscular fat content was significantly(P <0.01)correlated, and Shear stress with the water content was significantly (P <0.05) correlated. The water content with intramuscular fat, crude protein content were significantly(P <0.01)negative correlated.4.4 The results of muscle amino acid composition and content: Contents (58.84 percent) of total amino acids, essential amino acids (25.70 percent) and flavor amino acids (24.89 percent) from 25 kilograms to 30 kilograms were the largest. Glutamic acid content was the highest, content of aspartic acid and lysine times was the second, contents of Thr, Valine, Leucine, Abnormal leucine and Lysine which belonged to essential amino acids were comparatively higher. Several flavor amino acids content were also high. Threonine, valine, leucine, and methionine+cystine belonged to restrictive amino acid.In addition,10-15kg and 20-25kg slaughtered, tryptophan pertain to restrictive amino acid ;10-30kg slaughtered, Methionine + Cystine was ascribed to the first restrictive amino acid. Because EAA/TAA value was higher than 40 percent and EAA/NEAA was also larger than 60 percent, so it should be ascribed to full protein.4.5 Carcass traits and meat quality traits correlation: except for a few indexes of meat carcass traits and meat quality traits which were significantly or very significantly correlative, most characters showed weakly negative or positive correlation.It was drawn a conclusion that the relationship between carcass traits and meat quality traits had no significant antagonistic relationship. |
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