Abstract

Thirty castrated Duroc × Landrace × Yorkshire (DLY) pigs were randomly divided into three groups and slaughtered at 180, 210, and 240 days of age, respectively. Here, we found that the live weight, carcass weight, carcass length, dressing percentage, eye muscle area, backfat deposit, muscle yellowness b* value, drip loss, and cooking loss increased significantly, and the muscle pH 45 min value decreased dramatically as the slaughter age of DLY pigs extended. Moreover, increasing the slaughter age of DLY pigs could obtain higher n-3 polyunsaturated fatty acid (PUFA) percentage, crude protein, essential amino acids (EAA) contents and EAA/NEAA level, and lower n-6/n-3 PUFA level and antioxidant capacity. Together, this study suggests that the older slaughter age improves the carcass traits and nutritional value of pork, but leads to a significant decrease in pork sensory quality in DLY finishing pigs.

摘要

将 30 头去势杜洛克 × 长白 × 约克郡 (DLY) 猪随机分为三组，分别在 180、210 和 240 日龄屠宰。在这里，我们发现活重、胴体重量、胴体长度、屠宰率、眼肌面积、背膘沉积、肌肉黄度 b* 值、滴水损失和蒸煮损失显着增加，肌肉 pH 45 min 值显着下降DLY 猪的屠宰年龄延长。此外，增加DLY猪的屠宰日龄可以获得更高的n-3多不饱和脂肪酸（PUFA）百分比、粗蛋白、必需氨基酸（EAA）含量和EAA/NEAA水平，以及更低的n-6/n-3 PUFA水平。和抗氧化能力。总之，这项研究表明，较高的屠宰年龄可以改善猪肉的胴体性状和营养价值，