CAJ | 학술논문

本研究测定72头不同日龄段皖南花猪的肌肉品质，以分析皖南花猪肌肉品质的变化规律。结果表明，皖南花猪的肌肉pH1值在整个生长期内变化不大，一直维持在6.58～6.30之间；失水率与月龄呈直线负相关关系，由初生时的23.03%下降到12月龄时的7.00%；肉色、大理石纹、熟肉率、剪切力和肌纤维直径等指标则随着日龄的增加而逐渐提高，与月龄均呈显著的直线正相关，至12月龄时，皖南花猪的肉色评分为3.50，大理石纹评分为2.88，熟肉率为63.91%，剪切力为4.43 kg，肌纤维直径为53.86 μm，其中肌肉剪切力和肌纤维直径在1-6月龄时的提高幅度较大，8-12月龄的上升趋势减缓。
본연구측정72두불동일령단환남화저적기육품질，이분석환남화저기육품질적변화규률。결과표명，환남화저적기육pH1치재정개생장기내변화불대，일직유지재6.58～6.30지간；실수솔여월령정직선부상관관계，유초생시적23.03%하강도12월령시적7.00%；육색、대리석문、숙육솔、전절력화기섬유직경등지표칙수착일령적증가이축점제고，여월령균정현저적직선정상관，지12월령시，환남화저적육색평분위3.50，대리석문평분위2.88，숙육솔위63.91%，전절력위4.43 kg，기섬유직경위53.86 μm，기중기육전절력화기섬유직경재1-6월령시적제고폭도교대，8-12월령적상승추세감완。
The meat quality of 72 Wannanhua pigs in different days were measured in order to study their change patterns.The results showed that the value of pH1 remained stable (from 6.58 to 6.30) all along in every growing stage.With the growing of pigs, the rate of water loss decreased gradually from 23.03% to 7.00%,while the indexes of meat color,marbling,cooking rate,tenderness and muscle fibers increased gradually.The values of Wannanhua pig's meat color and marbling in 360 days were 3.50 and 2.88 points respectively,at the same time, the cooking rate,shear value and diameter of muscle fibers were 63.91%, 4.43 kg and 53.86 μm,respectively.Otherwise,the shear value and diameter of muscle fibers increased quickly from birth day to 180 days.