魚油および酒米添加飼料が豚の肉質と産肉能力に及ぼす影響  [in Japanese] Effects of Dietary Fish Oil or Rice Bran on Meat Quality and Meat Production in Fattening Pigs  [in Japanese]

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Abstract

魚油および酒米添加飼料を豚に給与した際の肉質と発育, 産肉能力に及ぼす影響を検討した. また, ロースの部位の違いにより肉質が異なるかどうかも比較した. 三元交雑豚 (LW・D) 去勢32頭, 雌34頭の合計66頭を用い3度の試験を実施した. すなわち, 飼料に魚油を添加する魚油添加試験1と2および酒米を添加する酒米添加試験である. これらの試験ではいずれも肥育後期, 飼料にそれぞれ魚油や酒米を添加し105kgまで肥育した. と殺24時間後に枝肉の第5から8胸椎までと第13から16胸椎までの2部位のロース肉を採材した. 色差計によるa<sup>*</sup>値・b<sup>*</sup>値・L<sup>*</sup>値と豚肉色標準模型 (PCS) による肉色, 保水性 (ナイロンバッグ法による24時間と48時間の水分損失率と加熱損失率), テンシプレッサーによる肉の硬さ (Tenderness), 柔軟性 (Pliability) などの物理的特性値および筋肉内の水分と脂肪含量を測定した. 飼料内容の違いは肉質, 発育, 産肉能力に影響しなかった. ロース前部と後部では肉色のa<sup>*</sup>・b<sup>*</sup>・L<sup>*</sup>値, 水分損失率および筋肉内脂肪含量が異なった. 肉質形質と産肉形質間の相関のうちロース前, 後部位で共通に有意な相関が認められた. すなわち, 肉色のb値と105kg日齢, 一日平均増体量および飼料要求率との間, 保水性と飼料要求率との間, 筋肉内脂肪と平均皮下脂肪厚との間, Tenderness と105kg到達日齢および皮下脂肪厚との間の相関である. 肉質形質間の相関では, ロース前部と後部とでその程度が異なる場合が多かった. ロース前部では Tenderness と筋肉内脂肪は有意な負の相関を示したが, ロース後部での相関はほぼ0であった. しかし, 水分損失率と肉色のL値およびPCSはいずれも高い相関を示した. 以上のことから, 発育形質と肉色および肉の軟らかさ, 皮下脂肪厚と肉の軟らかさがそれぞれ関連していることが示された.

Effects of feeds contained fish oil and rice bran on meat quality and production performance in pigs were investigated and meat quality of different sites of loin was compared. Sixty six three-way crossbred fattening pigs (32 barrows and 34 gilts) were used. Three experiments were carried out: addition of fish oil, experiment 1 and 2, and addition of rice bran, experiment 3. All pigs were individually reared and fed ad libitum from 30kg to 105kg body weight. They were given ration for finishing swine added rice bran or fish oil and slaughtered at 105kg of body weight. After 24 hours of slaughter, loin meat was sampled at the two sites of fifth-eighth thoracic vertebra (front loin) and thirteenth-sixteenth thoracic vertebra (rear loin). The following features of meat were measured: meat color, water holding capacity: drip loss and cooking loss, water and intramuscular fat content of meat, tenderness and pliability. There were no effects of feed content on meat production performance. Front site was different from rear site in meat color (PCS: pork color standard, a* value, b* value and L* value), drip loss and intramuscular fat. There were statistically significant correlations between meat quality and meat production performance in common to both front and rear site of loin. There were the correlations of b* value with age at 105kg body weight, daily gain with feed conversion ratio, water holding capacity with feed conversion ratio, intramuscular fat with backfat thickness, and tenderness with age at 105kg of body weight and backfat thickness. Many correlations of meat quality traits differed in front site and rear site of loin. At front site of loin, correlation between tenderness and intramuscular fat was significantly negative, but almost zero at rear site of loin. As an exception, correlations of drip loss with L value and PCS were high in both sites of loin. These results suggest that growth trait correlates with meat color and meat tenderness, and backfat thickness correlates with meat tenderness.

Journal

  • Nihon Yoton Gakkaishi

    Nihon Yoton Gakkaishi 35(3), 98-106, 1998-09-25

    The Japanese Society of Swine Science

References:  19

Cited by:  4

Codes

  • NII Article ID (NAID)
    10008285057
  • NII NACSIS-CAT ID (NCID)
    AN10202971
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    0913882X
  • NDL Article ID
    4568017
  • NDL Source Classification
    ZR22(科学技術--農林水産--畜産)
  • NDL Call No.
    Z18-1082
  • Data Source
    CJP  CJPref  NDL  J-STAGE  JASI 
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