[1] 李喜才.杜长大育肥猪最佳出栏时间的研究[J].养猪,2019(5):66-70. LI X C.Studies on the best slaughter time of finishing pigs[J].Swine Production,2019(5):66-70.(in Chinese)
[2] KIM Y S,KIM S W,WEAVER M A,et al.Increasing the pig market weight:world trends,expected consequences and practical considerations[J].Asian-Australasian Journal of Animal Sciences,2005,18(4):590-600.
[3] BA H V,SEO H W,SEONG P N,et al.Live weights at slaughter significantly affect the meat quality and flavor components of pork meat[J].Anim Science Journal,2019,90(5):667-679.
[4] 郭建凤,武英,张印,等.不同体重商品猪胴体性能肉质性状及其相关程度研究[J].中国畜牧兽医,2007,34(8):128-131. GUO J F,WU Y,ZHANG Y,et al.Studies on carcass and meat quality performance and its correlativity of finishing pigs[J].China Animal Husbandry and Veterinary Medicine,2007,34(8):128-131. (in Chinese)
[5] WEATHERUP R N,BEATTIE V E,MOSS B W,et al.The effect of increasing slaughter weight on the production performance and meat quality of finishing pigs[J].Animal Science,1998,67(3):591-600.
[6] SERRANO M P,VALENCIA D G,FUENTETAJA A,et al.Effect of gender and castration of females and slaughter weight on performance and carcass and meat quality of Iberian pigs reared under intensive management systems[J].Meat Science,2008,80(4):1122-1128.
[7] GALIÁN M,POTO A,PEINADO B.Carcass and meat quality traits of the Chato Murciano pig slaughtered at different weights[J].Livestock Science,2009,124(1/2/3):314-320.
[8] 郭建凤,武英,赵德云,等.不同屠宰体重鲁农Ⅱ号猪屠宰性能与肉质性状的相关分析[J].江西农业大学学报,2009,31(4):594-599. GUO J F,WU Y,ZHAO D Y,et al.Correlativity analysis of carcass and meat quality performances of lunong synthetic line Ⅱ finishing pigs of differnent slaughter weights[J].Acta Agriculturae Universities Jiangxiensis,2009,31(4):594-599. (in Chinese)
[9] OLIVEIRA E A,BERTOL T M,COLDEBELA A,et al.Live performance,carcass quality,and economic assessment of over 100 kg slaughtered pigs[J].Arquivo Brasileiro de Medicina Veterinária e Zootecnia,2015,67(6):1743-1750.
[10] 杨忠诚,龚俞,杨茂林,等.不同屠宰体重对江口萝卜猪胴体性状、肉品质、氨基酸和脂肪酸的影响[J].中国畜牧兽医,2016,43(9):2317-2325. YANG Z C,GONG Y,YANG M L,et al.Effect of slaughter weight on carcass traits,meat quality,amino acids,and fatty acids in muscle of
Jiangkou Luobo pigs[J].China Animal Husbandry and Veterinary Medicine,2016,43(9):2317-2325. (in Chinese)
[11] 吴秋玉,郑远鹏.不同屠宰体重对梅山杂交猪胴体性能及肉质的影响[J].农业开发与装备,2018(3):100-101. WU Q Y,ZHENG Y P.Effects of different slaughter weights on carcass performance and meat quality of
Meishan hybrid pigs[J].Agricultural Development and Equipment,2018(3):100-101. (in Chinese)
[12] YU Q P,FENG D Y,XIAO J,et al.Studies on meat color,myoglobin content,enzyme activities,and genes associated with oxidative potential of pigs slaughtered at different growth stages[J].Asian-Australasian Journal of Animal Sciences,2017,30(12):1739-1750.
[13] NGAPO T M,GARIÉPY C.Factors affecting the eating quality of pork[J].Critical Reviews in Food Science and Nutrition,2008,48(7):599-633.
[14] WOOD J D,RICHARDSON R I,NUTE G R,et al.Effects of fatty acids on meat quality:a review[J].Meat Science,2004,66(1):21-32.
[15] 熊云霞,王丽,易宏波,等.长期添加藤茶提取物对肥育猪血清游离氨基酸、胴体性状和肉品质的影响[J].中国畜牧兽医,2019,46(11):3252-3261. XIONG Y X,WANG L,YI H B,et al.Effects of long-term addition of ampelopsis grossedentata extract on serum free amino acids,carcass traits and meat quality of finishing pigs[J].China Animal Husbandry and Veterinary Medicine,2019,46(11):3252-3261. (in Chinese)
[16] 李兴美,周波,任同苏,等.不同体重阶段的东海淮猪肌肉脂肪酸和氨基酸含量分析[J].畜牧与兽医,2011,43(1):32-35. LI X M,ZHOU B,REN T S,et al.Analysis of muscle fatty acid and amino acid content in
Donghai Huai pigs at different weight stages[J].Animal Husbandry and Veterinary Medicine,2011,43(1):32-35. (in Chinese)
[17] 常乐,孙延纯,朱德富.不同出栏体重对精气神山黑猪肉质的影响[J].中国猪业,2013,8(增刊1):48-50. CHANG L,SUN Y C,ZHU D F.Effect of different slaughter weight on the quality of
Jingshenshan black pork[J].China Swine Industry,2013,8(Suppl.1):48-50. (in Chinese)
[18] 谭红,吴买生.不同屠宰体重对湘沙猪配套系胴体性能及肉品质的影响[J].养猪,2019(6):47-49. TAN H,WU M S.Effects of carcass performance and meat quality traits of
Xiangsha synthetic finishing pigs with different slaughter weights[J].Swine Production,2019(6):47-49. (in Chinese)
[19] 郭建凤,吕东三,杜玉诗.不同屠宰体重大蒲莲猪胴体性能、肉质性状及其相关关系分析[J].养猪,2019(4):52-56. GUO J F,LV D S,DU Y S.Analysis of carcass performance,meat charactertics and correlation of large
Pulian pigs of different slaughter weights[J].Swine Production,2019(4):52-56. (in Chinese)
[20] 郭建凤.屠宰体重对杜鲁烟杂交猪胴体肉品质影响及其相关关系分析[J].养猪,2019(5):57-62. GUO J F.Analysis on the influence of slaughter weight on carcass quality of Duroc-
Luyan hybrid pigs and its correlation[J].Swine Production,2019(5):57-62. (in Chinese)
[21] 郭建凤,葛长利,陈其美.不同屠宰体重日照大白猪胴体肉质性状及其相关关系研究[J].养猪,2019(3):65-67. GUO J F,GE C L,CHEN Q M.Research on carcass quality characterics and their correlations at different slaughter weights of large white pigs[J].Swine Production,2019(3):65-67. (in Chinese)
[22] 郭建凤,蔺海朝,王继英,等.不同屠宰体重烟台黑猪胴体性能、肉质性状及其相关关系分析[J].养猪,2020(4):49-53. GUO J F,LING H C,WANG J Y,et al.Analysis of carcass performance,meat characterics and correlation of
Yantai black pig with different slaughter weights[J].Swine Production,2020(4):49-53. (in Chinese)
[23] LATORRE M A,GARCÍA-BELENGUER E,ARIÑO L.The effects of sex and slaughter weight on growth performance and carcass traits of pigs intended for dry-cured ham from Teruel (Spain)[J].Journal of Animal Science,2008,86(8):1933-1942.
[24] LO FIEGO D P,SANTORO P,MACCHIONI P,et al.Influence of genetic type,live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig[J].Meat Science,2005,69(1):107-114.
[25] LATORRE M A,LÁZARO R,VALENCIA D G,et al.The effects of gender and slaughter weight on the growth performance,carcass traits,and meat quality characteristics of heavy pigs[J].Journal of Animal Science,2004,82(2):526-533.
[26] CHOI Y M,OH H K.Carcass performance,muscle fiber,meat quality,and sensory quality characteristics of crossbred pigs with different live weights[J].Korean Journal for Food Science of Animal Resources,2016,36(3):389-396.
[27] CORREA J A,FAUCITANO L,LAFOREST J P,et al.Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates[J].Meat Science,2006,72(1):91-99.
[28] RAJ S,SKIBA G,WEREMKO D,et al.The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights[J].Meat Science,2010,86(2):324-330.
[29] 郭建凤,王诚,王继英,等.不同屠宰体重商品猪胴体性能、肉质性状及相关关系分析[J].养猪,2011(5):57-60. GUO J F,WANG C,WANG J Y,et al.Analysis of carcass performance,meat quality characterics and correlation of commercial pigs with different slaughter weights[J].Swine Production,2011(5):57-60. (in Chinese)
[30] LEFAUCHEUR L.A second look into fibre typing-relation to meat quality[J].Meat Science,2010,84(2):257-270.
[31] 宋凡.气相色谱法测定猪肉脂肪酸组成[J].饲料工业,2007,28(11):38-39. SONG F.Using gas chromatography to determine the fatty acid composition of pork[J].Feed Industry,2007,28(11):38-39. (in Chinese)
[32] 李丹丹,蒲丽,罗章.气相色谱法测定不同产地发酵藏猪肉中脂肪酸[J].高原农业,2020,4(1):63-68,88. LI D D,PU L,LUO Z.Determination of fatty acids in fermented Tibetan pork from different regions by gas chromatography[J].Journal of Plateau Agriculture,2020,4(1):63-68,88. (in Chinese)
[33] 农秋雲,刘嘉琪,单体中.猪肉中脂肪酸组成的品种差异及脂肪酸沉积的调控机制[J].动物营养学报,2019,31(6):2507-2514. NONG Q Y,LIU J Q,SHAN T Z.Breed difference of fatty acid composition and regulation mechanism of fatty acid deposition in pork[J].Chinese Journal of Animal Nutrition,2019,31(6):2507-2514. (in Chinese)
[34] 方晨,胡濒月,郭飞,等.中国地方猪种与国外猪种猪肉脂肪酸组成的对比分析[J].食品科技,2020,45(3):166-171. FANG C,HU B Y,GUO F,et al.Comparative analysis of fatty acid composition of pork from local pig species in china and foreign pig species[J].Food Science and Technology,2020,45(3):166-171. (in Chinese)
[35] 许雪萍,李静,范亚苇,等.烹调方式对猪肉肌内脂肪中脂肪酸组成的影响[J].中国食品学报,2020,20(5):196-203. XU X P,LI J,FAN Y W,et al.Effects of cooking methods on fatty acid compositions of pork intramuscular lipids[J].Journal of Chinese Institute of Food Science and Technology,2020,20(5):196-203. (in Chinese)
[36] 张宏博.宰前因素和宰后处理对商品猪生长发育、屠宰及胴体质量和猪肉品质影响的研究[D].博士学位论文.呼和浩特:内蒙古农业大学,2015. ZHANG H B.Effects of pre- and post-morten factors on growth performance,slaughter and carcass characteristics and meat quality of pig[D].Ph.D.Thesis.Huhhot:Inner Mongolia Agricultural University,2015. (in Chinese)
[37] AASLYNG M D,MEINERT L.Meat flavour in pork and beef-from animal to meal[J].Meat Science,2017,132:112-117.
[38] CAMERON N D,ENSER M B.Fatty acid composition of lipid in
longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality[J].Meat Science,1991,29(4):295-307.
