CN111990331B - Living body breeding method for pork streaky pork - Google Patents
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Abstract
The invention discloses a pig streaky pork flesh living body breeding method. The method comprises measuring the position 1/4 between the 8 th to 9 th ribs of the pig's penultimate living body and below the pig's side by using a B-ultrasonic apparatus with a linear array probe; acquiring the total thickness ratio of the muscle layers, the total thickness ratio of the fat layers and the total thickness ratio of fat and muscle of streaky pork on the abdomen of the living pig by using a B-ultrasonic image; and (3) according to the obtained streaky pork parameters, calculating by using a B ultrasonic testing comprehensive index I formula of streaky pork on the belly of the pig, and selecting the pig with the comprehensive index I as the boar. The method evaluates the streaky pork quality grade of the living pig according to the numerical value I, and performs living body determination trial in a pig farm, thereby providing a reference basis for breeding living body determination.
Description
Technical Field
The invention belongs to the technical field of animal genetic breeding, and relates to a pig streaky pork flesh living body breeding method.
Background
Traditionally, pork belly (streaky pork) is an essential food material for making braised pork and bacon, and has important edible value and economic value. However, in pig breeding, a sample of the longissimus dorsi or psoas major is mostly selected for the measurement of the meat quality index, and the quality or grade of the abdominal meat of a pig is not taken as one of the indexes for measuring the meat quality of the pig, so that streaky pork is often ignored in the breeding of the meat quality of the pig. If the B ultrasonic instrument can be used for carrying out living body determination and quality evaluation on the streaky pork, the living body breeding of the streaky pork on the abdomen of the pig can be realized, and the breeding of the boar with better pork quality and the streaky pork on the abdomen of the pig can be facilitated.
Ultrasonic image detection technology is widely used in livestock production as a new technology, and mature methods are available for detecting pregnancy by B ultrasonic, detecting backfat, eye muscle area and even intramuscular fat content in a living body. If the B ultrasonic instrument can be used for realizing the in vivo measurement of the streaky pork of the pig and carrying out quality evaluation on the streaky pork, the in vivo breeding of the meat quality of the streaky pork of the pig can be realized, and the breeding improvement of the meat quality character of the streaky pork of the pig is facilitated.
The use of real-time ultrasound to measure the backfat thickness and longissimus dorsi area of pigs is well established. Recent developments in computer technology and image processing technology have improved the efficiency of fat measurement using computer image analysis. Since the ultrasonic technology for animals has advantages of objective, low cost, convenience, high precision, animal safety and the like, the latest real-time ultrasonic technology is used for measuring the thickness of the backfat and the eye muscle area of pigs in animal breeding and slaughter houses. Researches show that the method has important significance for accurately measuring and grading the quality of the streaky pork (belly meat).
Disclosure of Invention
The invention aims to provide a living breeding method for pork streaky pork.
The purpose of the invention can be realized by the following technical scheme:
a method for breeding pork streaky pork living body comprises the following steps:
(1) measuring the positions 8-9 frames from the last to the last of the live pig and 1/4 positions below the side of the pig body by using a B ultrasonic instrument for animals with a linear array probe;
(2) obtaining the ratio of the total thickness of the muscle layers, the ratio of the total thickness of the fat layers and the ratio of the total thickness of the fat and the muscle of streaky pork on the abdomen of the living pig by using the pictures;
(3) according to the obtained streaky pork parameters, calculating by using a B ultrasonic determination grade index I formula of streaky pork on the belly of a pig:
I＝0.564×TMT-0.335×TFT-0.189×TFTM
in the formula: TMT, the ratio of the total thickness of the muscle layer to the total thickness of the streaky pork; TFT, ratio of total thickness of fat layer to total thickness of streaky pork; TFTM, ratio of total thickness of fat layer to total thickness of muscle layer;
(4) pigs with a high grade index I were selected as breeding pigs.
The B ultrasonic instrument for the animals with the linear array probe is preferably a high-definition B ultrasonic instrument for the animals with the linear array probe; further preferably Italy Baisheng high definition B ultrasonic instrument MyLabTouch for veterinary use.
Preferably, the parameters set for the B-mode ultrasonic linear array probe are as follows: the setting depth is 10-20 cm, and the working frequency is 3-5 Hz.
As a further preferred aspect of the present invention, the setting parameters of the B-mode ultrasonic linear array probe are: the setting depth is 15cm, and the working frequency is 3.6 Hz.
As a preferred mode of the invention, 3B-mode ultrasonic real-time images are acquired, and the obtained images are required to be well-arranged and clear.
Has the advantages that:
the invention analyzes carcass belly streaky pork of 160 pigs and streaky pork of 58 live pigs, and analyzes the accuracy of B-ultrasonic in carcass determination, an optimal measurement position and application in living bodies. As a result, it was found that: the type-B ultrasound measurement is significantly correlated with the vernier caliper measurement, with the best measurement location being between the 8-9 penultimate ribs, lateral inferior to the pig 1/4. The correlation of the B ultrasonic measurement value at the part is best, and the B ultrasonic measurement value has good representativeness. By correlating the B-ultrasonic grade index (x) with the vernier caliper grade index (y), the two grades are found to be linear regression (y is 0.842x + 0.0201; R2＝0.723，P<0.001). Meanwhile, the correlation analysis among the three parts before, in the middle and after the pig abdomen measured in vivo by using the B ultrasonic measurement grade index shows that the B ultrasonic grade index (y) of the streaky pork in the front part of the abdomen and the overall score (x) of the abdomen (front, middle and back) show linear regression (y is 0.6184x + 0.0934; R is 0.6184x + 0.0934)2＝0.6932，P<0.001). The index of streaky pork at the part is measured by a B ultrasonic instrument, a grade index I is established, the meat quality grade index I of streaky pork can be used as an index for measuring the quality of streaky pork, the streaky pork quality grade of a living pig is evaluated according to the numerical value of the index I, and the living body measurement trial is carried out in a pig farm, so that a reference basis is provided for breeding living body measurement.
Drawings
FIG. 1B ultrasonic part of living body for determining pork abdomen meat grade score
FIG. 2 is a drawing showing a sampling position of streaky pork
FIG. 3 Pearson correlation analysis of meat quality index and number and thickness of muscle and fat layers for pork streaky pork notes: denotes P <0.05, denotes P < 0.01. In the figure, blue indicates that the two variables are in negative correlation and red is in positive correlation. Darker colors indicate greater correlation coefficients, lighter colors less correlation. Palatability, Palatability; taste, Taste; a, redness; c, chroma; h, hue angle; l, brightness; TFTM, ratio of fat layer thickness to muscle layer thickness; TFT, ratio of thickness of fat layer to total thickness of streaky pork; TMT, ratio of muscle layer thickness to total streaky pork thickness.
FIG. 4 meat quality data (V) in the first exemplary variables1) And vernier caliper measurement data (U)1) The correlation between: palatability, Palatability; taste, Taste; a, red and green; c, chroma; h, hue angle; l, black and white; TFTM, ratio of fat layer thickness to muscle layer thickness; TFT, fatty layer thickness fraction; TMT, muscle layer thickness ratio.
FIG. 5 meat quality comprehensive index (I) of pork streaky porkmq) Linear regression in proportion to its muscle layer thickness: by meat quality comprehensive index (I)mq) On the abscissa, muscle layer thickness ratio (T)mt) For the ordinate, the curve is plotted, as shown in the figure (left), with the linear regression equation: y is 56.718+1.684x, r is 0.573, and P is 0.002.
FIG. 6 imaging of pork streaky pork using a B-ultrasound machine
FIG. 7B ultrasonic pre-abdominal grade index and vernier caliper determination grade index
FIG. 8 ultrasonic image of in vivo measurement of streaky pork in front, middle and back of pig abdomen
FIG. 9 regression analysis of pork belly streaky pork B-mode ultrasound grade index and belly bulk grade index
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. It is intended that all modifications or alterations to the methods, procedures or conditions of the present invention be made without departing from the spirit or essential characteristics thereof.
Example 1
Test method
Collecting a test sample:
belly streaky pork of pork white streaky pork, totaling 33 samples.
Treating streaky pork:
the sampling sites were 3 cm-wide strips of 3-banded skin blocks (from the front of the abdomen to the back ribs) at different positions (8-9 ribs from the last, 3-4 ribs from the last, and 2-3 lumbar vertebrae from the last) in the front, middle, and back of the abdomen (fig. 2). Each streaky pork is divided into three parts, namely, upper, middle and lower parts, namely, a dorsal rib part, a middle rib part and a ventral belly part, on average. The samples were measured with a vernier caliper and the number and thickness of the streaky skin, muscle and fat layers were recorded. Then, the upper, middle and lower samples of each bar were equally divided into 3 parts for measuring drip loss, cooking loss and sensory evaluation.
1. Drip loss measurement
Cutting the meat sample into blocks of 1cm × 2cm × 3cm, weighing and recording as G1Then the meat sample is lifted by a metal (thin iron wire) hook, a plastic bag is sleeved on the outer surface of the meat sample, the bag opening is tightened, the meat sample is sealed in the bag, and enough space is left in the bag to receive the meat sample seepage water. Then hanging in a refrigerator (0-4 ℃) for 24 hours, taking out, removing the plastic bag, weighing and recording as G2。
Drip Loss (DL) calculation formula:
DL(％)＝(G1-G2)/G1x 100% (equation 2-1)
In the formula: g1Weight of fresh streaky pork, g; g2Weight of streaky pork after hanging, g.
2. Boil-off loss measurement
Cutting a fresh pork sample, placing the cut pork sample in a constant-temperature water bath kettle, maintaining for 10 minutes when the central temperature of the pork reaches 70 ℃, taking out the pork sample, hanging the pork sample in a shade place, cooling and weighing.
The Cooking Loss (CL) is calculated as:
CL(％)＝(W1-W2)/W1x 100% (equation 2-2)
In the formula: w2Weight of the steamed streaky pork, g; w1Weight of fresh streaky pork, g.
3. Meat color determination
The flesh color of the flesh in the thickest layer of the sample was measured using a color difference meter (CR-10, Minolta, japan), the color difference meter was attached to the flesh surface, the L (brightness), a (redness), b (yellowness), C (chroma), and H (hue angle) values of the color difference meter were recorded, the measurement was performed 5 times at random, and the average value was taken as the measurement result.
4. Determination of pH value
The measurement was carried out using a pH meter (pH-STAR, German STAR) which was calibrated with a standard solution, then the measurement was carried out on the thickest muscle layer of each specimen, and the measurement was repeated at 3 random points and the data was recorded. The pH meter is calibrated with a standard solution after each measurement to ensure the accuracy of the measurement.
5. Sensory evaluation
The samples were subjected to sensory evaluation (panel) by five trained persons. Using five scores, the assessment indices included 6 indices of Taste/Flavor (Taste), Flavor/aroma (flavour), Juiciness (Juiciness), Chewiness (Chewiness), Palatability (palatablity) and Overall score (Overall score). The heating process was continued until the internal temperature of the muscle was 72 c, and then the sample was covered to obtain a temperature of 75 c. After cooling, the sample was cut into equal pieces and placed in a plastic disposable box, with a lid on top. All samples were individually coded with three digits and randomly ordered. After each taste panel member tasted a meat sample, the mouth was rinsed with water to ensure that the taste again was not affected by the previous taste to reduce errors. The natural order of analysis order and perception of parameters is Taste/Flavor (Taste), Flavor/aroma (flavour), Juiciness (Juiciness), Chewiness (cheesiness) and Palatability (Palatability). The Overall score (Overall score) was calculated by averaging the 5 above. Scoring was done on a 5 point scale, with 5 points being very good; 4, the division is better; dividing into general according to the 3 point; a 2 score is worse and a 1 score is very poor.
The detailed sensory scoring criteria are shown in table 1.
TABLE 1 sensory Scoring criteria for pork streaky pork
6. Typical correlation analysis (CCA)
Canonical Correlation Analysis (CCA) is a useful multivariate technique to study the relationship between a set of independent variables and another set of dependent variables consisting of one or more variables. CCA represents the correlation between two linear combinations of a set of dependent variables and a set of independent variables, which are useful for prediction. Therefore, the purpose of CCA is to find the best linear combination between two multivariate data to maximize the correlation coefficient between them. Can be combined by establishing a linear normalization (U)1And V1)：
U1＝a1Y1+a2Y2+a3Y3+a4Y4+a5Y5+anYn
V1＝b1X1+b2X2+b3X3+b4X4+b5X5+bnXn
U1And V1The correlation coefficient of (2) is a typical correlation coefficient. Normalization coefficients, similar to the normalized regression coefficients in multivariate regression, can be used to indicate the relative importance of the independent variables in determining the dependent variable values. The a and b values are coefficients of the corresponding variables when the typical correlation reaches a maximum value.
7. Method for setting meat quality comprehensive index of streaky pork
And performing linear scoring and grading scoring according to the measured meat quality index of the streaky pork to prepare a scoring index formula of the meat quality of the streaky pork, wherein the formula comprises drip loss, cooking loss, meat color, pH value and 6 sensory scores of the streaky pork. Wherein the drip loss, the cooking loss, the redness (a-value) and the pH value of the flesh color are each weighted by 10%, and the 6-term sensory score is weighted by 60%. Of the 6 sensory scores, taste/flavor, flavor/aroma, juiciness, chewiness, palatability and overall score each accounted for a weight of 10%.
The smaller the drip loss and the cooking loss, the better, and therefore the two index coefficients are-1, i.e., the smaller their values, the larger the meat quality index, the better the streaky pork. For the meat color, the redness value of pork measured by a colorimeter is a value, and the redness is the most key meat quality index. The bright red muscle indicates high myoglobin content, so the coefficient of the value a is 1, i.e. the higher the value a, the larger the meat quality index. Regarding the pH value, it is generally considered that the pH value of fresh pork is normal within a certain range, and PSE meat is likely to be caused if the pH value is too low. Therefore, this index is mainly given a grading score, which is divided into two grades: and (4) passing and failing. If the product is qualified, the product is fully divided, and if the product is not qualified, the product is zero. For the 6 sensory scores, the scores are 1 to the worst, and 5 to the best, so that the scores are higher and better, and positive values are obtained, and the scores are higher, and the meat quality index is better.
Because the value ranges of the meat quality indexes are different, in order to balance the contribution degrees of the meat quality indexes in the indexes, z-score standardization processing is carried out on each meat quality data, namely the difference value of the meat quality data and the mean value is divided by the standard deviation of the meat quality data. After such a normalization process, the contribution of each meat quality index in the obtained meat quality index is substantially the same. Therefore, the meat quality comprehensive index calculation formula is as follows:
in the formula IjRepresents the meat quality index of the jth sample, XijRepresents the i meat quality index of the j sample, sigmaxiRepresents the standard deviation of the ith meat quality index. The 10 meat quality indicators are in turn the drip loss (X)1) Boiling loss (X)2) Flesh color (X)3) pH value (X)4) Taste/flavour (X)5) Flavor/aroma (X)6) Juiciness (X)7) Chewiness (X)8) Palatability (X)9) And overall score (X)10)。
8. Data statistical method
The collected data were collated using Excel 2016 and presented as mean values. Correlation analysis of pork streaky index with number and thickness of layers and fat of pork streaky pork a typical correlation analysis (CCA) and pearson correlation analysis were performed using IBM SPSS 21.0.
(II) results of the experiment
1. Meat quality index determination of streaky pork
The meat quality indices pH, meat color, drip loss, cooking loss and sensory measurement results of pork streaky pork are shown in the following table. Wherein the pH of all samples is between 6.07 and 6.95, and no samples with pH below 6.0. The average redness value a in the flesh color is 13.40, the drip loss is 1.63%, and the cooking loss is 7.00%. Sensory score (5 points) overall mean score 2.98.
TABLE 2 meat quality index of pork streaky pork
Note: l, brightness; a, redness; b: yellowness; c, chroma; h, hue angle.
2. Pearson correlation analysis of streaky pork quality index and data measured by vernier caliper
As shown in fig. 3, the fat layer thickness ratio (TFT) is significantly negatively correlated with the hue angle (H) (r ═ 0.376, P ═ 0.031). Meanwhile, it was found that the Number of layers (Number) is significantly correlated with hue angle (H) (r ═ 0.485, and P ═ 0.006), and the Number of layers of streaky pork is negatively significantly correlated with redness (a value) (r ═ 0.363, and P ═ 0.045). The muscle layer thickness ratio is significantly inversely related to the color (C) (r-0.406, P-0.019). The muscle layer thickness ratio is significantly related to taste (r ═ 0.431 and P ═ 0.012), and the muscle layer thickness ratio is significantly related to palatability (r ═ 0.438 and P ═ 0.011).
3. Typical correlation analysis of meat quality data with data measured by vernier caliper
Table 3 shows the analysis results of three pairs of typical variables of the three measured index variables and meat quality data parameters. Measured index variable (U)1) Meat quality data parameter (V)1) The first pair of linear relationships (P ═ 0.03) of (a), corresponding to a typical correlation coefficient of 0.751, represent the highest linear relationship between the measured index and the meat quality data. The second and third pairs of typical correlation coefficients are not significant (P)>0.05). The measured index variables (U) are shown in Table 41) Meat quality data parameter (V)1) And standard specification coefficients corresponding to all the specification variables represent the specification variables of the optimal linear combination of the dependent variables and the independent variables. Defined by the standard specification coefficients as follows:
U1＝1.335X1-1.072X2+1.142X3
V1＝0.278Y1+0.57Y2-0.158Y3-0.29Y4+0.21Y5-0.041Y6
the measured index coefficients indicate the ratio of the fat layer thickness to the muscle layer thickness (TFTM), the fat layer thickness ratio (TFT), the muscle layer thickness ratio (TMT) to the first representative variable (U)1) With a large contribution, the equation coefficients are 1.335, -1.072, 1.142, respectively. On the other hand, palatability, taste, color, were measured for the first representative variable (Y)1) With a large contribution, the equation coefficients are 0.57, 0.278 and 0.290, respectively.
TABLE 3 typical correlation analysis results
Note: u shape1、U2And U3: 1 st, 2 nd and 3 rd actual measurement indexes; v1、V2And V3: typical correlation variables for the first, second and third meat quality data.
TABLE 4 normalization coefficients for X and Y variable sets
Note: u shape1、U2And U3: typical relevant variables of the 1 st, 2 nd and 3 rd actual measurement indexes; v1、V2And V3: typical correlation variables of the first, second and third meat quality data. a, redness; c, chroma; h, hue angle; l, brightness. TFTM, ratio of fat layer thickness to muscle layer thickness; TFT, ratio of thickness of fat layer to total thickness of streaky pork; TMT, ratio of muscle layer thickness to total streaky pork thickness.
The invention utilizes canonical correlation analysis to obtain a first canonical correlation coefficient (U)1And V1) Is shown in FIG. 4, typical variable U1And V1The correlation coefficient between them was 75.1%. The correlation between the three indexes of TFTM, TMT and TFT and the meat quality index is the best, and the correlation coefficients are respectively as follows: -0.189, 0.564, -0.335.
4. Correlation of meat quality comprehensive index of pork streaky pork and layer number and thickness of muscle and fat of pork streaky pork
As shown in FIG. 5, the meat quality index of streaky pork is significantly positively correlated with the ratio of the total thickness of muscle layers (r ═ 0.573, P ═ 0.002). The correlation between the meat quality comprehensive index and the number of layers of streaky pork is not significant (P > 0.05).
In conclusion, according to the correlation analysis between the muscle and fat layer number and thickness of the streaky pork and the meat quality determination indexes of the streaky pork, the ratio of fat to muscle layer thickness, the ratio of muscle layer thickness and the ratio of fat layer thickness can be used as indexes for evaluating the meat quality of the streaky pork, and other measurement indexes (such as the layer number) have no significant difference in meat quality assessment. In addition, muscle layer thickness ratios are significantly associated with taste and palatability. The result of typical correlation analysis shows that palatability, taste and meat color in the meat quality traits have higher correlation with the ratio of the thickness of the muscle layer, and the meat quality traits of the streaky pork can be reflected by measuring the index. Compared with simple correlation analysis, typical correlation analysis is more specific, two groups of variables of streaky pork quality and streaky pork layer number and thickness index can be analyzed, and a two-dimensional biological model is established for evaluating the meat quality character of streaky pork
Example 2
(I) Experimental method
1. Collecting samples: belly streaky pork of 160-head pigs.
2. B ultrasonic measurement of thickness of each layer of streaky pork:
to ensure the accuracy of the B-mode ultrasound assay, the test uses the MyLabTouch assay of Italy Baisheng (Esaote) high definition veterinary B-mode ultrasound apparatus. Firstly, the probe of the instrument is debugged, the depth is set to be 15cm, the working frequency is set to be 3.6HZ, and the probe is respectively placed at the front part, the middle part and the rear part of the pig abdomen 1/4 for measurement. During measurement, the probe is moved left and right to ensure that the measured dynamic image is clear, and 3 clear B-ultrasonic images (figure 6) which are correct in position and can be measured are selected from the measured dynamic image and stored. Meanwhile, the transverse section of the pig carcass (the position between the 4 th and 5 th costal bones, the middle position of the 4 th costal bone, the position of the 4 th costal bone and the last position of the 5 th lumbar bone) is photographed by a mobile phone. The thickness and number of layers of streaky pork in each image were measured on a B-ultrasonic apparatus. When data are collected, fixed-point measurement is needed, a corresponding position is found, and the position cannot be selected randomly. And (4) performing preliminary evaluation on the picture which is just obtained by a measurer, wherein the fat layer is brighter and the muscle layer is darker, and the measurement of the rest parts can be continued only after the picture meets the requirements, otherwise, the picture is remeasured.
3. Vernier caliper for measuring thickness of each layer of streaky pork
The sample was measured using a vernier caliper. Before measurement, the corresponding position of each part to be measured is found, one person measures during measurement, one person takes a picture, the thickness of each layer (skin, fat, muscle and the like) of the streaky pork is recorded, and the number of layers is recorded. The data obtained by photographing are statistically checked to ensure the accuracy of the data (note: the vernier caliper is set to zero every time).
4. The collected data were subjected to preliminary processing using Excel 2016, and correlation and regression analysis using SPSS 21.0.
(II) results of the experiment
1. Correlation analysis between B ultrasonic and vernier caliper measurement values at the front, middle and rear three parts of the abdomen of 160 carcass pigs:
the present invention utilizes correlation analysis of three abdominal locations (table 5) and the results show that: the best correlation with the meat quality index was found to be the best in the accuracy of the B-mode measurements of TFT, TMT and TFTM at the anterior part of the abdomen, and the highest correlation coefficient with the vernier caliper measurement. Therefore, in vivo measurement, if only one most representative site is selected and measured, the anterior part of the abdomen should be selected.
TABLE 5 correlation between type-B ultrasonic of streaky pork and vernier caliper measurements
Note: skin: the skin thickness; f1: thickness of the first layer fat layer; m1: a first muscle layer thickness; f2Thickness of the second layer fat layer; m2Thickness of the second muscle layer; num: the total number of layers; total: the total thickness; TF: thickness of the fat layer; TM: muscle layer thickness: a TFT: the thickness of the fat layer is the ratio of the total thickness; TMT: the thickness of the muscle layer is the ratio of the total thickness; MM: mean muscle layer thickness; MF, average thickness of fat layer.
2. B, ultrasonic in vivo determination of streaky pork on the abdomen of the pig:
according to the obtained experimental results, the following results are found: the meat quality can be represented by three indexes, namely, the ratio (TFTM) of the total thickness of the fat layer to the total thickness of the muscle layer, the ratio (TFT) of the total thickness of the fat layer to the total thickness of the streaky pork and the ratio (TMT) of the total thickness (TMT) of the muscle layer to the total thickness of the streaky pork, so that a B-mode ultrasonic grade index formula of the streaky pork comprises the three indexes of TFTM, TFT and TMT.
The typical correlation coefficient obtained in example 1 can be used as the coefficient of the calculation formula. In test two it was found that: the three indexes on the anterior, middle and posterior parts are the maximum correlation coefficient of the anterior data, and the best anterior part of the B-mode ultrasonic measurement abdomen is obtained. Therefore, the front data can be selected to calculate the B-mode index of streaky pork of each pig. The B-ultrasonic grade index (I) formula of the streaky pork is as follows:
i ═ 0.564 × TMT-0.335 × TFT-0.189 × TFTM (formula 3-1)
In the formula: TMT, the ratio of the total thickness of the muscle layer to the total thickness of the streaky pork; TFT, ratio of total thickness of fat layer to total thickness of streaky pork; TFTM, ratio of total thickness of fat layer to total thickness of muscle layer.
To make the data more standardized, each data item of the index is first normalized by z-score, i.e., its difference from the mean divided by its standard deviation. And finally, replacing the front, middle and rear data obtained by the vernier caliper into the formula to respectively calculate three grade indexes, and then averaging to obtain the vernier caliper grade index. Finally, the correlation and regression between the B-mode ultrasonic grade index and the vernier caliper grade index are analyzed. Wherein, the B-ultrasonic grade index only selects front data, the vernier caliper grade indexes are sequentially calculated at the front, middle and rear parts, and then the average value is calculated.
The results show (fig. 7): the figure (x) of the belly front part streaky pork grade measured by the B ultrasonic method and the figure (y) of the belly streaky pork grade measured by a vernier caliper are regressed in a linear equation (y is 0.842x + 0.0201; R2＝0.723，P＜0.001)。
Example 3B ultrasonic in vivo measurement of thickness of layers of streaky pork on pig abdomen and feasibility analysis
In a Xuzhou Runhu pastoral pig farm in Jiangsu province in 2019, 4-6 months, B-ultrasonic in vivo measurement is carried out on 58 fattening pigs to measure the thickness of each layer of belly streaky pork (8-9 ribs from the last, 1/4 from the lateral side of the pig), middle (3-4 ribs from the last, 1/4 from the lateral side of the pig) and back (2-3 lumbar vertebrae and 1/4 from the lateral side of the pig). The apparatus used for the determination is an Italy Baisheng (Esaote) high-definition B-ultrasonic apparatus for animals MyLabTouch.
The determination method comprises the following steps: the method comprises the following steps of (1) fixing the pigs to be detected in the field, wherein 2-3 persons (A, B, C) are required to operate together, and A is responsible for pig fixing work (ensuring that the pigs are not over stressed, and if the pigs are strongly reflected, a fixer is required to be used for fixing); b is responsible for holding the instrument and selecting and storing the collected image (figure 8) (the instrument needs to be well understood and the quality requirement on the image is high), and C is responsible for holding the probe to measure at the designated part of the abdomen of the pig living body, and three persons need to be properly matched.
Comparing the thicknesses of the streaky pork layers at the front, middle and rear parts of the obtained pig abdomen, and performing related analysis by adopting SPSS software. And calculating by using the B-mode index formula (formula 3-1) of the streaky pork prepared in the prior art to obtain the B-mode index of the streaky pork of each pig, and analyzing the correlation between the B-mode index of the streaky pork and the mean value (integral score) of the B-mode scores of the three parts so as to evaluate whether the data of the layer number and the thickness of the streaky pork before the abdomen is feasible or not during breeding.
The results show that: there was a significant correlation between the front of the pig abdomen and the middle and back of the pig abdomen
TABLE 6 correlation analysis of thickness of layers of streaky pork in front, middle and back abdomen of pig measured by B-ultrasonic instrument
Note: skin: the skin thickness; f1: a fat layer first layer; m1: a lean first layer; f2 fat layer second layer; m2 lean layer second layer; num: the number of layers; total: the total thickness; TF: total thickness of fat; TM: the total thickness of lean meat; a TFT: the ratio of fat to total thickness; TMT: the ratio of lean meat to total thickness.
According to the results of correlation analysis among the front, middle and rear three parts of the pig abdomen measured by a B-ultrasonic living body, the Total thickness proportion (TFT) of the fat layer of the front part of the abdomen and the middle part of the abdomen, the Total lean meat proportion (TMT), the ratio (TFTM) of fat to lean meat, the Total thickness (Total) and the Total fat Thickness (TF) are obviously correlated.
Feasibility analysis of B-ultrasonic living body for measuring thickness of each layer of streaky pork on abdomen of pig:
as shown in FIG. 9, the B-ultrasonic measurement shows a linear regression between the index of streaky pork in the front of abdomen and the mean of the index of streaky pork in the front, middle and rear of abdomen (y ═ 0.6184x + 0.0934; R;)20.6932, P < 0.001). Therefore, the in vivo B-ultrasonic instrument is used for in vivo measurement of the front part of the pig abdomen (between the 8 th to 9 th ribs and at the position 1/4 below the side of the pig body) to obtain the grade index, so that the in vivo breeding of the streaky pork of the pig can be realized。
Claims (4)
1. A pig streaky pork flesh living body breeding method is characterized by comprising the following steps:
(1) measuring the positions 8-9 frames from the last to the last of the live pig and 1/4 positions below the side of the pig body by using a B ultrasonic instrument for animals with a linear array probe; the linear array probe is set with the parameters as follows: setting the depth to be 10-20 cm and the working frequency to be 3-5 Hz;
(2) acquiring the total thickness ratio of the muscle layers, the total thickness ratio of the fat layers and the total thickness ratio of fat and muscle of streaky pork on the abdomen of the living pig by using a B-ultrasonic image;
(3) according to the obtained streaky pork parameters, calculating by using a B ultrasonic determination comprehensive index I formula of streaky pork on the belly of the pig:
I = 0.564 × TMT - 0.335 × TFT - 0.189 × TFTM
in the formula: TMT, the ratio of the total thickness of the muscle layer to the total thickness of the streaky pork; TFT, ratio of total thickness of fat layer to total thickness of streaky pork; TFTM, ratio of total thickness of fat layer to total thickness of muscle layer;
(4) selecting pigs with high comprehensive index I as breeding pigs.
2. The living breeding method of pork streaky pork meat quality as claimed in claim 1, wherein the type-B ultrasonic apparatus with linear array probe is selected from Italy Baisheng high definition type-B ultrasonic apparatus MyLabTouch.
3. The live breeding method of pork streaky pork flesh as claimed in claim 1, wherein the linear array probe has the set parameters of: the setting depth is 15cm, and the working frequency is 3.6 Hz.
4. The living body breeding method of pork streaky pork meat as claimed in claim 1, wherein 3B-ultrasound real-time images are acquired, and the obtained images are required to be well-defined and clear.
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