CN113311123A - Method for detecting slaughter carcass traits of BF 2-generation Suzhou purple pigs - Google Patents
Method for detecting slaughter carcass traits of BF 2-generation Suzhou purple pigs Download PDFInfo
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Abstract
The invention provides a method for detecting the slaughter carcass traits of BF 2-substituted Suzhou purple pigs, which comprises the following steps: preparing experimental articles, preparing experimental pigs, transporting to a slaughterhouse, slaughtering on a production line, and measuring characters on site, wherein the method comprises the following steps: ear number, live weight before slaughtering, weight of each part before division, body size measurement, measurement of longissimus dorsi from 3 rd to the last rib, division measurement and rib number; determining traits after returning to the laboratory, including: PH after 24h, sample weight after 24h, intramuscular fat measurement, other measurements and lean meat percentage calculation. According to the characteristics of the BF2 generation Su purple pigs, the slaughtering character analysis of the generation Su purple pork is carried out from the pH value, the water content, the eye muscle area, the meat color L/a/b, the skin weight, the bone weight, the muscle weight and the fat weight. According to the method, the slaughter carcass trait value of BF2 generation purple pigs is determined through research, and help is provided for pig blood lineage identification research in the aspect of carcasses.
Description
Technical Field
The invention relates to a slaughter determination method for breeding breed pigs, belongs to the technical field of animal husbandry and veterinary medicine, and particularly relates to a method for detecting slaughter carcass traits of BF2 Suzhou purple pigs.
Background
Along with the improvement of the living standard of consumers, people also put forward higher requirements on the quality of pork, and the market and the power for cultivating a high-quality pig are provided. Based on the traditional culture of China, consumers generally accept that black pigs are high-quality breeding pigs and enjoy eating the 'taste in small hours'.
However, the pure local Chinese pigs have low growth speed, low lean meat percentage and high breeding cost, so that the price is very high, and the method is only suitable for high-end markets.
In view of this, a breeding breed containing Chinese local pig blood lineage becomes the first choice in the middle and high-end markets, and Su purple pigs are used for growing. The Suzhou purple pig is bred on the basis of a white pig breed 'Suzhong pig' bred at the early stage of a livestock research institute of agricultural academy of sciences of Jiangsu province, is introduced into the bloodlines of Huai pigs and Bakkera pigs in sequence, and is bred to the bottom 7 generations. The Su purple pig has black hair on the whole body, medium-sized abdomen and straight back and waist, and has the advantages of high reproductive capacity, high meat quality, strong stress resistance and the like.
Disclosure of Invention
The invention aims to provide a method for detecting the slaughter carcass traits of BF 2-generation Suzhou purple pigs, which is beneficial to providing a theoretical basis for breeding high-quality pigs.
In order to solve the technical problems, the embodiment of the invention provides a method for detecting the slaughter carcass traits of BF 2-substituted Suzhou purple pigs, which is characterized by comprising the following steps:
s1, preparation of experimental articles: scale, electronic balance, PH meter, flesh color tester, pressure meter, ruler, slide caliper, fat tester, high performance liquid chromatograph;
s2, preparing experimental pigs: selecting Murraya koenigii pigs, and controlling the live weight to be 100 +/-5 kg;
s3, transporting the Suzhou purple pigs selected in the step S2 to a slaughter house;
s4, slaughtering in a flow line: stunning → exsanguination → wool fading → head removal → open → viscus removal → tail removal and hoof removal → slicing → segmentation;
s5, measuring the characters on site, comprising:
s5.1, ear number;
s5.2, weighing before slaughtering;
s5.3, the weight of each part before segmentation;
s5.4, measuring a body ruler;
s5.5, measuring the longissimus dorsi from the 3 rd root to the last major rib;
s5.6, segmentation measurement: dividing half carcass into front, middle and back parts, and weighing each part;
s5.7, the number of ribs;
s6, testing the characters after returning to the laboratory, comprising:
s6.1, pH value after 24 h;
s6.2, sample weight after 24 h;
s6.3, measuring intramuscular fat;
s6.4, other determination;
and S6.5, calculating the lean meat percentage.
Wherein, the live weight before slaughtering in the step S5.2 is the weight of the Su purple pig after fasting for 24h before slaughtering.
Wherein, the weight of each part before the division in the step S5.3 comprises: head weight, hoof weight, tail weight, internal organ weight, leaf fat weight, carcass weight.
Wherein the visceral weight is: heart, liver, spleen, lung, kidney, stomach and large and small intestine (with contents removed) were weighed and the percentage of the filling weight was calculated, respectively, wherein,
empty body weight = carcass weight- (stomach weight + large and small intestine weight);
carcass weight = live weight before slaughter- (gross weight + blood weight).
Further, the carcass weight is: weighing the carcass after removing the head, hoof, tail, viscera and leaf fat, respectively weighing the head, hoof, tail and leaf fat and calculating the percentage of the carcass weight;
calculating the dressing percentage: dressing percentage (%) = carcass weight/pre-slaughter live weight × 100%.
Wherein the body ruler determination in step S5.4 comprises: the carcass length is oblique, the carcass length is long, the thickest part of the shoulder, the last rib and the back fat thickness at the waist sacrum joint are three points.
Wherein the determination of longissimus dorsi at the 3 rd to last rib in step S5.5 comprises: eye muscle area, flesh color score, marbling score, PH, sample weight, tenderness, wherein,
measuring the maximum length and height of the eye muscle area at 6 th-7 th rib thoracic vertebra by using calipers, and calculating the eye muscle area: eye muscle area (cm)2) = length (cm) × width (cm) × 0.7;
the meat color evaluation is the evaluation of the muscle color: measuring the fresh meat sample within 2 hours after the pig is slaughtered, wherein the measuring part is the 3 to 4 last rib back longissimus fresh transverse section, and measuring by using a meat color instrument under the indoor normal illumination condition in the daytime;
the pH value was measured on carcass using a HANNA pH meter, Italy, and the measurement site was directly measured on the longissimus dorsi at the 3 rd and 4 th thoracic vertebrae of the carcass.
Wherein, the step S5.6 of weighing each part after segmentation comprises the following steps: gross weight, lean meat weight, fat weight, skin weight, bone weight, and lean meat rate, fat rate, bone rate, skin rate were calculated.
Wherein, the step S5.6 comprises carcass separation: the left carcass is used for determining the quality of the carcass, and the right carcass is used for evaluating the meat quality;
and (3) separating skin, bone, meat and fat of the left carcass by using a scalpel, weighing respectively, and calculating:
lean meat percentage (%) = left carcass lean meat weight/left carcass weight × 100%;
fat percentage (%) = left carcass fat weight/left carcass weight × 100%;
bone rate (%) = left carcass bone weight/left carcass weight × 100%;
skin ratio (%) = left carcass skin weight/left carcass weight × 100%.
Wherein the other measurements in step S6.4 include: measuring flavor substances and preparing amino components.
The technical scheme of the invention has the following beneficial effects:
1. according to the characteristics of the BF2 generation Su purple pigs, the slaughtering character analysis of the generation Su purple pork is carried out from the pH value, the water content, the eye muscle area, the meat color L/a/b, the skin weight, the bone weight, the muscle weight and the fat weight.
2. According to the method, the slaughter carcass trait value of BF2 generation purple pigs is determined through research, and help is provided for pig blood lineage identification research in the aspect of carcasses.
Detailed Description
In order to make the technical problems, technical solutions and advantages to be solved by the present invention clearer, the following detailed description is given with reference to specific embodiments.
The invention provides a method for detecting the slaughter carcass traits of BF 2-generation Suzhou purple pigs, which comprises the following steps:
s1, preparation of experimental articles: scale, electronic balance, PH meter, flesh color tester, pressure meter, ruler, slide caliper, fat tester, high performance liquid chromatograph;
s2, preparing experimental pigs: selecting Murraya koenigii pigs, and controlling the live weight to be 100 +/-5 kg;
s3, transporting the Suzhou purple pigs selected in the step S2 to a slaughter house;
s4, slaughtering in a flow line: stunning → exsanguination → wool fading → head removal → open → viscus removal → tail removal and hoof removal → slicing → segmentation;
s5, measuring the characters on site, comprising:
s5.1, ear number;
s5.2, weighing the live weight of the Su purple pigs before slaughtering after fasting for 24 hours;
s5.3, the weight of each part before segmentation comprises the following steps: head weight, hoof weight, tail weight, internal organ weight, leaf fat weight, carcass weight;
in this step, the visceral weight is: heart, liver, spleen, lung, kidney, stomach and large and small intestine (with contents removed) were weighed and the percentage of the filling weight was calculated, respectively, wherein,
empty body weight = carcass weight- (stomach weight + large and small intestine weight);
carcass weight = live weight before slaughter- (gross weight + blood weight).
The carcass weight is as follows: weighing the carcass after removing the head, hoof, tail, viscera and leaf fat, respectively weighing the head, hoof, tail and leaf fat and calculating the percentage of the carcass weight;
calculating the dressing percentage: dressing percentage (%) = carcass weight/pre-slaughter live weight × 100%.
S5.4, measuring the body size, comprising the following steps: the carcass length is oblique, the carcass length is long, the thickest part of the shoulder, the last rib and the back fat thickness at the waist sacrum joint are three points.
S5.5, measurement of longissimus dorsi from 3 rd to last costal rib, comprising: eye muscle area, flesh color score, marbling score, PH, sample weight, tenderness, wherein,
measuring the maximum length and height of the eye muscle area at 6 th-7 th rib thoracic vertebra by using calipers, and calculating the eye muscle area: eye muscle area (cm)2) = length (cm) × width (cm) × 0.7;
the meat color evaluation is the evaluation of the muscle color: measuring the fresh meat sample within 2 hours after the pig is slaughtered, wherein the measuring part is the 3 to 4 last rib back longissimus fresh transverse section, and measuring by using a meat color instrument under the indoor normal illumination condition in the daytime;
the pH value was measured on carcass using a HANNA pH meter, Italy, and the measurement site was directly measured on the longissimus dorsi at the 3 rd and 4 th thoracic vertebrae of the carcass.
S5.6, segmentation measurement: dividing half carcass into front, middle and back parts, weighing each part respectively, including: gross weight, lean meat weight, fat weight, skin weight, bone weight, and lean meat rate, fat rate, bone rate, skin rate were calculated.
In this step, the separation into carcass separation: the left carcass is used for determining the quality of the carcass, and the right carcass is used for evaluating the meat quality;
and (3) separating skin, bone, meat and fat of the left carcass by using a scalpel, weighing respectively, and calculating:
lean meat percentage (%) = left carcass lean meat weight/left carcass weight × 100%;
fat percentage (%) = left carcass fat weight/left carcass weight × 100%;
bone rate (%) = left carcass bone weight/left carcass weight × 100%;
skin ratio (%) = left carcass skin weight/left carcass weight × 100%.
S5.7, the number of ribs;
s6, testing the characters after returning to the laboratory, comprising:
s6.1, pH value after 24 h;
(S6.2) sample weight (water content) after 24 h;
s6.3, measuring intramuscular fat;
s6.4, other assays, including: measuring flavor substances and preparing amino components.
And S6.5, calculating the lean meat percentage.
The technical scheme of the invention is further illustrated by the following specific examples.
Preparation of experimental articles: scale, electronic balance, PH METER (HANNA, italy), flesh color tester (KONICA MINOLTA, CHROMA METER CR-400), pressure gauge (strain control unconfined pressure gauge YYW-2 strain control unconfined pressure gauge, tokyo soil instruments ltd.), ruler, slide caliper, fat tester (aka soxhlet fat extractor, OPSIS LiquidLine), high performance liquid chromatography (ThermoFisher HPLC).
Selecting 15 7 th-generation Su purple pigs, and determining slaughter performance by the following methods:
live weight: the pigs were weighed before slaughter after fasting for 24 h.
Carcass weight: carcass weight = live weight before slaughter- (gross weight + blood weight).
Empty body weight: empty body weight = carcass weight- (stomach weight + large and small intestine weight).
Visceral weight: heart, liver, spleen, lung, kidney, stomach and large and small intestine (with contents removed) were weighed separately and the percentage of the filling weight was calculated.
Carcass weight: the carcass weight after heading, hoof, tail, viscera, leaf fat was called carcass weight, and the head, hoof, tail, leaf fat were weighed separately and calculated as a percentage of the carcass weight. Calculating the dressing percentage: dressing percentage (%) = carcass weight/pre-slaughter live weight × 100%.
Carcass separation: the left carcass was used for carcass quality determination and the right carcass for meat quality assessment.
And (3) separating skin, bone, meat and fat of the left carcass by using a scalpel, weighing respectively, and calculating:
lean meat percentage (%) = left carcass lean meat weight/left carcass weight × 100%;
fat percentage (%) = left carcass fat weight/left carcass weight × 100%;
bone rate (%) = left carcass bone weight/left carcass weight × 100%;
skin ratio (%) = left carcass skin weight/left carcass weight × 100%.
Backfat thickness: and measuring the back fat thickness of 6 th to 7 th rib thoracic vertebra, lumbar vertebra and caudal vertebra by using calipers, and calculating the average fat thickness of the three points.
Eye muscle area: the maximum length and height of the eye muscle area at 6 th to 7 th rib thoracic vertebrae were measured by calipers, and the eye muscle area was calculated. Eye muscle area (cm 2) = length (cm) × width (cm) × 0.7.
Muscle color: the fresh meat sample within 2 hours after the pig is slaughtered is measured, the measurement position is the 3 to 4 last rib back longissimus fresh transverse section, and the measurement is carried out by using a meat color instrument under the indoor normal illumination condition in the daytime.
pH value: carcass measurements were performed using a HANNA PH meter, italy, with measurement sites measured directly on the longissimus dorsi at the 3 rd and 4 th thoracic vertebrae of the carcass. The pH is recorded within 45-60 minutes after the pigs are slaughtered1(ii) a The value measured 24 hours after slaughter is recorded as pH24. The operation was carried out according to the instructions for the use of a pH meter. The PH meter probe is directly inserted into 3 points of the section of the longissimus dorsi respectively, the depth of each point is not less than 1cm, and the head of the electrode is completely embedded in the meat sample. Storing the meat sample in a 0-4 deg.C refrigerator for 24 hr to determine pH24。
Drip loss: the longissimus dorsi was dissected 2 hours after the pigs were sacrificed and the longissimus dorsi from the 3-6 lumbar spine was harvested and a sample (3X 2X 1 cm) was cut and weighed and recorded as the weight before compression (W1). The trimmed specimens were then placed on a meat pressure gauge and pressed for 5 minutes, and the specimens were removed and weighed and recorded as the weight after pressing (W2).
Drip loss = (W1-W2)/W1 × 100%.
As a result, it was found that the pre-slaughter live weight of 15-head Su purple pigs was 103.36. + -. 1.05kg on average, the total carcass weight was 75.6. + -. 0.85kg, the left carcass weight was 38.27. + -. 0.43kg, the right carcass weight was 37.34. + -. 0.45kg, and the pH was adjusted to pH15.62. + -. 0.05 pH244.93 plus or minus 0.02, pre-compression weight of 6.52 plus or minus 0.23, post-compression weight of 6.22 plus or minus 0.23, coefficient of hydration of (4.66 plus or minus 0.73)%, ocular muscle area45.51 ± 1.37 cm2(Table 1).
pH1The normal value varies from 6.0 to 6.6, if the pH is adjusted1<5.9, the meat is accompanied by grey white meat color and a large amount of exuded juice, and the meat can be judged as PSE meat. pH value24The normal value of (A) is 5.3-5.7. When the pH is higher24>At 6.0, the meat was judged to be DFD meat accompanied by dark purple flesh color and dry muscle surface. According to the above criteria, the test pork of this batch was judged not to be PSE meat or DFD meat.
The average value of the pre-stressed weight of the test pig is 6.52 +/-0.23, the post-stressed weight is 6.22 +/-0.23, the water retention capacity is (4.66 +/-0.73)%, and the water retention capacity of the muscle is better.
Table 1 BF2 th su purple pig carcass weight, PH, eye muscle area and other property values:
the method comprises the steps of slaughtering and measuring 15 BF2 Su purple pigs together, selecting longissimus dorsi for each pig, measuring 3 points, measuring once on each point, and generating a group of meat color data with 3 indexes of meat color L (brightness value), meat color a (red value) and meat color b (yellow value) once each measurement, namely generating 3 groups of measurement data for each pig. The results show that the average of three replicates of meat color L for all test pigs is: 42.94 plus or minus 0.82, 41.96 plus or minus 1.08 and 42.13 plus or minus 0.81, and the average value of all is 42.34 plus or minus 1.64; the average values of three replicates of flesh color a were: 5.14 plus or minus 0.29, 5.13 plus or minus 0.35 and 4.87 plus or minus 0.38, and the average value of all the components is 5.05 plus or minus 0.24; the average of three replicates of flesh color b was: 3.31 + -0.25, 3.11 + -0.32, 2.82 + -0.36, all averaged 3.08 + -0.17 (Table 2).
Table 2 BF2 generation su purple pig carcass color values (L, a, b):
BF2 is divided into three parts, including anterior, middle and posterior, after removing leaf fat, kidney and psoas major. The forebody and the midbody are vertically cut off by taking 6-7 intercostals as boundaries; the middle and posterior are cut perpendicularly from the 1 st and 2 nd lumbar vertebrae (at the junction of the lumbar sacrum), and the psoas major is isolated and added to the posterior before cutting. The average values of the skin weight, the bone weight, the muscle weight, the fat weight and the total weight (kg) of the BF2 generation Su Zi pig forebody are respectively as follows: 1.30 plus or minus 0.11, 2.30 plus or minus 0.08, 7.63 plus or minus 0.29, 2.6 plus or minus 0.18 and 13.82 plus or minus 0.54; the mean values for the median skin weight, bone weight, muscle weight, fat weight and total weight (kg) were: 1.20 +/-0.17, 1.14 +/-0.08, 4.92 +/-0.32, 3.41 +/-0.28 and 10.66 +/-0.59; the mean values of the posterior skin weight, bone weight, muscle weight, fat weight and total weight (kg) were: 1.10 plus or minus 0.06, 1.61 plus or minus 0.05, 6.13 plus or minus 0.31, 2.45 plus or minus 0.33 and 11.29 plus or minus 0.17. The weight of the leaf fat is 1.13 plus or minus 0.07kg, the weight of the left kidney is 0.16 plus or minus 0.01kg, the weight of the head is 7.83 plus or minus 0.11 kg, the weight of the tail is 63.63 plus or minus 2.92g, the weight of the hoof is 0.93 plus or minus 0.07kg, the straight length of the carcass is 92.6 plus or minus 0.73cm, the inclined length of the carcass is 77.3 plus or minus 0.52cm, and the thickest part of the shoulder is 4.1 plus or minus 0.1 cm; backfat thickness: 2.41 + -0.17 cm at the 3-4 reciprocal rib, 2.59 + -0.16 cm at the thoracic-lumbar junction, 2.57 + -0.16 cm at the lumbar-sacral junction, and 0.3 + -0.01 cm in thickness. The data are shown in Table 3.
Table 3 BF2 generation su purple pig carcass skin weight, bone weight, muscle weight, fat weight, backfat thickness and other property values.
6 BF2 th Su purple pig back longissimus samples were selected and tested for flavor-amino acids. The results show that 18 amino acids have different expression levels, and the average value is as follows: asp (aspartic acid) is 2.02 + -0.03, Thr (threonine) is 0.96 + -0.02, Ser (serine) is 0.8 + -0.02, Glu (glutamic acid) is 3.43 + -0.05, Pro (proline) is 0.77 + -0.02, Gly (glycine) is 0.92 + -0.01, Ala (alanine) is 1.21 + -0.02, Cys (cystine) is 0.06 + -0.01, Val (valine) is 1.1 + -0.01, Met (methionine) is 0.5 + -0.01, Ile (isoleucine) is 1.19 + -0.02, Leu (leucine) is 1.78 + -0.03, Tyr (tyrosine) is 0.68 + -0.01, Phe (phenylalanine) is 0.87 + -0.01, Lys (lysine) is 1.95 + -0.03, NH3 (ammonia) is 0.01, His (histidine) is 0.88 + -0.02, and Arg (arginine) is 0.33 + -0.02. Wherein, the amino acid content is Glu with the highest content, Asp with the second content and Lys with the lowest content, and Met with the lowest content. The data are shown in Table 4.
Table 4 flavor-amino acid assay results:
while the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for detecting the slaughter carcass traits of BF 2-generation Suzhou purple pigs is characterized by comprising the following steps:
s1, preparation of experimental articles: scale, electronic balance, PH meter, flesh color tester, pressure meter, ruler, slide caliper, fat tester, high performance liquid chromatograph;
s2, preparing experimental pigs: selecting Murraya koenigii pigs, and controlling the live weight to be 100 +/-5 kg;
s3, transporting the Suzhou purple pigs selected in the step S2 to a slaughter house;
s4, slaughtering in a flow line: stunning → exsanguination → wool fading → head removal → open → viscus removal → tail removal and hoof removal → slicing → segmentation;
s5, measuring the characters on site, comprising:
s5.1, ear number;
s5.2, weighing before slaughtering;
s5.3, the weight of each part before segmentation;
s5.4, measuring a body ruler;
s5.5, measuring the longissimus dorsi from the 3 rd root to the last major rib;
s5.6, segmentation measurement: dividing half carcass into front, middle and back parts, and weighing each part;
s5.7, the number of ribs;
s6, testing the characters after returning to the laboratory, comprising:
s6.1, pH value after 24 h;
s6.2, sample weight after 24 h;
s6.3, measuring intramuscular fat;
s6.4, other determination;
and S6.5, calculating the lean meat percentage.
2. The method for detecting the slaughter carcass trait of BF 2-substituted purple Su pigs according to claim 1, wherein the live weight of the Su purple Su pigs before slaughter in step S5.2 is weighed after fasting for 24 h.
3. The method for detecting the slaughter carcass traits of BF 2-substituted Suzhou purple pigs according to claim 1, wherein the weight of each part before splitting in step S5.3 comprises: head weight, hoof weight, tail weight, internal organ weight, leaf fat weight, carcass weight.
4. The method for detecting the slaughter carcass trait of BF 2-substituted Suzhou purple pigs according to claim 3, wherein the visceral weight is as follows: heart, liver, spleen, lung, kidney, stomach and large and small intestine were weighed respectively and the percentage of the occupied body weight was calculated, wherein,
empty body weight = carcass weight- (stomach weight + large and small intestine weight);
carcass weight = live weight before slaughter- (gross weight + blood weight).
5. The method for detecting the slaughter carcass traits of BF 2-generation Suzhou purple pigs according to claim 3, wherein the carcass weight is as follows: weighing the carcass after removing the head, hoof, tail, viscera and leaf fat, respectively weighing the head, hoof, tail and leaf fat and calculating the percentage of the carcass weight;
calculating the dressing percentage: dressing percentage (%) = carcass weight/pre-slaughter live weight × 100%.
6. The method for detecting the slaughter carcass trait of BF 2-substituted suzhou pig according to claim 1, wherein the body ruler determination in step S5.4 comprises: the carcass length is oblique, the carcass length is long, the thickest part of the shoulder, the last rib and the back fat thickness at the waist sacrum joint are three points.
7. The method for detecting the slaughter carcass trait of a perilla purple pig at BF2 as defined in claim 1, wherein the determination of longissimus dorsi at 3 rd root to last main rib in step S5.5 comprises: eye muscle area, flesh color score, marbling score, PH, sample weight, tenderness, wherein,
measuring the maximum length and height of the eye muscle area at 6 th-7 th rib thoracic vertebra by using calipers, and calculating the eye muscle area: eye muscle area = length × width × 0.7;
the meat color evaluation is the evaluation of the muscle color: measuring the fresh meat sample within 2 hours after the pig is slaughtered, wherein the measuring part is the 3 to 4 last rib back longissimus fresh transverse section, and measuring by using a meat color instrument under the indoor normal illumination condition in the daytime;
the pH value is measured by adopting a pH meter for carcass measurement, and the measurement position is directly measured on the longissimus dorsi at the 3 rd to last and 4 th thoracic vertebrae of the carcass.
8. The method for detecting the slaughter carcass traits of BF 2-substituted Suzhou purple pigs according to claim 1, wherein the weighing of each part after the division in the step S5.6 comprises: gross weight, lean meat weight, fat weight, skin weight, bone weight, and lean meat rate, fat rate, bone rate, skin rate were calculated.
9. The method for detecting the slaughter carcass trait of BF 2-substituted suzhou pig according to claim 8, characterized in that the splitting in step S5.6 is carcass separation: the left carcass is used for determining the quality of the carcass, and the right carcass is used for evaluating the meat quality;
and (3) separating skin, bone, meat and fat of the left carcass by using a scalpel, weighing respectively, and calculating:
lean meat percentage (%) = left carcass lean meat weight/left carcass weight × 100%;
fat percentage (%) = left carcass fat weight/left carcass weight × 100%;
bone rate (%) = left carcass bone weight/left carcass weight × 100%;
skin ratio (%) = left carcass skin weight/left carcass weight × 100%.
10. The method for detecting the slaughter carcass trait of BF2 surrogate suki pigs according to claim 1, wherein the other measurements in step S6.4 comprise: measuring flavor substances and preparing amino components.
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