The relationship of iodine value with pork carcass weight and composition

被引：3
|
作者：
Zhou, Z. Y. [1 ]
Wormsbecher, L. [2 ]
Roehrig, C. [2 ]
Smetanin, M. [2 ]
Bohrer, B. M. [1 ,3 ]
机构：
[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
[2] Conestoga Meat Packers Ltd, Breslau, ON N0B 1M0, Canada
[3] Ohio State Univ, Dept Anim Sci, Columbus, OH 43210 USA
来源：
CANADIAN JOURNAL OF ANIMAL SCIENCE | 2021年 / 101卷 / 02期
关键词：
pork; carcass; leanness; carcass weight; iodine value;
D O I：
10.1139/cjas-2020-0119
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
This study examined the relationship of iodine value (IV) with carcass weight, fat depth, muscle depth, and predicted lean yield from 37 488 pork carcasses. Five IV categories were formed, which were defined as low (<64.99), medium-low (65.00-69.99), medium (70.00-74.99), medium-high (75.00-79.99), and high (>80.00). Correlation analysis indicated IV was weakly correlated (r <= 0.26; P < 0.05) with all carcass traits; however, the categorical analysis revealed that greater IV was associated with heavier weight and leaner carcasses. Segregation systems of pork carcasses based on IV should consider the relationships of IV with other carcass parameters before implementation.
引用
收藏
页码：395 / 399
页数：5
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