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当前位置: 首页 > 文章 > 白洗猪与杜洛克猪杂交F1代猪肉品质特性研究 中国畜牧兽医 2017,44 (3) 761-766
Position: Home > Articles > The Meat Quality and Characteristics of Baixi Pig×Turok Hybrid F1 Generation China Animal Husbandry & Veterinary Medicine 2017,44 (3) 761-766

白洗猪与杜洛克猪杂交F1代猪肉品质特性研究

作  者：
苑洪霞;王鑫;孙振梅;李鹏程;冯文武;陈祥
单  位：
贵州大学高原山地动物遗传育种与繁殖省部共建教育部重点实验室
关键词：
白洗猪;白洗猪×杜洛克猪杂交F1代;胴体性状;肉质品质
摘  要：
为探究白洗猪与杜洛克猪杂交后代体尺指标、胴体性状及肉品质变化,本试验选择10月龄健康白洗猪16头、白洗猪×杜洛克猪杂交F1代(DBF1)6头测定其体尺指标、屠宰性能及肉品质性状。结果显示,DBF1猪各项体尺指标与白洗猪相比差异不显著(P>0.05),眼肌面积(28.33cm2)、肉色(3.00)、大理石纹(3.50)依然保持在较好水平,不饱和脂肪酸含量(64.33%)、肌内脂肪含量(4.08%)与腿臀比(31.32%)均有所上调,背膘厚(24.69mm)、鲜味氨基酸总量(48.46%)显著或极显著下降(P<0.05;P<0.01),肌肉嫩度及保水能力显著降低(P<0.05)。白洗猪与杜洛克猪杂交后,可在保持其良好的产肉性能、较好的肌肉感官指标和肌纤维嫩度等情况下,提高其后躯载肉性能、瘦肉率及氨基酸种类等,但杂交后肌肉嫩度、营养价值、鲜味、保水能力等方面有所下降。
译  名：
The Meat Quality and Characteristics of Baixi Pig×Turok Hybrid F1 Generation
作  者：
YUAN Hong-xia;WANG Xin;SUN Zhen-mei;LI Peng-cheng;FENG Wen-wu;CHEN Xiang;Key Laboratory of Mountain Plateau Animal Genetics and Breeding,Ministry of Education,Key Laboratory of Animal Genetics Breeding and Reproduction in Guizhou,College of Animal Science,Guizhou University;Healthy Breeding Pigs Engineering Technology Research Center of Guizhou Province;
关键词：
Baixi pig;;Baixi pig×Turok hybrids F1(DBF1);;carcass traits;;meat quality
摘  要：
To explore the changes in body size indexes,carcass traits and meat quality of Baixi pig×Turok hybrids F1(DBF1),16 Baixi pigs and 6DBF1 pigs which were health and 10 months old were chosen for determining the body size indexes,slaughter performance and meat quality.The results showed that there was no significant difference of body size indexes between Baixi pig and DBF1pigs(P>0.05).The eye muscle area(28.33cm2),meat color(3.00),marbling(3.50)of DBF1 pigs kept a good level,while the unsaturated fatty acid content(64.33%),the intramuscular fat content(4.08%)and leg to buttock ratio(31.32%)were increased,back fat thickness(24.69%),total flavor amino acid amount(48.46%)were significantly or extremely significantly decreased(P<0.05;P<0.01),and the muscle tenderness,water retention capacity were significantly reduced(P<0.05).In conclusion,the DBF1 pigs could maintain the good meat performance,sensory index and tender degree of muscle,improve the hindquarters meat performance,lean meat and the intramuscular fat contents,but the muscle tenderness,nutritional value,freshness and water retention capacity were declined.

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