苏淮猪高肌内脂系的生长、胴体和肉质性能测定
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摘要
为了培育更优良肉质的苏淮猪新品系,跟踪苏淮猪高肌内脂系的选育进展,本试验对苏淮猪与苏淮猪高肌内脂系(暂命名为苏淮猪B22系)进行了饲养和屠宰试验比较。结果表明:在生产性能方面,苏淮猪B22系日增重(g)极显著低于苏淮猪(399.88±13.11)vs(453.95±13.71),(P<0.01);在胴体性状方面,苏淮猪B22系的平均背膘厚(mm)(29.25±1.33)vs(24.45±1.64),(P<0.05)和第6-7肋背膘厚(mm)(29.49±2.02)vs(23.55±4.30),大于苏淮猪(P<0.05),而眼肌面积(cm2)小于苏淮猪(33.50±2.39)vs(37.83±1.37),P<0.05;但在肉质性状方面,苏淮猪B22系的肉色红度a值(9.53±0.79)vs(7.07±0.74),P<0.05;失水率(35.45±0.72)%vs(39.17±1.39)%,P<0.05和肌内脂含量(4.29±0.45)%vs(2.76±0.35)%,P<0.05,均优于苏淮猪。总之,苏淮猪高肌内脂B22系具有更优良的肉质性状。
To improve the meat quality of Suhuai pigs,especially their intramuscular fat,we compared the growth performance,carcass and meat quality traits of Suhuai pigs and Suhuai high intramuscular fat line pigs( temporarily named Suhuai B22 line). The results were:The average daily gain of Suhuai B22 pigs was less than that of Suhuai pigs( 399. 88±13. 11) g vs.( 453. 95±13. 71) g,P<0. 01. The average backfat thickness( 29. 25±1. 33) mm vs.( 24. 45±1. 64) mm,P<0. 05 and back fat thickness at 6-7 thrib( 29. 49± 2. 02) mm vs.( 23. 55±4. 30) mm,P<0. 05 of Suhuai B22 pigs were greater than those of Suhuai pigs. The loin muscle area of Suhuai B22 pigs was smaller than that of Suhuai pigs( 33. 50±2. 39) cm2 vs.( 37. 83±1. 37) cm2,P<0. 05. However,in terms of meat quality traits,the a* value of meat color( 9. 53±0. 79) vs.( 7. 07±0. 74),P<0. 05,water loss rate( 35. 45±0. 72) % vs.( 39. 17±1. 39) %,P<0. 05 and intramuscular fat( 4. 29±0. 45) % vs.( 2. 76±0. 35) %,P<0. 05 of Suhai B22 pigs were better than those of Suhuai pigs. In conclusion,Suhuai B22 pigs have better meat quality traits than Suhuai pigs,although their growth and carcass performances were inferior.
To improve the meat quality of Suhuai pigs,especially their intramuscular fat,we compared the growth performance,carcass and meat quality traits of Suhuai pigs and Suhuai high intramuscular fat line pigs( temporarily named Suhuai B22 line). The results were:The average daily gain of Suhuai B22 pigs was less than that of Suhuai pigs( 399. 88±13. 11) g vs.( 453. 95±13. 71) g,P<0. 01. The average backfat thickness( 29. 25±1. 33) mm vs.( 24. 45±1. 64) mm,P<0. 05 and back fat thickness at 6-7 thrib( 29. 49± 2. 02) mm vs.( 23. 55±4. 30) mm,P<0. 05 of Suhuai B22 pigs were greater than those of Suhuai pigs. The loin muscle area of Suhuai B22 pigs was smaller than that of Suhuai pigs( 33. 50±2. 39) cm2 vs.( 37. 83±1. 37) cm2,P<0. 05. However,in terms of meat quality traits,the a* value of meat color( 9. 53±0. 79) vs.( 7. 07±0. 74),P<0. 05,water loss rate( 35. 45±0. 72) % vs.( 39. 17±1. 39) %,P<0. 05 and intramuscular fat( 4. 29±0. 45) % vs.( 2. 76±0. 35) %,P<0. 05 of Suhai B22 pigs were better than those of Suhuai pigs. In conclusion,Suhuai B22 pigs have better meat quality traits than Suhuai pigs,although their growth and carcass performances were inferior.
引文
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[2]赵建军,吴建海,张新国,等.苏淮猪培育历程及市场化推广现状[J].中国畜禽种业,2015(5):71-73.
[3]于传军,周波,王钧顺,等.苏淮猪七世代的生长、胴体和肉质性能测定[J].畜牧与兽医,2011,43(10):103-103.
[4]彭国良,刘小红,蔡更元,等.瘦肉型猪胴体性状测定技术规范[C].山东畜牧兽医学会养猪专业委员会学术研讨会,2007:1-2.
[5]陈润生,徐士清.猪肉品质评定方法[J].东北农业大学学报,1981(4),39-46.
[6]魏述东,曹洪防,徐云华,等.莱芜猪的选育[J].中国畜牧杂志,2001,37(6):30-31.
[7]刘兴余.猪肉嫩度与肌内脂肪的关系及嫩度测定方法的改良[D].南京:南京师范大学,2007.
[8]张云影,刘臣,付帅,等.安全猪肉质评定方法的研究与探讨[J].农业与技术,2006,26(3):108-109.
[9]马俊鸽,夏先林,孙小松.杂交对可乐猪屠宰性能和肉质性状的影响[J].贵州农业科学,2011,39(5):149-151.
[10]Bredahl L,Grunert K G,Fertin C.Relating consumer perceptions of pork quality to physical product characteristics[J].Food Quality&Preference,1998,9(4):273-281.
[11]杜晓惠,李学伟.改善猪肉品质的选育[J].动物科学与动物医学,2002,19(8):6-9.
[12]呼红梅,朱荣生,王继英,等.莱芜猪肉质特性研究[J].家畜生态学报,2008(2):6-9.