杜长大三元杂交猪与皮杜长大四元杂交猪胴体性状和肉质性状比较研究

doi:10.11843/j.issn.0366-6964.2016.09.007

畜牧兽医学报 ›› 2016, Vol. 47 ›› Issue (9): 1795-1805.doi: 10.11843/j.issn.0366-6964.2016.09.007

杜长大三元杂交猪与皮杜长大四元杂交猪胴体性状和肉质性状比较研究

丁荣荣^1# ，杨明^2# ，全建平¹，杨林雪¹，刘敬顺²，刘佳²，顾婷¹，刘德武¹，蔡更元^1，2，吴珍芳^1，2* ，杨杰^1*

（1.华南农业大学动物科学学院，国家生猪种业工程技术研究中心，广州 510642；2.广东温氏食品集团股份有限公司，国家生猪种业工程技术研究中心，新兴 527439）

收稿日期:2016-03-24 出版日期:2016-09-23 发布日期:2016-09-23
通讯作者: 杨杰，助理研究员，博士，E-mail：jieyang2012@hotmail.com；吴珍芳，教授，博士，E-mail：wzfeamil@163.com
作者简介:丁荣荣（1992-），男，江苏南通人，硕士生，主要从事动物遗传育种研究，E-mail：870281997@qq.com；杨明（1985-），女，内蒙古呼伦贝尔人，博士，主要从事动物遗传育种研究，E-mail：359311126@qq.com。丁荣荣和杨明为并列第一作者
基金资助:
广东省自然科学基金（2016A030310447）；广东省应用型科技研发专项资金项目（2015B020231010）；“广东特支计划”科技创新领军人才（2015TX01N081）；华南农业大学“青年科技人才培育专项”

A Comparative Study of Carcass and Meat Quality Traits between DLY and PDLY Pigs

DING Rong-rong^1# ，YANG Ming^2# ，QUAN Jian-ping¹,YANG Lin-xue¹，LIU Jing-shun²，LIU Jia²，GU Ting¹，LIU De-wu¹，CAI Geng-yuan ^1，2，WU Zhen-fang^1，2*，YANG Jie^1*

(1.National Engineering Research Center for Breeding Swine Industry，College of Animal Science，South China Agricultural University，Guangzhou 510642，China；2.National Engineering Research Center For Breeding Swine Industry，Guangdong Wens Foodstuffs Group Co.，Ltd，Xinxing 527439，China)

Received:2016-03-24 Online:2016-09-23 Published:2016-09-23

摘要/Abstract

摘要：

本研究旨在对杜长大三元杂交猪与皮杜长大四元杂交猪的多个胴体性状和肉质性状进行准确的评估，并分析不同品种和性别对胴体和肉质性状的影响。选取平均日龄约180天的304头杜长大三元杂交猪（DLY）和213头皮杜长大四元杂交猪（PDLY），按同一饲养标准饲养并屠宰，测定了眼肌面积、背膘厚和瘦肉率等胴体性状及pH、电导率和滴水损失等肉质性状，进而进行统计分析。研究表明，DLY和PDLY的瘦肉率均大于55%、屠宰率均大于84%且变异系数均小于6.2%；与之相对的是，上述两种群体的电导率（24 h）和滴水损失的变异系数均高于45%，提示通过品种内的选育，可在一定程度上改善上述两个品种的猪肉滴水损失，提高肉品质均一性；品种间的比较发现，PDLY的眼肌面积和眼肌厚度均高于DLY（P<0.01），而DLY的屠宰率则优于PDLY（P<0.001）；就性别而言，两品种阉公猪的宰前活重均高于母猪（P<0.01），而母猪的瘦肉率更高且背膘厚更低（P<0.001）。性状间相关性分析表明，PDLY和DLY的胴体瘦肉率与宰前活重和背膘厚均极显著负相关（|r|>0.45，P<0.001），而眼肌面积与眼肌厚度则均呈极显著正相关（r>0.70，P<0.001）；此外，PDLY和DLY的眼肌pH _{24 h}与滴水损失及电导率（24 h）均呈显著负相关（|r|>0.22，P<0.05）。PDLY的胴体性状种质资源特性整体上优于DLY，而DLY的肉品质则优于PDLY；性别方面，PDLY和DLY母猪的胴体性状种质资源特性均优于阉公猪；性状间的相关性分析结果表明，提高猪肉pH有利于降低滴水损失，进而增加猪肉的观感和新鲜度。本研究结果加深了人们对DLY和PDLY胴体性状和肉质性状的认识，为今后商品猪的遗传改良提供了参考。

Abstract:

The aim of this study was to accurately evaluate comprehensive carcass and meat quality characteristics of Duroc×(Landrace×Yorkshire) (DLY) three-way crossed pigs and (Pietrain×Duroc)×(Landrace×Yorkshire) (PDLY) four-way crossed pigs，and to estimate the effects of breed and sex on these traits.In this study，a total of 304 DLY pigs and 213 PDLY pigs with the average age of approximately 180 days were slaughtered at the same abattoir，and then phenotype for different carcass and meat quality traits were determined，including backfat thickness，loin eye area，lean meat percentage，pH，electrical conductivity，drip loss，etc.The data showed that the lean meat percentage of DLY and PDLY populations were higher than 55% and the slaughter rate within the 2 populations were above 84%.The coefficients of variation in lean meat percentage and slaughter rate were less than 6.2%，while the coefficients of variation in electrical conductivity (24 h) and drip loss in both 2 populations were higher than 45%，implying that the drip loss could be improved to some extent by within-bred selection.Comparison between 2 populations，the average of loin eye area and loin eye depth of PDLY population were better than that of DLY population (P<0.01)，while DLY had higher slaughter rate than that of PDLY population (P<0.001).Compared to sows，castrated boars had higher live weight (P<0.01)，while sows had higher lean meat percentage (P<0.001) and lower backfat thickness (P<0.001).In addition，the lean meat percentage of the 2 populations were negatively correlated with live weight and backfat thickness (|r|>0.45，P<0.001).However，loin eye area was positively correlated with loin eye depth (r>0.70，P<0.001).pH24 h was significantly negatively correlated with drip loss and electrical conductivity in the 2 populations （|r|>0.22，P<0.05）.The results of this study indicate that PDLY pigs have more excellent production performance than DLY pigs，while DLY pigs have much better pork quality characteristics than PDLY pigs.Sows have better meat quality than castrated boars in both breeds.In addition，improving pH would reduce drip loss，thus increasing the sensory and freshness of pork.The results of this study contributes to the further understanding of carcass and meat quality characteristics of DLY and PDLY populations，and provides an important reference for future genetic improvement of commercial pigs.

中图分类号:

S828
S813.3

丁荣荣，杨明，全建平，杨林雪，刘敬顺，刘佳，顾婷，刘德武，蔡更元，吴珍芳，杨杰. 杜长大三元杂交猪与皮杜长大四元杂交猪胴体性状和肉质性状比较研究[J]. 畜牧兽医学报, 2016, 47(9): 1795-1805.

DING Rong-rong，YANG Ming，QUAN Jian-ping,YANG Lin-xue，LIU Jing-shun，LIU Jia，GU Ting，LIU De-wu，CAI Geng-yuan，WU Zhen-fang，YANG Jie. A Comparative Study of Carcass and Meat Quality Traits between DLY and PDLY Pigs[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2016, 47(9): 1795-1805.

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杜长大三元杂交猪与皮杜长大四元杂交猪胴体性状和肉质性状比较研究

A Comparative Study of Carcass and Meat Quality Traits between DLY and PDLY Pigs

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