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

Abstract

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.

CLC Number:

S828
S813.3

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

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