玉山黑猪及其不同杂交组合生产性能、肉质性状和血清生化指标的比较研究

doi:10.11843/j.issn.0366-6964.2026.01.011

Abstract

Abstract:

The purpose of this study was to analyze the differences of production performance， meat quality traits and serum biochemical indicators between Yushan black pigs and its two-way cross pigs， and provide the reference for the hybrid utilization of Yushan black pig. In this study， the healthy Yushan black pigs and its two-way cross pigs were used and divided into 4 groups which included YY， DY， BY and SY with 3 replicates with 5 individuals per replicate. All of the experimental pigs were uniformly castrated and fattened with same body weight， the feed nutritional level and feeding management were consistent. When the pigs were raised until 250 days， each group selected 8 individuals （half castrated male and half castrated female） for slaughter， and serum was collected to detect biochemical indicators. The results showed that： 1） The average daily gain （ADG） of DY at the early fattening period was highest， the ADG of BY at the late fattening period was highest， the ADG of BY at the entire fattening period was the highest， and ADG of the 3 hybrid groups at the entire fattening period was significantly higher than that of YY group （P<0.01）. 2） The feed conversion ratio （FCR） of YY at the early fattening period was significantly higher than that of DY （P<0.01） and BY （P<0.05）， and the FCR of YY at the late fattening period was significantly higher than that of BY （P<0.01）， the FCR of YY at the entire fattening period was the highest and BY was the lowest. 3） The ADG of BY at the late fattening period was higher than that at the early fattening period （P<0.05）， while the ADG of other 3 groups were not different between the early fattening period and late fattening period （P>0.05）. 4） The FCR of the 4 groups at the late fattening period were significantly higher than that at the early fattening period （P<0.05）. 5） The slaughter performance of the 3 hybrid groups were significantly improved compared to the YY group. 6） The correlation analysis results found that， there was a significant positive correlation （P<0.05） between most slaughter traits and between slaughter traits and fattening traits， but there was a significant negative correlation （P<0.05） between ADG at early fattening period and fat percentage （P<0.05）. 7） The intramuscular fat content of YY was significantly higher than that of BY and SY （P<0.01）， the marbling score of DY was significantly higher than that of BY （P<0.05）， the drip loss of SY was significantly higher than that of YY and DY （P<0.01）， the shear force of BY was significantly higher than that of YY （P<0.01）， and the cooked meat percentage of BY was significantly higher than that of SY （P<0.01）. 8） There was no significant difference （P>0.05） in the level of serum immune indicators， CAT， T-AOC and blood lipid indicators between YY group and 3 hybrid groups. However， the serum GSH-Px level of YY group was significantly lower than that in SY group （P<0.01）， the serum MDA level was significantly higher than that in DY group （P<0.01）， the serum SOD level was significantly higher than that in SY group （P<0.05）， and the GLU level was significantly lower than that in BY （P<0.05） and SY （P<0.01） groups. In summary， the important production indicators such as growth and development traits， FCR and slaughter performance were significantly improved but the meat quality traits were decreased in these 3 hybrid groups compared to Yushan black pigs， while the immune and antioxidant ability were not significantly changed. The study results showed that， the DY and BY two-way cross combination were more suitable for the hybrid utilization of Yushan black pig.

Key words: Yushan black pig, production performance, meat quality, serum biochemical indicators

CLC Number:

S828.2

LIU Chenlong, DENG Xiao, LIN Ketuan, WAN Mingchun, YANG Wenqing, PENG Fugui, ZHOU Quanyong, ZHENG Xiaoming, TAN Meifang, JI Huayuan. Comparative Study on Production Performance， Meat Quality Traits and Serum Biochemical Indicators between Yushan Black Pig and Its Different Cross Combinations[J]. Acta Veterinaria et Zootechnica Sinica, 2026, 57(1): 120-135.

Figures/Tables 12

Fig.1

Table 1

Fig.2

Table 2

Comparison analysis results of the carcass traits between Yushan black pig and its hybrid pigs"

指标 Index	玉山黑猪（n=8） YY （n=8）	杜玉（n=8） DY （n=8）	巴玉（n=8） BY （n=8）	山玉（n=8） SY （n=8）	P-值 P-value
宰前活重/kg Live weight	97.75±1.85^Bb	111.35±3.45^Aa	120.00±3.72^Aa	112.05±2.81^Aa	2.13e-04
胴体重/kg Carcass weight	72.60±1.71^Bb	85.05±2.53^Aa	91.31±3.04^Aa	85.21±2.45^Aa	1.17e-04
屠宰率/% Dressing percentage	74.23±0.49^Bb	76.40±0.33^Aa	76.07±0.50^ABa	76.01±0.66^ABa	0.022 2
皮重/kg Skin weight	4.53±0.23^Aa	3.35±0.21^Bb	4.08±0.31^ABa	4.28±0.19^ABa	0.011 7
皮率/% Skin rate	13.86±0.69^Aa	8.59±0.59^Bc	9.60±0.52^Bbc	10.63±0.60^Bb	7.37e-06
骨重/kg Bone weight	2.57±0.09^Bb	3.31±0.13^Aa	3.00±0.19^ABab	3.24±0.17^Aa	0.007 9
骨率/% Bone rate	7.87±0.24^ABab	8.46±0.34^Aa	7.06±0.27^Bb	8.01±0.38^ABa	0.029 9
肥肉重/kg Fat weight	14.14±0.40^Bc	14.22±0.87^Bbc	18.07±0.60^Aa	16.26±0.90^ABab	0.001 5
肥肉率/% Fat rate	43.22±1.05^Aa	36.12±1.54^Bb	42.95±1.58^Aa	39.98±1.40^ABab	0.004 1
瘦肉重/kg Lean meat weight	11.49±0.42^Bb	18.34±0.53^Aa	17.09±0.83^Aa	16.75±0.54^Aa	3.57e-08
瘦肉率/% Lean meat rate	35.05±0.73^Cc	46.83±0.75^Aa	40.39±1.23^Bb	41.38±0.74^Bb	8.01e-09
后腿重/kg Hind leg weight	8.55±0.25^Bb	11.33±0.34^Aa	12.03±0.34^Aa	11.46±0.31^Aa	5.35e-08
后腿占胴体比例/% Proportion of hind leg to carcass	23.63±0.65^Bb	26.48±0.31^Aa	26.45±0.55^Aa	27.05±0.53^Aa	3.31e-04
肩部最厚处背膘厚/mm Backfat thickness at the thickestpart of the shoulder	62.12±2.51^Aa	59.16±2.02^Aa	64.34±2.88^Aa	59.60±2.43^Aa	0.433 0
最后肋骨处背膘厚/mm Backfat thickness at the last rib	41.71±2.14^Bb	42.34±2.82^ABb	53.97±3.98^Aa	37.49±3.00^Bb	0.004 8
腰荐结合处背膘厚/mm Backfat thickness at the waist joint	32.28±1.70^Bb	34.70±1.84^ABb	42.40±3.25^Aa	30.33±2.71^Bb	0.009 4
平均背膘厚/mm Average backfat thickness	45.37±1.64^ABb	45.40±2.05^ABb	53.57±3.13^Aa	42.47±1.95^Bb	0.011 0
皮厚/mm Skin thickness	5.70±0.56^Aa	3.53±0.33^Bb	4.26±0.33^ABb	4.14±0.41^ABb	0.008 3
胴体长/cm Carcass length	74.36±1.33^Aa	76.75±1.15^Aa	76.94±1.82^Aa	77.38±0.89^Aa	0.399 0
肋骨数 Rib number	14.00±0.00^Cc	15.00±0.00^Aa	15.00±0.00^Aa	14.38±0.18^Bb	9.49e-09
眼肌面积/cm²Loin eye area	19.96±0.89^Cc	38.07±1.28^Aa	28.12±2.21^Bb	30.28±1.43^Bb	7.62e-08
头重/kg Head weight	6.53±0.22^Bb	6.85±0.23^ABab	7.43±0.24^Aa	7.15±0.18^ABab	0.041 6
总板油重/kg Total leaf fat weight	4.14±0.25^Aab	3.76±0.27^Abc	4.77±0.25^Aa	3.54±0.37^Ac	0.041 0

Table 2

Fig.3

Fig.4

Table 3

Fig.5

Table 4

Table 5

Table 6

Table 7

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指标 Index	玉山黑猪（n=3） YY （n=3）	杜玉（n=3） DY （n=3）	巴玉（n=3） BY （n=3）	山玉（n=3） SY （n=3）	P-值 P-value
育肥前期增重/kgWeight gain of EFP	141.07±7.37^Bb	190.00±2.14^Aa	183.80±2.50^Aa	176.60±2.53^Aa	1.59e-04
育肥前期ADG/kgThe ADG of EFP	1.91±0.10^Bb	2.57±0.03^Aa	2.48±0.03^Aa	2.39±0.03^Aa	1.59e-04
育肥前期耗料量/kgThe feed consumption of EFP	408.10±0.61^Bc	471.67±0.18^Aa	471.40±0.42^Aab	470.20±0.42^Ab	1.56e-13
育肥前期FCRThe FCR of EFP	2.91±0.14^Aa	2.48±0.03^Bb	2.57±0.04^ABb	2.66±0.04^ABab	0.019 7
育肥后期增重/kgWeight gain of LFP	222.93±3.99^Bc	259.67±5.72^Bb	316.13±4.97^Aa	253.73±16.98^Bbc	8.37e-04
育肥后期ADG/kgThe ADG of LFP	2.01±0.04^Bc	2.34±0.05^Bb	2.85±0.04^Aa	2.29±0.15^Bbc	8.37e-04
育肥后期耗料量/kgThe feed consumption of LFP	1 046.90±0.61^Cd	1 149.33±11.72^ABb	1 189.93±10.77^Aa	1 104.80±12.20^Bc	4.69e-05
育肥后期FCRThe FCR of LFP	4.70±0.08^Aa	4.43±0.13^ABa	3.77±0.08^Bb	4.39±0.29^ABa	0.023 7
育肥期增重/kgWeight gain of FP	364.00±4.13^Cc	449.67±7.03^Bb	499.93±2.79^Aa	430.33±15.42^Bb	3.48e-05
育肥期ADG/kgThe ADG of FP	1.97±0.02^Cc	2.43±0.04^Bb	2.7±0.02^Aa	2.33±0.08^Bb	3.48e-05
育肥期耗料量/kgThe feed consumption of FP	1 455.00±0.00^Cd	1 621.00±11.59^ABb	1 661.33±10.67^Aa	1 575.00±12.58^Bc	2.83e-06
育肥期FCR The FCR of FP	4.00±0.04^Aa	3.61±0.08^Bb	3.32±0.03^Bc	3.67±0.12^ABb	0.001 7

指标 Index	玉山黑猪（n=8） YY （n=8）	杜玉（n=8） DY （n=8）	巴玉（n=8） BY （n=8）	山玉（n=8） SY （n=8）	P-值 P-value
心脏重/kg Heart weight	0.24±0.01^Cc	0.35±0.02^Aa	0.29±0.01^BCb	0.31±0.02^ABab	3.25e-05
胃重/kg Stomach weight	0.53±0.03^Bb	0.63±0.03^Aa	0.60±0.02^ABa	0.64±0.02^Aa	0.009 3
肝脏重/kg Liver weight	1.01±0.03^Bb	1.24±0.09^Aa	1.23±0.05^Aa	1.28±0.04^Aa	0.009 7
脾脏重/kg Spleen weight	0.14±0.00^Bb	0.19±0.01^Aa	0.15±0.01^Bb	0.14±0.01^Bb	4.02e-04
肾脏重/kg Kidney weight	0.25±0.01^Aa	0.27±0.01^Aa	0.27±0.01^Aa	0.27±0.01^Aa	0.963 0
肺重/kg Lung weight	1.38±0.11^Bc	1.74±0.08^ABab	1.55±0.11^ABbc	1.87±0.10^Aa	0.009 4

指标1 Index 1	指标2 Index 2	相关性系数 Correlation coefficient	P值 P-value
胴体重 Carcass weight	宰前活重 Live weight	0.986	0
胴体重 Carcass weight	后腿重 Hind leg weight	0.880	3.35e-11
胴体重 Carcass weight	瘦肉重 Lean meat weight	0.805	2.80e-08
后腿重 Hind leg weight	瘦肉重 Lean meat weight	0.914	2.60e-13
后腿重 Hind leg weight	宰前活重 Live weight	0.850	7.73e-10
皮率 Skin rate	皮重 Skin weight	0.815	1.34e-08
平均背膘厚 Average backfat thickness	最后肋骨处背膘厚 Backfat thickness at the last rib	0.949	0
平均背膘厚 Average backfat thickness	腰荐结合处背膘厚 Backfat thickness at the waist joint	0.896	4.09e-12
瘦肉率 Lean meat rate	眼肌面积 Loin eye area	0.847	1.03e-09
瘦肉率 Lean meat rate	瘦肉重 Lean meat weight	0.831	4.06e-09
瘦肉重 Lean meat weight	眼肌面积 Loin eye area	0.845	1.21e-09
瘦肉重 Lean meat weight	心脏重 Heart weight	0.802	3.43e-08
腰荐结合处背膘厚 Backfat thickness at the waist joint	最后肋骨处背膘厚 Backfat thickness at the last rib	0.843	1.38e-09
肥肉率 Fat rate	瘦肉率 Lean meat rate	-0.810	2.02e-08

指标 Index	玉山黑猪（n=8） YY （n = 8）	杜玉（n=8） DY （n = 8）	巴玉（n=8） BY （n = 8）	山玉（n=8） SY （n = 8）	P-值 P-value
肉色评分 Meat color score	3.19±0.03^Aab	3.13±0.03^Ab	3.38±0.06^Aab	3.56±0.07^Aa	0.175 3
L	43.79±0.25^Aa	43.95±0.21^Aa	42.4±0.25^Aa	42.23±0.38^Aa	0.290 8
a	2.42±0.21^Aa	1.49±0.15^Aab	0.87±0.04^Ab	1.83±0.19^Aab	0.140 5
b	9.74±0.07^Aa	9.79±0.13^Aa	8.54±0.09^Bb	8.94±0.13^ABab	0.015 7
pH₁	6.64±0.02^Aa	6.54±0.02^Aa	6.37±0.04^Aa	6.55±0.04^Aa	0.292 3
pH₂₄	5.91±0.04^Aa	5.78±0.02^Aa	5.97±0.05^Aa	6.04±0.04^Aa	0.402 3
大理石纹评分 Marbling score	2.25±0.13^Aab	2.75±0.10^Aa	1.94±0.05^Ab	2.06±0.06^Aab	0.139 9
肌内脂肪含量/%Intramuscular fat content	4.40±0.64^Aa	3.83±0.68^ABab	2.33±0.33^Bb	2.34±0.37^Bb	0.017 1
滴水损失/% Drip loss	1.11±0.06^Bbc	0.86±0.04^Bc	1.60±0.06^ABab	1.89±0.10^Aa	0.003 9
剪切力/N Shear force	48.21±2.87^Bc	72.55±4.83^ABb	98.29±12.72^Aa	81.38±6.41^Aab	8.25e-04
熟肉率/% Cooked meat percentage	68.68±0.44^ABb	69.09±0.28^ABb	73.09±0.63^Aa	67.84±0.41^Bb	0.036 2

指标 Index	玉山黑猪（n=8） YY （n=8）	杜玉（n=8） DY （n=8）	巴玉（n=8） BY （n=8）	山玉（n=8） SY （n=8）	P-值 P-value
IgA/（μg·mL^‒1）	33.30±1.16^ABab	29.50±0.62^Bb	36.66±2.49^Aa	36.26±1.72^Aa	0.016 7
IgG/（μg·mL^‒1）	309.18±7.45^Aab	276.18±9.47^Ab	332.61±12.74^Aa	336.28±27.56^Aa	0.054 1
IgM/（μg·mL^‒1）	38.03±1.01^Aa	35.31±2.03^Aa	38.97±1.79^Aa	39.36±2.84^Aa	0.496 9
CAT/（U·mL^‒1）	12.07±2.05^Aa	11.07±2.22^Aa	8.90±1.54^Aa	11.48±1.93^Aa	0.683 4
GSH-Px/（U·mL^‒1）	3 360.33±132.19^BCbc	2 996.69±269.91^Cc	3 870.25±158.68^ABab	4 166.53±188.30^Aa	9.93e-04
MDA/（nmol·mL^‒1）	5.47±0.80^Aa	2.56±0.46^Bb	4.79±0.67^ABa	4.70±0.86^ABa	0.042 5
SOD/（U·mL^‒1）	50.08±3.32^Aa	40.17±2.86^Aab	43.99±1.92^Aab	37.90±4.94^Ab	0.088 7
T-AOC/（mmol·L^‒1）	0.35±0.02^Aa	0.31±0.03^Aa	0.33±0.02^Aa	0.29±0.04^Aa	0.341 4

Comparative Study on Production Performance， Meat Quality Traits and Serum Biochemical Indicators between Yushan Black Pig and Its Different Cross Combinations

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指标 Index	玉山黑猪（n=8） YY （n=8）	杜玉（n=8） DY （n=8）	巴玉（n=8） BY （n=8）	山玉（n=8） SY （n=8）	P-值 P-value
GLU/（mmol·L^‒1）	5.17±0.51^Bc	6.24±0.36^Bbc	6.96±0.58^ABab	8.23±0.51^Aa	0.001 4
TG/（mmol·L^‒1）	0.94±0.07^ABab	1.08±0.05^Aa	1.08±0.07^Aa	0.79±0.06^Bb	0.006 0
TC/（mmol·L^‒1）	2.60±0.14^Aa	2.52±0.14^Aa	2.65±0.15^Aa	2.51±0.16^Aa	0.893 2
LDL-C/（mmol^‒L^-1）	2.78±0.18^Aa	2.62±0.16^Aa	2.91±0.19^Aa	2.74±0.21^Aa	0.749 4
HDL-C/（mmol·L^‒1）	2.06±0.10^Aa	2.22±0.12^Aa	2.13±0.11^Aa	2.11±0.10^Aa	0.755 4

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