猪肉品质综合评定方法的研究

STUDY ON COMPREHENSIVE METHOD FOR EVALUATING PORK QUALITY

本文利用５个地方猪种（Ｙ猪—ＹＳ，Ｌ猪—ＬＳ，Ｊ猪—ＪＳ，Ｗ猪—ＷＳ和Ｃ猪—ＣＳ）作为研究对象，就其肉品品质的综合评定方法进行了研究探讨。使用的综合评定方法有：单项指标评定法、综合指数法和ＢＬＵＰ指数法。研究表明：不同方法对各猪种肉质优劣的评定结果基本一致，即ＪＳ及其杂交猪的肉质最佳，其次是ＬＳ及其杂交猪和ＹＳ及其杂交猪，肉质较差的是ＣＳ，最差的是ＷＳ。但对不同评定方法进行比较，则其结果不完全相同。如在用ＢＬＵＰ指数法比较时，各猪种肉质优劣顺序是ＪＳ＞ＹＳ＞ＬＳ＞ＣＳ＞ＷＳ；用最小二乘均数计算得到的综合指数比较时，各猪种肉质优劣顺序则是ＪＳ＞ＬＳ＞ＹＳ＞ＷＳ＞ＣＳ。

Five kinds of native swine breeds,including Y,L,J, W and C swine (abbreviated toYS, LS, JS, WS and CS respectively),were studied on comprehensive method for evaluating pork quality.The methods consist of single-trait score, combination selection indexand BLUP index.Studies indicated that the results evaluated by different methods were almost the same,that meat quality of various swine breeds in order of best to worst wasJS> LS> YS> CS>WS. But, in comparison of different methods, meat quality sequenceof different breeds was a little different. For instance, using BLUP index for evaluation,meat quality of various swine breeds in order of best to worst was JS> YS> LS> CS> WS,using combination index calculated by least square values, that wasJS> LS> YS> WS> CS.