宁乡猪种质特性研究

Study on genetic resources and germplasm characteristics of Ningxiang pigs

依据实地调查、自然生态、历史资料、饲养试验、屠宰测定等,分析和比较了宁乡猪的体貌特征、体重体尺、繁殖性能、生长肥育和肉质性能.相比1980年的调查结果,体重、体高、体长、胸围分别提高27.67%,8.03%,7.26%,6.97%,卧系率降低92.2%;产仔数、初生体重、20日龄窝重、60日龄窝重和60日龄育成率分别提高了11.62%,17.44%,78.97%,66.04%和6.28%;生长肥育期日增重提高2.11%,膘厚、眼肌面积、瘦肉率分别降低25.47%和提高8.5%,2.68%.肉质测定结果表明,肌内脂肪高达5.37%,必需氨基酸122.4%,风味氨基酸220.5%,油酸(18:1)51.0%,亚油酸(18:2)7.74%,饱和脂肪酸59.6%.这表明宁乡猪种质优良、可塑性强,在保护猪遗传资源多样性的工作中,尤其应重视宁乡猪高肌内脂肪、高油酸及其他丰富的营养性和风味性成分的种质独特性.

Based on the investigations to breed distributions, natural environments and references and combined with the feeding experiments, slaughter test and lab test, the typical classification, body weight and scales, reproductive traits, growth and meat traits of Ningxiang pigs were studied. Compared with the results of preliminary estimations in 1980, body weight, body height, body length, chest girth in Ningxiang pigs increased by 27.67%, 8.03%, 7.26%, 6.97% respectively; while the horizontal pastern decreased 92.2%; total litter size and body weight at birth, litter weight at 20 days, litter weight at 60 days, and survival rate at 60 days increased by 11.62%, 17.44%, 78.97%, 66.04% and 6.28% respectively;The average daily gain at growing-finishing period, being 530.25 g/day, increased 2.11% ; back-fat thickness decreased 25.47%, while loin-eye area and lean meat percentage increased 8.5% and 2.68% respectively. And the meat quality test results indicated that intramuscular fat was high to 5.37%, essential amino acids, flavors amino acids, oleic acid （18： 1）, linolenic acid （18：2） and unsaturated fatty acids were 122.4%, 220.5%, 51.0%, 7.74 % and 59.6% respectively. This study indicated that Ningxiang pigs have fine germplasm characteristics and strong plasticity. Thus, with the focus on the preservation of genetic resource diversity in pigs, high contents of intramuscular fat and oleic acid and other nutritional and special flavors in Ningxiang pig meats should also be emphasized with highlights.