民猪与皮特兰猪杂交猪肉质研究

Study on the Meat Quality of Hybridized Pigs of Min Pig and Pietrain Pig

[目的]为民猪的保种、开发利用提供参考。[方法]以皮特兰猪为父本,以民猪为母本,通过杂交得到皮民杂交猪,达90 kg体重时进行屠宰试验,并对其肉质性状进行测定。[结果]皮民杂交猪瘦肉率、眼肌面积、剪切力较民猪均有显著提高,而含水量、肉色与民猪相比没有明显差异,系水力、嫩度和肌内脂肪含量较民猪低。[结论]皮民杂交猪能够很好地继承民猪的优良肉质特性。

[ Objective ] The research aimed to provide reference for the conservation, development and utilization of Min Pig. [ Method ] With Pietrain Pig as male parent and Min Pig as female parent,the hybridized pigs were obtained by hybridization. The slaughter test was made when the weight reached 90 kg. And the meat quality of the hybridized pigs of Pietrain Pig and Min Pig was detected. [ Result] The lean meat rate, eye muscle area and shearing force of the hybridized pigs of Pietrain Pig and Min Pig significantly increased than Min Pig. The moisture content and meat color of the hybridized pigs had no significant difference with that of Min Pig. The water holding capacity ,muscle tendenaess and instra- muscular fat content of the hybridized pigs were lower than that of Min Pig. [ Conclusion] The hybridized pigs of Pietrain Pig and Min Pig could inherit excellent meat characters of Min Pig better.