肉质性状的影响因素研究

Factors Influencing Meat Quality

采用两因子多水平有重复试验设计 ,对可能影响猪肉品质的品种及氟烷基因型效应进行研究。选取长白猪、约克猪、荣昌猪和约克×长白F1代约长猪 4个品种和组合的猪只进行试验 ,研究表明品种效应对肉质性状的影响较大。各品种和组合按肉质优劣排序为 :荣昌猪 >约长猪 >约克猪 >长白猪。约长猪在肉质方面体现出一定程度的杂种优势。氟烷阳性纯合子个体 (nn)的肉质性状显著差于阴性纯合子个体 (NN)和杂合子个体 (Nn) ;杂合子个体 (Nn)的肉质性状居于两纯合子个体 (NN和nn)之间 ,与NN的差异没有达到显著水平 ,但显著优于nn个体 (达5 %显著水平 )。

Sixty seven finishing pigs, including Landrace (L), Yorkshire (Y), Rongchang pig (RC), Yorkshire (Y) and Landrace (L) crossbred pigs (YL), were tested in a two factor experiment at multiple levels with repeated observations. The meat quality and carcass traits were studied. The results show that there were significant differences among breeds (P<0 05). In heredity, Rongchang pig has better meat quality than the others breed, and YL has positive heterosis in meat quality. Meat quality was significantly worse (P<0 05) in Hal nn pigs than in Hal Nn and Hal NN pigs, but there was no significant difference between Hal Nn and Hal NN pigs