杜长蒲和大长蒲猪胴体性能及肉品质比较

Comparison of Carcass Performance and Meat Qualities of Duroc×Landrace×Dapulian and Yorkshire×Landrace×Dapulian Hybridized Pigs

研究测定了杜长蒲和大长蒲三元猪的胴体品质和肉质特性。结果表明:大长蒲的眼肌面积较大,瘦肉率较高,分别比杜长蒲猪高21.80%(P>0.05)、8.13%(P>0.05),平均背膘厚大长蒲比杜长蒲低10.89%(P>0.05);肉色、大理石纹评分、a值和a24值都以杜长蒲较高,分别比大长蒲猪高10.34%(P>0.05)、14.40%(P>0.05)、12.08%(P>0.05)和7.39%(P>0.05);滴水损失以大长蒲较低,比杜长蒲低15.87%(P>0.05);肌内脂肪含量杜长蒲比大长蒲高10.08%(P>0.05)。背最长肌甘氨酸含量以杜长蒲猪较高,比大长蒲猪高8.11%(P<0.01)。背最长肌脂肪酸含量品种间差异不显著。

The carcass performance and meat qualities of Duroc×Landrace×Dapulian and Yorkshire×Landrace× Dapulian hybridized pigs were studied. The results showed that, the eye muscle area of YorkshirexLandracex Dapulian hybridized pigs was larger than that of Duroc ×Landrace×Dapulian hybridized pigs, with increase by 21.80%（P〉0.05）. Lean percentage of Yorkshire xLandracexDapulian hybridized pigs was higher than that of DurocxLandracexDapulian hybridized pigs, with increase by 8.13%（P〉0.05）. The average backfat thickness of YorkshirexLandracexDapulian hybridized pigs was lower than that of DurocxLandracexDapulian hybridized pigs, with decrease by 10.89%（P〉0.05）. Meat color score, marbling score, a value and a24 value of DurocxLandracex Dapulian hybridized pigs were higher than that of YorkshirexLandracexDapulian hybridized pigs, with increase by 10.34% （P〉0.05）,14.40% （P〉0.05）,12.08% （P〉0.05）and 7.39% （P〉0.05）. Drop loss of Yorkshire xLandrace x Dapulian hybridized pigs was lower than that of Duroc xLandrace xDapulian hybridized pigs, with decrease by 15.87% （P〉0.05）. The IMF content of Duroc xLandrace xDapulian pigs was higher than that of Yorkshire x LandracexDapulian hybridized pigs, with increase by 10.08%（P〉0.05）. The Gly content of Duroc xLandracex Dapulian hybridized pigs was higher than that of YorkshirexLandracexDapulian hybridized pigs, with increase by 8.11%（P〈0.01）. Longissimus muscle fatty acids content was not significant differences between varieties.