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宁乡猪杂交组合的胴体、肉质性状对比分析 被引量:2

Comparative Studies on Carcass and Meat Quality and Meat Composition Traits of Crossbred Pigs with Different Cross Combinations of Ningxiang Pigs
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摘要 为了比较宁乡猪不同杂交组合的优劣,筛选出较为理想的杂交组合,试验设计了巴克夏猪×宁乡猪(巴宁)、杜洛克猪×宁乡猪(杜宁)、巴克夏猪×(巴克夏猪×宁乡猪)(巴巴宁)、(巴克夏猪×宁乡猪)×(巴克夏猪×宁乡猪)(巴宁F1)等4个杂交组合,并进行了胴体、肉质等性状指标的系统测定。结果表明,以宁乡猪为母本的杂种猪均具有较好的胴体性状和较高的肉品质,胴体长、平均背膘厚、瘦肉率、肥膘率、失水率、天门冬氨酸、赖氨酸、肉豆蔻酸、锌等19个指标组间存在显著差异(P<0.05),其中巴宁的失水率显著低于巴宁F1(P<0.05),锌含量显著高于其他3个组合(P<0.05),肉蔻豆酸和十七烷酸含量分别显著高于和低于巴巴宁(P<0.05),甘氨酸含量显著高于杜宁(P<0.05),丙氨酸、苯丙氨酸含量显著高于杜宁、巴巴宁(P<0.05);巴宁F1组合瘦肉率最低、肥膘率最高,与其他3组差异达到显著水平(P<0.05),赖氨酸和天门冬氨酸含量显著高于其他3组(P<0.05)。说明巴宁杂交组合猪较为适合市场消费需求。 In order to test the cross performance of Berkshire,Duroc and Ningxiang pig and pick out the valuable cross combination,four combinations were designed in this study,namely Berkshire×Ningxiang pig(BN),Duroc×Ningxiang pig(DN),Berkshire×(Berkshire×Ningxiang pig)(BBN),(Berkshire×Ningxiang pig)×(Berkshire×Ningxiang pig)(BNF1)and some carcass and meat quality were used to compare pros and cons of the four combinations.The results show that all pigs showed good carcass performance and meat quality.19 indicators(carcass length,the averagc backfat thickness of three points,lean rate,fat rate,water losing rate,aspartic acid,lysine,nutmeg acid,Zinc and so on)had the difference between groups reached the significant level(P<0.05).The water losing rate and Zinc of BN were significantly lower than BBN and higher than the other groups respectively(P<0.05),the nutmeg acid and heptadecanoic acid of BN were significantly higher and lower than BBN respectively(P<0.05),the glycine of BN was significantly higher than DN,both the alanine and phenylalanine were significantly higher than DN and BBN(P<0.05).The BNF1 has the lowest lean rate and the highest fat rate,and these two indicators had the difference between the other three groups reached the significant level(P<0.05),both the lysine and aspartic acid of the BNF1 were significantly higher than the other groups(P<0.05).That indicated BN pigs are more suitable for market consumer demand.
作者 朱吉 陈晨 谢菊兰 任慧波 刘莹莹 杨仕柳 彭英林 ZHU Ji;CHEN Chen;XIE Julan;REN Huibo;LIU Yingying;YANG Shiliu;PENG Yinglin(Hunan Institute of Animal and Veterinary Science,Changsha 410131,China;Hunan Liushahe Ningxiang Pigs Ecological Husbandry Limited Liability Company,Ningxiang 410000,China)
出处 《养猪》 2021年第2期41-45,共5页 Swine Production
基金 湖南省重点实验室开放研究基金项目(2017TP1030)。
关键词 宁乡猪 杂交 胴体性状 肉质性状 Ningxiang pigs crossbreeding carcass traits meat quality
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