含不同比例梅山猪血缘杂交肉猪肉质及肌纤维组织学特性研究

Effect of M eishan Consanguinity in Crossbred Pigs on M eat Quality and M uscle Fiber Character

选不同比例梅山猪血缘(梅山猪血缘比例为0,1/8,1/4,3/8,1/2,1)的杂种仔猪68头,采用单因子试验设计,在同一营养水平(DE:前期14.21MJ/kg,后期13.79MJ/kg;CP:15%,13%;Lys:0.75%,0.65%)下,研究不同比例梅山猪血缘对不同体重阶段生长肥育猪肉质及肌纤维组织学特性的影响。结果表明,梅山及其杂种猪与杜大猪相比,肉色好(P<0.05),pH正常(P<0.01),肌内脂肪含量高(P<0.01),分布均匀,系水力高(P<0.05),无异常肉发生,其它常规化学成分分析差异不显著(P>0.05);肌纤维直径随梅山猪血缘比例增加逐渐变细,而随体重增加逐渐增大。

sixty-eight crossbred pigs with0,1/8,1/4,3/81/2different Meishan consanguinity were employed to investigate the effect of different consanguinity on meat quality and muscle fiber character of different finishing stages.The results showed that longissimus muscle color,pH,marbling scores,water-holding capacity of Meishan and crossbred pigs with Meishan consanguinity were significantly higher(P<0.01)than that of Duroc×Large white.Muscle fiber diameters of different stages of finishing pigs were decreased gradually as Meishan consanguinity increased(P<0.01)and enlarged as body weight increased(P<0.05).