莆田黑猪的肥育性能和胴体肉质性状研究  

A Study on Finishing Performance and Meat Quality of Putian Black Pig

作　　者：肖天放[1] 吴国为 林国徐 李超雄 陈玉敏[1] 

机构地区：[1]福建农林大学动物科学学院,福建福州350002 [2]莆田市乡里香黑猪开发有限公司,福建莆田351100 [3]莆田市优利可农牧发展有限公司,福建莆田351100

出　　处：《江西农业大学学报》2006年第3期429-432,480,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：福建省科技攻关计划重点项目资助(2003N057)

摘　　要：对27头莆田黑猪纯种猪，进行了肥育性能、胴体品质和肉质性状的测定，并对有关性状进行了相关性分析。结果表明，莆田黑猪肥育期（24．06—89．19kg）日增重为434．22g，料肉比为4．07：1。肥育期结束后的屠宰测定结果表明，屠宰率为73．32％，胴体瘦肉率为41．79％，眼肌面积为19．43cm^2，6—7肋间膘厚和皮厚分别为5．55cm和0．51cm；肉质性状的分析表明，肉色为3．23，大理石纹为3．25，pH1为6．29，pH24为5．85，熟肉率为60．68％．失水率为20．72％，滴水损失为2．83％，嫩度剪切力为26．6N．肌内脂肪含量为4．43％。且活重与胴体性状．以及胴体性状之间存在不同程度的相关。莆田黑猪整体表现出优良的猪肉品质和生长速度较慢、饲料转化率较低等特点。27 heads of purebred Putian black pig were used to measure their finishing performance and meat quality, and the coefficients of phenotypic correlations among slaughter weight and some carcass traits were calculated. The results showed： daily gain（24.06-89.19 kg） was 434.22 g, feed conversion rate was 4.07： 1, dressing percentage was 73.32% , lean meat percentage of carcass was 41.79% , area of longissimus dorsi muscle was 19.43 cm^2, and back -fat thickness and skin thickness between the 6th and 7th ribs at 90 kg body weight were 5.55 cm and 0.51 cm respectively. And flesh color index, meat marbling score, pHI, pH24, cooked meat percentage, water loss, drip loss, meat tenderness and intramuscular fat were 3.23, 3.25, 6.29, 5.85, 60.68% , 20.72% , 2.83% , 26.60 N and 4.43% respectively. The results of the analysis of the correlativity among slaughter weight and carcass traits, indicated that all the traits had different size correlations coefficients. Putian black pig showed fine meat quality, relatively slow growth, thick skin and relatively low feed efficiency.

关 键 词：莆田黑猪 肥育性能 胴体肉质性状 相关分析 

分 类 号：S828.5[农业科学—畜牧学]