猪胴体GP与生产性能、胴体品质及肉质性状的关系  

Relationships between swine glycolytic potential and growth performance,carcass traits and pork quality

作　　者：李梦云[1,2] 陈代文[1] 张克英[1] 

机构地区：[1]郑州牧业工程高等专科学校畜牧工程系,河南郑州450011 [2]四川农业大学动物营养研究所,四川雅安625014

出　　处：《西北农林科技大学学报（自然科学版）》2009年第7期39-43,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家“973”项目“畜禽肉品质性状形成的代谢与调控机理”(2004CB117506)

摘　　要：【目的】比较2个不同基因型猪胴体糖酵解潜能(GP)、生长性能、胴体品质和肉质的差异,分析胴体GP与生长性能、胴体品质及肉质性状间的相关关系。【方法】将7头汉普夏纯种阉公猪(体质量为(19.48±1.136)kg)和6头长撒公猪(体质量为(20.5±1.500)kg)在相同条件下进行单圈饲养,待体质量达100 kg左右时屠宰,测定胴体GP、胴体品质和肉质性状。【结果】长撒猪的背膘厚、熟肉率和b值极显著高于汉普夏猪(P<0.01),pH2和剪切力显著高于汉普夏猪(P<0.05);长撒猪的眼肌面积和瘦肉率极显著低于汉普夏猪(P<0.01),胴体GP、屠宰率、滴水损失和失水率显著低于汉普夏猪(P<0.05)。相关分析结果表明,考虑2个猪品种的综合效应,胴体GP与瘦肉率呈显著正相关,与背膘厚、pH2和b值呈显著负相关;与眼肌面积、屠宰率、平均日增质量和失水率呈正相关,与pH1、剪切力、L值和a值呈负相关,但相关性均不显著(P>0.05),而与其他指标相关性不大。【结论】猪胴体糖酵解潜能是影响猪胴体品质和肉质的一个重要因素。[Objective] This study was designed to compare the differences in postmortem glycolytie potential,growth performance, carcass traits and pork quality to investigate the relationships between postmortem glycolytie potential and growth performance, carcass traits and pork quality from two different genotypes pigs. [Method] Seven Hampshire-sired barrows （BW： （19.48±1. 136） kg） and six LandranceSaba（LS） barrows （BW= （20.5± 1. 500） kg） were placed in individual pens, fed same diets,and slaughtered when their weight attained 100 kg. [Result] The results suggested that Hampshire-sired pigs had greater average daily gain（P〉0.05）and higher postmortem glycolytic potential （P〈0.05）than LS pigs. LS pigs had greater back-fat thickness （P〈0.01）,reduced eye lean area and lean percentage （P〈0.01）, and a lower dressing percentage （P〈0.01）. Hampshire-sired pigs had reduced pH2 （P〈0. 05） ,shear force （P〈0.05） ,b values（P〈0.01）,and greater drip loss（P〈0.05） compared to PL pigs. Correlation analyses showed that postmortem glycolytic potential had positive relation with eye lean area, lean percentage, had negative relation with shear force,drip loss,bvalues,pH1 and pH2,but had weak relation with ADG,undressing percentage, carcass length. [Conclusion] Results from this study suggest that postmortem glycolytic potential is an important factor influencing carcass characteristics, ultimate pH and other meat quality traits.

关 键 词：胴体GP 猪 胴体品质 肉质性状 生产性能 

分 类 号：S828[农业科学—畜牧学]