杂交对可乐猪屠宰性能和肉质性状的影响  

Effect of Hybridization on Slaughter Performance and Meat Quality of Cola Pig

作　　者：马俊鸽[1] 夏先林[1] 孙小松[1] 

机构地区：[1]贵州大学动物科学学院,贵州贵阳550025

出　　处：《贵州农业科学》2011年第5期149-151,共3页Guizhou Agricultural Sciences

基　　金：贵州省农业科技重大重点项目"肉牛;肉猪优质高效工程技术集成与产业化示范"[黔科同字(2005)3002]

摘　　要：为探索杂交对可乐猪屠宰性能和肉质性状的影响,选取同一饲养条件下,体重100 kg左右的可乐猪、杜×可二元杂交猪、杜×长×可三元杂交猪各3头,进行了屠宰测定和肉质分析。结果表明,可乐猪的熟肉率、保水力和大理石纹(肌间脂肪)、肉色评分最高,瘦肉率最低;剪切力(嫩度)以杜×长×可三元杂交猪最低,为17.78 kg;pH以杜×可二元杂交猪最高,为6.47。表明,杂交可以提高可乐猪的瘦肉率,有利于降低剪切力值;但对大理石纹、肉色、保水力等均有不良影响。The slaughter performance and meat quality of three Cola pigs,three D×C pigs and three D×L×C pigs under the same raising condition were determined and analyzed to study the effects of hybridization on slaughter performance and meat quality of Cola pigs.The results showed that the score of cooked meat rate,water holding capacity,marbling and incarnadine of Cola pig was the highest,and the lean meat percentage of Cola pig was the lowest,the tenderness of D×L×C pig was the lowest（17.78） and the pH of D×C pig was the highest（6.47）,which indicates that hybridization can improve lean meat percentage and reduce tenderness for Cola pig effectively,but has the undesirable impact on its marbling,incarnadine and water holding capacity.

关 键 词：可乐猪 杂交后代 屠宰性能 肉质性状 

分 类 号：S828.99[农业科学—畜牧学]