汉普夏与长撒猪生产性能和肉质差异比较  

Comparison of growth performance and meat quality from Hampshire and Landrance-Saba pigs

作　　者：李梦云[1] 刘延贺[1] 朱宽佑[1] 

机构地区：[1]郑州牧业工程高等专科学校,河南郑州450011

出　　处：《郑州牧业工程高等专科学校学报》2011年第2期1-3,12,共4页Journal of Zhengzhou College of Animal Husbandry Engineering

基　　金：国家"973"项目(2004CB117506);河南省教育厅项目(2009B230012)

摘　　要：挑选20 kg左右的汉普夏阉公猪和长撒阉公猪各10头,在相同日粮和相同环境条件下饲喂,当体重分别达到100 kg时屠宰,现场分割胴体,测胴体品质和肉质性状以及化学组成,以比较不同品种猪肉质差异。结果表明2个品种猪平均日增重差异不显著。汉普夏猪瘦肉率和眼肌面积均极显著高于长撒猪(P<0.01),滴水损失和失水率显著高于长撒猪(P<0.05),而背膘厚、熟肉率、b值和CP极显著低于长撒猪(P<0.01),猪肉DM、剪切力和pH2值显著低于长撒猪(P<0.05)。结果说明汉普夏猪和长撒猪肉质差异显著。This study was designed to compare the differences of growth performance and meat quality from two genotypes of pigs.10 Hampshire-sired barrows and 10 Landrance-Saba barrows（LS pigs）（20kg）） were fed with the same diet in individual pens.All pigs were slaughtered when reachde100kg of bodyweight,and determined carcass traits,and meat quality.The results showed that： Hampshire pigs had higher average daily gain than LS pigs,but the difference was not significant（P0.05）.LS pigs had greater backfat thickness（P0.01）,lower eye lean area,lower lean percentage（P0.01） than Hampshire pigs.In comparison with LS pigs,Hampshire-sired pigs had lower pH2（P0.05）,shear force（P0.05）,b values（P0.01）,and greater drip loss（P0.05）.

关 键 词：汉普夏 长撒 生产性能 胴体品质 

分 类 号：S813.24[农业科学—畜牧学]