藏猪选育群屠宰性能和肉质测定分析  

Analysis of the slaughter performance and determination of meat quality in the selective breeding population of Tibetan pigs

作　　者：商鹏[1,2] 强巴央宗[1] 张博[2] 王志秀[2] 班冬梅[2] 张浩[2] 

机构地区：[1]西藏大学农牧学院动物科学学院,西藏林芝860000 [2]中国农业大学动物科学技术学院,北京100193

出　　处：《黑龙江畜牧兽医（下半月）》2015年第1期30-32,共3页

基　　金："十二五"国家科技支撑计划项目(2012BAD3B03);中国科学院促进农牧民增收的西藏农牧结合技术体系构建与示范项目

摘　　要：为了为藏猪本品种选育提供参考数据,试验选择藏猪选育群8头个体(300日龄左右,4公、4母),断奶后采用散养加舍饲饲养模式,测定胴体屠宰性能和肉质指标。结果表明:藏公猪胴体瘦肉率极显著高于藏母猪(P<0.01),藏公猪胴体皮重率显著高于藏母猪(P<0.05),藏母猪花板油率显著高于藏公猪(P<0.05),藏公猪熟肉率显著高于藏母猪(P<0.05),其他指标均差异不显著(P>0.05)。说明藏猪通过本品种选育后,4世代群体既能保持优良的肉质性状,又能略微提高产肉性能。To provide the reference data for selective breeding of this variety in Tibetan pig, eight Tibetan pigs including four boars and four sows selected from the soleetive breeding population of Tibetan pigs, were bred with free - range and barn breeding models after weaning, and then the carcass slaughter performance and the meat quality indicators were determined. The results ahowed that the carcass lean percentage of Tibet- an boars was highly significantly higher （P 〈0.01 ） than that of the Tibetan sows, and the tare weight percentage of the boar carcass was sigtiifi- candy higher（ P 〈 0.05 ） than that of the sow carcass; the flower suet rate of the Tibetan sows was significantly higher （ P 〈 0.05 ） than that of the boars, and the cooked meat percentage of the Tibetan bears was significantly higher （ P 〈 0.05 ） than that of the sows; there were no signifi- cant differences （ P 〉 0.05 ） in the other indicators between the Tibetan boars and sows. The results indicate that the Tibetan pigs in the fourth generation population after through selective breeding, can not only maintain excellent meat quality traits, but also slightly increase meat pro- duetion performance.

关 键 词：青藏高原 藏猪 屠宰性能 肉质 本品种选育 

分 类 号：S828[农业科学—畜牧学] S828.4[农业科学—畜牧兽医]