不同性别大约克猪胴体性能及肉品质比较  

Comparison of Carcass Performance and Meat Quality of Different Sex Yorkshire

作　　者：郭建凤[1,2,3] 赵雪艳 武英[1] GUO Jianfeng;ZHAO Xueyan;WU Ying(Shandong Key Laboratory of Animal Disease Control and Breeding,Institute of Animal Science and Veterinary Medicine,Shandong Academy of Agricultural Science,Ji'nan 250100,China;Key Laboratory of Livestock and Poultry Multi-omics of MARA,Ji'nan 250100,China;Shandong Engineering Technology Research Center for Breeding of Pig Breeds with High Quality,Ji'nan 250100,China)

机构地区：[1]山东省农科院畜牧兽医研究所,山东省畜禽疫病防治与繁育重点实验室,山东济南250100 [2]农业农村部畜禽生物组学重点试验室,山东济南250100 [3]山东省良种猪繁育工程技术研究中心,山东济南250100

出　　处：《养猪》2022年第5期50-52,共3页Swine Production

基　　金：山东省现代农业产业技术体系生猪产业创新团队建设项目(SDAIT-06-022-02);山东省农业良种工程(2014-2016);国家生猪产业技术体系项目(CARS-36)。

摘　　要：选择体重90~110 kg的大约克猪16头(公猪6头、母猪10头)进行屠宰,研究性别对试验猪胴体性能及肉品质的影响。试验结果表明,与母猪组相比,大约克公猪组6~7肋背膘厚和皮脂率显著提高52.31%(P<0.05)、29.35%(P<0.01),眼肌面积和瘦肉率显著降低21.35%(P<0.01)、8.53%(P<0.01);a、b、b_(24)显著提高12.43%(P<0.05)、19.11%(P<0.01)、10.80%(P<0.05);肌纤维直径和肌糖原含量母猪组分别比公猪组提高14.63%(P<0.05)、62.82%(P<0.05)。背最长肌氨基酸和脂肪酸含量,胱氨酸、棕榈酸和油酸公猪组比母猪组分别提高9.09%(P<0.05)、5.21%(P<0.05)、8.24%(P<0.05),亚油酸母猪组比公猪组提高45.38%(P<0.01)。To study the effect of sex on carcass performance and meat quality,a total of 16 Duroc pigs,including six boars and ten sows with body weight 90-100 kg,were slaughtered.The results showed that backfat thickness at 6-7 ribs and subcutaneous fat percentage of the Duroc boars were significantly increased by 52.31%(P<0.05)and 29.35%(P<0.01),respectively,and loin muscle area and lean meat percentage of the Duroc boars were significantly decreased by 21.35%(P<0.01)and 8.53%(P<0.01)compare with sows,respectively.A value,b value and b value at 24 h were significantly increased by 12.43%(P<0.05),19.11%(P<0.01),and 10.80%(P<0.05),respectively,when the meat color indicators of the boars were compared with those of the sows.Moreovere,diameter of muscle fiber and content of muscle glycogen were found to be increased by 14.63%(P<0.05)and 62.82%(P<0.05)in the sows.Meanwhile,content of cystine,palmitic acid,oleic acid were significantly increased by 9.09%(P<0.05),5.21%(P<0.05),and 8.24%(P<0.05),respectively,and the content of linoleic acid were were significantly decreased by 45.38%(P<0.01)in boars compared with sows.

关 键 词：猪 屠宰体重 胴体性能 肉品质 

分 类 号：S828[农业科学—畜牧学]