四川猪与引进猪及杂种猪间肉脂品质的比较研究  

A COMPARITIVE STUDY ON MEAT AND FAT QUALITY OF SICHUAN PIG WITH FOREIGN AND CROSSBRED PIGS

作　　者：李学伟[1] 肖永祚[1] 张俊生[1] 

机构地区：[1]四川农业大学畜牧系,雅安625014

出　　处：《四川农业大学学报》1992年第2期285-290,共6页Journal of Sichuan Agricultural University

摘　　要：本研究用4个四川猪种,3个引进猪种及其二、三元杂种猪共162头,测定并分析了主要肉质性状和脂肪酸比例,结果证明:四川猪的肉脂品质最佳,外种猪最差,杂种猪的肉质介于两者之间,其脂肪品质与四川猪接近;性状间相分析得出:肉质性状相互间呈中等相关,与胴体瘦肉率存在一定的拮抗性。脂肪酸比例与肉质性状间相关多不显著,而与胴体瘦肉率相关紧密。There are 28 Sichuan pigs, 12 Foreign pigs and 122 Crossbred pigs in this experiment. The main characters of meat and fat quality have been analysed. Sichuan Pig has the best meat and fat quality, whereas Foreign Pig has the poorest meat and fat quality. The meat quality of Crossbred Pig lies in the middle between Sichuan and Foreign pigs, and its fat quality is as good as that of Sichuan Pig. The correlations between the characters of meat quality are not high. There is an antagonism between meat quality and carcass lean meat percentage (yield). Most of the correlations of main fatty acid percentages with characters of meat quality are not so significant, but the correlations with carcass lean meat percentage are close.

关 键 词：猪 脂肪酸 比较 肉质 

分 类 号：S828.2[农业科学—畜牧学]