定远猪胴体和肉质性状测定及分析

定远猪胴体和肉质性状测定及分析

吴义景1，张盼2，傅延如3，苏世广1，田广友4，张浩2，李庆岗1（1.安徽省农业科学院畜牧兽医研究所，安徽合肥230031；

2.中国农业大学畜禽育种国家工程实验室，

动物遗传工程北京市重点实验室，北京海淀100193；3.定远县畜牧兽医局，安徽滁州233200；4.定远县安康农牧有限公司，

安徽滁州233240）中图分类号：S828

文献标志码：A

文章编号：1002-1957(2019)05-0078-03

摘要通过测定定远猪屠宰胴体性状及肉品质，以期为定远猪遗传资源的保护及开发利用提供

理论依据。试验选择10月龄定远猪12头进行屠宰，测定胴体性状及肉质性状，并进行变异系数与相关性分析。结果显示，定远猪平均体重达89.69kg ，背膘厚3.74cm ，屠宰率达76.29%，瘦肉率为48.47%，腿臀比为29.12%，肉色评分为3.33，大理石纹评分3.29，眼肌面积为26.09cm 2，失水率为20.94%，肌内脂肪含量为4.87%，拿破率为74.36%。宰后45min pH 为6.16，24h 时降为5.56。定远猪屠体平均背膘厚、皮厚、眼肌面积和肌内脂肪含量等指标变异系数较大。综上表明，定远猪屠宰率较高，肉质好，但肌内脂肪含量及背膘厚变异系数较高，可在后期保种过程中适当进行选育，提高定远猪的一致性。关键词定远猪；胴体性状；肉质性状；变异系数

Measurement of Carcass Quality Traits in Ding Yuan Black Pig

WU Yijing 1,ZHANG Pan 2,FU Yanru 3,SU Shiguang 1,TIAN Guangyou 4,ZHANG Hao 2,LI Qinggang 1

(1.Institute of Animal Sciences and Veterinary Medicine,Anhui Academy of Agricultural Sciences,Hefei 230031,China;2.National Engineering Laboratory for Animal Breeding &Beijing Key Laboratory of Animal Genetic Engineering,China Agricultural University,Haidian 100193,China;3.Bureau of Dingyuan Animal Husbandry and Veterinary,Chuzhou 233200,China;4.Dingyuan Ankang Agriculture and Animal Husbandry Co.,Ltd.,

Chuzhou 233240,China)Abstract By determining the carcass traits and meat quality of Ding Yuan black pig,the theoretical basics for the protection,development and utilization of Ding Yuan pig genetics resources was provided.In this experiment,12pigs of 10-month-old Ding Yuan pig were selected for slaughter,carcass traits and meat quality traits were measured,and coefficient of variation analysis were performed.The results showed that the average body weight of Ding Yuan black pig was 89.69kg,lean met percentage was 48.47%,the back thickness were 3.74cm,the slaughter rate was 76.29%,the leg-to-hip ratio was 29.12%,the meat color score was 3.33,the marbling score was 3.29,the eye muscle area was 26.09cm 2,and the water loss rate was 20.94%,the intramuscular fat content was 4.87%,and the napole yield was 74.36%.The mean pH value was 6.16at 45min after slaughter and 5.56at 24h.The variable coefficient of thickness of backfat,thickness of skin,eye muscle area and intramuscular fat content were big.In summary,Ding Yuan pigs have a higher slaughter rate and good meat quality,but the pro 原portion of fat in the body components is too high,which can appropriately increase the lean meat rate in the later breeding.

Key words Ding Yuan pig;carcass trait;meat quality;coefficient of variation

收稿日期：2019-08-25基金项目：安徽省科技重大专项（17030701005）；国家科技支撑计划（2015BDA03B02）作者简介：吴义景（1967-），女，安徽萧县人，助理研究员，主要从事生猪健康养殖方面的研究工作.E-mail ：909645376@ 通讯作者：李庆岗，副研究员，博士，主要从事动物遗传育种与繁殖方面的研究工作.E-mail ：Lqg3375@

2019

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