四川农业大学学报 ›› 2002, Vol. 20 ›› Issue (03): 267-269.doi: 10.16036/j.issn.1000-2650.2002.03.021

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不同猪种生长性能及胴体品质的差异对肉品加工的影响

罗明1, 朱砺2   

  1. 1. 四川农业大学 工程技术学院, 四川 雅安 625014;
    2. 四川农业大学 动物科技学院, 四川 雅安 625014
  • 收稿日期:2001-12-30 出版日期:2002-09-30 发布日期:2017-03-06
  • 基金资助:
    四川省"九五"攻关项目"四川省外种猪选育研究"的研究内容

Influence of Growth and Carcass Quality on Meat Processing Among Three Foreign Pigs

LOU Ming1, ZHU Li2   

  1. 1. College of Engineering and Technology, Sichuan Agricultural University, Yaan 625014, Sichuan, China;
    2. College of Animal Science and Technology, Sichuan Agricultural University, Yaan 625014, Sichuan, China
  • Received:2001-12-30 Online:2002-09-30 Published:2017-03-06

摘要: 以杜洛克猪、长白猪和约克夏猪为研究对象,选取具有较高经济价值的生长发育性状和对肉品加工过程有较大影响的几个胴体以及肉质性状为研究重点,结合种猪性能测定进行了3品种的比较研究。结果表明:约克夏猪的生长速度最快且背膘最薄,长白猪其次,杜洛克猪生长最慢,背膘最厚;3个品种的试验猪中都没有PSE肉产生,具有优良的肉质性状。杜洛克猪的肉质性状最好,其大理石纹评分(3.625分)和肌内脂肪含量(3.56%)均极显著地高于了长白猪(1.786分和1.164%)和约克夏(2.143分和1.239%)。3品种中杜洛克具有最高的屠宰率(71.5%)和脂肪率(25.92%),约克夏具有最小的3点平均背膘厚(1.407cm)和最高的腿臀比(34.33%);长白猪的胴体瘦肉率(65.96%)最高。

关键词: 猪, 猪肉, 肉品加工, 胴体质量

Abstract: Ninety five different breeds of foreign pigs(21 Duroc pigs, 39 Landrance pigs and 35 Yorkshire pigs) were used in this study to research the influence of growth and carcass quality on meat processing. The result indicates that among these three breeds Duroc has the best processing traits(carcass quality traits and meat quality traits), and can be used as sire-line breed in cross breeding system to produce commercial pigs with better processing traits.

Key words: MEAT, PIG, CARCASS QUALITY, MEAT PROCESSING

中图分类号: 

  • S828