关键词: 商品肉猪, 胴体品质, 胴体分级

Abstract: In this study, the percentage of lean meat(LEAN), the back fat thickness at last rib(P2), the back fat thickness between the third/fourth last rib(RF) and loin thickness(RM) were measured by Fat-O-Meat'er(FOM) on two random samples of 1988 and 4533 commercial swine carcasses during October 2002 and October 2004 at Sichuan province. Each carcass was weighted(WT). The meat quality traits on the random samples of 40 carcasses were measured during October 2004. The average data, variation and correlation among carcass traits were analyzed by SAS system and compared with the foreign data. The results indicate that the commercial swine carcass quality has obtained a great improvement in Sichuan province during 2002~2004, the LEAN increases 0.48%, average 0.24% per year, the WT increases 4.73kg, average 2.37kg per year, moreover, the meat quality is good.

Key words: commercial swine, carcass quality, carcass classification