| 肉质性状的影响因素研究 |
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| 引用本文： | 朱砺,李学伟,李芳琼,张克英,陈代文,胡祖禹.肉质性状的影响因素研究[J].四川农业大学学报,2002,20(1):17-19. |
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| 作者姓名： | 朱砺 李学伟 李芳琼 张克英 陈代文 胡祖禹 |
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| 作者单位： | 1. 四川农业大学动物科技学院,四川,雅安,625014
2. 四川农业大学动物营养研究所,四川,雅安,625014 |
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| 基金项目： | 四川省重点科研项目“提高猪肉品质的综合技术研究”的部分内容 |
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| 摘 要： | 采用两因子多水平有重复试验设计 ,对可能影响猪肉品质的品种及氟烷基因型效应进行研究。选取长白猪、约克猪、荣昌猪和约克×长白F1代约长猪 4个品种和组合的猪只进行试验 ,研究表明品种效应对肉质性状的影响较大。各品种和组合按肉质优劣排序为 :荣昌猪 >约长猪 >约克猪 >长白猪。约长猪在肉质方面体现出一定程度的杂种优势。氟烷阳性纯合子个体 (nn)的肉质性状显著差于阴性纯合子个体 (NN)和杂合子个体 (Nn) ;杂合子个体 (Nn)的肉质性状居于两纯合子个体 (NN和nn)之间 ,与NN的差异没有达到显著水平 ,但显著优于nn个体 (达5 %显著水平 )。
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| 关 键 词： | 猪 肉质性状 氟烷基因 |
| 文章编号： | 1000-2650(2002)01-0017-03 |
| 修稿时间： | 2001年12月27 |
Factors Influencing Meat Quality |
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| ZHU Li ,LI Xue wei ,LI Fang qiong ,ZHANG Ke ying ,CHEN Dai wen ,HU Zu yu.Factors Influencing Meat Quality[J].Journal of Sichuan Agricultural University,2002,20(1):17-19. |
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| Authors: | ZHU Li LI Xue wei LI Fang qiong ZHANG Ke ying CHEN Dai wen HU Zu yu |
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| Institution: | ZHU Li 1,LI Xue wei 1,LI Fang qiong 1,ZHANG Ke ying 2,CHEN Dai wen 2,HU Zu yu 1 |
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| Abstract: | Sixty seven finishing pigs, including Landrace (L), Yorkshire (Y), Rongchang pig (RC), Yorkshire (Y) and Landrace (L) crossbred pigs (YL), were tested in a two factor experiment at multiple levels with repeated observations. The meat quality and carcass traits were studied. The results show that there were significant differences among breeds (P<0 05). In heredity, Rongchang pig has better meat quality than the others breed, and YL has positive heterosis in meat quality. Meat quality was significantly worse (P<0 05) in Hal nn pigs than in Hal Nn and Hal NN pigs, but there was no significant difference between Hal Nn and Hal NN pigs |
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| Keywords: | PIG MEAT QUALITY TRAITS HALOTHANE GENE |
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