| 四川6个地方猪种的育肥和胴体性能以及肉质和风味物质比较研究 |
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| 引用本文： | 王言,钟志君,何志平,雷云峰,杨雪梅,梁艳,陶璇,杨跃奎,曾凯,应三成,龚建军,陈晓晖,吕学斌,顾以韧.四川6个地方猪种的育肥和胴体性能以及肉质和风味物质比较研究[J].畜牧与兽医,2021(1):7-12. |
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| 作者姓名： | 王言 钟志君 何志平 雷云峰 杨雪梅 梁艳 陶璇 杨跃奎 曾凯 应三成 龚建军 陈晓晖 吕学斌 顾以韧 |
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| 作者单位： | ;1.四川省畜牧科学研究院/动物遗传育种四川省重点实验室 |
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| 基金项目： | 四川省青年科技基金(2017JQ0011,2016JQ0041);四川省科技支撑计划(2016NYZ0042,2016NYZ0026,2016NZ0108);四川省重大科技专项(2017NZDZX0002);现代农业产业技术体系四川创新团队项目(SCCXTD-001,SCCXTD-005,SCCXTD-008);四川省科研院所基本科研项目(SASA2017A01,SASA2018A02);国家生猪产业技术体系项目(CARS-35);四川省财政专项(SASA2014CZYX001)。 |
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| 摘 要： | 为了研究四川地方猪的种质特性,本试验测定了成华猪、雅南猪、青峪猪、内江猪、丫杈猪和凉山猪6个纯种地方猪的肥育性能、胴体性能、肉质常规理化指标和代谢组(滋味物质和挥发性风味物质)相关肉质指标。结果:丫杈猪的日增重、料重比、屠宰率和眼肌面积均显著或极显著地优于成华猪(P<0.01或P<0.05),油酸+亚油酸和己醛+壬醛含量极显著高于成华猪和雅南猪(P<0.01);90 kg体重时的成华猪和雅南猪肌肉中硬脂酸极显著高于其他地方猪种(P<0.01),主要鲜味氨基酸含量则显著或极显著低于其他猪种(P<0.01或P<0.05),且两猪种背膘均随屠宰体重增加明显增厚(P<0.01或P<0.05)。研究结果表明,丫杈猪综合性能最好,而成华猪和雅南猪肉质风味相对较差,且通过提高屠宰体重方式并不能改善肉质。
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| 关 键 词： | 地方猪 肥育性能 胴体 肉质 代谢组 |
Comparative study on the fattening,carcass performance,meat quality and flavor substance of six local pig breeds in the Sichuan area |
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| WANG Yan,ZHONG Zhijun,HE Zhiping,LEI Yunfeng,YANG Xuemei,LIANG Yan,TAO Xuan,YANG Yuekui,ZENG Kai,YING Sancheng,GONG Jianjun,CHEN Xiaohui,LYU Xuebin,GU Yiren.Comparative study on the fattening,carcass performance,meat quality and flavor substance of six local pig breeds in the Sichuan area[J].Animal Husbandry & Veterinary Medicine,2021(1):7-12. |
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| Authors: | WANG Yan ZHONG Zhijun HE Zhiping LEI Yunfeng YANG Xuemei LIANG Yan TAO Xuan YANG Yuekui ZENG Kai YING Sancheng GONG Jianjun CHEN Xiaohui LYU Xuebin GU Yiren |
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| Institution: | (Sichuan Province Key Laboratory of Animal Breeding and Genetics,Sichuan Academy of Animal Sciences,Chengdu 610066,China) |
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| Abstract: | Scientific exploration and evaluation of breeding characteristics are key to effective conservation and innovative utilization of local pigs.In order to study the breeding characteristics of Sichuan local pig breeds,the fattening performance,carcass performance,routine indexes and metabonomic traits(taste and flavor compounds)of meat quality of six pig breeds(sixty pigs per variety)in local areas were analyzed.The results showed that Yacha pigs had better feed gain ratio,daily gain,dressing percentage and loin muscle area than Chenghua pigs(P<0.01 or P<0.05).Moreover,the contents of both oleic acid and linoleic acid,hexanal and nonanal were significantly higher in Yacha pigs than in Chenghua pigs and Ya’nan pigs(P<0.01).Both Chenghua pigs and Ya’nan pigs had higher stearic acid(P<0.01)and lower delicious amino acids contents(P<0.01 or P<0.05),as compared with other pig breeds at a 90 kg weight gradient.Meanwhile,the back fat of Chenghua pigs and Ya’nan pigs showed a significant thickening trend of increase in slaughter weight(P<0.01 or P<0.05).These findings indicated that the comprehensive performance of Yacha pigs was the best,while Chenghua pigs and Ya’nan pigs have relatively poorer meat quality among the Sichuan local pig breeds,and their meat quality couldn’t be improved by increasing slaughter weight. |
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| Keywords: | local pig fattening performance carcass meat quality metabolome |
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