李玉莲，吴买生，王建伟，陈 斌

（1.湘潭县畜牧兽医水产局，湖南 湘潭 411228；2.湘潭市畜牧兽医水产局，湖南 湘潭 411104；3.伟鸿食品有限公司，湖南 湘潭 411102；4.湖南农业大学动物科技学院，湖南 长沙 410128）

遗传育种

大约克、杜洛克和巴克夏猪肌肉品质比较分析

李玉莲1，吴买生2，王建伟3，陈 斌4

（1.湘潭县畜牧兽医水产局，湖南 湘潭 411228；2.湘潭市畜牧兽医水产局，湖南 湘潭 411104；3.伟鸿食品有限公司，湖南 湘潭 411102；4.湖南农业大学动物科技学院，湖南 长沙 410128）

为比较持续选育4个世代后的大约克、杜洛克和巴克夏猪肉质及肉成分之间的差异，在3个品种肥育试验结束后，每个品种分别选择4头猪进行肉质和肉成分测定。结果表明，巴克夏猪大理石纹等级评分显著高于杜洛克猪（P＜0.05）。宰后24 h，巴克夏猪背最长肌pH极显著高于其他两个品种（P＜0.01）；杜洛克猪 a* 值极显著高于巴克夏（P＜0.01），显著高于大约克（P＜0.05）；而巴克夏猪的 b* 值极显著低于其他两个品种（P＜0.01）。杜洛克猪的失水率极显著低于大约克猪（P＜0.01）；巴克夏猪熟肉率最高，分别比大约克猪、杜洛克猪高 3.80（P＜0.05）和 4.53（P＜0.01）个百分点。背最长肌总氨基酸、风味氨基酸和必需氨基酸，3个品种间差异不显著（P＞0.05）。杜洛克猪饱和脂肪酸含量显著高于其他两个品种（P＜0.05），而多不饱和脂肪酸低于其他两个品种（P＞0.05）。杜洛克猪背最长肌镁、锌含量均最高，其中镁含量比大约克和巴克夏分别高 10.25 mg/kg（P＞0.05）和 40.75 mg/kg（P＜0.01），锌含量比大约克和巴克夏分别高 0.97 mg/kg（P＞0.05）和 1.97 mg/kg（P＜0.05）。

猪；肉质性状；氨基酸；脂肪酸；矿物元素

AbstractFor the analysis differences of meat quality of Yorkshire,Duroc and Berkshire pigs that were selected for four generations.At the end of the fattening test,4 pigs each variety were selected for testing meat quality and composition.The results showed as follows,marbling points of Berkshire were significantly higher than that of Duroc(P＜0.05).In the slaughter of 24 hours,pH of longissimus dorsi were extramly significantly higher than that of Yorkshire and Duroc(P＜0.01),a*of Duroc were extramly significantly higher than that of Berkshire(P＜0.01),significantly higher than that of Yorkshire(P＜0.05),but b*of Berkshire were extramly significantly lower than that of Yorkshire and Duroc(P ＜0.01).The water loss rate of Duroc were extramly significantly lower than that of Yorkshire (P＜0.01).Cooking percentage of Berkshire were the highest,were 3.80(P＜0.05)and 4.53(P＜0.01)percentage higher than Yorkshire and Duroc.TAA,DAA and EAA of longissimus dorsi were no significant differences among three breeds(P＞0.05).SFA of Duroc were significantly higher than that of the other(P＜0.05),but PUFA were lower than the other(P＞0.05).Mg and Zn content of Duroc were the highest,Mg content of Duroc were 10.25 mg/kg(P＞0.05)and 40.75 mg/kg(P＜0.01)higher than Yorkshire and Duroc,Zn content of Duroc were 0.97 mg/kg(P＞0.05)and 1.97 mg/kg(P＜0.05)higher than Yorkshire and Duroc.

Key wordspig;meat quality;amino acid;fatty acid;mineral elements

随着人们生活水平的提高和健康意识的增强，消费者不仅对肉的口感提出了要求，还对肉的食用价值和营养价值提出了更高的要求。……