杜洛克与赣南藏香猪杂交组合性能测定

doi:10.19543/j.cnki.1673-4556.20260404.002

中国畜禽种业 ›› 2026, Vol. 22 ›› Issue (5): 125-130.doi: 10.19543/j.cnki.1673-4556.20260404.002

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杜洛克与赣南藏香猪杂交组合性能测定

柯尝玲¹^,²(), 曹奎¹, 刘敬¹, 付戴波¹, 曾思静¹, 张健¹, 余公修⁴, 胡耀³, 熊雄¹, 徐仕明¹, 周泉勇¹()

^1.九江市农业科学院，江西九江 332105
^2.九江市农学会，江西九江 332105
^3.江西省农业科学院畜牧兽医研究所，江西南昌 330200
^4.瑞昌市横港镇人民政府，江西瑞昌 332227

收稿日期:2025-10-23 出版日期:2026-05-26 发布日期:2026-06-17
通讯作者: 周泉勇 E-mail:1642242961@qq.com;89629577@qq.com
作者简介:柯尝玲（1976—），男，江西武宁人，高级畜牧师，主要从事畜牧技术研究与推广工作，E-mail：1642242961@qq.com。
基金资助:
九江市科普专项资金;江西省重点研发计划(20212BBF63024)

Performance testing of a hybridized combination between Duroc and Gannan Tibetan pig

Changling Ke¹^,²(), Kui Cao¹, Jing Liu¹, Daibo Fu¹, Sijing Zeng¹, Jian Zhang¹, Gongxiu Yu⁴, Yao Hu³, Xiong Xiong¹, Shiming Xu¹, Quanyong Zhou¹()

^1.Jiujiang Academy of Agricultural Sciences, Jiujiang, 332105, Jiangxi
^2.Jiujiang Agricultural Science Society, Jiujiang, 332105, Jiangxi
^3.Institute of Animal Husbandry and Veterinary Science, Jiangxi Academy of Agricultural Sciences, Nanchang, 330200, Jiangxi
^4.People's Government of Henggang Town, Ruichang City, Ruichang, 332227, Jiangxi

Received:2025-10-23 Online:2026-05-26 Published:2026-06-17
Contact: Quanyong Zhou E-mail:1642242961@qq.com;89629577@qq.com

摘要/Abstract

摘要：

目的该试验旨在测定杜洛克与赣南藏香猪杂交后代的生长性能、屠宰性能、肉质性状等指标，分析杂交后代的生产性能变化。方法通过选取3头杜洛克公猪与3头赣南藏香猪母猪进行杂交，其后代分组进行分栏饲养，至体成熟后每栏选取2头屠宰，并测定各项生产性能指标。结果结果显示，与赣南藏香猪相比，杜赣杂交后代体重明显增大，屠宰率和瘦肉率得到显著提升（P＜0.05）；背最长肌中粗蛋白质含量无显著变化（P＞0.05），但肉色评分显著降低（P＜0.05），且肌纤维直径显著变粗（P＜0.05），肌纤维密度显著下降（P＜0.05）；背最长肌中总氨基酸含量无明显变化（P＞0.05），但呈味氨基酸含量显著下降（P＜0.05）。结论可见，选取杜洛克作为父本进行杂交后，杜赣杂交后代生长性能得到有效提升，但猪肉品质呈现明显下降趋势。

关键词: 杂交猪, 性能测定, 胴体性状, 肌纤维特性, 氨基酸含量

Abstract:

Objective This study aimed to evaluate growth performance, slaughter characteristics, and meat quality traits in hybrid offspring from Duroc and Gannan Tibetan pig crossbreeding, while analyzing changes in production efficiency. Method Three Duroc boars were crossbred with three Gannan Tibetan sows, with their offspring divided into groups for rearing. Upon reaching physical maturity, two pigs from each group were randomly selected and slaughtered to determine the various production parameters. Result The results showed that compared with Gannan Tibetan pigs, the body weight of Dugan hybrid offspring was significantly increased (P < 0.05), the slaughter rate and lean meat rate were significantly increased (P < 0.05). There was no significant change in crude protein content in longissimus dorsi muscle (P > 0.05), but the meat color score was significantly reduced(P < 0.05), and the muscle fiber diameter was significantly thicker (P < 0.05). The muscle fiber density decreased significantly (P < 0.05), but the flavor amino acid content decreased significantly (P < 0.05). Conclusion The findings indicate that using Duroc as the sire effectively enhances growth performance in hybrids, yet leads to a noticeable decline in pork quality.

Key words: Hybrid pig, Performance testing, Body characteristics, Muscle fiber characteristics, Amino acid content

中图分类号:

S831

柯尝玲, 曹奎, 刘敬, 付戴波, 曾思静, 张健, 余公修, 胡耀, 熊雄, 徐仕明, 周泉勇. 杜洛克与赣南藏香猪杂交组合性能测定[J]. 中国畜禽种业, 2026, 22(5): 125-130.

Changling Ke, Kui Cao, Jing Liu, Daibo Fu, Sijing Zeng, Jian Zhang, Gongxiu Yu, Yao Hu, Xiong Xiong, Shiming Xu, Quanyong Zhou. Performance testing of a hybridized combination between Duroc and Gannan Tibetan pig[J]. Chinese Livestock and Poultry Breeding, 2026, 22(5): 125-130.

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参考文献 13

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性状 Traits	项目 Items	赣南藏香猪 Gannan Tibetan pig	杜赣杂交猪 Duroc×Gannan hybrid pig	t值 t-value	P值 P-value
胴体性状 Carcass traits	活重/kg	39.43±1.05	82.50±3.96	-17.94	0.000
	胴体重/kg	25.16±1.79	57.90±3.08	-16.68	0.000
	胴体斜长/cm	60.83±5.25	75.08±2.20	-5.99	0.001
	背膘厚/cm	2.26±0.58	2.60±0.33	-1.163	0.281
	皮厚/cm	0.40±0.02	0.32±0.07	2.20	0.064
	肋骨数/根	14.00	14.00	－	－
	眼肌面积/cm²	21.70±7.08	32.80±3.55	-3.25	0.014
	屠宰率/%	63.81±4.09	70.19±2.22	-3.13	0.017
	瘦肉率/%	52.11±4.05	60.34±2.10	-4.16	0.004
	脂肪率/%	17.29±8.71	19.40±1.93	-0.605	0.564
	皮率/%	15.23±3.46	9.86±1.75	3.205	0.015
	骨率/%	15.38±2.82	10.40±0.80	4.26	0.004
肉质性状 Meat quality traits	pH_{45 min}	6.41±0.14	6.09±0.25	2.30	0.051
	pH_24h	5.70±0.08	5.56±0.16	1.62	0.143
	pH变化幅度	0.71±0.07	0.53±0.18	1.84	0.103
	肉色评分	5.68±0.17	3.30±0.24	16.72	0.000
	肉色L^*	43.96±1.45	41.88±6.47	0.62	0.553
	肉色a^*	9.17±1.42	15.42±1.19	-7.56	0.000
	肉色b^*	6.49±0.86	2.32±1.61	4.68	0.002
猪肉营养成分 Nutritional composition of pork	水分/(g·100g^-1)	73.98±0.97	72.50±0.82	5.882	0.002
	粗脂肪/(g·100g^-1)	0.90±0.43	2.40±0.91	-3.01	0.020
	粗蛋白质/(g·100g^-1)	23.62±1.12	21.47±1.01	0.163	0.877
	肌苷酸/(mg·kg^-1)	986.97±28.46	1414.33±123.55	-9.113	0.000
猪肉肌纤维组织特性Muscle fiber tissue characteristics of pork	直径/μm	30.94±2.94	74.88±7.02	-11.67	0.000
猪肉肌纤维组织特性Muscle fiber tissue characteristics of pork	密度/(根·mm^-2)	1939.00±79.93	378.34±119.07	22.788	0.000

项目Items	赣南藏香猪 Gannan Tibetan pig	杜赣杂交猪Duroc×Gannan hybrid pig	t值t-value	P值P-value
天冬氨酸Aspartic acid	41.78±0.99	20.08±0.53	45.55	0.000
谷氨酸Glutamic acid	24.85±0.50	36.52±0.90	-23.38	0.000
胱氨酸Cystine	4.90±2.21	5.31±2.23	-0.29	0.781
丝氨酸Serine	7.65±0.23	8.53±0.21	-6.31	0.000
甘氨酸Glycine	7.62±0.40	9.30±0.41	-6.39	0.000
组氨酸Histidine	4.07±1.28	9.87±0.44	-10.47	0.000
精氨酸Arginine	14.73±1.15	13.92±0.37	1.658	0.136
苏氨酸Threonine	10.21±0.77	10.20±0.23	0.02	0.988
丙氨酸Alanine	10.50±0.32	12.52±0.29	-10.32	0.000
脯氨酸Proline	6.03±0.27	6.65±0.23	-3.84	0.005
酪氨酸Tyrosine	6.04±0.13	7.48±0.29	-9.35	0.000
缬氨酸Valine	9.19±0.13	11.03±0.22	-15.16	0.0000
蛋氨酸Methionine	1.81±0.02	4.72±0.58	-9.75	0.000
异亮氨酸Isoleucine	9.05±0.15	10.62±0.28	-10.23	0.000
亮氨酸Leucine	14.46±0.29	17.50±0.38	-13.35	0.000
苯丙氨酸Phenylalanine	7.24±0.15	8.76±0.21	-12.63	0.000
赖氨酸Lysine	26.00±0.56	19.97±0.41	19.92	0.000
呈味氨基酸Flavor amino acids	98.04±1.49	94.67±2.45	2.44	0.041
必需氨基酸Essential amino acids	77.95±1.62	82.80±2.05	-3.95	0.004
总氨基酸Total amino acids	206.12±5.55	207.67±5.01	-0.46	0.659

项目Items	杜赣杂交猪Duroc×Gannan hybrid pig/%	项目Items	杜赣杂交猪Duroc×Gannan hybrid pig/%
月桂酸C12:0	0.093±0.050	α-亚麻酸C18:3n3	0.25±0.053
肉豆蔻酸C14:0	1.30±0.091	花生酸C20:0	0.24±0.023
十五烷酸C15:0	0.035±0.0090	顺-11-二十碳一烯酸C20:1	0.96±0.11
棕榈酸C16:0	25.24±0.56	顺，顺-11,14-二十碳二烯酸 C20:2	0.38±0.055
棕榈油酸C16:1	3.41±0.20	顺，顺，顺-8,11,14-二十碳三烯酸甲酯C20:3n6	0.11±0.027
十七烷酸C17:0	0.18±0.039	花生四烯酸C20:4n6	0.80±0.25
硬脂酸C18:0	12.33±0.73	饱和脂肪酸SFA	39.42±1.00
油酸C18:1	47.19±1.04	不饱和脂肪酸UFA	60.54±0.96
亚油酸C18:2n6c	7.43±1.39	UFA/SFA	1.54±0.062

杜洛克与赣南藏香猪杂交组合性能测定

Performance testing of a hybridized combination between Duroc and Gannan Tibetan pig

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