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

Abstract

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

CLC Number:

S831

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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References 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

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

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