Edwards D B, Bates R O, Osburn W N
Department of Animal Science, Michigan State University, East Lansing 48824, USA.
J Anim Sci. 2003 Aug;81(8):1895-9. doi: 10.2527/2003.8181895x.
Crossbred progeny sired by either Duroc or Pietrain boars, normal for the ryanodine receptor gene, were evaluated for carcass composition and meat quality. Boars from each breed were mated to Yorkshire or F1 Yorkshire-Landrace females. A total of 162 off-spring was evaluated for carcass and meat quality traits at a common age (approximately 26 wk of age). Duroc-sired progeny had heavier (108.0 vs. 103.0 kg, P < 0.001) and longer carcasses (86.9 vs. 84.8 cm, P < 0.01), whereas Pietrain-sired pigs had less backfat at the first rib (44.6 vs. 47.7 mm, P < 0.01), last lumbar vertebrae (20.9 vs. 23.0 mm, P < 0.05), and 10th rib (23.0 vs. 25.5 mm, P < 0.01). No difference between Pietrain and Duroc progeny was detected for fat depth at the last rib (27.8 vs. 28.8 mm, respectively). Pietrain progeny had a higher percentage of lean at slaughter (52.6 vs. 50.7, P < 0.05) and higher dressing percentage (74.0 vs. 73.1, P < 0.01). Primal cut weights were collected with Pietrain progeny having a greater percentage of carcass as ham (23.0 vs. 22.4, P < 0.01) and loin (21.6 vs. 21.2, P < 0.05), whereas Duroc progeny had a higher percentage of belly weight (12.0 vs. 11.7, P < 0.05). Percentages of Boston butt (8.8 vs. 9.0) and picnic shoulder (9.9 vs. 9.9) were similar for Duroc vs. Pietrain progeny. Total weight of these five primal cuts, as a percentage of carcass weight, was higher for Pietrain progeny (75.2 vs. 74.3, P < 0.01). With heavier carcass weight, Duroc progeny had greater primal cut weights as a function of age. Subjective meat quality scores for color, marbling, and firmness (1 to 5 scale) were more favorable for Duroc-sired progeny. Furthermore, chops from Duroc progeny had higher 24-h pH (5.53 vs. 5.48, P < 0.001) and Minolta a* (17.33 vs. 17.04, P < 0.05) with less percentage drip loss (2.88 vs. 3.80, P < 0.001). No differences were detected between Duroc- and Pietrain-sired progeny for Minolta L* (54.77 vs. 55.37) or b* (7.58 vs. 7.58) objective color scores, percentage cooking loss (28.63 vs. 29.23), or Warner-Bratzler shear force (6.94 vs. 7.11 kg). Both sire breeds have beneficial traits that can be utilized in commercial pork production and merit further study.
以杜洛克或皮特兰公猪为父本的杂交后代，其兰尼碱受体基因正常，对其胴体组成和肉质进行了评估。每个品种的公猪与约克夏或F1约克夏-长白母猪交配。在相同年龄（约26周龄）对总共162头后代的胴体和肉质性状进行了评估。杜洛克父本的后代胴体更重（108.0对103.0千克，P<0.001）且更长（86.9对84.8厘米，P<0.01），而皮特兰父本的猪在第一肋骨处（44.6对47.7毫米，P<0.01）、最后腰椎处（20.9对23.0毫米，P<0.05）和第10肋骨处（23.0对25.5毫米，P<0.01）的背膘更薄。皮特兰和杜洛克后代在最后肋骨处的脂肪深度（分别为27.8和28.8毫米）未检测到差异。皮特兰后代屠宰时的瘦肉百分比更高（52.6对50.7，P<0.05）且屠宰率更高（74.0对73.1，P<0.01）。收集了主要切块重量，皮特兰后代作为火腿（23.0对22.4，P<0.01）和里脊肉（21.6对21.2，P<0.05）的胴体百分比更高，而杜洛克后代腹部重量的百分比更高（12.0对11.7，P<0.05）。杜洛克和皮特兰后代的波士顿肩肉（8.8对9.0）和野餐肩肉（9.9对9.9）百分比相似。这五个主要切块的总重量占胴体重量的百分比，皮特兰后代更高（75.2对74.3，P<0.01）。由于胴体重量更重，杜洛克后代随着年龄增长主要切块重量更大。杜洛克父本后代的颜色、大理石花纹和硬度主观肉质评分（1至5分制）更优。此外，杜洛克后代的猪排24小时pH值更高（5.53对5.48，P<0.001）和Minolta a值更高（17.33对17.04，P<0.05），滴水损失百分比更低（2.88对3.80，P<0.001）。杜洛克和皮特兰父本后代在Minolta L（54.77对55.37）或b*（7.58对7.58）客观颜色评分、烹饪损失百分比（28.63对29.23）或沃纳-布拉茨勒剪切力（6.94对7.11千克）方面未检测到差异。两个父本品种都有可用于商业猪肉生产的有益性状，值得进一步研究。
