Schwab C R, Baas T J, Stalder K J, Mabry J W
Department of Animal Science, Iowa State University, Ames, 50011, USA.
J Anim Sci. 2006 Jun;84(6):1577-83. doi: 10.2527/2006.8461577x.
A study was conducted to evaluate differences in meat and eating quality traits between purebred Duroc pigs sired by boars currently available and pigs sired by boars from the mid 1980s. Two lines were developed by randomly allocating littermate and half-sib pairs of females to matings by current time period (CTP) or old time period (OTP) boars. Matings by CTP boars were made using fresh semen, and matings by OTP boars were via frozen semen. All available barrows and randomly selected gilts were sent to a commercial abattoir and used for meat and eating quality evaluation. A total of 178 pigs from 23 CTP sires and 99 pigs from 15 OTP sires, across 2 replications and at a mean live weight of 109 kg, were slaughtered and analyzed. Chemical intramuscular fat percentage was determined by lab analysis of a slice from the LM at the 10th rib. Additional meat and eating quality traits measured on the LM were Minolta reflectance and Hunter L color (24 h); pH (24 h and 7 d); water-holding capacity; subjective visual scores for color, marbling, and firmness (48 h); Instron tenderness; cooking loss; and trained sensory panel evaluations (7 d). Time period differences were assessed by use of a mixed model that included fixed effects of sire time period, replication, sex, contemporary group, and the interaction of sex x time period. The random effect of dam and the random effect of sire nested within time period were also included. Loins from pigs sired by OTP boars had greater intramuscular fat (3.48 vs. 3.09%) and visual marbling scores (3.54 vs. 3.07), required less Instron force (5.31 vs. 5.98 kg) to compress, and had darker visual color scores (4.09 vs. 3.87) compared with loins from pigs sired by CTP boars (P < 0.05). No differences were observed between time periods for Minolta reflectance, Hunter L (24 h), water-holding capacity, pH (24 h and 7 d), or subjective firmness scores. Trained sensory evaluations revealed more pork flavor and less off-flavor (P < 0.05) for OTP-sired pigs; however, no differences in tenderness score, juiciness score, chewiness score, or cooking loss were found between lines. Long-term selection response in carcass composition has been at the expense of meat and eating quality traits.
开展了一项研究，以评估当前可用公猪所生纯种杜洛克猪与20世纪80年代中期公猪所生猪之间在肉质和食用品质性状上的差异。通过将同窝和半同胞雌性配对随机分配给当前时期（CTP）或旧时期（OTP）公猪进行配种，培育出两个品系。用新鲜精液与CTP公猪进行配种，用冷冻精液与OTP公猪进行配种。所有可用的阉公猪和随机挑选的后备母猪被送往一家商业屠宰场，用于肉质和食用品质评估。来自23头CTP公猪的178头猪和来自15头OTP公猪的99头猪，经过2次重复，平均活重109 kg时，被屠宰并进行分析。通过对第10肋骨处背最长肌切片进行实验室分析来测定化学肌内脂肪百分比。在背最长肌上测量的其他肉质和食用品质性状包括美能达反射率和亨特L值颜色（24小时）；pH值（24小时和7天）；保水能力；颜色、大理石花纹和硬度的主观视觉评分（48小时）；Instron嫩度；烹饪损失；以及经过训练的感官小组评估（7天）。通过使用一个混合模型来评估时期差异，该模型包括公猪时期、重复、性别、同期组以及性别×时期的交互作用等固定效应。还包括母猪的随机效应和时期内公猪的随机效应。与CTP公猪所生猪的腰肉相比，OTP公猪所生猪的腰肉具有更高的肌内脂肪（3.48%对3.09%）和视觉大理石花纹评分（3.54对3.07），压缩时所需的Instron力更小（5.31千克对5.98千克），并且视觉颜色评分更暗（4.09对3.87）（P<0.05）。在美能达反射率、亨特L值（24小时）、保水能力、pH值（24小时和7天）或主观硬度评分方面，不同时期之间未观察到差异。经过训练的感官评估显示，OTP公猪所生猪的猪肉风味更浓，异味更少（P<
