State Key Laboratory for Swine Genetics, Breeding and Production Technology, Jiangxi Agricultural University, Nanchang 330045, China.
State Key Laboratory for Swine Genetics, Breeding and Production Technology, Jiangxi Agricultural University, Nanchang 330045, China.
Meat Sci. 2020 Oct;168:108182. doi: 10.1016/j.meatsci.2020.108182. Epub 2020 May 11.
Derived from the long historical natural and artificial selection, Chinese indigenous pigs have formed their own special meat characteristics. We herein systematically evaluated 14 meat characteristics and 15 fatty acid composition traits on three Chinese local pig breeds. The experimental pigs were produced by crossing design covering all sire genealogy and most of dam genealogy in each of the three breeds' seed conservation farms. All animals were reared in the same standardized housing and feeding conditions. A Comparison study showed that most of the investigated meat quality traits present significant differences among Bamaxiang, Erhualian and Laiwu breeds. While Erhualian pigs outperformed pH traits, the Laiwu pigs showed extremely high intramuscular fat content, better meat color and lower drip loss (P < .05). The highest contents of total saturated fatty acids and total polyunsaturated fatty acids were found in Laiwu and Erhualian, respectively. These results will benefit the future breeding utilization of these genetic resources for worldwide swine meat quality improvement.
受长期的自然和人工选择的影响，中国本土猪形成了其特有的肉质特性。我们系统地评估了三个中国地方猪种的 14 种肉质特性和 15 种脂肪酸组成特性。实验猪通过涵盖每个品种种猪保种场中所有公猪系谱和大部分母猪系谱的杂交设计生产。所有动物都在相同的标准化饲养和喂养条件下饲养。比较研究表明，在所研究的大多数肉质特性中，八眉猪、二花脸猪和莱芜猪之间存在显著差异。虽然二花脸猪的 pH 值特性较好，但莱芜猪的肌内脂肪含量极高，肉色较好，滴水损失较低（P<.05）。莱芜猪和二花脸猪的总饱和脂肪酸和总多不饱和脂肪酸含量最高。这些结果将有利于未来这些遗传资源的选育利用，以提高全球猪肉的质量。
