Ghent University, Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent, Belgium; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium.
Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium.
Meat Sci. 2021 Feb;172:108352. doi: 10.1016/j.meatsci.2020.108352. Epub 2020 Oct 22.
This study was performed to investigate meat quality traits of loin and ham of commercial pigs as affected by genetic differences in carcass and growth traits of the parent lines. Three hybrid sow lines were crossbred with two types of Belgian Piétrain with different breeding goals (BP and BP emphasizing daily growth and carcass conformation, respectively). Pig live performance and carcass quality of 270 offspring were measured, and meat quality of the loin and (cooked) ham was evaluated on 216 animals. Despite the differences in pig live performance and carcass quality for sow line, little effect on meat quality was observed. Only a lower (p < 0.05) intramuscular fat content of ham and a tendency (p < 0.1) toward lower cooking yield was observed in offspring of the sow line with the highest versus the lowest carcass lean content. Loin traits were only weakly associated with fresh and cooked ham quality traits.
本研究旨在研究商业猪的腰肉和火腿肉质特性，这些特性受亲本组肉质和生长特性遗传差异的影响。三个杂交母猪系与两种不同选育目标的比利时皮特兰猪（BP 和 BP 分别强调日增重和胴体结构）杂交。测量了 270 头后代的猪生产性能和胴体质量，并对 216 头猪的腰肉和（熟）火腿的肉质进行了评估。尽管母猪系的猪生产性能和胴体质量存在差异，但对肉质影响不大。仅在背膘含量最高的母猪系与最低的背膘含量的后代中，火腿的肌内脂肪含量较低（p<0.05），并且熟肉产率有降低的趋势（p<0.1）。腰肉特性与新鲜和熟火腿质量特性仅有微弱的关联。
