[1]周 鑫,金邦荃,章煕霞,等.山猪优质肉表观性状的遗传与影响因素研究[J].南京师范大学学报(工程技术版),2015,15(01):078-85.
　Zhou Xin,Jin Bangquan,Zhang Xixia,et al.Study on Epigenetics and Effects of Meat Quality in Shanzhu Swine[J].Journal of Nanjing Normal University(Engineering and Technology),2015,15(01):078-85.
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山猪优质肉表观性状的遗传与影响因素研究
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南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

卷:
15卷
期数:
2015年01期
页码:
078-85
栏目:
食品工程
出版日期:
2015-03-20

文章信息/Info

Title:
Study on Epigenetics and Effects of Meat Quality in Shanzhu Swine
作者:
周 鑫1; 金邦荃1; 章煕霞2; 李亚东1; 袁永刚2; 龚 兰1; 朱 云1
(1.南京师范大学食品科学与营养系,江苏 南京 210097)(2.南京市畜牧家禽科技研究所,江苏 南京 210036)
Author(s):
Zhou Xin1; Jin Bangquan1; Zhang Xixia2; Li Yadong1; Yuan Yonggang2; Gong Lan1; Zhu Yun1
(1.Department of Food Science and Nutrition,Nanjing Normal University,Nanjing 210097,China)(2.Institute of Animal Husbandry and Poultry Science of Nanjing,Nanjing 210036,China)
关键词:
优质肉性状; 表观遗传; 影响因素; 杂交组合; 山猪
Keywords:
meat quality; epigenetics; effects; crossbred; Shanzhu swine
分类号:
S828.8
文献标志码:
A
摘要:
山猪为我国优良地方猪种,具有优质肉遗传性状,是当前优质肉商品猪培育的重要母本之一. 本文试图将山猪与瘦肉型杜洛克或巴克夏进行杂交,通过肉品性状分析,选出配合力最优的组合加以利用. 研究表明,通过杂交可显著提高杂交猪的产肉性状,尤其是杜×山(P<0.05,P<0.01). 山猪具有优良的肉色和大理石纹评分,横交后可将性状较好地固定,结果表明杜×山和杜山×山更理想; 对剪切力的分析表明,6组猪背最长肌处于同一水平(P>0.05). 由此可见,杜×山杂交组合是传承山猪优质肉性状的理想组合. 进一步分析影响肉色的主要因素并建立回归方程,Y肉色=0.205Xa*-0.067Xb*-0.128XL+7.738(R=0.67,P=0.000),Y肉色=1.423XpH1-0.625XpH24-2.691(R=0.56,P=0.000)和Y肉色= -0.209X滴-0.011X失+4.205(R=0.49,P=0.003),认为a*值(红度)、b*值(黄度)、L值(亮度)、pH值、滴水损失和失水率均影响猪肉呈色; 其中a*值和L值综合反映理想肉色,如鲜红色,影响度极高; 其次关联因素为pH1和滴水损失等.
Abstract:
Shanzhu is a local swine with good meat quality in China,so that it is known as one of the most important female parents for new crossbreds nowadays. For this reason,Shanzhu swine(S)is used to cross with Duroc(D)or Berkshire(B)swine(Both are famous lean swine in the world). In our research,the aim is to select the best crossbreds through meat quality test. Results show that because of crossbreds,meat productivity can be raised significantly,especially in D×S crossbreds(P<0.05,P<0.01). S appeares good meat quality such as reasonable meat color and marbling. These good meat qualities can be transferred to offsprings stably,they are better in D×S and DS×S crossbreds. Analyzing data,the share force of M.longissimus dorsi(LD)is at the same lever between 6 groups. As above,D×S crossbreds is the reasonable combining for inheriting good meat quality from S. Analyzing major factors on meat color and building up regression equations,they are Ymeat color=0.205Xa*-0.067Xb*-0.128XL+7.738(R=0.67,P=0.000),Ymeat color=1.423XpH1-0.625XpH24-2.691(R=0.56,P=0.000)and Ymeat color= -0.209Xdrip loss-0.011Xwater loss+4.205(R=0.49,P=0.003),respectively. As we know,meat color is influenced by many factors,such as a*,b* as well as L values,pH value,drip loss,water loss rate and so on. Fresh meat also appeared reddish,which is related with a* and L values highly. The second relative effects are pH1 value and drip loss.

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备注/Memo

备注/Memo:
收稿日期:2014-12-16.基金项目:江苏省农业科技创新基金(CX(11)1301)、江苏省普通高校研究生科研创新项目(CXLX13_395) 通讯联系人:金邦荃,博士,教授,研究方向:食品科学. E-mail:jinbangquan@njnu.edu.cn
更新日期/Last Update: 2015-03-30