莱芜猪雪花猪肉品系选育技术

摘要

莱芜猪在过去30多年的保纯选育中,表现出了最具鲜明特点的肉质特性.肌内脂肪含量平均达11.6%,最高达22%. 近年来利用莱芜猪这一特性,进行了雪花猪肉的选育技术的研究. 通过建立性能系,组建高肌内脂肪群体,以开放式个体选择为主要方法的本品种选育,使莱芜猪形成了明显的雪花猪肉性能系群体. 结果表明,莱芜猪经过性能系选育至第4世代基础群经产母猪平均产活仔数(12.39±0.41)头,显著高于0世代(11.90±0.63)头(P<0.05);第4世代同胞肥育日增重平均(421±11.96) g,料重比平均(4.14±0.23),瘦肉率平均(43.12±0.38)%,与1世代相比无明显差异(P>0.05);肌内脂肪(13.78±0.48)%,与1世代(11.67±0.93)%相比差异显著(P<0.05).%In the past 30 years of conservation and breeding of Laiwu Pig,the most obvious characteristic of the meat quality was demonstrated.Fat content in muscle was 11.6%,up to 22%.In recent years,the research on the technology of the snow pork is made using the characteristics of Laiwu Pig.By establishing the performance system,the high fat group and the open individual selection as the main method of the breeding,the Laiwu Pig formed a clear snow pork performance of the group.The results show:Laiwu Pigs after selection of system performance to the fourth generation based group of multiparous sows were produced live litter (12.39 ±0.41) head,which was significantly higher than 0 generation (11.90 ±0.63) (P<0.05);compatriots of the fourth generation fattening daily average weight (421±11.96) g,feed to gain ratio average (4.14±0.23),lean meat rate average(43.12± 0.38)%,and a generation compared had no significant difference(P>0.05),intramuscular fat (13.78±0.48)%,and a generation (11.67±0.93)%compared with significant difference(P<0.05).