Studies On The Effects Of The Meat Quality Of Commercial Pigs By Pretrain Pigs As Sire Lines

Pretrain pigs is one of the world-class lean meat type pigs.Tt has outstanding characters in back fat,carcass lean meat rate,eye muscle area,double muscle character.The dissertation mainly study on P×D,(P×D)×B,(P×D)×Y,(P×D)×(L×Y),as well as D×B,D×(L×Y) , which producted by Pretrain pigs as sire lines , focuses on the growth,carcass quality,meat quality and fatty acid composition character of commercial pigs which admit by Prtrain pigs genes,aimed at providing particular theoretical bases on yielding of commercial pigs.1.The influence on the growth character of commercial pigsThere are significant different on average-day-gain and Feed/gain(F/G) ratio in commercial pigs(p<0.05). Average-day-gain of P×D is 773g/d , higher in (P×D)×Y(p<0.05);The Feed/Gain(F/G) ratio is 2.94,higher in (P×D)×B (3.69).There are no difference on D×(L×Y) and (P×D)×Y(p>0.05) .Tt showed that Pretrain Pigs as the ultimate male-breeding line is better on the average-day-gain of commerical pigs,and reached 773g/d,thereas the commercial pigs producted by Pretrain pigs crossed Duroc as sire lines compare with D×B,D×(L×Y) has significant decress on Average-day-gain,higher in F/G.2.The influence on carcass quality of commercial pigs.As to the slaughter permance , There are significant different on carcass weight,slaughter ratio,back fat,carcass length,cooking rate in crossbred commercial pigs( P<0.05 ) .There are extemly significant different on eye area,and lean meat percentage(P<0.01) .With the admition of Pretrain Pigs genes,commercial pigs compare with D×(L×Y) and D×B,slaughter ratio and carcass length decrease back fat percetage. As to meat quality,there are extremely significant different on tenderness,meat color,pH value,Marbling,Percentage of water loss in commercial pigs(P<0.01).The result indicated that the Marbling of (P×D)×B is 3.42.Meat color is 2.75.percentage of water loss is 28.91%,they all achieve excellent standers,thereas the meat of six P×D are PSE.As to edible quality,there are significant difference on dry matter,intramusul fat,crude protin in every combination commercial pigs(P<0.05) , extremely significant different on ash(p<0.01),The intramuscul fat and crude Protin of (P×D)×B is 3.76%,24.77%。They...