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山猪优质肉表观性状的遗传与影响因素研究

, PP. 78-85

Keywords: 优质肉性状,表观遗传,影响因素,杂交组合,山猪

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Abstract:

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(P0.05).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.

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