关键词: 猪; 屠宰测定; 皮杜×长蓝; 皮杜×长大; 胴体性状; 肉质性状

Abstract: Carcass and meat quality traits were determined by comparing 64 heads of (Pietrain×Duroc) (PD)× (Langdrance×Largewhite) (LY) crosses with 18 heads of (Pietrain×Duroc) (PD)×(Langdrance×Lantang) (LN) crosses in order to provide reference data on producing high quality pork. The results indicated that the PD×LN corsses were significantly higher than PD×LY crosses in the content of IMF, shoulder thickest backfat and the last rib backfat (P<0.01) in live testing performance, while slaughter weight and daily gain were extremly significantly lower than the latter (P<0.01). In the carcass traits, the shoulder thickest backfat of PD×LN crosses were extremly significantly higher than PD×LY crosses (P<0.01), but lower in carcass length and longissimus muscle area (P<0.01). In meat quality traits among IMF, pH₁, marbling and tenderness, the PD×LN crosses were better than PD×LY crosses (P<0.01), but worse in fleshcolor b (P<0.01), pH_{24 h} and drop lose (P<0.05), at last both line crosses showed normal in meat color with score 3 to 4, and meat quality traits with pH₁>5.9 and pH_{24 h}<6, the IMF of the PD×LY was detected between 1.5% to 2.0%, the IMF value of the PD×LN crosses had exceed 2%, shear force of two breed was less than 4 kg. In conclusion, meat quality of the two crosses catered to consumer taste.

Key words: swine; slaughter determination; (Pietrain×Duroc)×(Langdrance×Largewhite); (Pietrain×Duroc)×(Langdrance×Lantang); carcass traits; meat quality traits