Selection for lean growth efficiency in Duroc pigs influences pork quality.
Selection for lean growth efficiency in Duroc pigs influences pork quality.
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DOI：
10.2527/2001.7982075x
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发表时间：
2001-08
影响因子：
3.3
通讯作者：
S. Lonergan;E. Huff-Lonergan;L. Rowe;D. Kuhlers;S. Jungst
中科院分区：
文献类型：
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作者：
S. Lonergan;E. Huff-Lonergan;L. Rowe;D. Kuhlers;S. Jungst
通过强化选育，建立了杜洛克猪瘦肉率高的优良品系。本研究的目的是确定这种选择策略对新鲜猪肉品质性状的影响。对来自同一基础猪群的两个品系杜洛克猪进行了评价。选择一个品系用于五代的瘦肉生长效率（选择品系），另一个品系是从基础牛群维持的当代品系（对照品系）。试验中所有猪的氟烷基因检测均为阴性。瘦肉生长效率的选择导致瘦肉增加，胴体瘦肉，增加腰部眼睛面积，减少整体胴体脂肪。Select品系在最长肌中具有显著较低的主观硬度评分，并且在最长肌、半膜肌和半腱肌中具有显著更大量的水分和蛋白质损失（作为可测量的滴落物）。行之间的主观颜色评分或Hunter L、a和B值无差异。没有选择线的差异，观察糖酵解潜力或最终pH值。最长肌和semitendinosus表现出显着较低的早期死后pH值的选择线猪。Warner-Bratzler剪切值较高的选择线最长肌排骨。肌钙蛋白-T的降解在Select line最长肌样品中减少。这一结果表明，减少降解的肌原纤维蛋白可能与增加的水分和蛋白质损失在存储过程中。这项研究指出，消除氟烷基因将解决一些但不是所有的基因影响猪肉质量问题所面临的行业。猪的选择线似乎更倾向于生产柔软和渗出的猪肉，这表明柔软和渗出的猪肉之间的联系和一些遗传选择策略可能存在。因此，似乎选择一些经济上重要的性状，如饲料效率或增加瘦肉生长的氟烷基因的情况下，可能会损害猪肉品质。
A unique line of Duroc pigs was established by intensive selection for increased lean growth efficiency. The objective of this study was to determine the influence of this selection strategy on fresh pork quality traits. Two lines of Duroc pigs originating from the same foundation herd were evaluated. One line was selected for lean growth efficiency over five generations (Select line), and the other was a contemporary line maintained from the foundation herd (Control line). All pigs in the trial tested negative for the halothane gene. Selection for lean growth efficiency resulted in improved lean gain, carcass lean, increased loin eye area, and less overall carcass fat. The Select line had significantly lower subjective firmness scores in longissimus and significantly greater amounts of moisture and protein lost as measurable drip in longissimus, semimembranosus, and semitendinosus. There were no differences in subjective color scores or in Hunter L, a, and b values between lines. No selection line differences were observed in glycolytic potential or ultimate pH. The longissimus and the semitendinosus exhibited significantly lower early postmortem pH values in Select line pigs. Warner-Bratzler shear values were higher for Select line longissimus chops. Degradation of troponin-T was decreased in the Select line longissimus samples. This result suggests that reduced degradation of myofibrillar proteins may be associated with increased moisture and protein lost during storage. This research points out that elimination of the halothane gene will solve some but not all of the genetically influenced pork quality problems faced by the industry. The Select line of pigs appears to be more prone to producing pork that is soft and exudative, indicating a link between soft and exudative pork and some genetic selection strategies may exist. Therefore, it appears that selection for some economically important traits, such as feed efficiency or increased lean growth in the absence of the halothane gene, may compromise pork quality.