The influence of the wild boar on the biological and performance traits of domestic pigs
The influence of the wild boar on the biological and performance traits of domestic pigs
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野猪对家猪生物学和生产性能的影响
DOI：
10.2478/v10020-010-0010-1
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发表时间：
2010
期刊：
影响因子：
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通讯作者：
R. Klimas
中科院分区：
文献类型：
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作者：
A. Klimienė;R. Klimas
实验在立陶宛Telsiai地区的一个畜牧场进行，涉及两组动物：I-立陶宛白猪与野猪交配，试图产生第一代杂种(F1)，其野猪血液含量为50%；II-雌性杂交种，与野猪重复交配，产生第二代杂种(F2)，野猪血液含量为75%。野猪基因库的增加(高达75%)导致产仔数减少，接近野猪的典型繁殖力。当立陶宛白色纯合子猪与野猪交配时，第一代(F1)以白色为主色，而当白色杂合母猪与野猪杂交时，白色和条纹(烧烧)第二代(F2)杂交种在整个群体中的比例为1.25：1。本研究的目的是研究杂种一代的生长速度、肉质和肉质。在对照期间(体重约30~80 kg)，杂种猪(n=12)平均日增重达到474g，公猪生长较快(490g)，而母猪生长速度较慢(457g)。五头公猪(约屠宰100 kg，用于肉质性状和背最长肌品质的评定，留作进一步选育。杂交猪的平均半身长为95 cm，6~7节背脂厚29 mm，末节肋厚16 mm，瘦肉率为50.7%。肉的pH值为5.48，红度为18.16。含水率为58.15%，蒸煮损失率为27.35%。肉的化学成分为：蛋白质23.62%，脂肪1.54%，灰分1.13%。与立陶宛白猪相比，杂交猪生长速度较慢，其屠体的肉质性状较低。杂交一代肉质红度高，蒸煮损失低，化学成分营养价值较高。雄性杂种的肉也被发现提供了高度的可口性，而没有特殊的令人不快的气味。
The experiment conducted in a stockyard in the district of Telsiai (Lithuania) involved two groups of animals: I – Lithuanian Whites, mated with the wild boar in an attempt to produce first-generation hybrids (F 1 ) having 50% wild boar blood, and II – female hybrids, mated repeatedly with the wild boar to produce second-generation hybrids (F 2 ) with 75% wild boar blood. An increase in the wild boar gene pool (up to 75%) led to a decrease in the litter size which approximated prolificacy values typical of wild boars. When white homozygous pigs of the Lithuanian White breed were mated with wild boars, white was the dominant color in the first generation (F 1 ), whereas when white, heterozygous female hybrids were crossbred with wild boars, white and striped (torched) second-generation (F 2 ) hybrids were distributed at the ratio of 1.25:1 throughout the population. The aim of this study was to investigate the growth rate, meatiness and meat quality of F 1 hybrids. In the control period, (body weight of approximately 30 to 80 kg), the average daily gains of hybrids (n = 12) reached 474 g. Boars grew faster (490 g), while gilts were marked by a slower growth rate (457 g). Five boars (approx. 100 kg) were slaughtered for the evaluation of meatiness traits and meat (musculus longissimus dorsi) quality, while gilts were left for further breeding. The average half-carcass length of hybrids was 95 cm, backfat thickness at 6–7 and last ribs reached 29 and 16 mm, respectively, and lean meat content was 50.7%. The meat pH48 was 5.48, redness was determined at 18.16 ext. u., water holding capacity at 58.15% and cooking loss at 27.35%. Chemical composition composition of meat was as follows: 23.62% protein, 1.54% fat and 1.13% ash. In comparison with Lithuanian White pigs, hybrids grew at a slower rate and their carcasses had lower meatiness traits. The meat of F 1 hybrids was characterized by higher redness values, lower cooking loss and satisfactory chemical composition in respect of nutritive value. The meat of male hybrids was also found to deliver a high degree of palatability without a specific, offensive aroma.