【摘要】 [目的]通过对5个不同品种和不同性别猪只的肉质性状比较,探究品种和性别对肉质性状的影响效应。[方法]对5个品种共87头达适宜屠宰体重的商品猪进行屠宰,测定肉质性状后进行差异分析。[结果]除了屠宰后45 min的pH值（pH₁）,剪切力无显著差异外（P>0.05）,品种效应对于屠宰后24 h的pH值（pH₂）、肉色（L值）、熟肉率、滴水损失都有显著的影响（P<0.05）。性别效应对巴凉杂交猪、青峪猪和巴青杂交猪的所有肉质性状都无显著影响（P>0.05）。杜凉杂交猪母猪的肉质性状优于公猪。表现为母猪的pH₂显著高于公猪（P<0.05）,公猪45 min后的肉色L值显著高于母猪（P<0.05）。凉山猪公猪的滴水损失显著高于母猪（P<0.05）,说明在个别品种的某些性状中存在性别效应,而在其他品种中没有呈现相同的规律。[结论]品种对猪肉质性能影响差异显著,性别对个别品种的肉质性状存在影响。更多还原

【Abstract】 [Objective]The effects of different breeds and gender on meat quality were explored by comparing the meat quality of the five different breeds and different gender.[Method]A total of 87 commercial pigs of 5 breeds were slaughtered and analyzed for meat quality.[Result]There was no significant difference in shear force and the pH after 45 min（pH,）（P>0.05）.Breeds effect had significant effects on the pH after 24 hours（pH₂）,color（L value）,cooked meat percentage,and drip loss（P<0.05）.Gender effect had no significant differences in all meat quality traits of baliang crossbreed pigs, qingyu pigs and baqing crossbreed pigs（P>0.05）.Duliang hybrid pig sows have better meat quality than boars.The performance of the sow’s pH₂ was significantly higher than that of the boar（P<0.05）.The boar colour（L value）was significantly higher in the sow after 45 min than that in the sow（P<0.05）.Drip loss in Liangshan boars was significantly higher than that in sows（P<0.05）.This showed that there were gender effects in some traits of individual cultivars,but not in other cultivars.[Conclusion]There was a significant difference in the effect of variety on meat quality,and gender had an effect on the meat quality of individual varieties.更多还原