【摘要】 宁乡猪具有耐粗饲、适应性强和肉质优良等特点，但同时具有生长速度较慢、瘦肉率较低等不足，限制了其养殖经济效益和产业化发展。本研究比较了宁乡猪、巴克夏猪及其相关杂交组合（巴宁猪、杜宁猪）的生长性能、胴体性状及肌肉品质。结果表明：巴宁猪和杜宁猪的生长速度显著优于宁乡猪，日增重分别达到0.49 kg/d和0.48 kg/d，均高于宁乡猪的0.36 kg/d；饲料转化效率得到提升，料肉比分别为3.01和2.54，均低于宁乡猪的4.23。巴宁猪与杜宁猪的体尺性状优于宁乡猪。肉质分析显示，巴宁猪的棕榈酸含量显著高于宁乡猪(3.92±0.25与3.30±0.44, P<0.05 )；杜宁猪的油酸含量显著低于宁乡猪(39.26±2.13与42.68±2.22, P<0.05 )；巴宁猪与杜宁猪在硬脂酸(14.11±0.93与15.1±0.52, P<0.05 )与油酸(41.58±1.94与39.26±2.13, P<0.05 )含量上存在显著差异。巴宁猪与杜宁猪的游离脂肪酸组成结构较为相似，β-氨基丙酸含量均显著高于宁乡猪(294.62±184.3、313.46±101.31与125.87±64.93, P<0.05 )。肌内脂肪含量宁乡猪最高，极显著高于巴克夏猪(5.31%±0.02%与3.24%±0.01%, P<0.01 )，显著高于巴宁猪(4.23%±0.01%, P<0.05 )，与杜宁猪(4.82%±0.01%)无显著差异(P > 0.05 )；而巴宁猪显著高于巴克夏猪(P<0.05 )，但与杜宁猪无显著差异。组织学分析进一步表明，巴宁猪肌纤维直径较小且慢肌纤维密度较高。综上所述，两种杂交组合在保留宁乡猪肉质特色的同时，显著提高了生产性能，为宁乡猪的杂交利用及新品种培育提供了参考。更多还原

【Abstract】 Ningxiang pigs are characterized by their tolerance to coarse fodder, strong adaptability, and excellent meat quality. However, their slow growth rate and low lean percentage limit economic returns and commercial development. This study compared the growth performance, carcass traits, and meat quality among Ningxiang pigs, Berkshire pigs, and their hybrid combinations(Baning and Duroc×Ning pigs). The results showed that Baning and Duroc×Ning pigs exhibited significantly better growth rates than Ningxiang pigs, with average daily gains of 0.49 kg/d and 0.48 kg/d, respectively, compared to 0.36 kg/d for Ningxiang pigs. Feed conversion efficiency was improved, with feed-to-gain ratios of 3.01 and 2.54 for Baning and Duroc×Ning pigs, respectively, lower than the 4.23 observed for Ningxiang pigs. Body measurements of Baning and Duroc×Ning pigs were superior to those of Ningxiang pigs. Meat quality analysis revealed that the palmitoleic acid content of Baning pigs was significantly higher than that of Ningxiang pigs(3.92±0.25 and 3.30±0.44, P<0.05), while the oleic acid content of Duroc×Ning pigs was significantly lower than that of Ningxiang pigs(39.26±2.13 vs. 42.68±2.22, P<0.05). Significant differences were also observed between Baning and Duroc×Ning pigs in stearic acid(14.11±0.93 vs. 15.10±0.52, P<0.05) and oleic acid(41.58±1.94 and 39.26±2.13, P<0.05). The free amino acid profiles of Baning and Duroc×Ning pigs were similar, with β-alanine levels significantly higher than those in Ningxiang pigs(294.62±184.3, 313.46±101.31 and 125.87±64.93, P<0.05). Intramuscular fat content was highest in Ningxiang pigs, significantly exceeding that of Berkshire pigs(5.31%±0.02% and 3.24% ±0.01%, P<0.01) and Baning pigs(4.23%±0.01%, P<0.05), but not significantly different from Duroc×Ning pigs(4.82%±0.01%, P>0.05). Baning pigs had significantly higher intramuscular fat than Berkshire pigs(P<0.05) but showed no significant difference from Duroc×Ning pigs. Histological analysis further indicated that Baning pigs had smaller muscle fiber diameters and higher slow-twitch fiber density. In conclusion, both hybrid combinations retained the meat quality advantages of Ningxiang pigs while significantly improving production performance, providing valuable insights for the utilization of Ningxiang pigs in crossbreeding and new breed development.更多还原