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Hybridization method for improving porcine intramuscular fat content

A technology of intramuscular fat and hybridization method, applied in the field of animal husbandry, can solve the problem of high cost and achieve the effect of good meat quality performance

Inactive Publication Date: 2015-09-09
GUANGXI ZHUANG AUTONOMOUS REGION INST OF ANIMAL HUSBANDRY
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the hybrid method of using local pigs as the male parent and foreign pigs as the female parent was not accepted due to the high cost

Method used

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  • Hybridization method for improving porcine intramuscular fat content

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Embodiment Construction

[0018] The above-mentioned and other technical features and advantages of the present invention will be described in more detail below in conjunction with the embodiments.

[0019] (1) Breeding of the first generation of hybrids

[0020] Using the famous local pig breed Luchuan pig in Guangxi as the male parent, 4 excellent individuals were selected, and the American Duroc pig was used as the female parent, and 10 excellent individuals were selected for crossbreeding and giving birth to piglets. The piglets are selected and retained after weaning, and the boars and sows with a black coat, a body weight of not less than 5kg, more than 6 pairs of effective teats, and a healthy and well-proportioned body are selected. , slow-growing boars and sows. In the end, 5 boars and 15 sows of the first generation of hybrids were selected to obtain Ludu binary hybrid pigs.

[0021] (2) Production of the second generation hybrid

[0022] The Lu-Du binary hybrid pigs were used as the zero-...

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Abstract

The present invention discloses a hybridization method for improving the porcine intramuscular fat content. The method comprises steps of: hybridizing a Luchuan boar and a Duroc sow to produce generation zero swines consisting of Luchuan+Duroc crossbred swines, wherein the generation zero swines have 50% of Luchuan descent and 50% of Duroc descent; and then performing crossbred fixing and closed-flock breeding on the generation zero swines, and fattening feeding selected offspring. The intramuscular fat content of fattened swines is significantly higher compared to that of purebred Duroc swines and crossbred Duroc swines, and is closer to that of Luchan swines. The lean rate of Luchuan+Duroc crossbred commercial swines produced by using the method of the present invention is above 53%, and intramuscular fat content is higher than 7%.

Description

technical field [0001] The invention relates to the field of animal husbandry, in particular to a hybridization method for increasing the intramuscular fat content of pigs. Background technique [0002] With the continuous improvement of people's living standards, higher requirements are put forward for the quality of meat, not only requiring the meat to be tender and tasty, but also requiring the quality of the meat to meet the standards of green food. Fat is the source of energy for the animal body, and the intramuscular fat has a great relationship with the flavor quality and edible value of the muscle. In pork production, intramuscular fat is attracting increasing interest because it affects tenderness, flavor, color, moisture retention and marbling scores and is an important factor affecting pork quality. Therefore, people hope to increase the content of intramuscular fat while requiring to reduce pig backfat and abdominal fat. [0003] Luchuan pig is one of the eight...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K67/027
CPCA01K67/027
Inventor 谢炳坤马青艳覃兆鲜农素群张冰刘明君吴永绍王崇洲梁旦覃倩陈宝剑潘翠玲蓝海恩潘天彪
Owner GUANGXI ZHUANG AUTONOMOUS REGION INST OF ANIMAL HUSBANDRY
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