A breeding method for improving the redness of meat of chuanzang black pig

Abstract

The application belongs to the technical field of breeding and cultivation, and particularly relates to a method for improving the redness of meat color of Sichuan-Tibet black pigs. The method comprises the following steps: (1) selecting Sichuan-Tibet black pig F01 line sows as a source; (2) crossbreeding the selected Sichuan-Tibet black pig F01 line with Sichuan-Tibet black boars to obtain a first generation of advanced crossbreeding; and (3) mating the first generation of advanced crossbreeding sows with Sichuan-Tibet black boars to obtain commodity generation Sichuan-Tibet black pigs. The method can solve the problem of low redness of meat color of Sichuan-Tibet black pigs, and can keep the black fur of Sichuan-Tibet black pigs consistent, improve the redness of longissimus dorsi muscle and leg muscle, and does not affect the growth performance, carcass performance and meat quality.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of breeding and cultivation, and specifically relates to a cultivation method for improving the meat color redness of Sichuan-Tibet black pigs. BACKGROUND

[0002] The Sichuan-Tibet black pig mating line is a high-quality flavor pig mating line with local characteristics successfully bred by the Sichuan Animal Husbandry Science Research Institute and the Sichuan Iron Horse Group through 14 years of research and development, the use of modern genetic breeding techniques, the aggregation of the advantage characteristic genes of excellent pig breed resources at home and abroad, systematic breeding and rigorous combining ability research. The Sichuan-Tibet black pig takes local pig breeds such as Tibetan pigs and Meishan pigs as the core breeding materials, overcomes the shortcomings of small body size, poor appearance and low reproductive ability of Tibetan pigs, and aggregates the excellent traits of Tibetan pigs and introduced pigs. It has the characteristics of high production efficiency, strong stress resistance, high carcass lean meat rate, tender and juicy pork, and rich aroma, and is an ideal pig breed for creating high-quality agricultural products. The Sichuan black pig is a new pig father breed led by the Sichuan Animal Husbandry Science Research Institute, with black hair, high growth efficiency and excellent meat quality.

[0003] At present, the Sichuan-Tibet black pig commercial pig is CSF produced by crossbreeding SF and Sichuan black boar, and the problems of its growth performance and meat quality have been solved by the existing technology. For example, the cultivation method adopted in ZL 202310438597.7 “Cultivation method of new strain of Sichuan-Tibet black pig” solves the problem of thick back fat of the pig at about 110 kg. However, the Sichuan-Tibet black pig still has the problem of dark meat color, and the redness a* value of the longissimus dorsi muscle of the new strain hybrid commercial generation produced by crossbreeding the high-quality specialized strain and the Sichuan black boar is about 2.5, which affects the purchasing desire of consumers and cannot meet the market demand. In addition, the redness a* value of the longissimus dorsi muscle of the external pig (Duroc, Large White and Landrace) is generally 2.2-2.5, and the meat color redness is not considered as the target of external pig breeding at present, and more attention is paid to reproductive performance and growth performance.

[0004] Therefore, it is still necessary to further improve the new strain hybrid commercial generation produced by crossbreeding the high-quality specialized strain and the Sichuan black boar to meet the needs of the market. SUMMARY

[0005] The purpose of the present application is to provide a cultivation method for improving the meat color redness of Sichuan-Tibet black pigs, which makes up for the lack of a method for cultivating Sichuan-Tibet black pigs with high meat color redness using Sichuan black pigs in the market and meets the production and market demand.

[0006] In order to achieve the above invention purpose, the technical scheme of the present application is as follows:

[0007] A cultivation method for improving the meat color redness of Sichuan-Tibet black pigs, comprising the following steps:

[0008] (1) cross the high-quality specialized strain with the Sichuan rural black pig boar to produce a new strain hybrid commodity generation, and then measure the redness a* value of the longissimus dorsi muscle and the redness a* value of the leg muscle after slaughter;

[0009] (2) trace the new strain hybrid commodity generation with the required redness a* value of the longissimus dorsi muscle and the redness a* value of the leg muscle, and find the high-quality specialized strain, i.e. trace the Sichuan-Tibet black pig sow F01 strain;

[0010] (3) select sows with a large number of litters, birth litter weight, and 25-day-old weaning litter weight meeting the requirements in the traced Sichuan-Tibet black pig sow F01 strain;

[0011] (4) cross the traced Sichuan-Tibet black pig sow F01 strain selected through the above steps with the Sichuan rural black pig boar to obtain a progressive hybrid first generation;

[0012] (5) mate the progressive hybrid first generation sows with the Sichuan rural black pig boar to obtain a commodity generation of Sichuan-Tibet black pig with improved meat color redness.

[0013] Further, in step (1) of the method for improving the meat color redness of Sichuan-Tibet black pig, the high-quality specialized strain is crossbred with the Sichuan rural black pig boar to produce a new strain hybrid commodity generation, which can be cultivated according to CN116171936 A, entitled "A method for cultivating a new strain of Sichuan-Tibet black pig".

[0014] Further, in step (2) of the method for improving the meat color redness of Sichuan-Tibet black pig, the longissimus dorsi muscle redness a* value of the new strain hybrid commodity generation traced is ≥4.5, and the leg muscle redness a* value is ≥10.5.

[0015] Further, in step (3) of the method for improving the meat color redness of Sichuan-Tibet black pig, the sows meeting the requirements in the traced Sichuan-Tibet black pig sow F01 strain require a litter size ≥12, birth litter weight ≥15 kg, and 25-day-old weaning litter weight ≥74 kg.

[0016] Further, in step (3) of the method for improving the meat color redness of Sichuan-Tibet black pig, the sows meeting the requirements in the traced Sichuan-Tibet black pig sow F01 strain require a medium body size, black hair; a moderate head size with few forehead wrinkles, a relatively straight mouth; medium-sized ears that are slightly drooping; a relatively narrow chest, a slightly concave back and waist, a relatively flat abdominal line, solid limbs, and a well-integrated body; and 7 or more pairs of evenly arranged nipples.

[0017] Further, the specific steps of step (4) in the method for improving the redness of Sichuan-Tibet black pig meat are as follows: the selected traceable Sichuan-Tibet black pig F01 line is crossed with Sichuan rural black boars, high paternal index Sichuan rural boars are crossed with the traceable Sichuan-Tibet black pig F01 line with good parental reproductive performance, and the offspring boar individuals and sow individuals with pure black hair color, solid limbs, good production performance are selected and reserved as the advanced cross first generation.

[0018] Further, in the method for improving the redness of Sichuan-Tibet black pig meat, the number of traceable Sichuan-Tibet black pig F01 lines is 20; the number of Sichuan rural boars is 40; the number of boar individuals is 40; and the number of sow individuals is 200.

[0019] Further, in the method for improving the redness of Sichuan-Tibet black pig meat, the performance characteristics of the commodity generation Sichuan-Tibet black pig obtained are as follows: the redness a* value of the longissimus dorsi muscle is 4.5 or more, and the redness a* value of the leg muscle is 10.5 or more.

[0020] Further, in the method for improving the redness of Sichuan-Tibet black pig meat, the performance characteristics of the commodity generation Sichuan-Tibet black pig obtained are as follows: 180-day-old pigs reach 105-115 kg, the whole-course daily weight gain is 635-700 g, and the dressing percentage is 73-75%.

[0021] Further, in the method for improving the redness of Sichuan-Tibet black pig meat, the performance characteristics of the commodity generation Sichuan-Tibet black pig obtained are as follows: the rib backfat thickness of 6-7 ribs is 2.5-3.5 cm; and the intramuscular fat is 4.0-4.3%.

[0022] Further, in the method for improving the redness of Sichuan-Tibet black pig meat, the performance characteristics of the commodity generation Sichuan-Tibet black pig obtained are as follows: the 1d drip loss is 1.5-1.8%.

[0023] Compared with the prior art, the method has the following beneficial effects:

[0024] (1) The method determines the redness a* value of the longissimus dorsi muscle and leg muscle of the new line hybrid commodity generation slaughtered by crossing the high-quality specialized line with Sichuan rural boars, traces and selects the high-quality Sichuan-Tibet black pig F01 line sow, and uses Sichuan rural boars for two times of hybridization to produce commodity generation, so that the black hair color of Sichuan-Tibete black pig can be kept consistent, the redness of the longissimus dorsi muscle and leg muscle can be improved, and the growth performance, carcass performance and meat quality are not affected.

[0025] (2) The commodity generation Sichuan-Tibete black pig produced by the method has significantly improved meat color redness, which can meet the market demand for pork quality. DETAILED DESCRIPTION

[0026] A breeding method for improving the redness of Sichuan-Tibet black pig meat, comprising the following steps:

[0027] (1) The redness a* value of the longissimus dorsi muscle and leg muscle of the new hybrid commodity generation produced by crossbreeding the high-quality specialized strain according to the invention patent "A breeding method of Sichuan-Tibet black pig new strain ZL 202310438597.7" with Sichuan rural black pig boars is measured after slaughter;

[0028] (2) The Sichuan-Tibet black pig commodity generation with redness a* value of the longissimus dorsi muscle ≥4.5 and redness a* value of the leg muscle ≥10.5 is traced back to the high-quality specialized strain, i.e. Sichuan-Tibet black sow F01 strain;

[0029] (3) Select Sichuan-Tibet black sow F01 strain with litter size ≥12, birth litter weight ≥15 kg, and 25-day-old weaning litter weight ≥74 kg;

[0030] (4) Crossbreed the traced back Sichuan-Tibet black sow F01 strain selected by the above steps with Sichuan rural black boars to obtain the advanced crossbreeding first generation;

[0031] (5) Breed the advanced crossbreeding first generation sows with Sichuan rural black boars to obtain the commodity generation Sichuan-Tibet black pig.

[0032] Further, the redness a* value of the longissimus dorsi muscle and leg muscle of the new hybrid commodity generation produced by crossbreeding the high-quality specialized strain with Sichuan rural black boars is measured every month, and the Sichuan-Tibet black pig commodity generation with redness a* value of the longissimus dorsi muscle ≥4.5 and redness a* value of the leg muscle ≥10.5 is selected, and the high-quality specialized strain, i.e. Sichuan-Tibet black sow F01 strain, is traced back according to the breeding record.

[0033] Further, select medium body type, black hair; moderate head size, few forehead wrinkles, relatively straight mouth; medium-sized ears, slightly hanging; relatively narrow chest, slightly concave back and waist, relatively flat abdominal line, solid limbs, and good body connection; 7 pairs of or more nipples arranged in order; good reproductive performance, litter size ≥12, birth litter weight ≥15 kg, and 25-day-old weaning litter weight ≥74 kg.

[0034] Further, 20 traced back Sichuan-Tibet black sow F01 strains and 40 Sichuan rural black boars are crossbred by strictly selecting according to the foregoing requirements, and the offspring sow is selected to keep 40 boar individuals and 200 sow individuals with pure black color, solid limbs, and good production performance as the advanced crossbreeding first generation.

[0035] Further, the performance characteristics of the bred commercial generation of Sichuan-Tibet black pigs are as follows: 105-115 kg at 180 days of age, daily weight gain of 635-700 g throughout the whole process, dressing percentage of 73-75%; 6-7 rib back fat thickness of 2.5-3.5 cm; intramuscular fat of 4.0-4.3%; redness a* value of the longissimus dorsi muscle of 4.5 or more, and redness a* value of the leg muscle of 10.5 or more; 1d drip loss of 1.5-1.8%.

[0036] The performance characteristics of the optimally bred commercial generation of Sichuan-Tibet black pigs are as follows: 110 kg at 180 days of age, daily weight gain of 670 g throughout the whole process, dressing percentage of 74%; 6-7 rib back fat thickness of 3.0 cm; intramuscular fat of 4.3%; redness a* value of the longissimus dorsi muscle of 4.5 or more, and redness a* value of the leg muscle of 10.5 or more; 1d drip loss of 1.8%.

[0037] All features disclosed in this specification, and / or all methods or processes disclosed in this specification may be combined in any combination, provided that the features and / or steps are not mutually exclusive.

[0038] Any of the features disclosed in this specification, unless explicitly stated otherwise, may be replaced by alternative features serving the same, equivalent or similar purpose.

[0039] The features and performance of the present application are further described in detail below in conjunction with examples.

[0040] Example 1

[0041] A breeding method for improving the redness of Sichuan-Tibet black pig meat, comprising the following steps:

[0042] (1) At least 1000 hybrid commercial generations produced by crossing high-quality specialized strains with Sichuan-Tibet black boars are slaughtered annually to determine the redness a* value of the longissimus dorsi muscle and the redness a* value of the leg muscle, respectively;

[0043] (2) Sichuan-Tibet black commercial generations with longissimus dorsi muscle redness a* value ≥ 4.5 and leg muscle redness a* value ≥ 10.5 are selected, and the high-quality specialized strain is traced according to the breeding record, i.e., the Sichuan-Tibet black sow F01 strain is traced;

[0044] (3) In the above-mentioned traced Sichuan-Tibet black sow F01 strain, a medium-sized body, black hair, a moderate-sized head with few forehead wrinkles, a relatively straight mouth, medium-sized ears, a relatively narrow chest, a slightly concave back and waist, a relatively flat abdominal line, solid limbs, a well-integrated body, 7 or more pairs of evenly arranged nipples, good reproductive performance, litter size ≥ 12, birth litter weight ≥ 15 kg, and 25-day-old weaning litter weight ≥ 74 kg are selected;

[0045] The new strain Sichuan-Tibet black pig sow F01 strain and the traceable Sichuan-Tibet black pig sow F01 strain of the application are selected for feeding test.

[0046] The new strain Sichuan-Tibet black pig sow F01 strain and the traceable Sichuan-Tibet black pig sow F01 strain of the application are selected for feeding test.

[0047] The litter size, birth litter weight and 25-day-old weaning litter weight of the Sichuan-Tibet black pig F01 strain are measured at the end of the test, so as to investigate the reproductive performance of the traceable Sichuan-Tibet black pig F01 strain.

[0048] The test data are statistically analyzed by using statistical software SAS9.1.3 software, and the test results are as follows:

[0049] Table 1 Reproductive performance of different Sichuan-Tibet black pig F01 strains

[0050]

[0051] The reproductive performance of the Sichuan-Tibet black pig F01 strain is investigated by the litter size, birth litter weight and 25-day-old weaning litter weight, and it can be seen from Table 1 that the traceable Sichuan-Tibet black pig F01 strain of the application has no significant difference in reproductive performance, and is better than the new strain Sichuan-Tibet black pig F01 strain in numerical value.

[0052] (4) 20 traceable Sichuan-Tibet black pig F01 strain sows and 40 Sichuan-Tibet black boars are selected according to the above requirements and crossbred, high paternal index Sichuan-Tibet boars are selected and crossbred with the Sichuan-Tibet black pig F01 sows with good parental reproductive performance, 40 male individuals and 200 female individuals of the offspring with pure black color, solid limbs and good production performance are selected and reserved as the advanced crossbreeding first generation;

[0053] (5) The advanced crossbreeding first generation sows are mated with Sichuan-Tibet boars to obtain commodity generation Sichuan-Tibet black pigs;

[0054] The performance characteristics of the cultivated commodity generation Sichuan-Tibet black pigs are as follows: 110 kg is reached at 180 days old, the whole-day weight gain is 670 g, the dressing rate is 74%, the rib back fat thickness is 3.0 cm, the intramuscular fat is 4.3%, the redness a* value of the longissimus dorsi muscle is more than 4.5, the redness a* value of the leg muscle is more than 10.5, and the 1d drip loss is 1.8%.

[0055] Example 2: New strain crossbred commodity generation and commodity generation of the application are compared for feeding test.

[0056] 1120 heads (25 days old, 6.1±1.6 kg) of the new hybrid commercial generation and the first generation commercial generation of Sichuan-Tibet black pigs with similar body weight were selected, and a single factor completely randomized test design was adopted, and the pigs were divided into two groups, 16 replicates in each group, 70 pigs in each replicate, and the test period was 155 days.

[0057] The average feed intake (ADFI), average daily gain (ADG) and feed conversion ratio (F / G) of each group of Sichuan-Tibet black pigs were measured before and after the test, respectively; after the test, the carcass rate, intramuscular fat content, 45min pH and drip loss of each group of pork were measured, and the color of the pork was scored to investigate the influence of the Sichuan-Tibet black pig commercial generation on growth performance and meat quality.

[0058] The test data were statistically analyzed by using statistical software SAS9.1.3 software, and the test results were as follows:

[0059] Table 2 Growth performance of different Sichuan-Tibet black pigs

[0060]

[0061] The production performance of Sichuan-Tibet black pigs was comprehensively investigated by average feed intake (ADFI), average daily gain (ADG) and feed conversion ratio (F / G), and it can be seen from Table 2 that the commercial generation has no significant difference in production performance and body shape compared with the new hybrid commercial generation.

[0062] Table 3 Pork quality of different Sichuan-Tibet black pigs

[0063]

[0064] Note: * indicates significant difference (P<0.05) compared with the control group.

[0065] It can be seen from the experimental results in Table 3 that compared with the new hybrid commercial generation, the commercial generation of the application has no significant difference in carcass rate, intramuscular fat, 45min pH, drip loss, back fat thickness, and back fat standard rate, but significantly improves the redness a* value of longissimus dorsi muscle and leg muscle. It shows that the first generation commercial generation can keep the consistent black hair of Sichuan-Tibet black pigs, improve the redness of longissimus dorsi muscle and leg muscle, and does not affect the growth performance, carcass performance and meat quality.

[0066] Example 3 Comparative feeding test of new hybrid commercial generation and commercial generation of the application

[0067] 1120 heads (25 days old, 6.1±1.6 kg) of the new hybrid commercial generation and the first generation commercial generation of Sichuan-Tibet black pigs with similar body weight were selected, and a single factor completely randomized test design was adopted, and the pigs were divided into two groups, 16 replicates in each group, 70 pigs in each replicate, and the test period was 155 days.

[0068] The average feed intake (ADFI), average daily gain (ADG) and feed conversion ratio (F / G) of each group of Sichuan-Tibet black pigs are measured before the start of the test and at the end of the test; the carcass rate, intramuscular fat content, 45min pH and drip loss of the pork of each group of pigs are measured after the test, and the color of the pork is scored to investigate the influence of the Sichuan-Tibet black pig commodity generation on growth performance and meat quality.

[0069] The test data are statistically analyzed by using the statistical software SAS9.1.3 software, and the test results are as follows:

[0070] Table 4 Growth performance of different Sichuan-Tibet black pigs

[0071]

[0072] The production performance of the Sichuan-Tibet black pig is comprehensively investigated by the average feed intake (ADFI), average daily gain (ADG) and feed conversion ratio (F / G), and it can be seen from Table 4 that the second generation commodity generation has no significant difference in production performance and body shape compared with the new hybrid commodity generation.

[0073] Table 5 Pork quality of different Sichuan-Tibet black pigs

[0074]

[0075] Note: * indicates significant difference (P<0.05) compared with the control group.

[0076] It can be seen from the experimental results in Table 5 that the carcass rate, intramuscular fat, 45min pH, drip loss, back fat thickness and back fat standard rate of the commodity generation of the application have no significant difference compared with the new hybrid commodity generation, but the redness a* value of the longissimus dorsi muscle and leg muscle is significantly improved. It is shown that the second generation commodity generation can keep the consistent black hair of the Sichuan-Tibet black pig, improve the redness of the longissimus dorsi muscle and leg muscle, and does not affect the growth performance, carcass performance and meat quality.

[0077] The above-described embodiments only express the specific implementation of the present application, and the description is more specific and detailed, but it cannot be understood as a limitation on the protection scope of the present application. It should be noted that for ordinary skilled persons in the art, without departing from the technical concept of the present application, a number of modifications and improvements can be made, which are within the protection scope of the present application.

[0078] This background section is provided to generally present the context of the application, the work of the current named inventors, the work described in this background section to the extent that it is described, and the descriptions in this section are neither expressly nor impliedly admitted to be prior art of the present application.

Claims

1. A breeding method for improving the redness of meat of Sichuan-Tibet black pigs, characterized by It comprises the following steps: (1) crossbreed the high-quality specialized strain with the Sichuan rural black pig boar to produce a new strain, and measure the redness a* value of the longissimus dorsi muscle and the leg muscle of the crossbred commodity generation after slaughter respectively; (2) trace the new strain crossbred commodity generation with the redness a* value of the longissimus dorsi muscle and the leg muscle meeting the requirements, and find the high-quality specialized strain, that is, trace the Sichuan-Tibet black pig sow F01 strain; The redness a* value of the longissimus dorsi muscle of the new strain crossbred commodity generation for tracing is greater than or equal to 4.5, and the redness a* value of the leg muscle is greater than or equal to 10.5; (3) select sows with a large number of litters, birth litter weight and 25-day-old weaning litter weight meeting the requirements from the traced Sichuan-Tibet black pig sow F01 strain; The sows meeting the requirements in the traced Sichuan-Tibet black pig sow F01 strain require that the number of litters is greater than or equal to 12, the birth litter weight is greater than or equal to 15 kg, and the 25-day-old weaning litter weight is greater than or equal to 74 kg; (4) crossbreed the selected Sichuan-Tibet black pig F01 sow with the Sichuan rural black pig boar to obtain a progressive crossbreeding first generation; (5) mate the progressive crossbreeding first generation sow with the Sichuan rural black pig boar to obtain the commodity generation Sichuan-Tibet black pig with improved meat color redness.

2. The breeding method for improving the redness of meat of Sichuan-Tibet black pigs according to claim 1, characterized in that, The sows meeting the requirements in the traced Sichuan-Tibet black pig sow F01 strain in step (3) require a medium body size, black hair; a moderate head size, few forehead wrinkles, a relatively straight mouth; medium-sized ears, slightly hanging; a relatively narrow chest, a slightly concave back and waist, a relatively flat abdominal line, solid limbs, and a well-integrated body; more than 7 pairs of evenly arranged nipples.

3. The breeding method for improving the redness of meat of Sichuan-Tibet black pigs according to claim 1, characterized in that, The specific steps of step (4) are as follows: crossbreed the selected Sichuan-Tibet black pig F01 sow with the Sichuan rural black pig boar, crossbreed high paternal index Sichuan rural black pig boars with the traced Sichuan-Tibet black pig F01 sow with good parental reproductive performance, and select and keep male and female individuals with pure black hair, solid limbs, good production performance as the progressive crossbreeding first generation.

4. The breeding method for improving the redness of meat of Sichuan-Tibet black pigs according to claim 1, characterized in that, The number of the traced Sichuan-Tibet black pig F01 sow is 20; the number of the Sichuan rural black pig boar is 40; the number of the male individual is 40; and the number of the female individual is 200.

5. The method of claim 1-4, wherein the method is characterized in that, The commodity generation Sichuan-Tibet black pig obtained has the following performance characteristics: the redness a* value of the longissimus dorsi muscle is greater than or equal to 4.5, and the redness a* value of the leg muscle is greater than or equal to 10.

5.

6. The breeding method for improving the redness of meat of Sichuan-Tibet black pigs according to claim 5, characterized in that, The commodity generation Sichuan-Tibet black pig obtained has the following performance characteristics: it reaches 105-115 kg at 180 days old, the whole-course daily weight gain is 635-700 g, and the dressing percentage is 73-75%.

7. The breeding method for improving the redness of meat of Sichuan-Tibet black pigs according to claim 6, characterized in that, The commodity generation Sichuan-Tibet black pig obtained has the following performance characteristics: the rib eye muscle thickness is 2.5-3.5 cm, and the intramuscular fat is 4.0-4.3%.

8. The breeding method for improving the redness of meat of Sichuan-Tibet black pigs according to claim 6 or 7, characterized in that, The commodity generation Sichuan-Tibet black pig obtained has the following performance characteristics: the 1d drip loss is 1.5-1.8%.

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