Comparative study on growth performance, carcass quality, meat performance and profitability of different crossbreed combinations of Lvjiahei pigs

doi:10.3969/j.issn.1004-1524.20230840

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (6): 1203-1211.DOI: 10.3969/j.issn.1004-1524.20230840

• Animal Science • Previous Articles Next Articles

Comparative study on growth performance, carcass quality, meat performance and profitability of different crossbreed combinations of Lvjiahei pigs

ZHANG Ruonan¹^,²(), MEN Xiaoming², QIN Kaipeng², WANG Binbin², WU Jie², DING Xiangbin¹, XU Ziwei²^,^*(), QI Keke²^,^*()

1. Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Veterinary Medicine and Animal Sciences, Tianjin Agricultural University, Tianjin 300191, China
2. Institute of Animal Husbandry and Veterinary Medicine, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2023-07-06 Online:2025-06-25 Published:2025-07-08

Abstract

Abstract:

To investigate the crossbreeding utilization pattern of Lvjiahei pig as the maternal parent, this experiment was carried out to produce crossbreed combinations of Landrace pig ♂×Lvjiahei ♀ (LL), Yorkshire pig ♂×Lvjiahei ♀ (YL) and Duroc pig ♂×LvJiaHei ♀ (DL). The growth performance of the offspring from the three crossbreed combinations at 180 days of age was measured, and the carcass quality, meat production performance and profitability of the Duroc×Landrace×Yorkshire (DLY) and the three crossbreed combinations were compared. The results showed that in the aspect of growth performance; the body length of LL and YL was significantly higher than that of DL (P<0.05); the body height of DL was significantly higher than that of YL and LL (P<0.05); the live backfat thickness of LL and YL was significantly lower than that of DL (P<0.05). In the aspect of carcass quality, the carcass length of LL and YL were significantly higher than that of DL (P<0.05); 35.71% of the DL’s carcass weight was graded as Class Ⅱ and 64.29% was graded as Class Ⅲ, showed the best performance. In the aspect of meat production performance and profitability, DLY had a significant higher proportion of loin in the carcass compared than that of LL(P<0.05); DL had a significant higher proportion of loin, belly fat and pork shank in the carcass compared with that of YL and LL (P<0.05). The sales revenue from the half carcasses of DL, YL, LL and DLY were 1 402.83, 1 385.21, 1 309.05 and 1 108.65 yuan, respectively. The refined segmentation sales revenue of DL was the highest. Crossbreeding Lvjiahei with Landrace, Yorkshire and Duroc pigs, the offspring of the crossbreed combinations showed that LL had the fastest growth rate, and DL had good carcass quality and high profitability in fine segmentation.

Key words: pig, crossbreeding, growth performance, carcass quality, meat production performance, profitability

CLC Number:

S828

ZHANG Ruonan, MEN Xiaoming, QIN Kaipeng, WANG Binbin, WU Jie, DING Xiangbin, XU Ziwei, QI Keke. Comparative study on growth performance, carcass quality, meat performance and profitability of different crossbreed combinations of Lvjiahei pigs[J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1203-1211.

Figures/Tables 7

References 35

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背膘厚度 Backfat thickness/cm	胴体重 Carcass weight/kg
背膘厚度 Backfat thickness/cm	61~97(去皮Skinless)	>97(去皮Skinless)	<61(去皮Skinless)
≤2.0	一级Grade 1	二级Grade 2	五级Grade 5
>2.0~3.0	二级Grade 2	三级Grade 3	六级Grade 6
>3.0~4.0	三级Grade 3	四级Grade 4	等外Substandard
>4.0~5.0	四级Grade 4	五级Grade 5	等外Substandard
>5.0	五级Grade 5	六级Grade 6	等外Substandard

背膘厚度 Backfat thickness/cm	胴体重 Carcass weight/kg
背膘厚度 Backfat thickness/cm	61~97(去皮Skinless)	>97(去皮Skinless)	<61(去皮Skinless)
≤2.0	一级Grade 1	二级Grade 2	五级Grade 5
>2.0~3.0	二级Grade 2	三级Grade 3	六级Grade 6
>3.0~4.0	三级Grade 3	四级Grade 4	等外Substandard
>4.0~5.0	四级Grade 4	五级Grade 5	等外Substandard
>5.0	五级Grade 5	六级Grade 6	等外Substandard

产品 Products	杜长大 DLY	杂交猪 Cross breed pig
前脚 Forefoot	42.49	47.55
有颈前排 Necked front row	26.62	30.64
扇骨 Scapula bone	20.37	23.06
前腿骨 Foreleg bone	16.79	18.63
梅花肉 Boneless butt shoulder	37.18	44.81
前腿肉 Boneless picnic shoulder	26.23	42.18
大排 Loin	32.99	42.08
板油 Suet oil	13.69	13.69
腹膘 Belly fat	8.64	8.64
脊骨 Backbone	19.03	33.91
小里脊肉 Tenderloin	49.62	58.38
罗隔肉 Pork septum	19.25	19.25
肋排 Ribs	57.83	90.35
中方肉 Belly	38.62	66.01
后脚 Hind feet	42.49	47.55
后脚圈 Pork shank	18.02	18.02
棒骨 Hind leg bone	18.40	46.06
尾叉骨 Tail wishbone	19.86	67.00
后腿肉 Boneless leg	27.83	35.45
皮膘 Skin fat 碎肉 Minced meat	8.64 8.64	8.64 8.64

产品 Products	杜长大 DLY	杂交猪 Cross breed pig
前脚 Forefoot	42.49	47.55
有颈前排 Necked front row	26.62	30.64
扇骨 Scapula bone	20.37	23.06
前腿骨 Foreleg bone	16.79	18.63
梅花肉 Boneless butt shoulder	37.18	44.81
前腿肉 Boneless picnic shoulder	26.23	42.18
大排 Loin	32.99	42.08
板油 Suet oil	13.69	13.69
腹膘 Belly fat	8.64	8.64
脊骨 Backbone	19.03	33.91
小里脊肉 Tenderloin	49.62	58.38
罗隔肉 Pork septum	19.25	19.25
肋排 Ribs	57.83	90.35
中方肉 Belly	38.62	66.01
后脚 Hind feet	42.49	47.55
后脚圈 Pork shank	18.02	18.02
棒骨 Hind leg bone	18.40	46.06
尾叉骨 Tail wishbone	19.86	67.00
后腿肉 Boneless leg	27.83	35.45
皮膘 Skin fat 碎肉 Minced meat	8.64 8.64	8.64 8.64

指标 Target	大绿 YL	杜绿 DL	长绿 LL	P值 P value
体重 Live weights/kg	99.69±2.61	101.67±0.82	103.03±1.13	0.389
体高 Height at withers/cm	58.06±0.48 c	63.69±0.67 a	59.61±0.40 b	<0.001
体长 Body length/cm	110.86±1.78 a	104.53±0.88 b	112.67±1.66 a	0.001
胸围 Heart girth/cm	106.06±1.17 b	107.11±0.55 ab	109.47±1.03 a	0.043
臀围 Hip circumference/cm	84.39±1.07	81.83±4.71	82.00±1.35	0.785
眼肌深度 Eye muscle depth/mm	58.88±2.09 a	50.46±1.09 b	54.48±2.22 ab	0.010
活体背膘厚度 Live backfat thickness/mm	11.56±0.50 b	14.77±0.73 a	12.00±0.35 b	<0.001

Comparative study on growth performance, carcass quality, meat performance and profitability of different crossbreed combinations of Lvjiahei pigs

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指标 Target	杜长大 DLY (n=10)	大绿 YL (n=8)	杜绿 DL (n=14)	长绿 LL (n=8)	P值 P value
胴体重等级二级 Carcass weight grade two/头	0	0	5	0
胴体重等级三级 Carcass weight grade three/头	4	1	9	3
胴体重等级四级 Carcass weight grade four/头	5	6	0	3
胴体重等级五级 Carcass weight grade five/头	1	1	0	2
胴体重 Carcass weight/kg	94.07±7.19 a	88.10±6.75 ab	80.43±1.50 b	84.49±11.17 ab	<0.001
体斜长 Carcass length/cm	88.35±2.70 a	86.44±2.15 ab	82.54±1.91 c	85.44±3.30 b	<0.001
第一肋骨处背膘 Backfat thickness at first rib/cm	4.01±0.73	4.36±0.58	4.00±0.53	4.31±0.74	0.460
最后肋骨处背膘 Backfat thickness at last rib/cm	2.33±0.48 a	2.38±0.31 a	1.89±0.36 b	1.84±0.49 b	0.009
腰椎结合处背膘	1.69±0.67	1.99±0.45	1.63±0.43	1.81±0.55	0.467
Thickness of back fat at the junction of waist and sacral/cm
第六七肋骨处背膘 Backfat thickness at ribs 6 and 7/cm	3.12±0.71	3.41±0.44	3.12±0.39	3.39±0.73	0.512
三点平均背膘 Thickness of three point average backfat /cm	3.15±0.57	3.38±0.38	3.00±0.37	3.17±0.59	0.370
臀脊距离 Hip Ridge distance/cm	8.22±0.67 a	7.66±0.24 b	7.19±0.43 b	7.49±0.52 b	<0.001

分割产品Segmented products	杜长大 DLY	大绿 YL	杜绿 DL	长绿 LL	P值 P Value
前段 Forepart	9.47±1.58 a	8.35±0.81 ab	8.40±0.30 ab	8.19±0.76 b	0.084
前脚 Forefoot	0.52±0.06 a	0.41±0.03 c	0.46±0.03 b	0.42±0.040 bc	<0.001
有颈前排 Necked front row	1.85±0.36	1.54±0.30	1.74±0.17	1.52±0.31	0.131
扇骨 Scapula bone	0.62±0.13 a	0.55±0.04 a	0.43±0.04 b	0.56±0.07 a	0.001
前腿骨 Foreleg bone	1.15±0.15 a	0.98±0.12 b	0.94±0.05 b	0.98±0.09 b	0.006
梅花肉 Boneless butt shoulder	2.07±0.28 a	1.61±0.24 b	1.49±0.19 b	1.51±0.20 b	<0.001
前腿肉 Boneless picnic shoulder	3.56±0.70	3.26±0.33	3.34±0.23	3.20±0.33	0.449
中段 Middle	11.12±1.01 a	9.26±0.69 b	9.28±0.55 b	8.67±0.74 b	<0.001
脊骨 Backbone	2.03±0.30 a	1.55±0.26 b	1.52±0.18 b	1.68±0.20 b	0.002
中方肉 Belly	5.64±0.71 a	5.15±0.44 ab	4.65±0.44 b	4.58±0.52 b	0.004
肋排 Ribs	1.44±0.29 a	1.15±0.07 b	1.35±0.04 a	1.13±0.15 b	0.005
大排 Loin	1.71±0.25 a	1.16±0.23 c	1.48±0.12 b	1.04±0.18 c	<0.001
腹膘 Belly fat	0.16±0.07 b	0.12±0.030 b	0.25±0.05 a	0.12±0.04 b	0.010
罗隔肉 Pork septum	0.15±0.04	0.18±0.09	0.13±0.02	0.16±0.07	0.291
后段 Posterior	11.61±1.33 a	9.77±0.56 b	10.38±0.90 b	9.41±1.12 b	0.382
后脚 Hind feet	0.47±0.06	0.41±0.09	0.46±0.03	0.40±0.03	0.003
后脚圈 Pork shank	0.34±0.04 b	0.26±0.03 c	0.41±0.02 a	0.27±0.03 c	0.073
棒骨 Hind leg bone	1.24±0.50	1.08±0.07	1.05±0.08	1.12±0.14	<0.001
尾叉骨 Tail wishbone	1.4±0.22 a	1.12±0.12 b	1.19±0.22 ab	1.13±0.18 b	0.531
后腿肉 Boneless leg	7.9±0.84 a	6.72±0.36 b	7.02±0.66 b	6.25±0.91 b	0.043
小里脊肉 Tenderloin	0.25±0.05	0.21±0.02	0.25±0.05	0.24±0.06	0.002
板油 Suet oil	0.80±0.26	0.86±0.16	0.66±0.17	0.67±0.14	0.153
碎肉 Minced meat	1.99±0.29 b	1.59±0.86 b	2.72±0.42 a	1.88±0.84 b	0.024
皮膘 Skin fat	8.25±1.63	8.14±1.11 a	7.15±0.63 ab	6.63±0.71 b	0.028
冷胴体 Cold carcass	43.25±3.42 a	37.98±3.06 b	38.58±1.14 b	35.45±2.61 b	<0.001

分割产品Segmented products	杜长大 DLY	大绿 YL	杜绿 DL	长绿 LL	P值 P Value
前段 Forepart	21.83±2.72	21.99±1.28	21.78±0.72	23.12±1.51	0.437
前脚 Forefoot	1.20±0.11 a	1.08±0.10 b	1.20±0.08 a	1.20±0.09 a	0.060
有颈前排 Necked front row	4.28±0.80	4.05±0.74	4.52±0.46	4.29±0.81	0.685
扇骨 Scapula bone	1.43±0.26 a	1.47±0.19 a	1.12±0.10 b	1.58±0.12 a	0.001
前腿骨 Foreleg bone	2.66±0.21 ab	2.59±0.27 ab	2.43±0.14 b	2.77±0.24 b	0.051
梅花肉 Boneless butt shoulder	4.07±1.91	4.23±0.40	3.86±0.47	4.27±0.59	0.880
前腿肉 Boneless picnic shoulder	8.19±1.30	8.58±0.47	8.65±0.56	9.01±0.59	0.321
中段 Middle	25.71±0.99	24.43±1.47	24.04±1.07	24.56±2.44	0.264
脊骨 Backbone	4.69±0.61 a	4.08±0.58 ab	3.95±0.46 b	4.76±0.67 a	0.032
中方肉 Belly	13.01±0.76 ab	13.57±0.82 a	12.05±0.92 ab	12.97±1.65 b	0.101
肋排 Ribs	3.33±0.61	3.04±0.25	3.50±0.14	3.21±0.48	0.238
大排 Loin	3.98±0.71 a	3.06±0.62 b	3.85±0.39 a	2.93±0.39 b	0.002
腹膘 Belly fat	0.38±0.17 b	0.34±0.09 b	0.64±0.13 a	0.36±0.13 b	0.025
罗隔肉 Pork septum	0.33±0.08	0.48±0.23	0.33±0.04	0.44±0.18	0.185
后段 Posterior	26.91±3.16	25.80±1.69	26.91±2.37	26.50±1.85	0.788
后脚 Hind feet	1.10±0.10	1.08±0.25	1.20±0.07	1.14±0.04	0.380
后脚圈 Pork shank	0.80±0.10 b	0.68±0.10 c	1.07±0.08 a	0.76±0.07 bc	<0.001
棒骨 Hind leg bone	2.84±1.13	2.85±0.19	2.71±0.16	3.15±0.32	0.571
尾叉骨 Tail wishbone	3.23±0.46	2.96±0.19	3.08±0.56	3.21±0.52	0.663
后腿肉 Boneless leg	18.35±2.36	17.77±1.30	18.22±1.81	17.59±1.67	0.842
小里脊肉 Tenderloin	0.59±0.15 ab	0.46±0.21 b	0.64±0.11 ab	0.66±0.13 a	0.107
板油 Suet oil	1.83±0.52 ab	2.26±0.33 a	1.70±0.43 b	1.91±0.47 ab	0.136
碎肉 Minced meat	4.66±0.95 b	4.10±2.07 b	7.04±0.99 a	5.17±2.10 b	0.015
皮膘 Skin fat	19.06±3.19 ab	21.42±2.10 a	18.52±1.50 b	18.74±1.99 b	0.091

分割产品 Segmented products	杜长大 DLY	大绿 YL	杜绿 DL	长绿 LL
前脚 Forefoot	22.07	19.43	22.08	20.17
有颈前排	49.20	47.19	53.41	46.57
Necked front row
扇骨 Scapula bone	12.65	12.75	9.95	12.95
前腿骨 Foreleg bone	19.32	18.28	17.42	18.26
梅花肉	76.99	72.14	66.74	67.66
Boneless butt shoulder
前腿肉	93.28	137.45	140.77	134.80
Boneless picnic shoulder
大排 Loin	82.78	81.91	92.39	73.93
板油 Suet oil	10.94	11.78	9.00	9.17
腹膘 Belly fat	1.40	1.06	2.16	0.89
脊骨 Backbone	38.55	52.56	51.69	56.92
小里脊肉 Tenderloin	12.48	11.97	14.38	13.76
罗隔肉 Pork septum	2.80	3.51	2.44	3.00
肋排 Ribs	83.17	103.90	121.83	102.22
中方肉 Belly	217.75	339.86	307.13	302.14
后脚 Hind feet	20.14	19.43	22.08	19.16
后脚圈 Pork shank	6.19	4.63	7.42	4.84
棒骨 Hind leg bone	22.90	49.74	48.15	51.52
尾叉骨 Tail wishbone	27.73	75.23	79.56	75.90
后腿肉 Boneless leg	219.86	238.33	248.97	221.66
碎肉 Minced meat	17.19	13.74	23.50	16.24
皮膘 Skin fat	71.28	70.33	61.78	57.28
总计 Total	1 108.65	1 385.21	1 402.83	1 309.05

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