Taking the hybrid white pig from Landrace and Yorkshire as the control (CK) , we systematically studied the meat characters of Yelai F1 hybrid from Changbaishan boar and Laiwu pig. The results indicated: meat color score, marbling score, water loss, drip loss, cooked - meat ratio, shear force and intramuscular fat contents of Yelai F1 hybrid were better than those of CK significantly (P<0.05 ) or extremely significantly (P <0.01) ; satisfied fatty acid and monounsaturated fatty acid of Yelai F1 hybrid were lower than those of CK extremely significantly (P<0.01), but the polyunsaturated fatty acid which is the essential fatty acid of people, especially linoleic acid, linolenic acid and arachidonic acid etc were higher than those of CK extremely significantly (P <0.01) , and the proportionality of polyunsaturated fatty acid and satisfied fatty acid was 1: 2.20. Sarcomere length of Yelai F1 hybrid was longer than that of CK very significantly (P < 0.01) and muscle fiber diameter was finer very significantly ( P<0.01); 17 kinds of amino acid contents except proline, total amount of amine acid, essential ammo acid + semi 梔ispensable amino acid contents, palatable a-mine acid contents and inosinic acid contents of Yelai F1 hybrid were higher than those of CK significantly (P<0.05 ) or extremely significantly (P <0.01) . The results prompted that the meat quality and nutritive value of Yelai F1 hybrid were better than those of the hybrid white pig from Landrace and Yorkshire.%以长×大白猪为对照,对野莱(长白山野猪×莱芜猪)F1代猪的肉质特性进行了系统的研究.结果表明:野莱F1代猪肉的肉色、大理石纹、失水率、滴水损失、熟肉率、剪切值和肌内脂肪含量均显著(P＜0.05)或极显著(P＜0.01)优于对照;野莱F1代猪肉的饱和脂肪酸含量极显著低于对照,而多不饱和脂肪酸含量尤其是人体必需脂肪酸含量极显著高于对照;野莱F1代猪肉的肌纤维比对照细,肌小节比对照长(P＜0.01);除脯氨酸外,野莱F1代猪肉的其他17种氨基酸含量、氨基酸总量、必需+半必需氨基酸含量、鲜味氨基酸含量及肌苷酸含量均显著或极显著高于对照.因此,野莱F1代猪肉的品质和营养价值均比长×大白猪好.
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