Beijing black pig industrialization development strategy Symposium

Introduction: on the afternoon of June 29, 2002, a symposium on the industrialization development strategy of Beijing black pig was held in Yandan breeding farm of Beijing black pig The meeting was hosted by Yu Yongjie, director of Beijing Beijiao farm and Xie Shuyang, director of Beijing black pig original breed farm Ma Jinwang, director of Beijing Science and Technology Commission, Mei Keyi, director of Beijing Agriculture Bureau, Xu, director of science and Technology Department of Beijing Farm Bureau, Chen Qingming, Professor of China Agricultural University, Cao Yunming, senior animal husbandry expert, Cui Tianying, senior animal husbandry expert, Xu Ling, general manager of Beijing Yangyuan animal husbandry training center, sun Delin, associate professor of China pig information network, etc attended the symposium Beijing black pig is a lean meat type local breed bred by several generations of pig scientists in China With China's accession to the WTO, it is an urgent need to produce more safe, high-quality, safe and healthy pork, which shows more and more the role and status of Beijing black pig in pig production Leaders at all levels and pig experts are very concerned about the development of Beijing black pig Recently, Beijing black pig has been a key support project in Beijing Beijiao farm The management system will be innovated, with Beijing black pig original pig farm as the core, Beijing Yandan pig farm as the black pig expansion base, Beijing Huasheng meat food processing plant as the Beijing black pig deep processing base, and the joint-stock system will be adopted to speed up the industrialization process of Beijing black pig in the way of enterprise operation In terms of technology innovation, the breeding system and hybrid system of Beijing black pig were systematically studied, and the breeding system with Beijing black pig original seed farm as the core group and radiating all over the country was established Create a set of technical standards and specifications In the concept of innovation, establish brand awareness, increase publicity efforts, take the road of deep processing of high-quality products Beijing black pig has the advantages of fast growth, good reproductive performance, high feed reward and strong disease resistance The meat quality is good, which can not only adapt to the large-scale pig farm feeding, but also adapt to the needs of domestic and foreign consumer markets It is an indispensable good variety for the development of high-quality pork production in the future The color of pork is the best bright red, pH value is 6.41, water retention is 73.89%, and intramuscular fat content is 3.48%, The meat quality indexes such as muscle tenderness of 3.66kg (shear value) were better than those of Landrace and Yorkshire; the contents of four amino acids, threonine, alanine, glutamic acid, lysine and cysteine, which played a key role in meat flavor, were significantly higher in Beijing black pig than those of Landrace; the content of nucleotides, which together with free amino acids, constituted meat quality, Beijing black pork was significantly higher than big Yorker The peak of imp (nucleotide) content appeared in the 1-4 days after slaughter, not only the meat was delicious, but also kept fresh for a long time The total unsaturated fatty acid in muscle was significantly higher than that in long white pig Polyunsaturated fatty acids have higher nutrition and health care effect on human body; the number and diameter of muscle fibers of Beijing black pig are more and finer than those of foreign pig, which is another guarantee for its tender and compact meat quality.