Studies on various traits of meat quality by sib analyes from 1 to 4 generations revealed the following characteristics for Duroc new strain: pH value, 6.4; capacity of binding water: 89%; fat content in muscle:3.96% and colour value: 15%.

• 对杜洛克猪新品系1-4世代同胞测定猪各项肉质性状的测定研究表明；其PH值为6.；4；系水力为89%25；肌内脂肪含量为3