The Meat Quality and Characteristics of Baixi Pig×Turok Hybrid F1 Generation |
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Authors: | YUAN Hong-xia WANG Xin SUN Zhen-mei LI Peng-cheng FENG Wen-wu CHEN Xiang |
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Institution: | 1. Key Laboratory of Mountain Plateau Animal Genetics and Breeding, Ministry of Education, Key Laboratory of Animal Genetics Breeding and Reproduction in Guizhou, College of Animal Science, Guizhou University, Guiyang 550025, China;
2. Healthy Breeding Pigs Engineering Technology Research Center of Guizhou Province, Guiyang 550025, China |
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Abstract: | To explore the changes in body size indexes,carcass traits and meat quality of Baixi pig×Turok hybrids F1 (DBF1),16 Baixi pigs and 6 DBF1 pigs which were health and 10 months old were chosen for determining the body size indexes,slaughter performance and meat quality. The results showed that there was no significant difference of body size indexes between Baixi pig and DBF1 pigs (P>0.05).The eye muscle area (28.33 cm2),meat color (3.00),marbling (3.50) of DBF1 pigs kept a good level,while the unsaturated fatty acid content (64.33%),the intramuscular fat content (4.08%) and leg to buttock ratio (31.32%) were increased, back fat thickness (24.69%),total flavor amino acid amount (48.46%) were significantly or extremely significantly decreased (P<0.05;P<0.01),and the muscle tenderness,water retention capacity were significantly reduced (P<0.05). In conclusion,the DBF1 pigs could maintain the good meat performance,sensory index and tender degree of muscle,improve the hindquarters meat performance,lean meat and the intramuscular fat contents,but the muscle tenderness,nutritional value, freshness and water retention capacity were declined. |
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Keywords: | Baixi pig Baixi pig× Turok hybrids F1 (DBF1) carcass traits meat quality |
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