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Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition

Published online by Cambridge University Press:  28 March 2011

Y. Z. Jiang ,
L. Zhu ,
X. W. Li  and
T. Si
Y. Z. Jiang*
Affiliation:
Department of Biology, College of Life and Science, Sichuan Agricultural University, No. 46, Xingkang Road, Yaan 625014, People's Republic of China
L. Zhu
Affiliation:
Department of Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Yaan 625014, People's Republic of China
X. W. Li
Affiliation:
Department of Genetics and Breeding, College of Animal Science and Technology, Sichuan Agricultural University, Yaan 625014, People's Republic of China
T. Si
Affiliation:
Improved Station, Qujing Farming Bureau, Qujing 655000, People's Republic of China
*
†E-mail: jiangyz04@163.com
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Abstract

The objectives of the experiment were to evaluate growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid (FA) and amino acid composition between the Chinese indigenous pig breed Dahe and the crossbred Dawu. The Dahe pigs had lower average daily gain (P < 0.001) and a higher feed conversion ratio (P < 0.001) compared with the Dawu pigs. The Dahe pigs contained less lean meat percentage (P < 0.001) and more carcass fat percentage (P < 0.001) compared with the Dawu pigs. For organ weight, the Dahe pigs had lower relative heart weight and small intestine weight, respectively, compared with that of the Dawu pigs (P < 0.001). In addition, the Dahe pigs showed higher pH values (at 45 min and 24 h, P < 0.001 and P < 0.001, respectively), higher Marbling score (P < 0.05), lower Minolta L values (at 45 min and 24 h, P < 0.001 and P < 0.05, respectively) and lower muscle fiber area (P < 0.05) than did the Dawu pigs. C18:1, C16:0, C18:0 and C18:2 were the main FAs and nine essential amino acids were found in the Longissimus dorsi of the two breeds.

Keywords

growth and carcass characteristicsmeat qualityorgan weightfatty acid compositionamino acid composition
Type
Full Paper
Information
animal , Volume 5 , Issue 9 , 05 August 2011 , pp. 1485 - 1492
Copyright
Copyright © The Animal Consortium 2011

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