alexa Production Performance, Slaughtering and Meat Quality o
ISSN: 2155-9821

Journal of Bioprocessing & Biotechniques
Open Access

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Research Article

Production Performance, Slaughtering and Meat Quality of Different Breed Pigs

Guoshun Chen*, Shengzhang Shui, Yu Cai, Liu Na and Yingyu Su

College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, P. R. China

*Corresponding Author:
Guoshun Chen
College of Animal Science and Technology
Gansu Agricultural University
Lanzhou 730070
P. R. China
Tel: 0931- 7632600
E-mail: [email protected]

Received date: March 29, 2017; Accepted date: April 27, 2017; Published date: April 28, 2017

Citation: Chen G, Shui S, Cai Y, Na L, Su Y (2017) Production Performance, Slaughtering and Meat Quality of Different Breed Pigs. J Bioprocess Biotech 7: 304. doi:10.4172/2155-9821.1000304

Copyright: © 2017 Chen G, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

In the test to select hybrid F1generation of wild boar (wild boar ♂ × BAM ♀), local pig breeds (BAM and HZP) and YOK were adopted single factor experimental design, under the same nutrient levels, production performance, slaughter performance and meat quality characteristics of different varieties of pigs were studied. The results showed that a daily gain of F1 and BAM were significantly lower than YOK (P<0.05), while daily gain of HZP was significantly lower than another groups (P<0.01), and YOK fed remuneration and lean meat were the highest. Slaughter rate, carcass length, pH, water loss rate, storage loss and muscle fiber diameter of HZP were relatively lower, but meat score and marble texture were relatively higher. From AA and FA contents of the muscle, the pig's main UAA content of HZP was 23.91 g, accounting for 34.50% of the total AA contents, second only to the F1 hybrid, and the content of UFA was the highest, and UFA/SFA was 1.30. Compared with another breeds of pigs, HZP had good meat quality, The compounds which may contribute to the flavor of pork were 3-methyl-1-butanol, 1-nonanal, Octanal, Hexanal, 2-pentyl-furan, 1-penten-3-one, N-morpholinomethyl-isopropyl-sulfide, Methyl butyrate and (E,E)-2,4-decadienal. In conclusion, the volatile compounds in pork belong to several classes and the highest relative amount of volatile compounds was found in BAM.

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