白洗猪与杜洛克猪杂交F1代猪肉品质特性研究

doi:10.16431/j.cnki.1671-7236.2017.03.020

Abstract

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.

Key words: Baixi pig; Baixi pig×; Turok hybrids F1 (DBF1); carcass traits; meat quality

CLC Number:

S828.9⁺1

YUAN Hong-xia, WANG Xin, SUN Zhen-mei, LI Peng-cheng, FENG Wen-wu, CHEN Xiang. The Meat Quality and Characteristics of Baixi Pig×Turok Hybrid F1 Generation[J]. , 2017, 44(3): 761-766.

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The Meat Quality and Characteristics of Baixi Pig×Turok Hybrid F1 Generation

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