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Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances
Author(s) -
Zhang Wei,
Song Qianqian,
Wu Fen,
Zhang Jinzhi,
Xu Mingshu,
Li Haihong,
Han Zhujun,
Gao Haixia,
Xu Ningying
Publication year - 2019
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.13169
Subject(s) - loin , intramuscular fat , zoology , breed , biology , food science , chemistry
Abstract To investigate breed characteristics and the effect of hybridization of Jiaxing Black Pig ( JBP ) with Western breeds, the carcass and meat quality traits and flavor substances such as inosinic acids ( IMP ), intramuscular fat ( IMF ) in longissimus muscle ( LM ) from five breeds including JBP , Berkshire, Berkshire × JBP ( BJBP ), Duroc × Berkshire × JBP ( DBJBP ), Duroc × Landrace × JBP ( DLJBP ) were compared in this study. It was found that water holding capacity ( WHC ) of LM in JBP was significantly higher than that in the other strains ( p < 0.01). Dressing out percentage and lean percentage of JBP were both significantly lower than those in the others ( p < 0.01) in connection with their lighter carcass weight and higher subcutaneous fat percentage ( p < 0.01). Heterosis was realized in DJBP , DBJBP , and DLJBP since their carcass weight, lean percentage, and loin eye muscle area ( LEMA ) were markedly higher when compared to JBP , whereas lower than those in Berkshire. Among the breeds, the content of IMF and IMP in the LM of JBP were the highest. These traits were also palpably improved in the crossbreds, especially for DBJBP , of which pork was considered outstanding for containing the most abundant essential amino acids ( EAA ) and total amino acids ( TAA ).