Measurement of Carcass and Meat Quality Traits in Bae Hybrid Pigs and Correlation Analysis among Traits
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Huazhong Agriculture University

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    Abstract:

    In order to evaluate the breeding effect of the hybrid combination of Barkshire and Etongliangtouwu, the carcass and meat quality traits were measured in 70 Bae hybrid pigs (Barkshire×Etongliangtouwu). The results showed the body weight of Bae hybrid pigs was (109.10 ± 11.01) kg, slaughter percentage was 74.28% ± 1.99%, eye muscle area was (31.40 ± 3.57) cm2, backfat thickness was (31.65 ± 5.66) mm, skin thickness is (3.32 ± 0.74) mm, flesh color score 1 is 3.80 ± 0.77, intramuscular fat content is 1.94%, and the drip loss at 48 hours after slaughter is 2.07%. Thirteen fatty acids were detected in the dorsal longest muscle, of which saturated fatty acid content was 31.92% ± 7.68%, unsaturated fatty acid content was 68.08% ± 7.68%, and inosine monophosphate content was detected in the longest muscle of the back was (3.71 ± 0.42) mg/g. Correlation analysis showed that the fat percentage of the Bae hybrid pigs was significantly positively correlated with the backfat thickness (P<0.01, r = 0.69). Intramuscular fat content was significantly negatively correlated with meat color score 1 (P<0.01, r= -0. 37). inosine monophosphate content was significantly positively correlated with carcass length (P<0.01, r = 0.4). The results of this study showed that the slaughter performance of Bae hybrid pigs is great, the backfat thickness and skin thickness are moderate, the muscle color is bright, the line is good in hydraulic power, and great cross use was obtained. Keywords: Bae hybrid pigs; carcass traits; meat quality traits; fatty acids; correlation analysis

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History
  • Received:May 18,2020
  • Revised:August 13,2020
  • Adopted:August 25,2020
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