Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs.
Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs.
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DOI：
10.5851/kosfa.2014.34.2.238
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发表时间：
2014
影响因子：
--
通讯作者：
Lee JJ
中科院分区：
文献类型：
--
作者：
Choi JS;Lee HJ;Jin SK;Choi YI;Lee JJ
本试验比较了杜洛克猪种与长白×约克郡×杜洛克（LYD）杂交猪的胴体性状和肉质特性。杜洛克猪和杂交猪在胴体性状上没有表现出差异。杂交猪的水分和蛋白质含量高于杜洛克猪。但杜洛克猪的脂肪含量高于杂交猪。在肉质特性方面，杂交猪的滴水损失和蒸煮损失值高于杜洛克猪，而杜洛克猪的最终pH值高于杂交猪。但在持水力和剪切力值上没有差异。在肌红蛋白含量方面，杂交猪的含量高于杜洛克猪。在主观评价和感官特性方面，杜洛克猪除嫩度外，其他各项指标均显著高于杂交猪。但在耐贮性方面，杜洛克猪品种相对于杂交猪表现出降低的趋势。杂交猪不饱和脂肪酸含量高于杜洛克猪。结果表明，杜洛克猪肌内脂肪含量、pH值、滴水损失、蒸煮损失、多汁性和风味均高于杂交猪，表现出优良的肉质特性。
This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace × Yorkshire × Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss over Duroc breeds, while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. However, there were no differences in water holding capacity and shear force value. In myoglobin content, crossbred pigs had higher content compared to that in the Duroc population. In subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness over the crossbred pigs. However, in storage characteristics, Duroc breeds showed reduced tendency relative to crossbred pigs. Crossbred pigs had higher unsaturated fatty acid content than Duroc breeds did. In these results, Duroc breeds showed excellent meat quality characteristics with its higher intramuscular fat content and pH value, lower drip loss and cooking loss and higher juiciness and flavor, compared to the crossbred pigs.