Journal of Animal and Veterinary Advances

Year: 2012
Volume: 11
Issue: 5
Page No. 592 - 594

Comparison of Meat Quality and Composition for Longissimus Muscle Tissues from Gaoligongshan Pig and Saba x Gaoligongshan Cross Pig

Authors : Zhao Guiying, Duan Bofang, Duan Xingquan and Ji Xiaorui

Abstract: The differences of meat quality and composition of longissimus muscle tissues from Gaoligongshan pig and Saba x Gaoligongshan cross pig were evaluated and results showed that significant difference was found in the meat color value, drip loss rate, cooked meat ratio, crude protein content, crude ash content, percentage of heptadecanoic acid, stearic acid, linolenic acid, eicosatetraenoic acid, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, aspartate, threonine, serine, glutamic acid, glycine, valine, alanine, methionine, isoleucine, leucine, lysine, histidine, arginine, proline, palatable taste amino acid and essential amino acid between the animals of Gaoligongshan pig and Saba x Gaoligongshan cross pig (p<0.05). These data established the foundation for further utilization of these two Yunnan local pig breeds: Saba pig and Gaoligongshan pig.

How to cite this article:

Zhao Guiying, Duan Bofang, Duan Xingquan and Ji Xiaorui, 2012. Comparison of Meat Quality and Composition for Longissimus Muscle Tissues from Gaoligongshan Pig and Saba x Gaoligongshan Cross Pig. Journal of Animal and Veterinary Advances, 11: 592-594.

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