Carcass composition and meat quality of crossbreds between F1 (Landrace x Yorkshire) sow mated with Landrace x Duroc (Omega) and Pietrain x Duroc (PiDu) crossbred boars
2010
Phan Xuan Hao; Nguyen Van Chi
A study was carried out at 2 pig farms at Thuong Tin and Ba Vi, Hanoi in 2009 year to evaluate the carcass composition and meat quality of 2 crossbred formulas between F1 (LxY) sow mated with Landrace x Duroc (Omega) and Pietrain x Duroc (PiDu) crossbred boars. The results showed that the percentages of carcass (73.49%), bone (14.28%) and skin (6.99%) of crossbred Omega x F1 (LxY) were the same as of PiDu x F1 (LxY) (73.88, 14.99 and 6.87%, respectively). The all 2 crossbred formulas Omega x F1 (LxY) and PiDu x F1 (LxY) had high lean meat and low fat percentages, but Omega F1 (LxY) has higher lean meat (61.54%) and lower fat (14.66%) percentages than PiDu x F1 (LxY) (57.09 and 18.45%, respectively). The crossbred formula Omega x F1 (LxY) also had muscle area (56.25cm2) bigger and fat depth (at P2) (10.58mm) lower than PiDu x F1 (LxY) (49.71cm2 and 17.60mm, respectively). The all 2 crossbred formulas Omega x F1 (LxY) and PiDu x F1 (LxY) had good meat quality (by drip loss, colour (L*) of meat, pH45 and pH24). Using crossbred boars Omeag and PiDu to mate with F1 (LxY) sow could increase lean meat percentages and maintain good meat quality.
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