Effect of terminal sire on the meat quality of three-way crossbred pigs
1997
Suzuki, K. (Miyagi-ken. Animal Industry Experiment Station, Iwadeyama (Japan)) | Abe, H. | Ogawa, Y. | Ishida, M. | Shimizu, T. | Suzuki, A.
The effects of terminal sire (Duroc: D. Berkshire: B. and Meishan pig: M) on carcass fat accumulation and meat quality of three-way crossbreed were analyzed. Three-way crossbred pigs were produced by crossing the terminal sires of D, B or M with Landrace x Large White F1 (LW) dams. Twelve pigs from each three crossbreed (LWD, LWB, LWM), totaling thirty six pigs were used in this experiments. All pigs were individually reared and fed full feeding from 30kg to 105 kg body weight. The following features of meat were measured: meat color, tenderness and pliability, cooking loss, intramuscular fat content and muscle fiber diameter. The fatty acid composition of intramuscular fat and subcutaneous fat was also determined. The fat area percentage of carcass cross sections of LWM was significantly higher than that of LWD and LWB at all sections of 5th-6th, 8th-9th, 11th-12th and 13th-14th thoracic vertebra, last thoracic vertebra-1st lumber vertebra and last lumber vertebra-1st sacral. The LWM breed has tenderness significantly lower (61.31 kgw/square-cm) that the LWD (84.13 kgw/square-cm)and the LWB (87.22 kgw/square-cm). The intramuscular fat of LWM (3.23%) was significantly higher than that LWB. Furthermore, the cross section area of first muscle bundle of LWM was smaller than that of LWD and LWB. LWM had significantly more oleic acid and unsaturated fatty acids in intramuscular fat than LWD and LWB. These results show that the terminal sire in three-way crossbred fattening pigs has influence on the meat quality
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