Study on flavor precursors, nutritional and eating quality of meat for different pig breeds
2010
CHEN Qi-mei | ZENG Yong-qing | WEI Shu-dong | LI Hua | SONG Yi-ping
Sixty Laiwu (n=24), Lulai Black (n=24) and Yorkshire (n=12) castrated boars were used to analyze the differences of flavor precursors, nutritional and eating quality of muscle in different pig breeds. Results showed as follows: 1) Compared with Yorkshire, the flavor precursors in muscle of Laiwu, such as intramuscular fat (IMF), saturated fatty acids and mono unsaturated fatty acids (palmitoleic acid and oleic acid) were remarkably increased (P<0.05), but the content of poly unsaturated fatty acids was evidently reduced (P<0.05). Among the three breeds, Laiwu had the highest content of inosine-5 -monophosphate (IMP), and Yorkshire had the highest content of reducing sugar, and Lulai Black had the highest content of essential amino acid and delicate flavor amino acid, but the differences were all not significant (P>0.05). 2) For general meat quality, different breeds had significant effects on meat color, marbling, pH, drip loss, water holding percentage and cooking loss (P<0.05). Compared with Yorkshire, Laiwu and Lulai Black pigs were bright red in meat color, higher in water binding capacity and abundant in IMF content. It is proved that Laiwu and Lulai Black pigs can be used as important parent resources to produce high meat quality pigs for their better meat quality properties.
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