Guoshun Chen*, Shengzhang Shui, Yu Cai, Liu Na and Yingyu Su
In the test to select hybrid F1generation of wild boar (wild boar ♂ × BAM ♀), local pig breeds (BAM and HZP) and YOK were adopted single factor experimental design, under the same nutrient levels, production performance, slaughter performance and meat quality characteristics of different varieties of pigs were studied. The results showed that a daily gain of F1 and BAM were significantly lower than YOK (P<0.05), while daily gain of HZP was significantly lower than another groups (P<0.01), and YOK fed remuneration and lean meat were the highest. Slaughter rate, carcass length, pH, water loss rate, storage loss and muscle fiber diameter of HZP were relatively lower, but meat score and marble texture were relatively higher. From AA and FA contents of the muscle, the pig's main UAA content of HZP was 23.91 g, accounting for 34.50% of the total AA contents, second only to the F1 hybrid, and the content of UFA was the highest, and UFA/SFA was 1.30. Compared with another breeds of pigs, HZP had good meat quality, The compounds which may contribute to the flavor of pork were 3-methyl-1-butanol, 1-nonanal, Octanal, Hexanal, 2-pentyl-furan, 1-penten-3-one, N-morpholinomethyl-isopropyl-sulfide, Methyl butyrate and (E,E)-2,4-decadienal. In conclusion, the volatile compounds in pork belong to several classes and the highest relative amount of volatile compounds was found in BAM.
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