title: Comparison between meat quality of Hanzhong White pigs and carcass weight.
abstract: A total of 48 carcasses of crossbred Hanzhong White pigs were divided into 3 groups (I, 90-99 kg; II, 100-109 kg; III, 110-119 kg) to investigate the influence of carcass weight on meat quality. The intramuscular fat content of the 3 groups increased from 1.90 to 4.90%; for meat color, Warner-Bratzler shear force, drip loss, and oxidation-type muscle fiber percentage, and muscle fiber diameter of the longissimus lumborum, the indices in group II and group III were better than those in group I (P < 0.05). The saturated fatty acid and polyunsaturated fatty acid percentages of the longissimus lumborum muscle (2.80 and 37.30%, respectively) in group II were significantly lower than those in the other 2 groups, while the monounsaturated fatty acid percentage was the highest (59.10%). In conclusion, our results suggest that a carcass weight of 100-109 kg is sufficient to produce acceptable meat quality of Hanzhong White pigs.
authors.affiliation: College of Animal Science and Technology, Northwest A&F University, Yangling, China.
authors.forename: G F
authors.initials: GF
authors.lastname: Wu
authors.affiliation: College of Animal Science and Technology, Northwest A&F University, Yangling, China.
authors.forename: X E
authors.initials: XE
authors.lastname: Shi
authors.affiliation: College of Animal Science and Technology, Northwest A&F University, Yangling, China.
authors.forename: Y F
authors.initials: YF
authors.lastname: Li
authors.affiliation: College of Animal Science and Technology, Northwest A&F University, Yangling, China.
authors.forename: H Z
authors.initials: HZ
authors.lastname: Lu
authors.affiliation: College of Animal Science and Technology, Northwest A&F University, Yangling, China.
authors.forename: C C
authors.initials: CC
authors.lastname: Song
authors.affiliation: College of Animal Science and Technology, Northwest A&F University, Yangling, China.
authors.forename: L
authors.initials: L
authors.lastname: Jia
authors.affiliation: College of Animal Science and Technology, Northwest A&F University, Yangling, China ssdsm@tom.com.
authors.forename: S D
authors.initials: SD
authors.lastname: Sun
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000818:Animals; D001823:Body Composition; D001835:Body Weight; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000166:cytology*; D013552:Swine