Research Article

Comparison between meat quality of Hanzhong White pigs and carcass weight

Published: June 10, 2015
Genet. Mol. Res. 14 (2) : 6059-6064 DOI: https://doi.org/10.4238/2015.June.8.3
Cite this Article:
(2015). Comparison between meat quality of Hanzhong White pigs and carcass weight. Genet. Mol. Res. 14(2): gmr4542. https://doi.org/10.4238/2015.June.8.3
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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

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