Association analysis between carcass weight and meat quality of Bamei pigs.
Genet Mol Res
; 15(3)2016 Aug 12.
Article
en En
| MEDLINE
| ID: mdl-27525930
ABSTRACT
A total of 48 crossbred Bamei pig carcasses were divided into three groups (A, 60-69 kg; B, 70-79 kg; and C, 80-90 kg) to investigate the influence of carcass weight on meat quality. The intramuscular fat content of the three groups increased from 2.20% (Group A) to 4.14% (Group C). Group B had higher drip loss (6.83%, P < 0.05) than the other two groups. Warner-Bratzler shear force decreased with increasing weight (61.16 > 51.63 > 43.64 N, P < 0.05). No significant differences were observed in meat color, cooking percentage, and water holding capacity among the three groups. The polyunsaturated fatty acids/saturated fatty acids ratio in group B (0.23) was significantly higher than that in the other two groups. In conclusion, our results suggested that a carcass weight of 70-79 kg is suitable for the production of Bamei pigs.
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Carne
Tipo de estudio:
Risk_factors_studies
Límite:
Animals
Idioma:
En
Revista:
Genet Mol Res
Asunto de la revista:
BIOLOGIA MOLECULAR
/
GENETICA
Año:
2016
Tipo del documento:
Article
País de afiliación:
China