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| Comparison of Meat Quality and Nutritive Value of Purebred and Crossbred Pigs |
| ZHANG Jie1, SU Jun1,*, CHAI Jie2, LOU Pengbo2 |
1. Department of Animal Science, Southwest University (Rongchang), Chongqing 402460, China;
2. College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, China |
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Abstract The objective of this study was to understand how hybridization affects the meat quality, hormone, fatty acid, mineral elements content and meat quality-related gene expression levels of porcine longissimus dorsi muscles. Landrace, Yorkshire and Landrace × Yorkshire pigs (six animals from each breed) aged 180 days under the same raising conditions were used in this study. The results showed that Landrace × Yorkshire pigs had significantly (P < 0.05) higher drip loss, IMF content, insulin level, mineral elements content and meat quality-related gene (RYR1, CAST, IGF2, PPKAG3 and MC4R) expression levels and significantly (P < 0.05) lower shear force, moisture and polyunsaturated fatty acid contents in longissimus dorsi than Landrace and Yorkshire pigs, indicating that hybridization has a significant impact on meat quality traits and nutrient contents of a pig, but it is difficult to judge their combined effect is positive or negative. Therefore further research is needed.
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