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| Progress in Meat Production Performance of Native-Foreign Hybrid Pigs |
| SUN Jingxin1, ZHANG Xiaojiao2, YU Bing1, ZHANG Caiyan1, JIN Yajing1, MA Lizhou2, LIU Xiangwei2 |
1. College of Food Science and Technology, Qingdao Agricultural University, Qingdao 266109, China；
2. Shandong Heshi Group Co.Ltd., Qingdao 266061, China |
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Abstract China has a long history of applying hybrid breeding methods to improve the meat production performance of pigs, which have been thoroughly researched in the country. New hybrid breeds with good meat quality and rapid growth especially hybrids between native and foreign breeds have been developed. This paper reviews the characteristics, carcass dressing percentage, lean meat percentage, and eating quality of hybrid pigs of foreign breeds with Chinese native breeds such as Min, Taihu, Huzhu Bamei, Laiwu, or Yushan, aiming to provide useful information for selecting raw materials for the production of meat products and optimizing the product quality.
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