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| Comparison of Meat Quality and Nutritional Components among Different Local Pig Breeds in Guizhou |
| LI Linzhu, DENG Xuewei, LU Tingjiao, ZHANG Guichuan, ZHANG Jing, LUO Xin, DENG Ying, QIN Danling |
| 1. Guizhou Academy of Testing and Analysis, Guiyang 550014, China; 2. Guizhou Provincial Detection Technology Research and Application Center, Guiyang 550014, China |
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Abstract The purpose of this study was to compare the meat quality traits, nutritional composition, amino acid, and fatty acid profiles of four local pig breeds in Guizhou, namely Baixiang pigs from Jianhe, Xiang pigs from Congjiang, black pigs from Danzhai, and Kela pigs from Bijie. Five pigs from each breed were selected and slaughtered. The longissimus dorsi muscle of each pig was sampled for analysis of meat quality traits and conventional nutritional indicators using the national standard methods. The results showed that meat from black pigs had a significantly lower drip loss rate but higher cooked meat yield and pH value than meat from the other three breeds (P < 0.05). Nevertheless, no significant differences were observed in marbling or color scores among the four breeds. Black pig meat demonstrated significantly lower crude fat content but higher crude protein content (P < 0.05) compared to the other breeds. Black pig meat contained higher levels of saturated and monounsaturated fatty acids but lower levels of unsaturated and polyunsaturated fatty acids. Additionally, it showed higher levels of umami amino acids. Our findings indicated that Danzhai black pork was characterized by low fat, high protein, abundant amino acids, and more balanced fatty acid composition and therefore could be more suitable for breed conservation, research and development. This study provides data support and a theoretical basis for pork production from local breeds.
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2026, Vol. 40 
