The Comparative Study Of The Meat Quality And Some Blood Biochemistry Indexes Of Different Breeds Of Swine

In this study ,using xiang swine aged 2 and 6 month, xiang zang swine, da bai swine as experiment models, the conventional indexes of meat quality, the contents of free amino acid (FAA), fatty acid(FA) ,creatine, glucose, trace eliment, and vitamin in meat, and the content of fatty acid in adipose tissue of each type of swine mentioned above were determined respectively. In addition, some serum biochemistry substance of each type of swine were also determined . The results were as follows:1)In conventional indexes of meat quality ,the rate of water lost of the meat of xiang swine and xiang zang swine were significantly(p<0.05) lower than that of da bai swine. meat colour and pH value were significantly(p<0.05) higher than those of da bai swine.with the exception of xiang swine aged 2 month ,the marbling of xiang swine aged 6 month and xiang zang swine were superior to that of da bai swine .the meat tenderness of xiang swine and xiang zang swine were significantly (p<0.05)lower than that of da bai swine . No DFD and PSE meat were detected.2)The content of FAA ,FA ,typeω-6 and typeω-3 fatty acid, glucose, and creatine in xiang swine and xiang zang swine muscle were significantly higher than that of da bai swine ,and the meat flavour related to FAA and FA of xiang swine and xiang zang swine was superior to that of da bai swine.there were no significant(p<0.05) difference in Mn ,Fe content in muscle among the four type of swine, but the corresponding Cu ,Co,Zn,Se or VA, VB2, VB5, VE values were significantly(p<0.05 or p<0.01) different from each other.3)There were no significant (p>0.05)difference in the contents of myristic acid ,palmitic acid , r-linolenic acid in xiang swine and xiang zang swine adipose tissue respectively, while the corresponding values of other fatty acids were significant different (p<0.01).the S/PU values of xiang swine aged 2 month and xiang zang swine were significantly lower than those of xiang swine aged 6 month and da bai swine, and S/U value of da bai swine higher than that of each of the other three groups.4)The serum content of creatinine of xiang swine and xiang zang swine was significantly(p<0.01) lower than that of da bai swine respectively ,and the value of serum LDLc/serum VLDLc of da bai and xiang swine aged 6 month was significantly higher (p<0.01)than that of xiang swine aged 2 month and xiang zang swine. The activity of serum HBDH of da bai swine was lower than that of xiang swine age 2 month and xiang zang swine, but the GLU and TG activity were higher than that of this two type of swine.The results in this study indicated that the conventional meat quality ,the content of flavor related substance and the quality of protein and lipids of the meat of xiang swine and xiang zang swine were superior to those of da bai, which could provide scientific evidence for people to consume the meat of xiang swine and xiang zang swine usually.