| Such pig breeds/crossbreds had been researched, which include Fl, Fl x B, Fl xY, Fl xFl, Bamei, Hezuo and Yorkshire, and 8 pigs were fed and slaughtered to compare their meat quality. Of course the A/B line, Duroc, Pietrain, Landrace and D x L also been researched in other traits related to meat quality.Researched plans were divided two lines, firstly, the wild pig crossbreds were main researched objects; secondly, Hezuo pigs with different body weight slaughtered were main objects. Researched contents included growth performance, carcass traits pork quality, especially pork flavor compounds of different pigs, which were researched by solid-phase microextration (SPME) in HS-GC-MS.Growth rate of F1 and F1 x F 1 were slow, small bodily form, thick skin, rough hair to be burn and get rid very difficultly, thin backfat, their percentage of lean meat were 62.27% and 62.05% respectively, which were low than Yorkshire and high Bamei. Their low pH values were connection with the seizing and slaughtering behaviors. The carcass performance and meat quality of F2 had different heterosis rate due to their different female parents.Hezuo pig belongs to little bodily form pigs grazing in high plateau, the best body weight slaughtered was 40kg, and its percentage of lean meat and instrumuscle fat were 56.56% and 3.71% respectively, which showed excellent meat quality of Hezuo pig. With increasing of body weight slaughtered, carcass length, fat percentage, ratio of fat and lean meat, eye-muscle area and other carcass traits were increased. Grade of meat color and marbling of different Hezuo pigs all 4.0 or so, not one PSE was found, which showed that Hezuo pigs had excellent meat quality. Its fiber diameter was 37.04um, which was low 11.15 3.10 and 5.75m than Fl, Bamei and Yorkshire. By gray correlative degree analysis, meat quality of Hezuo pigs slaughtered in 40kg body weight was best. So, meat quality was related to body weight slaughtered of pigs.No obvious difference was found among moisture, protein and ash in muscleof Fl and Fl xFl except for Hezuo pig. The high TAA (per 100g dry matter) of Fl and FlxFl was their highlighted characteristics, which were 79.59g and 77.61g respectively, and high 7.5 Ig, 9.58g and 4.22g than Hezuo, Yorkshire and Bamei. The percentage of their FAA were high 5.38% and 5.11% than Yorkshire and Bamei, which were closed Hezuo pig, such showed important evidence of containing special flavor compounds in muscle of crossbred pigs bred by Sus scrofa.Fl and FlxFl had low instrumuscle fat in muscle, and the UFA of crossbred pigs bred by Sus scrofa were only lower than that of Hezuo pigs, which was benefit for improve pork quality by Sus scrofa.The TAA (per 1 OOg dry matter) and EAA of Hezuo pig slaughtered in 40kg body weight were lower than Bamei, Fl and F2, close to Yorkshire, but its FAA was the highest. Its UFA was the highest, which was 53.99%. The UFA/SFA was 1.30:1, then Fl was 1.11:1, other pigs were below 1.0. Furthermore, Hezuo pig had high vitamin Bl and Vitamin E, 0.23mg/kg and 0.36mg/kg respectively, which was one of important characteristics of Hezuo pig.Inosine monophosphate (IMP) was important delicious component of pork. IMP of all pigs were over 2.0000%. IMP in muscle of Hezuo and F1 B were higher than Yorkshire and DL.By clustering analysis and factor analysis, CK LDH 5'-NT and NEFA were selected as representative indexes from 16 indexes of serum, then constituted regression equation to predict meat traits of pigs.First trail:When the sample dealt in 60, about 50 flavor compounds been inspected in muscle of pigs, and 24 flavor compound found in muscle of all of pigs, which relative content occupied over 80% of total flavor compounds. The main compounds were hexanal, hexylic acid, pentanal, heptanal, 6-methyl-5-heptylene-2-ketone, tridecane, l-pentene-3-alcohol and benzylanal, which accounted over 90% for total flavor compounds. Pork flavor compounds divided several types, such as hydrogenatons, alcohols, aldehydes, acids, ketones, furans, benzenes and so on, in which the aldehydes were...
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