Studies On Meat Quality Traits Of Hezuo Swine

As a characteristic high mini species, Hezuo swine has some advantages such as high meat quality, stronger resistance against adversity, and stronger adaptation to the severe environment. It is a special ecological species raised by Tibetan People in China, a rare species generated in special ecology, and one of the valuable animal resources. The dissertation, focusing on meat features of Hezuo swine, made a systematical research on this species according to the current research system of meat quality and focuses. The dissertation aims to give a comprehensive research on and an objective evaluation of its scientific use and development. The research findings are as follows:1. Findings of analysis on the growth, carcass traits and physiology and bio-chemical indexes:Hezuo swine has many characteristics such as smaller size, early maturity, and thin skin, little bones, less fat and high lean production. It is proper to make use of them in the early stage. Hezuo swine body temperature and respiration frequency are under the normal scope of common pigs or even lower; All haemal physiological indexes and most haemal bio-chemical ones did not show the distinctive difference with respect to sex(P>0.05), most haemal physiological and bio-chemical indexes showed differences with respect to ages (P<0.05 or P<0.01).2. The results of regulation analysis on the meat quality:On physical and chemical properties of muscle, there was no distinctive difference on meat color during ages (P>0.05), whereas the marbling score of muscle obviously varied during different ages (P<0.05).The muscle marble of 18-month-old Hezuo swine is abundant and distributes evenly pH value changed significantly during ages 24 hours after killing (P < 0.05); Cooking percentage is obviously lower, moreover, pH value of 6-month-old swine, 12-month-old one and 18-month-old one was different (P<0.01 ). There was no significant difference on water loss rate during different ages (P>0.05), but drip loss was inclined to decrease with the age growing to some extent. Shear force value increases with the age growth, and it is different (P<0.05) or significantly different (P<0.01) during ages.On the edible nourishment properties of muscle: water content rate is higher and there is significant difference during ages (P<0.05) and significant difference existed among 6-month-old, 12-month-old and 18-month-old (P<0.01);the fat content inside muscle of 18-month-old is significantly higher than that of 6-month-old and 12-month-old (P<0.05), which shows fat accumulates mainly after 12 months. The crude protein content of muscle is different during ages (P<0.05),the crude ash content is not different significantly (P>0.05),and both of them increases with the age growth; The mineral chemical element content changes with the age, but the changes were not so distinctive (P>0.05).The relativity of part traits of meat quality is significant (P<0.05), especially the relativity of minority indexes was very obvious (P<0.01). Meat color is positively to marble vein, cooking percentage and shear force value(P<0.05);Marble vein is positively related to the fat inside muscles significantly (P<0.01), and the related coefficient is up to 0.925; pH value is negatively related to drip loss and shear force value 24 hour after killing (P<0.05); Cooking percentage is positively related to shear force vale and crude protein content, but it is negatively related to water content significantly (P<0.05);Water content is negatively...