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Study On Basic Nutrition Composition Contents, Histology Characteristics And Meat Quality Characteristics Of Longissimus Muscle For Ningxia Black Swine

Posted on:2007-02-01Degree:DoctorType:Dissertation
Country:ChinaCandidate:S D LiuFull Text:PDF
GTID:1103360185962998Subject:Animal breeding and genetics and breeding
Abstract/Summary:PDF Full Text Request
The objective of this study was breeds/crossbreds pigs,which include Ningxia Black Swine (NB), Meishan(M), Landrace(L), Yorkshire(Y), Landrace×Meishan(LM), Landrace×Ningxia Black Swine(LN), Yorkshire×Meishan(YM), Yorkshire×Ningxia Black Swine(YN).These pigs were mensurateed and analyzed difference in the basic nutrition composition, histology characteristics, meat quality characteristics,fiber type proportions, hydroxyproline contentss and shear force of pork longissimus muscles in the corresponding period. The correlation coefficients were calculated among the basic nutrition composition, hydroxyproline contentss,histology characteristics, fiber type proportions and meat quality characters in NB.This study also analyzed the degradation of myofibrillar proteins by postmortem 24h in NB.Single/Polynomial regression was used to test the relationship between the basic nutrition composition and histology characteristics,and meat quality characters in NB.(1) Breed difference in the basic nutrition composition contentss of pork longissimus muscles The results indicated that the different breeds and crossbreds moisture have comparatively steady proportion and difference in their composing proportion. M pork 70.81% was lowest of others, no difference in its crossbreds and significant difference in other breeds/crossbreds pork(P<0.05).Both NB and YM pork moisture was not significant,but lower than other breeds and crossbreds of that(P<0.05).Both L and Y ,NB and YM,NB and YN pork moisture was not significant(P>0.05).Both M and NB pork crude protein contentss were 21.78%,21.47%,respectively,and significant lower than other breeds and crossbreds of that.Both M and NB pork IMF were not significant,5.20% and 4.70%,respectively.BetweenY and L,LM and LN, YN and YM pork IMF was not significant.But Y and L pork IMF was lowest of that,1.16% and 1.24%,respectively.When high IMF female and low male hybridized ,F1 pork IMF was intervenient female and male pork IMF.In general, offsprings pork IMF was hihger than...
Keywords/Search Tags:Ningxia Black Swine, Breed and crossbred, Longissimus muscle, Basic nutrition composition, Histology characteristic, Meat quality characteristic, Correlation and regression
PDF Full Text Request
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