Study Of The Character Of Histology And Chemistry On Putian Black Pig

Putian Black Pig, Duroc, Yorkshire, Duroc×Putian Black Pig(D×P) and Yorkshire×Putian Black Pig (Y×P) were fed to 90kg under the similar conditions to analysis the morphology, chemic components of muscle fiber, the score of mediums intervening muscle fiber, the content of total reducing sugar, mineral elements and their correlation with meat quality. The aim is to study the meat characteristics of Putian Black pig and hybrid improvement. The results were as follows:1. Correlation between the muscle fiber character and meat qualityThe area and diameter of muscle fiber of Putian Black Pig were significantly lower than those of Duroc and Yorkshire (P<0.05), but, on the contracted, the density of muscle fiber were significantly higher in Putian Black Pig (P<0.05) . The value of the area and diameter of muscle fiber in crossbred pigs were between their pure lines, but the densities of muscle fiber were higher than their parents'. In the two kinds of crossbred pigs, the D×P had a higher value of density of muscle fiber.The characters of muscle fiber could be classified into two principal components, the morphological quantity component and morphological qualitative component, respectively. The morphological quantity parameters were area, diameter, long diameter and short diameter, the average diameter and density, to which the density has a negative function. The morphological qualitative parameters were the ratio of long diameter to short diameter. The two principal components contribute to 89.70% together.The scores of mediums intervening muscle fiber of Putian Black Pig, D×P and Y×P between that of Duroc and Yorkshire, but D×P had a significantly low scores (P<0.05) , Putian Black Pig had a middle score.There were low correlations between morphological characters and meat traits. The long and short diameter, the average diameter, the ratio of long diameter to short diameter, and area had negative function to mean quality, but the density had optimistic effect.2. Content of total reducing sugarThe content of total reducing sugar in the meat decreased significantly after storage at -4℃, while there were no much change after storage at 20±5℃and 4℃. The big decrease in content of reducing sugar may be one course of decrease of neat flavor.3. Chemic component of muscle fiberThe Putian Black Pig and D×P had a higher content of total protein, 23.65% and 23.11%,respectively. Compared to Duroc and Yorkshire, there were higher ash content and total solids content in D×P and Y×P. The content of Ca and P had no significantly difference between breeds.4. The correlation between mineral elements and meat qualityMg had negative effect on pH value, but had opposite effect on meat color, tender and marble veins. Fe content could obviously increase the color of meat. Cu had negative effect on pH, meat color, tender and marble veins. Na may have indirect effect on meat for having correlation between other mineral elements.