Crossbred Pigs Bred By Sus Scrofa Of Meat Quality Of Crossbred Boar And Commercial Pigs

Crossbred boar is the offspring of purebred boar cross-fertilized with Commercial Pigs. Has not yet been audited pig breeds Evaluation Committee, the Carcass traits and carcass traits and meat quality traits, nutritional quality to be identified. Research on the use of wild boar meat nurture quality characteristics of resources is of great significance.In this research, we choose ten F1 (boar♂×Landrace) and sixteen Commercial Pigs as experimental animals (half male and half female), All the animals were butchered together, when the average weight reach 85kg. The instrument of amino acids automatic analyzer, the atomic absorption spectropHotometer, the transmission electron microscope, the gas chromatograpHy, and so on were used for measuring the carcass trait, meat quality, nutritional ingredient and the Flavor component. The results of comparison were shown below:1 Carcass trait: the percentage of dressed weight and the carcass length of Crossbred boar is 72.36% and 67.32cm, respectively, which was notablely lower than Commercial Pigs; But there is no significantly difference of backfat thickness between them.2 Meat quality: the percentage of water loss and weeping loss of Crossbred boar is 16.37% and 2.83%, respectively, which was notablely lower than Commercial Pigs; the Eye-muscle area of Crossbred boar is 33.87cm2, which was notablely lower than Commercial Pigs's 45.84cm2; the Cooking rate and pH of Crossbred boar is 72.24% and 5.662, respectively, which was notablely higher than Commercial Pigs. But there is no significantly difference in Marbling, shearing force, Meat clour and Fiber diameter between them.3 Nutritional ingredient: the content of moisture and crude protein in the meat of Crossbred boar is 76.21% and 20.33%, respectively, which was higher than Commercial Pigs; however, the content of fat is 3.82%, which was lower than Commercial Pigs; the element of Fe, Zn and Cu were higher than Commercial Pigs; and the content of total amino acids and essential amino-acid is 75.8g/100g and 34.24g/100g, respectively, which were higher than Commercial Pigs.Amino acid content: the content of saturated fatty acid and unsaturated fatty acid of Crossbred boar are 62.84% and 44.16%, respectively, and the relative value is 1.423, which was higher than Commercial Pigs. 4 Hypoxanthylic acid content: the content of hypoxanthylic acid of Crossbred boar is 2.2373 mg/g, which was higher than Commercial Pigs.In summary, hybrid pork with wild-Percentage of dressed weight low, moderate Marbling, Meat and tenderness better crude protein content was high, intramuscular fat content low and high content of mineral element, with the advantage of better meat quality traits.