Xiang Pig Meat Tenderness

In the study, following muscle index of Congjiang Xiang Pig, Jianbai Xiang Pig, Jiuyang Xiang Pig, and Huanjiang Xiang Pig were assessed: shear force values, intramuscular fat content, fatty acid content and composition, water content, water holding capability, and analyzing the relationship between the above index and the tenderness of Xiang Pigs. Grey correlative degree analysis was employed to investigate the tenderness of the four types Xiang Pigs. The study evaluated Xiang Pig's tenderness, perfected breed characteristics of Xiang Pig, and enriched the genetic resource pool of Xiang Pig. Results obtained showed:1) The shear force value of Xiang Pigs were all below 3. 607kg, 3-month Congjiang Xiang Pig' s was the minimum, 2.56kg, which was greatly lower than 8-month Congjiang Xiang Pig, Jianbai Xiang Pig, Jiuyang Xiang Pig(P<0. 01) , and 8-month Jiuyang Xiang Pig' s was the maximum, which was higher than Congjiang Xiang Pig and Jianbai Xiang Pig (P>0. 05) .2) The intramuscular fat(IMF) content of Xiang Pig was perfect, 3-month Congjiang Xiang Pig' s IMF was maximum, 4.73%, 8-month Jiuyang Xiang Pig' s IMF was the minimum. The piglets of Congjiang Xiang Pig and Huanjiang Xiang Pig had more IMF than the adults. There was no difference between the adult Xiang Pig (P>0. 05) . The fit content of intramuscular fat in the muscle was the most important factor for the fine tenderness of Xiang Pig.3) By gas chromatography, the total unsaturated fatty acid of Xiang Pig were higher than the total saturated fatty acid in Xiang Pig muscle tissue. The ratio were all higher than 1.00. There were proper essential...