Analysis Of Meat Characteristics Of Bamei Pig And Different Hybrids

Bamei pig as the plateau endemic specie is also recognized as an area markedproduct by the Ministry of Agriculture. In2006, according to "People’s Republic ofChina announcement", Bamei was designated as the national livestock or poultrygenetic resource protected species. In recent years, Bamei has a bad livingenvironment because of bacon hogs. It’s an important issue to take measures to holdthis excellent Chinese local pig breeds. The aim of this trial is to mensurate andcompare slaughter performance and meat characteristics of purebred Bamei anddifferent hybrids.1.Analysis of slaughter performance and meat characteristics of purebred Bamei andbinary and ternary hybridsWe tested54Bamei pigs and binary and ternary hybrids (18pigs per group) afterfattening165days. The initial average weights of purebred Bamei and binary andternary hybrids were11.26kg,9.17kg and8.44kg. After fattening, the weightsrespectively gained to75.88kg,89.25kg and112.25kg. The average daily gains were391.61g/d,485.36g/d and630.30g/d, and the feed conversions were3.21:1,3.29:1and2.95:1. In terms of fattening performance, binary and ternary hybrids performedbetter than purebred Bamei. Four pigs in each group were randomly chose to slaughter.It showed that the rates of slaughter among three groups were64.84%,69.44%and66.83%. The percentages of lean meat were45.02%,57.54%and60.66%. The eyemuscle areas were12.97cm2,25.17cm2and30.69cm2respectively. The proportions ofhind legs were28.60%,29.71%and25.88%. Although binary and ternary hybridsexhibited better performance than purebred Bamei on fattening, the results were notstable.2.Analysis of meat quality among purebred Bamei and binary and ternary hybridsTotal12pigs of three groups (4per group) were slaughtered and then comparedmeat quality characteristics. The results showed that pH among three groups were6.77,6.80and6.55, the scores of flesh color were4.28,3.45and3.78, marblingscores were2.78,2.83and2.75, the shear stress were54.03N,41.18N and39.36N, the percentages of drip loss were5.17%,3.79%and3.85%, the proportions of waterloss were8.9%,9.13%and8.67%and the rates of cooked-meat were65.22%,68.32%and67.91%. In the aspects of meat quality in general, drip loss, shear stress and pHafter slaughtering45minutes decreased due to foreign blood. The score of flesh colorwas higher in purebred Bamei compared with binary and ternary hybrids. Withforeign blood the rates of water loss and cooked-meat increased. The three groups had6kinds of fatty acids, including3kinds of saturated fatty acids (Myristic Acid,Palmitic Acid and Stearic Acid),2kinds of monounsaturated fatty acids (PalmitoleicAcid and Oleic Acid) and one polyunsaturated fatty acid (Linoleic Acid). The contentsof saturated fatty acids among purebred Bamei and binary and ternary hybrids were41.67%,42.23%and39.30%. The proportions of monounsaturated fatty acids were50.04%,51.21%and54.10%, while the only polyunsaturated fatty acid had a certainpercentage of8.30%,6.58%and6.62%, respectively. Binary hybrids had highersaturated fatty acids than purebred Bamei and ternary hybrids. However there werethe most monounsaturated fatty acids in muscle of ternary hybrids, indicating that themore foreign blood the higher monounsaturated fatty acids. Conversely, purebredBamei had the highest polyunsaturated fatty acid when compared with hybrids. Thethree groups had17kinds of amino acids, among which7kinds of essential aminoacids (Thr, Val, Met, Ile, Leu, Phe, Lys) and6kinds of flavor amino acids (Ser，Glu，Gly，Ile，Ala，Pro) were contained. The amino acids contents of three groups were15.90%,17.08%and18.27%. The essential amino acids were6.14%,6.63%and7.08%and the flavor amino acids were6.63%,7.11%and7.59%. Compared withpurebred Bamei, hybrids with foreign blood had more amino acids.The results showed that Bamei not only remained Chinese local unique flavor,but also had a better effect on slaughter performance and meat characteristics whenimporting foreign blood.