Study On The Relationships Between The Muscle Tissue Charecteristics And Meat Quality Traits Of Min Pig And Its Hybirds

Min pig as China’s excellent local breed, has the characteristics of high fecundity,strong resistance and good meat quality. In this study, finishing pigs with different Min pig consanguinity(Min pig100%, Duroc×Min pig 50%, Duroc×(Large white×Min pig) 25%, Large white×(Duroc×Min pig) 25%, Duroc×(Landrace× Large white) 0%) as the research object, muscle collagen content and properties, muscle histology and meat quality were analyzed, in order to explore the higher performance hybrid method of high quality meat and provide theoretical basis for the development and utilization of local pig breed. The study results indicated:(1)The meat quality traits of Min pigs and its hybrids was significant different with the pigs without Min pig’s blood(Duroc×(Landrace×Large white)); the values of a* of Min pig and its hybrids were significantly higher(P<0.05)or extremely significantly higher(P <0.01)than that of other groups, this mean that the meat color of Min pigs and its hybrid pigs’ was better than Duroc×(Landrace×Large white)). The characteristics of drip loss, expressing loss and cooking loss of Min pig and its hybrids were significantly(P <0.05) or extremely significantly(P <0.01) lower than that of Landrace×Large white. This indicates that Min pigs and hybrid pigs have stronger water-holding capacity. In conclusion, Min pigs and its hybrids’ meat quality traits are better than the other hybrid pigs, and with the increasing percentage of Min pig’s blood proportion, the meat quality shows a good upward trend.(2) The muscle fiber diameter, muscle fiber area and perimysial thickness of Min pigs and its hybrids were extremely significant lower than that of the Duroc×(Landrace×Large white))(P <0.01); also, the intramuscular fat cell volume is extremely significant higher than that of Duroc×(Landrace×Large white)(P <0.01), which showed that Min pig hybrids’ muscle histological structure is favorable for meat quality.(3)The results of collagen content showed that the soluble collagen and collagen protein solubility of Min pigs and its hybrids were significantly higher than Duroc×(Landrace×Large white)group(P<0.01), and the level of the cross-links of collagen was extremely lower than Duroc×(Landrace×Large white) pigs.(4)The analysis of Min pigs and Duroc×(Landrace×Large white) pigs’ sarcomere length showed that the sarcomere length of Min pigs was extremely higher than Duroc×(Landrace×Large white) pigs(P<0.01).The sarcomere length of muscles which preserved at different temperatures(room temperature, 4 ℃ and-20 ℃) for 24 h after butchering were shorten with decreasing temperature,and reached an extremely significant level(P<0.01).(5)The correlation analysis results between muscular histological structure, property and meat quality showed that soluble collagen, solubility were negatively correlated with the content of Pyridinoline(P<0.01); And cooking loss, expressing loss were significantly positively correlated with the muscle fiber area(P<0.05), the content of Pyridinoline, muscle fiber diameter and the shear force(P<0.01). And there existed a significantly positive correlation between the perimysial thickness and the shear force(P<0.05). However, the content of soluble collagena, solubility, intramuscular fat cell volume and area were negatively correlated with the shear force(P<0.01).