In order to analyze meat performance of Zangxiang pig introduced to Shaanxi province, in this study, nine barrows reared under the same conditions were selected randomly to detect their slaughter traits and meat quality. The result showed that the average percentages of dressing, lean meat and fat were 75. 75%, 44. 77% and 27. 50%, respectively. In comparison with other lean type swine, Zangxiang pig had higher percentages of head, hooves and internal organs accounting for live body mass. The correlative analysis suggested that the correlation between dressing percentage and large intestine mass was high (r=0. 995, P = 0. 005). The major fatty acids of Zangxiang pig contained palmitic acid (C16 ! 0), stearic acid (C18 ! 0), oleic acid (C18 ! 1) and linoleic acid (C18 : 2) with 23.22%, 10. 76%, 46. 39% and 13. 39%, respectively. The average crude protein content of longissimus dorsi was 19. 45%. The contents of total amino acid, DAA and EAA in 100 g longissimus dorsi were 17. 00 g, 7. 41 g and 6. 50 g, respectively. The percentages of DAA and EAA were 43. 56% and 38. 22% respectively in total amino acid. The Zangxiang swine meat contained many mineral especially Fe and Ca with the number of 35. 15 mg/kg and 36. 65 mg/kg respectively.
NETL
NSTL
维普
万方数据
