Comparison of Meat Quality and Carcass of Min Pig in Different Months
43 8-month-old,48 12-month-old,and 30 16-month-old Min pigs were selected for the measurement of their carcass and meat quality.The results showed that in terms of carcass,the carcass weight at 16 months was significantly greater than those at 12 months and 8 months(P＜0.0l).The straight length and backfat thickness at 8 months were significantly lower than those at 12 and 16 months(P＜0.01),and the diagonal length at 8 months was significantly lower than those at 12 months and 16 months(P＜0.05).In terms of meat quality,the pH45min at 8 months was significantly greater than those at 16 months(P＜0.01).The meat color value showed an increasing trend with age,but only in the 8-month-old group,the redness and yellowness were significantly lower than those in the 16-month-old group(P＜0.05).In terms of shear force,the shear force of the longest dorsal muscle at 8 months and 16 months were significantly higher than that at 12 months(P＜0.05).In terms of nutritional composition,the 8-month-old group showed significantly higher levels of proline and lysine compared to the 16-month-old group(P＜0.05),while there were no significant differences in umami amino acids,and essential amino acids between different age groups(P＞0.05).The intramuscular fat content in the 8-month-old group was significantly lower than that in the 12-month and 16-month-old groups(P＜0.01),but the difference between the 12-month and 16-month old groups was not significant(P＞0.05).There are significant differences in carcass and meat quality between 8 months Min pigs and 12 or 16 months,while there is not much difference between 12 and 16 months.
Min pigCarcass traitsMeat qualityAmino acidInosine acid
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