Abstract
The aim of this study was to evaluate the differences in carcase traits, meat quality and muscle characteristics (mean fibre diameter and MyHCs levels of expression) between Mashen and Large White pigs. A total of 60 pigs (30 Mashen pigs and 30 Large White pigs, half male and half female in each breed) were used in this experiment. Results showed that Mashen pigs exhibited lower slaughter weight, reduced back-fat thickness, reduced loin eye area and lower lean meat ratio than Large White pigs (p < .05). Meat from Large White pigs had higher pH1, greater drip losses, higher Warner-Bratzler shear force values, higher lightness, higher yellowness, and greater mean diameter of muscle fibres. Also, meat from Large white pigs had lower cooked yield, lower redness, and reduced intramuscular fat content than meat from Mashen pigs (p < .05). The contents of 17 amino acids, total amino acids, essential amino acids and umami amino acids in the longissimus dorsi of Mashen pigs were higher than those in Large White pigs (p < .05). Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs (p < .05). Meanwhile, the expression of MyHCI was significantly higher and the expression of MyHCIIb was lower in Mashen than in Large White pigs (p < .05). The higher MyHCI and lower MyHCIIb found in muscles from Mashen pigs might partially explain meat quality differences found between the two breeds in the present study. These results provide valuable information for meat quality differences between Mashen and Large White pigs.HighlightsCarcase traits and meat quality between Large White and Mashen pigs exhibited significant differences.The total amino acids, essential amino acids and umami amino acids in Mashen pigs were higher than those in Large White pigs.Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs.The expression of MyHCI was significantly higher and the expression of MyHCIIb was lower in Mashen than in Large White pigs.
Highlights
Meat quality is a very important issue for consumers and it is vital for the meat industry (Sirin et al 2017)
The aim of this study was to evaluate the differences in carcase traits, meat quality and muscle characteristics (IMFC, mean fibre diameter and Myosin heavy chain (MyHC) levels of expression) between Mashen and Large White pigs
Mashen pigs had significantly lower back fat thickness, loin eye area and lean meat yield
Summary
Meat quality is a very important issue for consumers and it is vital for the meat industry (Sirin et al 2017). With the continuous improvement of living standards, the demand of consumers for high quality meat is constantly increasing. Consumers’ requirements for meat include to be delicious, nutritious, safe and healthy (Joo et al 2013). There are many factors influencing meat quality such as breed, genotype, sex, age, nutrition and slaughter conditions. Skeletal muscle fibre composition is one of the important factors influencing meat quality (Gil et al 2003; Klosowska and Fiedler 2003; Choi et al 2007). Myosin heavy chain (MyHC) is transcriptionally regulated in Supplemental data for this article can be accessed here
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