Evaluation of the Chinese indigenous pig breed Dahe and crossbred Dawu for growth and carcass characteristics, organ weight, meat quality and intramuscular fatty acid and amino acid composition

Animal

Volumn 5, Issue 9, 2011, Pages 1485-1492

  Jiang, Y Z ^a   Zhu, L ^a   Li, X W ^a   Si, T ^b  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

^b Qujing Power Supply Bureau   (China)

Author keywords

amino acid composition; fatty acid composition; growth and carcass characteristics; meat quality; organ weight

Indexed keywords

SUIDAE;

EID: 80053130054     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731111000425     Document Type: Article

References (60)

1. Affentranger P, Gerwig C, Seewer GJF, Schwörer D and Künzi N 1996. Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens. Livestock Production Science 45, 187-196. (Pubitemid 126374283)
2. Association of Official Analytical Chemists (AOAC) 1990. Official methods of analysis, 5th edition. AOAC, Washington, DC, USA.
3. Barea R, Nieto R, Vitari F, Domeneghini C and Aguilera JF 2011. Effects of pig genotype (Iberian v. Landrace3LargeWhite) on nutrient digestibility, relative organ weight and small intestine structure at two stages of growth. Animal 5, 547-557.
4. Bee G, Gebert S and Messikommer R 2002. Effect of dietary energy supply and fat source on the fatty acid pattern of adipose and lean tissues and lipogenesis in the pig. Journal of Animal Science 80, 1564-1574. (Pubitemid 41151719)
5. Bejerholm C and Barton-Gade PA 1986. Effect of intramuscular fat level on eating quality in pig meat. In Proceedings of the 32nd European Meeting of Meat Research Workers, August 24-29, Ghent, Belgium, pp. 389-391.
6. Belitz HD, Grosch W and Scieberle P 2001. Food Chemistry, 5. Auflage. Springer Verlag, Berlin, Germany.
7. Cesar ASM, Silveira ACP, Freitas PFA, Guimarães EC, Batista DFA, Torido LC, Meirelles FV and Antunes RC 2010. Influence of Chinese breeds on pork quality of commercial pig lines. Genetics and Molecular Research 9, 727-733.
8. Chen HY, Lewis AJ, Miller PS and Yen JY 1999. The effect of excess protein on growth performance and protein metabolism of finishing barrows and gilts. Journal of Animal Science 77, 3238-3247. (Pubitemid 129545877)
9. Claeys E, De Sme S, Demeyer D, Geers R and Buys N 2001. Effect of rate of pH decline on muscle enzyme activities in two pig lines. Meat Science 57, 257-263. (Pubitemid 33630626)
10. Cliplef RL and McKay RM 1993. Visceral organ weights of swine selected for reduced backfat thickness and increased growth rate. Canadian Journal of Animal Science 73, 201-206.
11. Daza A, López-Bote CJ, Olivares A, Menoyo D and Ruiz J 2007. Age at the beginning of the fattening period of Iberian pigs under free-range conditions affects growth, carcass characteristics and the fatty acid profile of lipids. Animal Feed Science and Technology 139, 81-91. (Pubitemid 350101943)
12. den Hertog-Meischke MJ, van Laack RJ and Smulders FJ 1997. The waterholding capacity of fresh meat. Veterinary Quarterly 19, 175-181.
13. DeVol DL, McKeith FK, Bechtel PJ, Novakofski J, Shanks RD and Carr TR 1988. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. Journal Animal Science 66, 385-395.
14. Dunn N 1996. New career for old German pig breed. Pigs-Misset 12, 31-32.
15. Edwards DB, Bates RO and Osburn WN 2003. Evaluation of Duroc-vs. Pietrainsired pigs for carcass and meat quality measures. Journal of Animal Science 81, 1895-1899. (Pubitemid 38571703)
16. Gint B and Vigilijus J 2008. The influence of muscle fibre area on pork quality. Veterinarija Ir Zootechnika T 42, 1392-2130.
17. Gispert M, Fonti Furnols M, Gil M, Velarde A, Diestre A, Carrión D, Sosnicki AA and Plastow GS 2007. Relationships between carcass quality parameters and genetic types. Meat Science 77, 397-404. (Pubitemid 47179870)
18. Jiang YZ and Li XW 2010. The status and outlook of the pig production and trade development in the world. Chinese Journal of Animal Science 46, 53-57 (in Chinese).
19. Jones GF 1998. Genetic aspects of domestication, common breeds and their origin. In The genetics of the pig (ed. MF Rothschild and A Ruvinsky), pp. 38-45. CAB International, Wallingford, UK.
20. Klosowska D and Fiedler I 2003. Muscle fibre types in pigs of different genotypes in relation to meat quality. Animal Science 21 (suppl. 1), 49-60.
21. Kouba M, Bonneau M and Noblet J 1999. Relative development of subcutaneous, intermuscular, and kidney fat in growing pigs with different body compositions. Journal of Animal Science 77, 622-629. (Pubitemid 129599672)
22. Labroue F, Goumy S, Gruand J, Mourot J, Neelz V and Legault C 2000. Comparasion au Large White de quatre races locales porcines françaises pour les per-original formances de croissance, de carcasse et de qualitéde viande. Journal Recherche Porcine en France 32, 403-411.
23. Lan YH, McKeith FK, Novakofski J and Carr TR 1993. Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire3Meishan, Meishan3 Yorkshire, Fengjing 3 Yorkshire, and Minzhu 3 Yorkshire Pigs. Journal Animal Science 71, 3344-3349.
24. Larrea V, Pérez-Munuera I, Hernando I, Quiles A and Lluch MA 2007. Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham. Food Chemistry 102, 494-503. (Pubitemid 44479808)
25. Lawrie RA 2005. Ciência da Carne, 6th edition. Artmed, Porto Alegre, Brasil.
26. Litten JC, Corson AM, Hall AD and Clarke L 2004. The relationship between growth performance, feed intake, endocrine profile and carcass quality of different maternal and paternal lines of pigs. Livestock Production Science 89, 33-39. (Pubitemid 39210959)
27. Lu P, Li DF, Yin JD, Zhang LY and Wang ZY 2008. Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc 3 Landrace 3 Large White). Food Chemistry 107, 1529-1537. (Pubitemid 350166774)
28. Martin D, Muriel E, Antequera T, Perez-Palacios T and Ruiz J 2008. Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids. Food Chemistry 108, 86-96.
29. Martin D, Muriel E, Antequera T, Andres AI and Ruiz J 2009. Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage. Journal of Food Composition and Analysis 22, 102-111.
30. Miao ZG,Wang LJ, Xu ZR, Huang JF andWang YR 2009. Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace. Animal 3, 468-473.
31. Morales L, Baucells MD, Pérez JF, Mourot J and Gasa J 2003. Body fat content, composition and distribution in Landrace and Iberian finishing pigs given ad libitum maize-and acorn-sorghum-maize-based diets. Animal Science 77, 215-224. (Pubitemid 37292384)
32. Muriel E, Andres AI, Petron MJ, Antequera T and Ruiz J 2007. Lipolytic and oxidative changes in Iberian dry-cured loin. Meat Science 75, 315-323.
33. National Pork Produces Council (NPPC) 2000. Pork composition and quality assessment procedures, 1st edition. NPPC, Des Moines, IA, USA.
34. National Research Council (NRC) 1998. Nutrient requirements of swine, 10th edition. NRC, National Academy Press, Washington, DC, USA.
35. OkrouhláM, Stupka R, Ĉítek J,Ŝprysl M, Trnka M and KluzákováE 2008. Effect of lean meat proportion on the chemical composition of pork. Czech Journal of Food Sciences 26, 464-469.
36. OkrouhláM, Stupka R, Ĉitek J, Ŝprysl M, KluzákováE, Trnka M and ŜŜtolc L 2006. Amino acid composition of pig meat in relation to live weight and sex. Czech Journal of Animal Science 51, 529-534. (Pubitemid 46033307)
37. Ramírez MR, Morcuende D and Cava R 2007. Fatty acid composition and adipogenic enzyme activity of muscle and adipose tissue, as affected by Iberian 3 Duroc pig genotype. Food Chemistry 104, 500-509. (Pubitemid 46661052)
38. Renaudeau D and Mourot J 2007. A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90 kg BW. Meat Science 76, 165-171.
39. Ruusunen M, Partanen K, PösöR and Puolanne E 2007. The effect of dietary protein supply on carcass composition, size of organs, muscle properties and meat quality of pigs. Livestock Science 107, 170-181.
40. Schäfer A, Rosenvold K, Purslow PP, Andersen HJ and Henckel P 2002. Physiological and structural events post mortem of importance for drip loss in pork. Meat Science 61, 355-366.
41. Sellier P 1998. Genetics of meat and carcass traits. In The genetics of the pig (ed. MF Rothschild and A Ruvinsky), pp. 465-466. CAB International, Wallingford, UK.
42. Serra X, Gil F, Pérez-Enciso M, Oliver MA, Vázquez JM, Gispert M, Díaz I, Moreno F, Latorre R and Noguera JL 1998. A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs. Livestock Production Science 56, 215-223. (Pubitemid 128430708)
43. Tikk K, Tikk M, Aaslyng MD, Karlsson AH, Lindahl G and Andersen HJ 2007. Significance of fat supplemented diets on pork quality-Connections between specific fatty acids and sensory attributes of pork. Meat Science 77, 275-286. (Pubitemid 47028594)
44. van der Wal PG, de Vries AG and Eikelenboom G 1995. Predictive value of slaughterhouse measurements of ultimate pork quality in seven halothane negative Yorkshire populations. Meat Science 44, 183-191.
45. van Laack RLJM, Kauffman RG, Sybesma W, Smulders FJM, Eikelenboom G and Pinheiro JC 1994. Is colour brightness (L-value) a reliable indicator of waterholding capacity in porcine muscle? Meat Science 38, 193-201.
46. Verónica A, María del MC, Sonia E, Pedro R and JoséAB 2009. Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. Meat Science 81, 209-217.
47. Wanger JR, Schinckel AP, Chen W, Forrest JC and Coe BL 1999. Analysis of body composition changes of swine during growth and development. Journal of Animal Science 77, 1442-1466. (Pubitemid 129558837)
48. Warriss PD, Kestin SC, Brown SN and Nute GR 1996. The quality of pork from traditional pig breeds. Meat Focus International 5/6, 179-183.
49. White BR, Lan YH, McKeith FK, McLaren DG, Novakofski J, Wheeler MB and Kasser TR 1993. Effects of porcine somatotropin on growth and carcass composition of Meishan and Yorkshire barrows. Journal of Animal Science 71, 3226-3238.
50. Wood JD, Enser M, Moncrieff CB and Kempster AJ 1988. Effects of carcass fatness and sex on the composition and quality of pigmeat. In 34th International Congress of Meat Science and Technology. August 29-September 2, Brisbane, Australia, pp. 562-564.
51. Xiao RJ, Xu ZR and Chen HL 1999. Effects of ractopamine at different dietary protein levels on growth performance and carcass characteristics in finishing pigs. Animal Feed Science and Technology 79, 119-127.
52. Xu ZR 1994. Modern nutrition of swine. Zhejiang University Press, Hangzhou, China (in Chinese).
53. Yang TS and Lin JH 1997. Variation of heart size and its correlation with growth performance and vascular space in domestic pigs. Animal Science 64, 523-528.
54. Yang BC and Liu YF 2009. Fattening and Ketone body performance of Bamei Pigs and comparative analysis oil them and some other breeds. Journal of Anhui Agricultural Science 37, 14713-14714 (in Chinese).
55. Yang HG, Ma CW, Qiao FD, Song Y and Du M 2005. Lipolysis in intramuscular lipids at processing of traditional Xuanwei ham. Meat Science 71, 670-675. (Pubitemid 41328605)
56. Yang Y, Zhao CJ, Xiao S, Zhan H, Du M, Wu CX and Ma CW 2010. Lipids deposition, composition and oxidative stability of subcutaneous adipose tissue and Longissimus dorsi muscle in Guizhou mini-pig at different developmental stages. Meat Science 84, 684-690.
57. Young LD 1992a. Effects of Duroc, Meishan, Fengjing, and Minzhu boars on productivity of mates and growth of first-cross progeny. Journal Animal Science 70, 2020-2029.
58. Young LD 1992b. Effects of Duroc, Meishan, Fengjing, and Minzhu boars on carcass traits of first-cross barrows. Journal Animal Science 70, 2030-2037.
59. Young LD 1995. Survival, body weights, feed efficiency, and carcass traits of 3/4 white composite and 1/4 Duroc, 1/4 Meishan, 1/4 Fengjing, or 1/4 Minzhu pigs. Journal Animal Science 73, 3534-3542.
60. Young LD 1998. Survival, body weights, feed efficiency, and carcass traits of 7/8 White Composite and 1/8 Duroc, 1/8 Meishan, 1/8 Fengjing, or 1/8 Minzhu pigs. Journal Animal Science 76, 1550-1558. (Pubitemid 128439643)