Study On Meat Qualities Of FI Hybrid With Boar And Laiwu Gigs

With the unceasing raise of people's living standard, deletable, nutritive and green meat has became the new target of people. Because people wish pork becomes meatiness and contains color, incense and taste, so the trophic structure and pulp of susscrota domestica have not satisfied people's requirement for healthy consumption.The cross-fertilized boar improved from purebred boar and susscrota domestica, has became the favourite and green health food of people because of its delicious pulp, dense wild taste, unique flavor, high cutability, low fat and eutrophy.In this research, we put Changbai boar as male parent and put Laiwu pigs that were the finenes local variety in Shandong Province as female parent. Put them cross-fertilize. We random selected the F1 hybrid with boar and Laiwu pigs (the F1 pigs) and white pigs of Landrace and Yorkshire weaning son pigs each 18 (male, female in the same evenly). The pigs had the same birth age, grew well and weighted about 20kg. We bred the pigs which had the same nutritional level in Lvjian Environmental Friendly park of Shandong of the same building semi-enclosed cement floor in piggery. Every 6 heads of that were locked in a pigsty, which was regarded as a group.In prophase (from start to 60kg), confinedness was the primary breeding way and pigs foraged for early food to eat. In anaphase (from 60kg to 90kg), confinedness and graze were adopted at the same time and gave the pigs later food according to the 3.5﹪of weight. Ration, without any additive, contained green corn, soybean meal and wheat bran. Otherwise, pigs foraged forage grass, fruit dropping and silage-succulence forage free. When the pigs got 90 kg around, we selected 9 heads pig for abataging according to the standard from every breed variety. Besides, we researched the abatage capacities, routine succulence, routine nutritional ingredient, mineral matter, contents of part microelement, characteristics of muscular tissue, fatty acids construction, amino acid content and volatility flavor substance. Methods and apparatus included the unity analyticai method of meat, automatic amino-acid analyzer, aa-spectrophotometer, gas chromatogram-mass spectrum appearance and solid-phase microextraction. The results were as follows: 1. Carcass quality: F1 pigs'weight before abataged, carcass weight, carcass length, abatage rate, area of muscular apparatus and cutability were 90.25kg, 63.92kg, 65.60cm, 70.83%, 28.89cm and 62.27% respectively, and all index above-mentioned were less than white pigs of Landrace and Yorkshire. F1 pigs'pachy-backfat and percentage of hind legs were 2.55cm and 33.25% respectively,and both of them were larger than white pigs of Landrace and Yorkshire. significantly (P<0.05).2. The meat character: F1 pigs'Meat color score, Marbling score, pH value, water loss, Drip loss, cooked-meat ratio and shear force were 3.33 point, 3.10 point, 6.07, 12.49%, 2.09%, 68.93% and 32.50 N. Most of index were significantly (P<0.05) or better than white pigs of Landrace and Yorkshire significantly (P<0.01) except the pH value no significantly (P>0.05).3. Routine nutritional ingredient:F1 pigs'Moisture content was 73.50﹪, dry substance was 28.67﹪, fat was 3.20﹪, protein was 23.42﹪, ash was 1.15﹪. All the index of F1 pigs were higher than white pigs of Landrace and Yorkshire significantly and the content of dry substance, fat and protein significantly (P<0.01).4. Histology trait of muscular: F1 pigs'muscle fiber diameter was 44.93um and it was 12.15 um thinner than white pigs of Landrace and Yorkshire (P<0.01); The sarcomere length of F1 pigs was 2.36 um and it was 0.39 um longer than white pigs of Landrace and Yorkshire. So, the muscle tenderness of F1 pigs was better.5. The composition of FA: The satisfied fatty acid of F1 pigs was 26.05%, the monounsaturated fatty acid was 46.59% and the polyunsaturated fatty acid was 13.80%; Both the satisfied fatty acid and the monounsaturated fatty acid of F1 pigs were lower than long×large-white, but the polyunsaturated fatty acid of F1 pigs was higher obviously than white pigs of Landrace and Yorkshire (P<0.01). Because the satisfied fatty acid can cause angiocardiopathy especially coronary arteriosclerosis. But the polyunsaturated fatty acid above all the linoleic acid, linolenic acid, arachidonic acid and eicosapentaenoic acid (they were known as wisdom factor) can cut down blood fat, prevent cardiovascular and cerebrovascular diseases and promote growth development. So, the muscle of F1 pigs was better.6. Amino acid and IMP content: F1 pigs'amine acid, EAA and IMP content were 90.51g/100g, 2.62g/100g and 2.66mg/g respectively, and all of them were higher than white pigs of Landrace and Yorkshire.7. Mineral matter and microelement content: It was plentiful about the mineral matter and microelement of F1 pigs. The content of Ca, P, Fe, Zn, Mg and Cu was higher than white pigs of Landrace and Yorkshire significantly (P<0.01), except the content of K was 385.50 mg/kg lower than white pigs of Landrace and Yorkshire.8. Kinds of volatility flavor substance: There were 34 species volatility flavor substance of F1 pigs and it's 7 species more than white pigs of Landrace and Yorkshire. The main volatimatter were: alanine ethyl ester, methyl mercaptan, 3-octyl-5,8 dimethylnaphthalene, enanthal, capraldehyde, (E,E)-2, 4-decadiene aldehyde, undecylic alcohol, hexadecane, ethyl methyl phenylglycidate, dodecanol, tetradecyl aldehyde, 14-methyl-8-hexadecylene alcohol, 2-alkenyl tetradecanol, octadecane and so on. The fragrant component peculiar of F1 pigs were: 3-octyl-5, 8 dimethylnaphthalene, peculiar, hexadecane, octadecane, enanthal, alanine ethyl ester, tetradecyl aldehyde and so on.To sum up: The muscle color score and Marbling score of F1 hybrid with boar and Laiwu pigs are better. Muscle fibers are thinner. Sarcomeres are lengther. shear force are smaller. Moisture contents are higher. The muscle are tender, soft and sappiness, and tenderness are better; The contents of protein, essential amino acid, mineral matter and microelement are higher. The nutritive value is better; The contents of intramuscularly fat are comfortable. The contents of essential fatty acid which are good for human's nutrition and health are higher. The contents of palatable taste amino acid and inosinic acid are higher. The kinds of volatility flavor substance are much more . Therefore, the nutriture value and raciness are better. But the carcass quality of F1 hybrid with boar and Laiwu pigs is worse than white pigs of Landrace and Yorkshire.