Meat Quality Of Taihu×Luchuan F₁and Beijing Black Pig

Tai×Lu F1generation is the binary hybrid breed of China’s outstanding local breedsTaiHu pig and LuChuan pig, have a relatively short history, and its meat quality still hasnot been systematically studied.In this study，207-month-old YiHao indigenous pigs andBeiJin Black pigs（control）were selected and slaughtered, the longissimus muscle were takenas test sample to determine its conventional meat quality traits, texture characteristics,nutritional quality, and eating quality. The results showed that:1. Conventional meat quality traits: The pH24of TaiHu×LuChuan F1was significantly higherthan Beijing black pig (P <0.01)；The cooking loss（28.63%）of TaiHu×LuChuan F1wassignificantly lower (P <0.01) than Beijing black pig（31.96%）,indicate that the waterholding capacity of TaiHu×LuChuan F1is better than Beijing black pig；The shear forcevalue of TaiHu×LuChuan F1（4.11kg） is significantly lower (P <0.01) than Beijing blackpig（5.81kg）, means that TaiHu×LuChuan F1is tender than Beijing black pig；The a*value of Tai×Lu F1(8.06) was significantly (P <0.01) lower than Beijing black pig (9.87),H*value (45.62) was significantly (P <0.01) higher than that of Beijing black pig(19.58)，indicate that the meat color of tai x Lu F1is less red than that of Beijing blackpig.2. Nutritional quality: The moisture and protein content of Tai×Lu F1(72.45%,22.59%)were significantly (P <0.01) lower than Beijing black pig (74.56%,24.10%); Theintramuscular fat content and water/protein of Tai×Lu F1(5.30%,3.21) weresignificantly (P <0.01) higher than Beijing Black pig (2.87%,3.10);The amino acid score（AAS）of Tai×Lu F1and Beijing black pig were63.12%and83%respectively.Their limiting amino acids is valine, the protein amino acid composition of Beijing pig iscloser to the human ideal model;The saturated fatty acid proportion of Tai×Lu F1wassignificantly (P <0.01) higher than that of Beijing black pig,42.69%and39.99%respectively; monounsaturated fatty acids and polyunsaturated fatty acid ratioof Tai×Lu F1(45.93%,11.38%)were significantly (P <0.01) lower than Beijing Black (46.35%,13.66%); P: S ratio of Tai×Lu F1was0.27, which was significantly (P <0.01) lowerthan Beijing black pig (0.34), n6: n3ratio of Tai×Lu F1(62.68) was significantly (P<0.01) higher than that of Beijing black pig (33.76), indicate that fatty acids quality ofBeijing black pig is better than Tai x Lu F1.3. Textural properties (TPA): Hardness, adhesiveness of Tai×Lu F1were significantlylower than the Beijing Black pig (P <0.05), Chewiness was significantly lower than 4. Beijing black pig (P <0.01), Springness of Tai×Lu F1was higher than that of Beijingblack pig, but the difference was not significant (P>0.05), Cohesivenessless of Tai×LuF1was lower than Beijing black pig, the difference was not significant (P>0.05), Tai xLu F1was expected to be tender than Beijing black pig, and have less residue.5. Sensory quality: TaiHu×LuChuan F1has higher tenderness, juiciness, aroma, flavor andoverall acceptability score than Beijing black pig (P <0.01).the difference between theamount of residue is no significant(P>0.05)，on the whole，the sensory quality ofTaiHu×LuChuan F1is better than Beijing black pig.6. Correlation analysis results of meat color and muscle composition and meat quality traitsshowed that the muscle composition have significant impact on the meat color，meanwhile，meat color can be used to predict meat quality traits.7. The relationship between intramuscular fat and fatty acid composition was studied. Theresults showed that the content of intramuscular fat and fatty acids was positivelycorrelated; The intramuscular fat content was positively correlated with saturated andmonounsaturated fatty acids ratio，and negatively correlated with polyunsaturated fattyacid ratio. With increasing content of intramuscular fat, polyunsaturated fatty acidsincrease, but its relative proportion declined; TFA content increased with the increase ofintramuscular fat content, mainly due to the increase in SFA and MUFA content, thecontent of PUFA was relatively stable, and less affected by intramuscular fat content.