| As the one of the cultivars in Shannxi Province, Guanzhong Black Pig, was one of the first batch varieties gained the honor of geographical indication products issued by the Ministry of Agriculture, which is famous for strong disease resistance.,high fertility and meat quality. With the introduction of foreign lean pigs in recent decades, the number of Guanzhong Black Pig drastically reduced, and many excellent traits were separated and changed as a result of the information of "New Guanzhong Black Pig". Meanwhile, Juema Pig, the most primitive breeds, is the smallest lean hog in the Tibetan and mainly distributed in the Tibetan Autonomous Prefecture in southern Gansu Province. In the year of2006, Juema Pig was set as one of national livestock of poultry genetic conservation varieties according to the Notice of People’s Republic of China.In order to find out the specific circumstances of the current information of the Guanzhong Black Pig and assess the large-scale hired breeding of the Juema Pig introduced to Luonan in Shannxi Province, the article determined the Guanzhong Black Pig of the reproductive performance, fattening performance, carcass quality and meat quality, simultaneously compared the carcass quality and meat quality of Juema Pig and Guanzhong Black Pig.1. Reproductive performance analyses of Guanzhong Black PigReproductive performance of the Guanzhong Black Pig was assessed, the results are as follows:for gilts, the average litter total number, alive born and weaning bred piglets were8.6,8.2,8.00, respectively, and for sows, the values were9.67,9.08±1.68,8.92±1.03. Litter weight at birth,21days old, and30days of being weaning for the sows were11.13kg,42.43kg,54.83kg, compared with the gilts values of7.95kg,36.12kg,47.55kg.2. Fattening and carcass trait analyses of Guanzhong Black PigAfter fattening test of20Guanzhong Black Pigs within130days, the average weight grew from92.49kg to28.52kg with the average daily gain of487.68g per day and feed conversion ratio is3.88which is consistently in earlier studies.4Guanzhong Black Pigs slaughtered were randomly selected for the assessment of carcass traits. The results showed that:the slaughter rates and lean meat percentage were74.61%and48.96%, indicating the raise in dressing percentage and reduction in lean meat compared in the year of1980. Consistently with the results of earlier studies, the back fat thickness and fat rates were37.46mm and33.96%. And with the value of24.20±10.24cm2, eye muscle area increased, but unstable.3. Meat quality analyses of Guanzhong Black PigMeat quality was analysed for4Guanzhong Black Pigs after slaughtered. The result showed that:at45min, pH were6.21±0.620, no PSE and DFD meat were observed; flesh-colored3.53±0.45points, flesh-colored red; the marbling3.75, which is close to the ideal distribution; Intramuscular fat5.2%.Drip loss and water loss rate were1.47%and7.35%; the department of water rate was high, and the muscle tenderness was37.98N. Muscle fiber diameter was64.8±7.98. In the part of muscle analysis for Guanzhong Black Pig, the UFA, MUFA and PUFA content was41.43%,55.22%and3.37%respectively, P/U was0.08±0.01. Content of AA was20.23%, EAA was6.84%, merely34%of the TAA. FAA content was7.84, and was39%of the TAA. The meat quality indicators demonstrated the excellent meat quality of Guanzhong Black Pig.4. Carcass performance and meat quality analyses of Juema Pig4feeding Juema Pigs were randomly selected slaughtered for the determination of carcass performance and meat quality. The results of carcass performance were as follows:the dressing percentage and lean meat rate of the Juema Pig, weight82.75kg, were higher with the values of73.27±1.62%,48.07±4.51%respectively. Body length of69.25and body width of34.83showed that smaller body style. Backfat thickness and loin eye area were29.46±5.14mm,20.26cm. The Juema pig lung ratio was1.24, higher than other local breedsThe results of meat quality of Juema Pig showed that:the color score was3.63±0.25points, marbling score3.25points, and flesh-colored red, marbling evenly distributed.45minutes later after slaughter, the pH was6.56±0.20, no PSE and DFD meat. Drip loss was0.77%, and the water loss rate was10.05±4.85. Cooked meat rate and shear force were63.00%and48.88N. The muscle fiber diameter was50.77μm.In the muscles, the UFA, MUFA, PUFA were61.34±3.43%,53.4±2.40%and6.27%; the ratio of P/S was0.16. The content of EAA in the muscle was6.61%, occuping36%of the TAA; FAA content was6.87%, which account for38%of the TAA. All the above indicated that Juema overall performance of the meat quality is in good flavor. 5. Comparative study on the carcass performance and meat quality of Guanzhong Black Pig and Juema PigCarcass performance comparison of Guanzhong Black Pig and Juema Pig:Both varieties showed significant difference (P<0.05) between two breeds in terms of ante-mortem pig live weight, carcass weight, body length and body width, which contributed to Guanzhong Black Pig belonging to the large and medium-sized breeds while Juema pigs belonging to local miniature pig. As the Guanzhong Black Pig was hybrid with a combination varieties of meat and fat, the fat rate, backfat thickness, proportion of suet and attar ratio were significantly higher (P<0.05) than Juema pig, which showed lean-meat variety. The Juema Pig showed higher (P<0.05) thick-skin, the rate of skin and lung ratio. And showed significantly lower (P<0.05) stomach and small intestine length (P<0.05) than Guanzhong Black Pig with low feed utilization.Meat quality performance comparison between Guanzhong Black Pig and Juema Pig: Both varieties showed significantly difference (P<0.05) for pork pH, drip loss, shear force and muscle fiber diameter (P<0.05). For the Juema Pig, muscle fiber had smaller diameter and arranged closely with brawniness and strong capable of water retention. Meat color and marbling showed non-significant difference(P>0.05), closely to the ideal state. PUFA and PUFA/SFA showed significant difference (P<0.05). Both breeds had better meat quality. |
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