|Table of Contents|

Study on Epigenetics and Effects of Meat Quality in Shanzhu Swine(PDF)

南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

Issue:
2015年01期
Page:
78-85
Research Field:
食品工程
Publishing date:

Info

Title:
Study on Epigenetics and Effects of Meat Quality in Shanzhu Swine
Author(s):
Zhou Xin1; Jin Bangquan1; Zhang Xixia2; Li Yadong1; Yuan Yonggang2; Gong Lan1; Zhu Yun1
(1.Department of Food Science and Nutrition,Nanjing Normal University,Nanjing 210097,China)(2.Institute of Animal Husbandry and Poultry Science of Nanjing,Nanjing 210036,China)
Keywords:
meat quality; epigenetics; effects; crossbred; Shanzhu swine
PACS:
S828.8
DOI:
-
Abstract:
Shanzhu is a local swine with good meat quality in China,so that it is known as one of the most important female parents for new crossbreds nowadays. For this reason,Shanzhu swine(S)is used to cross with Duroc(D)or Berkshire(B)swine(Both are famous lean swine in the world). In our research,the aim is to select the best crossbreds through meat quality test. Results show that because of crossbreds,meat productivity can be raised significantly,especially in D×S crossbreds(P<0.05,P<0.01). S appeares good meat quality such as reasonable meat color and marbling. These good meat qualities can be transferred to offsprings stably,they are better in D×S and DS×S crossbreds. Analyzing data,the share force of M.longissimus dorsi(LD)is at the same lever between 6 groups. As above,D×S crossbreds is the reasonable combining for inheriting good meat quality from S. Analyzing major factors on meat color and building up regression equations,they are Ymeat color=0.205Xa*-0.067Xb*-0.128XL+7.738(R=0.67,P=0.000),Ymeat color=1.423XpH1-0.625XpH24-2.691(R=0.56,P=0.000)and Ymeat color= -0.209Xdrip loss-0.011Xwater loss+4.205(R=0.49,P=0.003),respectively. As we know,meat color is influenced by many factors,such as a*,b* as well as L values,pH value,drip loss,water loss rate and so on. Fresh meat also appeared reddish,which is related with a* and L values highly. The second relative effects are pH1 value and drip loss.

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Last Update: 2015-03-30