文献类型： 外文期刊

作者： Tu, Weilong ¹ ; Wang, Hongyang ¹ ; Zhang, Yingying ¹ ; Jiang, Wei ³ ; He, Chuan ³ ; Huang, Ji ¹ ; Bai, Lan ³ ; Diao, Yuduan ¹ ; Zhou, Jieke ¹ ; Tan, Yongsong ¹ ; Wu, Xiao ³ ;

作者机构： 1.Shanghai Acad Agr Sci, Inst Anim Sci & Vet Med, Key Lab Livestock & Poultry Resources Pig Evaluat, Minist Agr & Rural Affairs, Shanghai 201106, Peoples R China

2.Inst Shanghai Engn Res Ctr Breeding Pig, Shanghai 201106, Peoples R China

3.Shanghai Acad Agr Sci, Biotechnol Res Inst, Crop Ecol Environm Safety Inspection & Testing Ctr, Shanghai Agr Biosecur Evaluat & Testing Profess Te, Shanghai 201106, Peoples R China

关键词： local pig breeds; meat quality traits; amino acids; texture; flavored nucleotide

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 4 期

页码：

收录情况： SCI

摘要： To study the differences in meat quality and nutritional components between the local Shanghai pig breeds Meishan pig (MS), Shawutou pig (SWT), Fengjing pig (FJ), and the commercial Duroc x Landrace x Yorkshire (DLY) crossbred pigs, and to provide data support for the selection and breeding of superior pig breeds, this study selected 30 piglets each of three local pig breeds and DLY with similar birth ages and weights around 25 kg, fed them the same daily ration with uniform nutritional components, and slaughtered ten of them at around 100 kg weight for evaluation of differences in meat quality indicators (primarily intramuscular fat content, tenderness value, texture, etc.) and amino acid content among the varieties. The results indicated significant differences among the four pig breeds in intramuscular fat content, with MS having the highest content and significant differences in tenderness value compared to the other three breeds (p < 0.05). In terms of texture indicators, MS and SWT differed significantly from FJ and DLY in terms of hardness and fracturability indicators (p < 0.05), with certain differences existing among the four breeds in other indicators. In amino acid content, the differences in total amino acid content among the three Shanghai local pig breeds were not significant (p > 0.05), but all were significantly higher than DLY. Further analysis revealed significant differences in amino acid content between Shanghai local pig breeds and DLY, with Shanghai local pigs showing markedly higher levels of serine, proline, isoleucine, leucine, and histidine compared to DLY (p < 0.05). Regarding nucleotides, the cytidine monophosphate (CMP) indicator of MS differed significantly from the other three breeds (p < 0.05), SWT's uridine monophosphate (UMP) indicator differed significantly from FJ and DLY, and FJ and DLY's inosine monophosphate (IMP) indicator was significantly higher than MS and SWT (p < 0.05), while SWT's adenosine monophosphate (AMP) indicator was significantly higher than the other three breeds (p < 0.05). The results of this study suggest that the meat quality and nutritional composition of Shanghai local pigs are significantly superior to DLY, with MS exhibiting significantly better meat quality and nutrition compared to SWT and FJ among the three local pig breeds.