TY  - JOUR
T1  - Comparison of Meat Quality and Composition for Longissimus Muscle Tissues from Gaoligongshan Pig and Saba x Gaoligongshan Cross Pig
AU - Bofang, Duan AU - Guiying, Zhao AU - Xingquan, Duan AU - Xiaorui, Ji 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 5
SP  - 592
EP  - 594
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.592.594
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.592.594
KW  - Yunnan local pig
KW  -China
KW  -Saba pig
KW  -Gaoligongshan pig
KW  -comparison
KW  -meat quality
AB  - The differences of meat quality and composition of longissimus muscle tissues from Gaoligongshan pig and Saba x Gaoligongshan cross pig were evaluated and results showed that significant difference was found in the meat color value, drip loss rate, cooked meat ratio, crude protein content, crude ash content, percentage of heptadecanoic acid, stearic acid, linolenic acid, eicosatetraenoic acid, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, aspartate, threonine, serine, glutamic acid, glycine, valine, alanine, methionine, isoleucine, leucine, lysine, histidine, arginine, proline, palatable taste amino acid and essential amino acid between the animals of Gaoligongshan pig and Saba x Gaoligongshan cross pig (p<0.05). These data established the foundation for further utilization of these two Yunnan local pig breeds: Saba pig and Gaoligongshan pig.
ER  -