Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs. Issue 2 (1st April 2022)

• Record Type: Journal Article
• Authors: Guo, Zhongyang; Chen, Xiaoling; Chen, Daiwen; Li, Mingzhou; Yin, Jingdong; Yu, Bing; He, Jun; Huang, Zhiqing
• Is Part Of: Animal biotechnology. Volume 33:Issue 2(2022)
• Page Start: 339
• Page End: 345
• Publication Date: 2022-04-01
• Subjects: Slaughter age -- DLY finishing pigs -- carcass traits -- meat quality -- nutritional value; Animal biotechnology -- Periodicals; Animals, Domestic -- genetics -- Periodicals; Animals, Genetically Modified -- Periodicals; 660.6
• DOI: 10.1080/10495398.2021.1916512
• Languages: English
• ISSNs: 1049-5398

Abstract

Abstract: Thirty castrated Duroc × Landrace × Yorkshire (DLY) pigs were randomly divided into three groups and slaughtered at 180, 210, and 240 days of age, respectively. Here, we found that the live weight, carcass weight, carcass length, dressing percentage, eye muscle area, backfat deposit, muscle yellowness b* value, drip loss, and cooking loss increased significantly, and the muscle pH 45 min value decreased dramatically as the slaughter age of DLY pigs extended. Moreover, increasing the slaughter age of DLY pigs could obtain higher n-3 polyunsaturated fatty acid (PUFA) percentage, crude protein, essential amino acids (EAA) contents and EAA/NEAA level, and lower n-6/n-3 PUFA level and antioxidant capacity. Together, this study suggests that the older slaughter age improves the carcass traits and nutritional value of pork, but leads to a significant decrease in pork sensory quality in DLY finishing pigs.