Study on Meat Qualities of Yorshire,Duroc and Landrace Gigs

The meat traits and the content of amino acid,fatty acid and IMP of Longissimus muscle of Yorshire,Duroc and Landrace finishing pigs were studied.The results showed that the meat color score of Yorshire 3.34was the best,Water loss 8.30%and drip loss 2.43%were the lowest.The marble lines of Duroc 3.4 and intramuscular fat content 2.11% were the highest,Shear force was the lowest,muscle fiber diameter was the fines.The 100g Longissimus muscle amino acid content22.97g,DAA 18.04g and EAA 9.25g of Landrace were the highest but no significant differences among three breeds,EAA/DAA of Landrace 40.25% was the highest,increased by 1.77%(P0.05),1.54%(P0.05)as compared with Yorshire and Duroc,respectively.The differences of three breeds were significantly.The fatty acid composition and content of Yorshire,Duroc and Landrace were no significant different.The total muscle fatty acid content of Yorshire was higher than Duroc,but the different was no significantly.The contents of SFA,SFA+MUFA and PUFA of Yorshire were higher,increased by 14.33%(P0.05),3.89%(P0.05)and 0.33%(P0.05)as compared with Duroc,respectively.The UFA content of Duroc was higher,increased by 2.32%(P0.05)as compared with Yorshire.The IMP content of Landrace 2.57% was the highest,increased by 1.18%(P0.05),2.39%(P0.05)as compared with Yorshire and Duroc,respectively,the differences of three breeds were no significant.