Effect of Gender on Pork Quality Attributes

In order to explore the effect of gender on pork quality attributes, the physicochemical properties of longissimus dorsi muscle of barrows and gilts were determined. The results showed that gender obviously affected pork quality attributes. The water content of longissimus dorsi muscle of barrows was lower than that of gilts(74.40 % vs. 75.16%), but its fat content was approximately 2.5 times higher than that of gilts. longissimus dorsi muscle of barrows had higher pH at 24 h post-mortem(5.85 vs. 5.66) and better water-holding capacity, but lower redness(0.52 vs. 0.92), higher cooking loss(24.05% vs. 21.76%) and poorer tenderness(Warner-Brazier shearing force, 5.10 kg vs. 3.79 kg) than that of gilts. Taking all these indicators into consideration, the meat of barrows is more suitable for the processing o f high-quality chilled meat, but its color and tenderness should be improved. In addition, the meat of gilts is more suitable for meat products such as sausages because of less cooking loss and better tenderness.