Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes

Abstract

The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.