Evaluation of Growth Performance, Carcass Characteristics and Meat Quality of Shaziling Pigs and its Hybrids Crossbred with Berkshire Pigs

Abstract

Background: The Chinese Shaziling pig is representative of good meat quality but has been scarcely utilized on commercial farms because of the unpleasing growth and carcass traits. Methods: The growth performance, carcass characteristics, meat quality and fatty acids profile were analyzed among (Berkshire × Shaziling) × (Berkshire × Shaziling) (BS × BS), BS × S, Shaziling (S × S) and S × BS pigs. Result: BS × BS pigs exhibited higher growth rate and superior carcass performance. Each breed possessed desirable meat quality, as evidenced by moderate pH, color score, IMF content and shear force value, among which the performance of S × BS pigs was prominent. Take account of the contents of SFAs, MUFAs, PUFAs and PUFAs/SFAs value, the eating quality of S × BS pigs was favorable and the meat of BS × BS pigs, by contrast, was helpful for human health with advanced nutritional value. In summary, BS × BS pigs is more effective for commercial development of Shaziling pigs and providing healthy pork products.