关键词: 猪, 肉质, 氨基酸, 脂肪酸, 微量元素

Abstract:

The aim of the present study was to investigate the difference in meat quality traits and the contents of amino
acids, fatty acids and microelements of longissimus dorsi muscle between the genetically lean Duroc and obese Rongchang
pigs. The results showed that longissimus dorsi muscle from Rongchang pigs had a significantly higher intramuscular fat
content, meat colour and marbling and significantly lower shear force than that from Duroc pigs (P < 0.05). Rongchang
pigs showed significantly higher contents of alanine, arginine, isoleucine, tyrosine, total amino acid and flavor amino
acids than Duroc pigs (P < 0.05). Rongchang pigs showed significantly lower contents of saturated fatty acids and higher
monounsaturated fatty acids than Duroc pigs (P < 0.05). Rongchang pigs also exhibited significantly higher contents of
microelements including Co, Mn, Cr, Se and Zn but lower contents of As and Mo than Duroc pigs (P < 0.05). These results
indicate that Rongchang pigs have better meat quality and nutritive value than Duroc pigs in general, providing a theoretical
basis for the protection and exploitation of local pig genetic resources in China.

Key words: pig, meat quality, amino acid, fatty acid, microelement