Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights.

ABSTRACT: Indigenous pig breeds are important biological resources and their diversity has been severely damaged. The Liangshan pig is a typical mountain-type local pig breed in southwest China. Here, the meat quality, amino acid, and fatty acid composition of Liangshan pigs were compared at seven stages within the weight range of 50-90 kg. A score for comprehensive factors of meat quality was maintained after rising and kept in a plateau within 74.9-91.5 kg of body weight. The total amount of amino acids in the longissimus dorsi muscle remained stable, and the total fatty acids showed an upward trend. Amino acid composition analysis revealed that as the body weight of Liangshan pigs increased, umami, basic, and acidic amino acid contents decreased, while the essential amino acids (EAA) content and

SUBMITTER: Gan M 

PROVIDER: S-EPMC7278381 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature