Meat Quality and Physicochemical Trait Assessments of and Commercial 3-way Crossbred Pigs.

In this study, we compared qualities and physiochemical traits of meat from (black color) pigs with those of meat from 3-way (white color) × (white color) × (red color) crossbred pigs (). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of muscles, were compared. Meat from pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from pigs. Moreover, meat from pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in muscles than they were in muscles. Additionally, muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with muscles. In conclusion, our results show that in comparison with meat, meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).