Tu Weilong, Wang Hongyang, Zhang Yingying, Jiang Wei, He Chuan, Huang Ji, Bai Lan, Diao Yuduan, Zhou Jieke, Tan Yongsong, Wu Xiao
Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Shanghai 201106, China.
Institute of Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China.
Foods. 2025 Feb 8;14(4):569. doi: 10.3390/foods14040569.
To study the differences in meat quality and nutritional components between the local Shanghai pig breeds Meishan pig (MS), Shawutou pig (SWT), Fengjing pig (FJ), and the commercial Duroc × Landrace × Yorkshire (DLY) crossbred pigs, and to provide data support for the selection and breeding of superior pig breeds, this study selected 30 piglets each of three local pig breeds and DLY with similar birth ages and weights around 25 kg, fed them the same daily ration with uniform nutritional components, and slaughtered ten of them at around 100 kg weight for evaluation of differences in meat quality indicators (primarily intramuscular fat content, tenderness value, texture, etc.) and amino acid content among the varieties. The results indicated significant differences among the four pig breeds in intramuscular fat content, with MS having the highest content and significant differences in tenderness value compared to the other three breeds ( < 0.05). In terms of texture indicators, MS and SWT differed significantly from FJ and DLY in terms of hardness and fracturability indicators ( < 0.05), with certain differences existing among the four breeds in other indicators. In amino acid content, the differences in total amino acid content among the three Shanghai local pig breeds were not significant ( > 0.05), but all were significantly higher than DLY. Further analysis revealed significant differences in amino acid content between Shanghai local pig breeds and DLY, with Shanghai local pigs showing markedly higher levels of serine, proline, isoleucine, leucine, and histidine compared to DLY ( < 0.05). Regarding nucleotides, the cytidine monophosphate (CMP) indicator of MS differed significantly from the other three breeds ( < 0.05), SWT's uridine monophosphate (UMP) indicator differed significantly from FJ and DLY, and FJ and DLY's inosine monophosphate (IMP) indicator was significantly higher than MS and SWT ( < 0.05), while SWT's adenosine monophosphate (AMP) indicator was significantly higher than the other three breeds ( < 0.05). The results of this study suggest that the meat quality and nutritional composition of Shanghai local pigs are significantly superior to DLY, with MS exhibiting significantly better meat quality and nutrition compared to SWT and FJ among the three local pig breeds.
为研究上海本地猪品种梅山猪（MS）、沙乌头猪（SWT）、枫泾猪（FJ）与商品杜洛克×长白×大白（DLY）杂交猪之间肉质和营养成分的差异，为优良猪种的选育提供数据支持，本研究选取了出生日龄和体重相近、约25 kg的3个本地猪品种和DLY仔猪各30头，给予它们营养成分一致的相同日粮，在体重约100 kg时屠宰其中10头，以评估各品种间肉质指标（主要是肌内脂肪含量、嫩度值、质地等）和氨基酸含量的差异。结果表明，四个猪品种的肌内脂肪含量存在显著差异，其中梅山猪含量最高，与其他三个品种相比嫩度值差异显著（<0.05）。在质地指标方面，梅山猪和沙乌头猪在硬度和易碎性指标上与枫泾猪和DLY差异显著（<0.05），四个品种在其他指标上也存在一定差异。在氨基酸含量方面，三个上海本地猪品种的总氨基酸含量差异不显著（>0.05），但均显著高于DLY。进一步分析发现，上海本地猪品种与DLY的氨基酸含量存在显著差异，上海本地猪的丝氨酸、脯氨酸、异亮氨酸、亮氨酸和组氨酸水平明显高于DLY（<0.05）。在核苷酸方面，梅山猪的胞苷酸（CMP）指标与其他三个品种差异显著（<0.05），沙乌头猪的尿苷酸（UMP）指标与枫泾猪和DLY差异显著，枫泾猪和DLY的肌苷酸（IMP）指标显著高于梅山猪和沙乌头猪（<0.05），而沙乌头猪的腺苷酸（AMP）指标显著高于其他三个品种（<0.05）。本研究结果表明，上海本地猪的肉质和营养成分显著优于DLY，在三个本地猪品种中，梅山猪的肉质和营养明显优于沙乌头猪和枫泾猪。
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