Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-28T04:57:10.421Z Has data issue: false hasContentIssue false
  • English
  • Français

The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

Published online by Cambridge University Press:  02 September 2010

M. Ellis ,
C. Lympany ,
C. S. Haley ,
I. Brown  and
C. C. Warkup
M. Ellis
Affiliation:
Faculty of Agriculture and Biological Sciences, The University, Newcastle upon Tyne NE1 7RU
C. Lympany
Affiliation:
Department of Chemical and Life Sciences, University of Northumbria at Newcastle, Coach Lane Campus, Benton, Newcastle upon Tyne NE7 7XA
C. S. Haley
Affiliation:
AFRC Roslin Institute (Edinburgh), Roslin, Midlothian EH25 9PS
I. Brown
Affiliation:
Department of Chemical and Life Sciences, University of Northumbria at Newcastle, Coach Lane Campus, Benton, Newcastle upon Tyne NE7 7XA
C. C. Warkup
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes MK6 1AX
Get access

Abstract

Two studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

Keywords

crossbreedingLarge Whitemeat qualityMeishanpigs
Type
Research Article
Information
Animal Science , Volume 60 , Issue 1 , February 1995 , pp. 125 - 131
Copyright
Copyright © British Society of Animal Science 1995

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Bazer, F. W., Thatcher, W. W., Martinat-Botte, F. and Terqui., M. 1988. Conceptus development in Large White and prolific Chinese Meishan pigs. Journal of Reproduction and Fertility 84: 37–42.CrossRefGoogle ScholarPubMed
Bidanel, J. P., Caritez, J. C. and Legault, C. 1989. Estimation of crossbreeding parameters between Large White and Meishan porcine breeds. 1. Reproductive performance. Génétique Sélection Évolution 21: 507–526.CrossRefGoogle Scholar
Haley, C. S., D'Agaro, E. and Ellis, M. 1992. Genetic components of growth and ultrasonic fat depth traits in Meishan and Large White pigs and their reciprocal crosses. Animal Production 54: 105–115.Google Scholar
Haley, C. S. and Lee, G. J. 1990. Genetic components of litter size in Meishan and Large White pigs and their crosses. Proceedings of the fourth world congress on genetics applied to livestock production, vol. XV, pp. 458–461.Google Scholar
Harvey, W. R. 1990. User's guide for LSMLMW and MIXMDL PC-2 version: mixed model least-squares and maximum likelihood computer program. Mimeograph.Google Scholar
Kempster, A. J., Dilworth, A. W., Evans, D. G. and Fisher, K. D. 1986. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness. 1. Butcher and consumer panel results. Animal Production 43: 517–533.Google Scholar
Lan, Y. H., McKeith, F. K., Novakofski, J. and Carr, T. R. 1993. Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire × Meishan, Meishan × Yorkshire, Fengjing × Yorkshire and Minzhu × Yorkshire pigs. Journal of Animal Science 71: 3344–3349.CrossRefGoogle ScholarPubMed
Legault, C. and Caritez, J. C. 1983. [Experiments with Chinese pigs in France. 1. Reproductive performance of purebreds and crossbreds.] Génétique Sélection Évolution 15: 225–240.CrossRefGoogle Scholar
Ruixiang, W. 1990. Reproductive characteristics of the Fengjing pigs. Symposium sur le pore Chiiiois (ed. Molenat, M. and Legault, C.), pp. 3–16. Institut National de la Recherche, Jouy-en-Josas, France.Google Scholar
Serra, J. J., Ellis, M. and Haley, C. S. 1992. Genetic components of carcass and meat quality traits in Meishan and Large White pigs and their reciprocal crosses. Animal Production 54: 117–127.Google Scholar
Suzuki, A., Kojima, N. and Ikeuchi, Y. 1990. Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs. Meat Science 29: 31–41.CrossRefGoogle Scholar
Terqui, M., Bazer, F. W. and Martinat-Botte, F. 1990. Mechanisms involved in the high prolificacy of the Meishan breed. Symposium sur le pore Chinois (ed. Molenat, M. and Legault, C.), pp. 17–32. Institut National de la Recherche Agronomique, Jouy-en-Josas, France.Google Scholar
Touraille, C. 1990. The sensory properties of pork meat produced from Chinese cross-bred animals. Symposium sur le pore Chinois (ed. Molenat, M. and Legault, C.), pp. 241–254. Institut National de la Recherche Agronomique, Jouy-en-Josas, France.Google Scholar
Touraille, C., Monin, G. and Legault, C. 1989. Eating quality of meat from European × Chinese crossbred pigs. Meat Science 25: 177–186.CrossRefGoogle ScholarPubMed
Wheeler, T. L. and Young, L. D. 1992. Meat palatability of Duroc and Chinese first-cross barrows. Journal of Food Science 57: 794–795.CrossRefGoogle Scholar
Wood, J. D., Jones, R. C. D., Francombe, M. A. and Whelehan, O. P. 1986. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness. 2. Laboratory and trained taste panel results. Animal Production 43: 535–544.Google Scholar
Yen, J. T., Nienaber, J. A., Klindt, J. and Crouse, J. D. 1991. Effect of Ractopamine on growth, carcass traits, and fasting heat production of U.S. contemporary crossbred and Chinese Meishan pure- and crossbred pigs. Journal of Animal Science 69: 4810–4822.CrossRefGoogle ScholarPubMed