Research Article

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08/12/2016
Bamei pig; Carcass weight; Fatty acid composition; Free amino acid composition; meat quality

A total of 48 crossbred Bamei pig carcasses were divided into three groups (A, 60-69 kg; B, 70-79 kg; and C, 80-90 kg) to investigate the influence of carcass weight on meat quality. The intramuscular fat content of the three groups increased from 2.20% (Group A) to 4.14% (Group C). Group B had higher drip loss (6.83%, P 51.63 > 43.64 N, P

J.P. Zhou; G.F. Wu; A.Q. Xiang; L. Wang; S.D. Sun; C. Yang; F.F. Xu; J.P. Zhou; G.F. Wu; A.Q. Xiang; L. Wang; S.D. Sun; C. Yang; F.F. Xu

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