PurposeThe difference of growth, carcass and meat quality traits between Diqing Tibetan pig (TP) and wild boar×Diqing Tibetan pig (WT) were studied in order to provide basis for the development and utilization of TP.
MethodTwelve TPs and twelve WTs with the same parity, similar birth date and about 20 kg weight were selected for fattening experiment and slaughtered at 60 kg to compare the growth characteristic, carcass performance, body composition and muscle quality.
ResultThe average daily gain (ADG) (316±39) g of WTs was significantly higher than that of TPs (273±43) g (P<0.05). The dressing ratio (71.93±4.86)%, bone ratio (9.44±0.94)% and lean meat ratio (50.43±2.25)% were 8.94% (P<0.05), 18.74% (P<0.01) and 15.59% (P<0.05) higher than those of TPs, respectively. The fat ratio (30.33±3.19)%, ratio of visceral fat (2.48±0.63)% and abdominal fat (4.46±0.24)% were 21.30%, 52.31% and 41.78% (P<0.01) lower than those of TPs, respectively. The muscle moisture content (73.99±2.79)% of WTs was higher than that of TPs (69.14±2.65)% significantly (P<0.01). And dry matter content (26.01±2.79)% and crude protein content (21.35±2.38)% were significant lower than those of TPs (31.92±2.98)%, (24.89±2.14%) (P<0.01), respectively. The meat color score (3.81±0.26) was higher than that of TPs (3.46±0.32) (P<0.05), marbling score (1.88±0.23) and cooked meat ratio (61.30±1.96)% were lower than those of TPs 3.42±0.49 and (65.37±1.54)% (P<0.01, P<0.05), respectively. There was no difference in other meat quality indexes between WTs and TPs (P>0.05).
ConclusionCrossbreeding with wild boar could increased the growth velocity, bone ratio and lean meat ratio, and reduce fat ratio, ratio of visceral fat and abdominal fat of TP. The meat production performance of WT was higher than that of TP, but the moisture content increased, the dry matter content, crude protein content and marbling score decreased. As a result, the nutritional value and eating quality of muscle of WT were not as good as that of TP.
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