Journal of Nutrition & Food Sciences
Open Access

Shenghui Lei

Publications

• Research Article
  Comparison of Meat Quality from Three-way Crossbred Pigs
  Author(s): Yun Xue, Haomin Wu, Shenghui Lei, Hejun Li, Lele Zhao, Jinlong Li and Xuelin LuYun Xue, Haomin Wu, Shenghui Lei, Hejun Li, Lele Zhao, Jinlong Li and Xuelin Lu
  
  To compare the pork quality, eight three-way crossbreeds were selected. The pigs with an initial weight of 25 kg were selected and raised to 115 kg under similar nutritional levels. The meat quality, fatty acid composition, and free amino acid contents of loins (longissimus dorsi) and butts (supraspinatus) were compared after the trial. The results showed that the Canadian Duroc × France Landrace × France Yorkshire (GC) pig loins had the highest pH24h value (P<0.05). The PIC399 × France Landrace × France Yorkshire (GP) pig loins had the highest inosine monophosphate content (P<0.05), whereas the old American-line Duroc (imported before 2013) × new American-line Landrace × new American-line Yorkshire (XO) pig loins had the highest total, essential, and delicious amino acid contents (P<0.05). The chemical composition, sensory evaluation, and fat.. View More»
  DOI: 10.4172/2155-9600.1000710

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