Comprehensive Evaluation of Meat Quality in Qingyu Pig at Different Ages

doi:10.7668/hbnxb.201751686

Abstract

Abstract: In order to compare the quality of meat quality of Qingyu pig in different age, it provides basis for studying the best slaughter age of Qingyu pig. We aim to construct a comprehensive evaluation model of meat quality traits in Qingyu pigs at different ages, and find out the day with the highest score in comprehensive evaluation, which may provide reference for optimum slaughter age of Qingyu pigs. The meat quality traits of Qingyu pigs were collected after slaughtering at different ages, the comprehensive evaluation model of meat quality were constructed with principal component analysis. Then the optimal age of slaughter was obtained. Four principal components were obtained and the cumulative contribution rate was 91.18%, and 4 principal components were obtained by dimensionality reduction of 13 meat quality indicators. The results showed that the first principal component mainly explained the pH value, L value and cooked meat percentage; the second principal component mainly represented the juiciness; the third principal component mainly represented the content of dry matter; and the fourth principal component mainly represented tenderness and toughness. Finally, the comprehensive score model of meat quality was obtained in our study. The results showed that 365-day old was the age with the highest comprehensive score of meat quality in Qingyu pigs, the meat quality score was higher after 300-day.

Key words: Qingyu pigs, Age, Meat quality, Principal component analysis, Comprehensive evaluation

CLC Number:

S828

CHEN Ying, LIU Bin, ZENG Yangshuang, LI Qiang, LIAO Kun, TAN Ya, ZHANG Shunhua, ZHU Li. Comprehensive Evaluation of Meat Quality in Qingyu Pig at Different Ages[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2019, 34(S1): 352-357. doi: 10.7668/hbnxb.201751686.

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