Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire x Meishan, Meishan x Yorkshire, Fengjing x Yorkshire, and Minzhu x Yorkshire pigs

Abstract

Five barrows and five gilts from each of the following breed types, Yorkshire (Y), Meishan (Ms), Fengjing x Y, Minzhu x Y, Ms x Y, and Y x Ms were slaughtered at an average live weight of 103 kg. Carcass composition and muscle characteristics were evaluated at 24 h postmortem. Chemical characteristics and palatability attributes were evaluated on the longissimus and semimembranosus muscles. No significant interactions between breed x muscle, breed x sex, or muscle x sex were observed so data were pooled across muscle and sex. Yorkshire had higher (P < .05) carcass weight, longissimus muscle area, trimmed and boneless ham and loin weights, and boneless picnic weight than Ms and the crossbreds were intermediate between Y and Ms. Yorkshire had higher (P < .05) muscling score, untrimmed ham weight, trimmed picnic weight, and juiciness score. Yorkshire had a lower cholesterol content than Ms or crossbreds, and Y had the highest water-holding capacity. The longissimus muscle from Ms and the crossbreds was firmer than that from Y (P < .05), and muscle from Ms had a higher pigment concentration (P < .05). Yorkshire and Fengjing x Y had higher tenderness scores (P < .05).