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The meat quality attributes and nutritional composition of three way synthetic pigs meat as influenced by age at slaughter

R. Ilavarasan and Robinson J.J. Abraham

Department of Livestock Products Technology (Meat Science), Madras Veterinary College, (TANUVAS), Chennai-600 007, India.

drila05vet@gmail.com

Page Range:
464-469
Article ID:
B-3222
Online Published:
6-05-2017
Abstract

The objective of this study was to evaluate  influence of age on the meat quality attributes and nutritional composition of three way synthetic pig (25% Large White Yorkshire x 25% Landrace x 50% Duroc).  The meat quality attributes  and nutritional composition  of two different age groups (six months and one year) were studied. The results obtained in this study indicated that the meat of young pigs had higher water holding capacity, Lightness (L*), moisture, essential amino acids, linoleic acid, linolenic acid, ecosapentaenoic acid, docosohexanoic acid, total poly unsaturated fatty acids (P<0.01), total unsaturated fatty acids, poly unsaturated/ saturated fatty acids P/S ratio (P<0.01) and lesser fibre diameter (P<0.01), myofibrillar fragmentation index (P<0.01), fat (P<0.01), total saturated fatty acids and cholesterol content (P<0.01) than adult. Based on the results  it was concluded that meat of young animals (six months) had superior meat quality than the meat of adult animals (one year). 

Keywords
Amino acids, Fatty acids, Longissimus dorsi, Meat quality attributes, Nutritional composition, Three way synthetic pig meat
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