Bài báo khoa học

The objective of this experiment was to evaluate the effect of GF280xGF24, GF337xGF24, GF399xGF24 crossbreds and two diets on the meat quality of pigs in the industrial pig production system in Central Vietnam. The experiment was done on 36 crossbred pigs according to a completely randomized design with 02 factors. The experiment was finished when pigs reached 150 days old and 18 pigs (3 crossbreds x 2 diets x 3 replications) were slaughtered and sampled with 2kg of longissimus dorsi muscle to determine the meat quality. Results showed that the meat quality traits of GF280xGF24; GF337xGF24; GF399xGF24 crossbreds were normal. The loin at 24h postmortem had pH values ranging from 5.50 to 5.55; Drip loss ranging from 2,41 to 3,55%; Cooking loss ranging from 35.95 to 37.66%; Meat color (L*=lightness, a*=redness, b*=yellowness) ranging from 52.97 to 55.6; from 5.28 to 5.43; from 3.31 to 3.56, respectively; Meat shear force fluctuating from 38.54 to 45.13N. The loin at 48h postmortem had pH values ranging from 5.42 to 5.66; Drip loss ranging from 2.72 to 3.70%; Cooking loss ranging from 36.08 to 36.79%; Meat color (L*, a*, b*) ranging from 53.37 to 57.20; from 4.22 to 4.62; from 6.44 to 6.49, respectively; Meat shear force ranging from 32.80 to 42.82 N. The intramuscular fat in the loin of GF280xGF24 crossbred was 2.32%, significantly higher than in the other two crossbreds with 1.09 and 1.46%, respectively (P<0.05). The longissimus dorsi muscle of three crossbreds ensured the sensory perceptions, in which GF280xGF24 and GF280xGF24 crossbreds were more sensory acceptable than GF399xGF24 crossbred. Diets and interactions between diets and crossbreds did not affect meat quality of GF280xGF24; GF337xGF24; GF399xGF24 crossbreds.