Bài báo khoa học

A total of 230 crossbred pigs (60 GF337xGF24, 84 GF280xGF24 and 86 GF399xGF24) was used to study meat productivity and quality, in the period of 60-150 days old, in the industrial pig production system in the closed barn in Central Vietnam. The male:female ratio was 1:1. The experiment was arranged according to a completely randomized design with 3 treatments: GF337xGF24, GF280xGF24, GF399xGF24. When pigs reached 150 days old, 18 pigs (3 crossbreds x 6 replications) were slaughtered to determine the meat productivity and sampled with 2kg of longissimus dorsi muscle to determine the meat quality. The results showed that these crossbred pigs had high meat productivity and normal meat quality. The dressing percentage was from 72,00 to 73,33%. The lean meat percentage in carcasses was from 59,67 to 64,33%, that of the GF399xGF24 crossbred was the highest. The meat loin area was from 49,1 to 53,5cm2. The loin had pH, drip loss, cooking loss, colorness, shear force measured at 24 and 48hrs postmortem ranging 5.86÷6.00, 2.33÷2.45%, 35.86÷37.34%, 52.04÷52.56, 3.30÷4.59, 4.21÷4.27, 42.32÷45.20N and 5.78÷5.89, 2.63÷3.03%, 37.46÷38.58%, 48.92÷54.84, 3.14÷4.91, 3.92÷5.93, 39.77÷45.43N, respectively. The intramuscular fat in the loin of the GF280xGF24 crossbred was 2.00%, significantly higher than in the GF337xGF24 crossbred with 1,13% and the GF399xGF24 crossbred with 1,53% (P<0.05). These crossbreds should be considered for using in the industrial pig production system.