Search

[Objective]The effects of different breeds and gender on meat quality were explored by comparing the meat quality of the five different breeds and different gender.[Method] A total of 87 commercial pigs of 5 breeds were slaughtered and analyzed for meat quality.[Result] There was no significant difference in shear force and the pH after45 min (pH1) (P>0.05). Breeds effect had significant effects on the pH after 24 hours(pH2),color (L value), cooked meat percentage, and drip loss (P<0.05). Gender effect had no significant differences in all meat quality traits of haliang crossbreed pigs.qingyu pigs and haqing crossbreed pigs (P >0. 05).Duliang hybrid pig sows have better meat quality than boars. The performance of the sow’s pH2 was significantly higher than that of the boar (P <0.05). The boar colour (L value) was significantly higher in the sow after 45 min than that in the sow (P <0.05).Drip loss in Liangshan boars was significantly higher than that in sows (P <0.05).This showed that there were gender effects in some traits of individual cultivais, but not in other cultivate.[Conclusion] There was a significant difference in the effect of variety on meat quality, and gender had an effect on the meat quality of individual varieties. [ABSTRACT FROM AUTHOR]

【Objective】 It is of great interest to understand the mechanism underlying breast milk quality for immune disease research. 【Method】 The expression changes of let-7a and let-7f miRNAs were analyzed in porcine milk exosomes across the entire lactation period (newborn to 28 days after birth) by quantitative real-time PCR. 【Result】 let-7a and let-7f were more abundant in the early lactation period (0 and 3 days) than in the later lactation period (7, 14, 21 and 28 days), and were expressed at higher levels in Meishan pigs compared with Yorkshire pigs throughout the entire lactation period. 【Conclusion】 This study is a preludetoin-depth investigations of the essential roles of breast milk exosome-packaged m iRNAs in the development of the infant's immune system. [ABSTRACT FROM AUTHOR]

The experiment was conducted to compare the thiamine content in longissimus dorsi muscle of Chuanzang black pigs and DLY pigs with different stages (90, 110 and 130 kg). The results showed that the thiamine content were 1. 77,2. 16 and 2. 83 μg/g in longissimus dorsi muscle of Chuanzang black pig at 90,110 and 130 kg, while the thiamine content were 1.29, 1.63 and 1.94 μg/g of DLY. We also found that the thiamine levels were significantly higher in Chuanzang black pigs than those in DLY pigs at 90, 110 and 130 kg (P90kg < 0.05, P130kg <0.05). Correlation analysis showed that thiamine levels were highly correlated with weight (P < 0. 01). These differences in levels of the thiamine may also have indications for meat quality. Our study revealed the deposition law of thiamine in longissimus dorsi muscle at different developmental stages of the two pig breeds. This study also provides data for further study on the pork flavor. [ABSTRACT FROM AUTHOR]