Carcass performances and meat quality of commercial pigs TP5 (PiDu × PS1) and TP6 (PiDu × PS2)
This study was conducted at Ninh Binh Plant Breeding Research and Development Centre – Hung Tuyen Company in October, 2021 to estimate the Carcass performances and meat quality of commercial pigs TP5 (PiDu × PS1) and TP6 (PiDu × PS2). The results indicated that the carcass performances
of TP5 and TP6 had high yield whith the slaughter weight of 101.15 and 100.52 kg, respectively; The dressing percentage and carcass rate, lean meat percentage and eye muscle area were reported at 81.51% and 81.16%; 71.52% and 71.40%; 62.20 and 61.94%; 59.87 and 59.49 cm2 respectively, the differences of those traits were insignificant (P>0,05). Other indicators of meat quality such as pH45, pH24, colour of meat (L*, a*, b*), percentage of water loss at post mortem, percentage of water loss after processing, tender level (N) were 6,72 and 6.70; 5.65 and 5.64; 56.19 and 56.05; 13.56 and 13.43; 7.92 and 8.16; 2.23 and 2.12%; 26.72 and 26.54%; 49.62 and 49.46, respectively for TP5 and TP6. All of the meat quality indices for both commercial pigs were within the normal range of pork quality.
