Production Performance, Slaughtering and Meat Quality of Different Breed Pigs

Pork is an important part of the human diet. With the improvement of living standard and strengthening awareness of diet and health, people pay more and more attention to the sensory quality and health careful function of animal production. Therefore, at the same time of guaranteeing health security and high lean pork production, how to improve the sensory quality of pork and produce high quality pork has become the urgent task of modern pig production. 

The genotype, nutrition, stress before slaughter, and the carcass fast cooling, which can affect the meat quality [1]. The quality of the pork has already become an important subject of collaborative research and concern in the field of the world pig science, meat science, animal genetics and breeding, feed industry and so on. The research results showed that there were many influencing factors in meat quality, but the main influence factors of meat quality are the improving varieties (genetic control) and nutritional regulation, and breed is the decisive factor.(Read more)