Comparative analysis of meat sensory quality, antioxidant status, growth hormone and orexin between Anqingliubai and Yorkshire pigs

Figures & data

Table 1. Meat sensory quality traits in the Anqingliubai and Yorkshire pigs.

Traits	Anqingliubai	Yorkshire	P-value
pH	5.70 ± 0.01	5.52 ± 0.04	<0.01
L*	49.31 ± 0.58	52.62 ± 0.36	<0.01
a*	10.01 ± 0.05	7.02 ± 0.06	<0.01
b*	8.07 ± 0.27	7.44 ± 0.08	0.07
CL^a	29.71 ± 1.07	33.31 ± 0.67	0.02
DL^b	1.98 ± 0.13	2.04 ± 0.03	0.72
IMF^c	3.05 ± 0.05	1.58 ± 0.01	<0.01

^aCL = cooking loss.

^bDL = drip loss.

^cIMF = intramuscular fat.

The data shown in the table are average means ± S.E.M. P < 0.05 was considered significance. n = 6.

Figure 1. Malondialdehyde (MDA) content in longissimus dorsi muscle of Anqingliubai and Yorkshire pigs. Bars with * are significantly different values between two pig breeds.

Figure 2. Antioxidant activities in longissimus dorsi muscle of Anqingliubai and Yorkshire pigs. (a) Superoxide dismutase (SOD), (b) catalase (CAT), (c) glutathione peroxidase (GSHPx), (d) glutathione (GSH), (e) total antioxidant capacity (T-AOC). Bars with * are significantly different values between two pig breeds.

Figure 3. Serum growth hormone (GH) and orexin of Anqingliubai and Yorkshire pigs. (a) GH, (b) orexin. Bars with * are significantly different values between two pig breeds.