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September 10, 2025FoodsOpen Access

Carcass and Meat Quality Characteristics and Changes of Lean and Fat Pigs After the Growth Turning Point

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Authors

TLTianci LiaoSichuan Agricultural University MGMailin GanSichuan Agricultural University YZYan ZhuUniversity of Pennsylvania

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Implication

This study examines meat quality and carcass traits in lean-type yorkshire pigs and fatty-type qingyu pigs, suggesting optimal slaughter timing for improved pork production.

Key Points

YPs showed superior muscle development, while QYPs maintained gradual muscle growth and greater carcass trait variability.
Intramuscular fat accumulation was faster in YPs, highlighting distinct meat quality influences based on breed.
Gene expression patterns reflected phenotypic growth trends, indicating regulatory differences in muscle and fat development.
Growth rate decline appeared at approximately 200 days for YPs and 270 days for QYPs, suggesting optimal slaughter times.

Cite This Study

Liao et al. (2025) studied this question.

synapsesocial.com/papers/68c1ad6a54b1d3bfb60e5df7 https://doi.org/10.3390/foods14152719

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Implication

This study examines meat quality and carcass traits in lean-type yorkshire pigs and fatty-type qingyu pigs, suggesting optimal slaughter timing for improved pork production.

Carcass and Meat Quality Characteristics and Changes of Lean and Fat Pigs After the Growth Turning Point

Discussion

Member takes

Implication

Key Points

Cite This Study

Carcass and Meat Quality Characteristics and Changes of Lean and Fat Pigs After the Growth Turning Point

Discussion

Member takes

Implication

Key Points

Cite This Study

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