Answers are grounded in this paper and cite their sources.
To compare the pork quality, eight three-way crossbreeds were selected. The pigs with an initial weight of 25 kg were selected and raised to 115 kg under similar nutritional levels. The meat quality, fatty acid composition, and free amino acid contents of loins (longissimus dorsi) and butts (supraspinatus) were compared after the trial. The results showed that the Canadian Duroc × France Landrace × France Yorkshire (GC) pig loins had the highest pH24h value (P 0.05). These results suggest that the GC pig loins had a long shelf life, the GP pig loins were appealing, and the XO pig loins were delicious and nutritious. Thus, while choosing crossbreeds, it is important to recognize that the meat quality relies on the hybridization.
No takes yet. Share an insight, caveat, or question.
Yun et al. (2018) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: