2 results about "Slaughter weight" patented technology

The application provides a method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavor pork. Through systematic research on the influence of different slaughter weights on the pork quality and flavor of Jinfen white pigs, it is first determined that when the slaughter weight is 135.08±1.10 kg, the pork has the optimal comprehensive quality performance, which is specifically embodied in that the intramuscular fat content reaches (3.82±0.05)%, the shear force is (35.75±1.68) N, and the meat quality is excellent. At the same time, the pork of the weight group has the most total volatile substances, and the types of various volatile substances are relatively rich, and exhibits the best flavor characteristics. The application not only provides clear process parameters for the production of high-quality flavor pork of Jinfen white pigs, but also provides a reliable technical basis for the precise regulation of meat quality based on the slaughter weight.

This invention provides a combination of SNP molecular markers for pig carcass traits, a method for polymerase chain breeding, and its application, belonging to the field of molecular marker technology. This invention provides three SNP loci that influence slaughter weight, carcass length, and backfat thickness in pigs. Individuals with the GG genotype at SNP1, the CC genotype at SNP2, and the AA genotype at SNP3 exhibit higher slaughter weight and carcass length, but relatively lower backfat thickness. By accurately identifying the genotypes of these three loci and their specific combination GG-CC-AA, it is possible to efficiently screen for high-lean-percentage breeding pigs with large slaughter weight, long carcass, and thin backfat. This provides a scientific and reliable molecular marker basis for pig breeding, accelerates the selection process for high-lean-percentage breeding pigs, helps meet market demand for high-quality pork products, and promotes the efficient, high-quality, and sustainable development of the pig industry.