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Comparative study on the quality of foreleg meat of Gannan Juema pigs and Duroc-Landrace-Yorkshire pigs
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Bo-He LIU1, Xiu-Mei ZHU2, Jia-Chen GUO3, Han WANG3, Jing-Yu WANG3, Ai-Wen ZHANG1, *, Xi-Xiong SHI3, *
Journal of Food Safety & Quality | 2026, 17(14) : 69 - 75
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Journal of Food Safety & Quality | 2026, 17(14): 69-75
• Special Topic: Processing and Quality Safety of Animal Food •
Comparative study on the quality of foreleg meat of Gannan Juema pigs and Duroc-Landrace-Yorkshire pigs
Full
Bo-He LIU1, Xiu-Mei ZHU2, Jia-Chen GUO3, Han WANG3, Jing-Yu WANG3, Ai-Wen ZHANG1, *, Xi-Xiong SHI3, *
Affiliations
  • 1.Gansu Provincial Animal Husbandry Technology Popularization Station, Lanzhou 730030, China
  • 2.Gansu Provincial Agricultural Products Quality and Safety Inspection and Testing Center, Lanzhou 730060, China
  • 3.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260327001
Outline
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Objective

To compare the foreleg meat quality between Gannan Juema pigs and Duroc-Landrace-Yorkshire pigs.

Methods

The edible qualities, nutritional quality and antioxidant capacity of the foreleg meat from 8 to 10 month-old of Gannan Juema pigs and Duroc-Landrace-Yorkshire pigs were analyzed.

Results

The a*, shear force, hardness, cohesiveness, protein content, content of histidine, arginine, alanine, proline, valine,linoleic acid, α-linolenic acid, eicosenoic acid, docosenoic acid, arachidonic acid, docosahexaenoic acid, iron element,copper element and zinc element content were significantly higher compared with Duroc-Landrace-Yorkshire pork(P<0.05). Conversely, L*, b*, fat content, aspartic acid, glutamic acid, serine, threonine, methionine, leucine and lysine were significantly lower in Gannan Juema pork (P<0.05). Compared with Duroc-Landrace-Yorkshire pork, Gannan Juema pork exhibited superior color characteristics, compact and tough texture, along with high-protein and low-fat nutritional profiles. Its amino acid composition was closer to the ideal protein pattern recommended by Food and Agriculture Organization of the United Nations/World Health Organization. Moreover, Gannan Juema pork contained lower saturated fatty acids, higher polyunsaturated fatty acids, abundant mineral elements and high antioxidant enzyme activity.

Conclusion

Gannan Juema pork has excellent edible quality, nutritional quality and antioxidant capacity,which meets consumers’ demand for healthy and high-quality meat products and has good market development prospects and promotion value.

Gannan Juema pigs  /  meat quality  /  nutrients  /  minerals  /  antioxidant enzymes
刘伯河, 祝秀梅, 郭佳辰, 王晗, 王敬宇, 张爱文, 师希雄. 甘南蕨麻猪和杜长大猪前腿肉的品质比较研究. 食品安全质量检测学报, 2026 , 17 (14) : 69 -75 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260327001
Bo-He LIU, Xiu-Mei ZHU, Jia-Chen GUO, Han WANG, Jing-Yu WANG, Ai-Wen ZHANG, Xi-Xiong SHI. Comparative study on the quality of foreleg meat of Gannan Juema pigs and Duroc-Landrace-Yorkshire pigs[J]. Journal of Food Safety & Quality, 2026 , 17 (14) : 69 -75 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260327001
Year 2026 volume 17 Issue 14
5
1
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20260327001
  • Receive Date:2026-03-27
  • Online Date:2026-11-05
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  • Received:2026-03-27
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Affiliations
    1.Gansu Provincial Animal Husbandry Technology Popularization Station, Lanzhou 730030, China
    2.Gansu Provincial Agricultural Products Quality and Safety Inspection and Testing Center, Lanzhou 730060, China
    3.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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