Abstract: To investigate the differences in muscle composition among the hybrid offspring of Xiangling pigs crossed with Tianfu black pigs, Chuanxiang black pigs, and Shanxia Changhei boars, 42 fattening hybrid pigs (approximately 60 kg in weight, with normal growth and development, 50% sows and 50% barrows per group) were selected. They were divided into three groups: the Tian-Xiang group (cross with Tianfu black pigs), the Chuan-Xiang group (cross with Chuanxiang black pigs), and the Shan-Xiang group (cross with Shanxia Changhei pigs). The pigs were raised under identical feeding and management conditions until their weight reached approximately 100 kg. Six pigs from each group were selected for slaughter, and muscle samples were collected from the longissimus dorsi between the 1st and 3rd lumbar vertebrae of the left carcass for meat quality component determination. The results showed that the crude fat content in the Tian-Xiang group was significantly lower than that in the Shan-Xiang group (P＜0.05), the contents of threonine, glutamic acid, phenylalanine, and lysine in the Tian-Xiang group were significantly higher than those in the Shan-Xiang group (P＜0.05), and the content of serine in the Tian-Xiang group was significantly higher than that in the other two groups, the decanoic acid content in the Tian-Xiang group was significantly lower than that in the other two groups (P＜0.05), and the zinc content in the Tian-Xiang group was significantly higher than that in the other two groups (P＜0.05). In conclusion, the crossbreeding mode using Tianfu black as the sire performed better in terms of amino acids, fatty acids, and minerals, while the crossbreeding mode using Shanxia Changhei pigs as the sire showed advantages in the conventional nutritional indicator of crude fat.

Key words: Xiangling pigs, Chuanxiang black pigs, Shanxia changhei pigs, Tianfu black pig, amino acid, fatty acid, mineral, Chinese indigenous pig