Influencing Factors and Regulation Techniques of Lean Meat Percentage of Chinese Indigenous Pigs

  • FU Yawei ,
  • WANG Yadong ,
  • XU Kang ,
  • YIN Yulong
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  • 1. Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
    2. School of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China;
    3. University of Chinese Academy of Sciences, Beijing 100049, China

Received date: 2020-11-10

  Online published: 2021-06-10

Abstract

Chinese indigenous pigs are rich in genetic resources, but their contribution to the swine industry is limited by the factors of slow growth rate and low lean meat percentage. How to meet the current demand for "quality" and "healthy" diet trend is the core issue of the development of modern animal husbandry. In this paper, the factors affecting the lean meat percentage of Chinese indigenous pigs and the regulation and control techniques were reviewed, aiming to provide some suggestions for improving the lean meat percentage of local pig production.

Cite this article

FU Yawei , WANG Yadong , XU Kang , YIN Yulong . Influencing Factors and Regulation Techniques of Lean Meat Percentage of Chinese Indigenous Pigs[J]. Chinese Journal of Animal Nutrition, 2021 , 33(6) : 3043 -3054 . DOI: 10.3969/j.issn.1006-267x.2021.06.006

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