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Biological characteristics and production capacity of Huong pigs - 2

LIST OF ABBREVIATIONS


*

a

Red value

b *

Yellow value

Song

Calcium

CS

Weaning

cs

Partner

DML

Thick back fat

EUFA

Essential unsaturated fatty acids

FAO

Food and Agriculture Organization of the United Nations

h 2

Genetic coefficient

KCLĐ

Litter interval

KLCS

Weaning weight

KLCSO

Weaning weight/litter

KLSS

Birth weight

KLSSO

Birth weight/lunch

L

Landrace

L *

Light color value

Labor

Litter

LM

Mother's litter

LSM

Least square mean

MC

Mong Cai

ME

Energy exchange

Mean

Average number

MUFA

Monounsaturated fatty acid

MV

Season

n

Sample size

ND

Year of birth

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Biological characteristics and production capacity of Huong pigs - 2


P

Probability

PG

Breeding

pH

pH value

pH 24

pH value after 24 hours

pH 45

pH value after 45 minutes

pH 48

pH value after 48 hours

Pi

Pietrain

PUFA

Polyunsaturated fatty acid

SCCS

Number of weaned piglets/litter

SCSS

Number of newborns/litter

SCSSS

Number of live births/litter

SE

Standard error

SFA

Saturated fatty acid

TCVN

Vietnam Standard

TH

Generation

UFA

Unsaturated fatty acid

Y

Yorkshire

LIST OF TABLES

Table 1.1. Classification of meat types 23

Table 2.1. Nutritional value of diet for breeding Huong pigs 51

Table 2.2. Nutritional value of feed rations for commercial Huong pigs 56

Table 3.1. Pig fur color Huong 63

Table 3.2. Some typical morphological characteristics of Huong 65 pigs

Table 3.3. Dimensions of some body dimensions of Huong 70 pigs

Table 3.4. Factors affecting the reproductive physiology of female pigs Huong gilts 72

Table 3.5. Age of first estrus of Huong 73 pigs

Table 3.6. Age at first mating and pregnancy of Huong 75 pigs

Table 3.7. First mating weight of pregnant pigs Huong 76

Table 3.8. Age at first litter of Huong 77 pigs

Table 3.9. Estrous cycle of Huong 79 pigs

Table 3.10. Factors affecting reproductive performance of Huong 80 sows

Table 3.11. Number of newborn pigs/litter of Huong 82 pigs

Table 3.12. Number of live piglets/litter of Huong 85 pigs

Table 3.13. Number of weaned pigs/litter of Huong 89 pigs

Table 3.14. Birth weight/litter of Huong 93 pigs

Table 3.15. Birth weight/pig of Huong 95 pigs

Table 3.16. Weaning weight/litter of Huong 97 pigs

Table 3.17. Weaning weight/pig of Huong 99 pigs

Table 3.18. Weaning age of Huong 100 pigs

Table 3.19. Time of return to estrus of Huong 102 pigs

Table 3.20. Litter interval of Huong 104 pigs

Table 3.21. Weight of commercial Huong pigs by age 105

Table 3.22. Average daily weight gain of commercial Huong pigs through age stages 107

Table 3.23. Relative growth in weight of commercial Huong pigs by age 109

Table 3.24. Carcass yield of Huong 110 pigs

Table 3.25. pH value of Huong 114 pork loin muscle

Table 3.26. Pork color Huong 115

Table 3.27. Preservation dehydration and processing dehydration rates 117

Table 3.28. Chemical composition of pork loin muscle Huong 119

Table 3.29. Amino acid content in Huong 120 pork loin muscle

Table 3.30. Fatty acid composition in Huong 122 pork loin muscle

LIST OF IMAGES

Figure 3.1. Number of live births/litter through generations 86

Figure 3.2. Number of live births per litter 87

Figure 3.3. Number of weaned pigs/litter over generations 90

Figure 3.4. Number of weaned piglets/litter through litters 91

Figure 3.5. Weight of Huong pigs by age 106

Figure 3.6. Average daily weight gain of Huong 108 pigs

Figure 3.7. Relative growth in weight of Huong 109 pigs

INTRODUCTION

1. URGENCY OF THE TOPIC

In the world as well as in our country, pig farming is ranked number 1 in the livestock industry and produces a very large amount of meat, accounting for 36.4% of total meat production, compared to beef at 21.2%; poultry at 36.2% and lamb at about 4.4% (The Poultry Site, 2016). According to statistics, the total herd and pork output in the country in 2019 was 20.21 million heads, with fresh meat output reaching 4.105 million tons; in 2020 it was 22.03 million heads, with fresh meat output reaching 4.036 million tons and in 2021 it was 23.53 million heads, with fresh meat output reaching 4.19 million tons (General Statistics Office, 2022). In recent years, our country has imported many foreign pig breeds such as Yorkshire, Landrace, Duroc, Pietrain because they have high reproductive performance, fast weight gain, low feed consumption, etc. to effectively exploit foreign pig gene sources outside production and as raw materials to improve the production traits of native pig breeds.

Vietnam is a country with high biodiversity, a rich source of livestock genes, especially indigenous pig breeds. Indigenous pig breeds have low productivity, so their numbers have been decreasing sharply due to low farming efficiency (Pham Cong Thieu, 2016). In fact, our country's indigenous pig breeds have very valuable characteristics such as easy to raise, good disease resistance, delicious meat quality, the ability to utilize poor nutritional food, and can be raised and developed in most different ecological regions, including places where farming conditions are still difficult and lacking.

Huong pigs have long been native to some highland districts bordering the Vietnam - China border of Cao Bang province such as Hoa An, Bao Lac, Ha Lang,

etc. Huong pigs have good characteristics such as being easy to raise, adapting to difficult farming conditions, having few diseases, and having more delicious meat than other native pig breeds. However, Huong pigs have disadvantages such as low weight gain, lean meat ratio and reproductive performance, especially low number of live piglets/litter. Due to

1

Therefore, purebred Huong pigs are not raised much in the meat exploitation sector in households and farms. Huong pigs are very susceptible to crossbreeding and purebred genes are also difficult to maintain sustainably.

Faced with that reality, the livestock genetic resources conservation program introduced the Huong pig into conservation since 2007 to preserve the breed, a valuable source of raw materials in the indigenous pig system in our country and contribute to the biodiversity of Vietnamese pig breeds. The results of DNA analysis of the Huong pig confirmed that this is a pig breed with high genetic diversity, genetic distance and genetic relationship tree far from other indigenous pig breeds such as Mong Cai, Ha Lang, etc. (Nguyen Van Ba ​​et al., 2016).

The results of conservation and breeding in recent years show that the age of first birth of Huong pigs is 12.53 months; the number of newborn pigs/litter is 8.54; the number of live newborn pigs/litter is 7.81; the number of weaned pigs/litter is 7.05; the interval between 2 litters is 210-215 days. The birth weight of Huong pigs is 0.3-0.4 kg/pig; the weaning weight at 60 days of age is 5.53 kg/pig. Huong pigs grow slowly compared to other native pig breeds. The weight at 8 months of age is 39.62 kg/pig and the average weight gain during the 3-8 month period is 183.90 g/day. Huong pigs have a hook rate of 74.06%, a carcass rate of 61.62%, a low lean meat rate of only 36.80% and a high fat rate (40.62%). Huong pigs have delicious meat quality that is favored by consumers, are easy to sell and are often sold at a price 15-20% higher than other native pig breeds and 40-50% higher than the price of industrial pigs. Currently, the demand of consumers wanting to use Huong pork products is very large, however, breeding facilities have not yet met the needs of consumers and the market (Pham Cong Thieu, 2017). Nguyen Hung Cuong (2018), Nguyen Hoang Thinh et al. (2019) when studying Huong pigs raised in Thach That district (Hanoi) also studied some physical characteristics and production capacity of Huong pigs. However, new studies have mainly focused on characterizing the

Regarding the appearance, reproductive performance and growth ability of Huong pigs, there has been almost no research conducted in-depth and systematically on biological characteristics, reproductive performance through selected generations, growth ability, productivity, meat quality and especially there has not been any research on the nutritional value of meat, saturated and unsaturated fatty acid content in Huong pig loin muscle.

Since 2016, Huong pigs have been included in the genetic resource exploitation and development program to select and improve quality to develop into an indigenous pig breed with economic significance for production: higher productivity and quality of livestock products still ensure the favor of the community, especially crossbreeding with other pig breeds for biosafety farming in the organic direction has contributed to higher livestock efficiency. In order to serve the conservation, exploitation and development of this valuable genetic resource for effective production, it is necessary to have comprehensive studies on the biological characteristics and production capacity of Huong pigs. Based on the above issues, the study "Biological characteristics and production capacity of Huong pigs" is really necessary, has scientific value and practical significance for production.

2. TOPIC OBJECTIVES

2.1. General objectives

Identify some biological characteristics and production capacity of Huong pigs to contribute to the conservation of biodiversity as well as the effective exploitation and development of Huong pig genetic resources in our country.

2.2. Specific objectives

- Determined some biological characteristics of Huong pigs through three generations of selection.

- Evaluate the reproductive performance of Huong pigs through three generations of selection.

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