Table 2.
Chemical compositions of pork samples (mg/100 g).
| Content Parameter | MBP | TBP | PPP | YNP | WP |
|---|---|---|---|---|---|
| Water | 70.63 ± 0.19 c | 71.07 ± 0.07 c | 76.08 ± 0.01 a | 70.98 ± 0.12 c | 73.33 ± 0.05 b |
| Fat | 3.1 ± 0.04 c | 1.82 ± 0.03 e | 2.58 ± 0.01 d | 7.43 ± 0.1 a | 4.15 ± 0.03 b |
| Protein | 23.91 ± 0.29 b | 25.12 ± 0.04 a | 23.74 ± 0.31 b | 21.93 ± 0.13 c | 21.93 ± 0.57 c |
| Ash | 1.16 ± 0.04 a | 1.21 ± 0.07 a | 1.12 ± 0.02 a | 1.11 ± 0.08 a | 1.24 ± 0.07 a |
Means in the same row with different letters differ significantly (p < 0.05); MBP, manor black pigs; TBP, Tibetan black pigs; PPP, Pipa pigs; YNP, Yihao native pigs; and WP, white pigs.