한국축산식품학회지 (Food Science of Animal Resources)

  • 제25권4호
  • /
  • Pages.409-414
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  • 2005
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

일본버크셔의 도살체중이 혈액성상과 돈육품질에 미치는 영향

Effect of Slaughter Weight on the Blood Profile and Pork Qualities of Japan Berkshire

  • Lee Jae-Ryong (Gyeongnam Province Advanced Swine Research Institute) ;
  • Hur Tae-Young (National Livestock Research Institute) ;
  • Seo Kook-Hyun (National Livestock Research Institute) ;
  • Nam Ki-Yun (Department of Animal Science, Jinju National University) ;
  • Lee Jin-Woo (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee Jeong-Ill (Gyeongnam Province Advanced Swine Research Institute) ;
  • Kwack Suk-Joon (Gyeongnam Province Advanced Swine Research Institute)
  • 발행 : 2005.12.01
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초록

The effects of slaughter weight on blood profile and pork qualities of japan berkshires were investigated A total 72 pigs were divided into 3 groups$(125\~130,\;105\~110\;or\;95\~104\;kg)$. At each slaughter weight pigs were conventionally slaughtered and then chilled overnight The carcass characteristics (carcass weight backfat thickness and grades) were determined on those carcass, the muscle longissimus dorsi was removed from each left side at 5th to 13th rib and meat qualities were evaluated. Blood profile including cortisol, creatine phos-phokinase (CPK), lactate dehydrogenase (LDH), glucose and phosphorus was not significantly (p>0.05) different among all slaughter weight, However, the calcium contents of pigs at $95\~104\;kg$ were significantly (p<0.05) higher than the other weights. The carcass weight and backfat thickness of pigs slaughtered at $125\~130\;kg$ were higher than those of $105\~110\;or\;95\~104\;kg$. The carcass grade of pigs slaughtered at $125\~130\;kg$ were significantly (p<0.05) lower than the other weight. The moisture contents of pigs slaughtered at $125\~130\;kg$ were significantly lower than the other weights, but crude protein contents were significantly (p<0.05) higher, Cooking loss and shear lone values of pigs slaughtered at $95\~104\;kg$ were significantly (p<0.05) lower than the other weight. CIE $a^*\;and\;b^*$ values of pigs slaughtered at $105\~110\;kg$ were significantly higher than the other weights. These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by slaughter weight the cooking loss and shear force values of pigs slaughtered at $125\~130\;kg$ resulted in higher than those of $105\~110kg\;or\;95\~104\;kg$.

키워드

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