Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

The Influence of Pig Breeds on Qualities of Loin

돼지의 품종이 등심의 육질에 미치는 영향

  • Published : 2006.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

A total of 30 pigs (average 60kg) were used to investigate the influence of breeds on meat quality. Pigs were alloted into one of three experimental groups [A (Landrace×Yorkshire×Duroc), B (England Berkshire), and C (Kagoshima Berkshire)]. Pigs were slaughtered at approximately 110kg of live weight for measurement of meat qualities. Crude protein was significantly higher in B than those of other pig breed groups. Shear force value was higher and pH was lower in A than those of other pig breeds. In color, C was significantly higher in a* of meat color and lower in b* of fat color and in brittleness, hardness, springiness, chewiness as compared with other pig breeds. Essential fatty acid were significantly higher in A and lower in B than those of other pig breeds. Aspartic, threonine, serine, glutamic and phenylalanine were higher in C, whereas glycine, alanine, cystine, valine, leucine, tyrosine, histidine, lysine and arginine were significantly higher in A. In sensory evaluation of fresh meat, color was significantly higher in C. However, moisture, crude fat, crude ash and drip loss, marbling score, overall acceptability of fresh meat and all items in sensory evaluation of cooked meat were not significant difference among the pig groups. In conclusions, loin from Kagoshima Berkshire had the lowest shear force and the highest a* value. In the current study few effects of pig breeds were observed. Further studies are needed on the relationship between physico-chemical properties and the pig breeds.

60kg의 백색계 LY×D(A), 영국계 Berkshire(B) 및 가고시마 Berkshire(C)를 사육한 후 110kg 도달 시 출하하여 도축 후 등심부위를 채취하여 육의 특성을 분석하였다. 조단백질 함량은 B 품종이 A와 C 품종에 비해 높게 나타났으며, 수분함량과 조지방 및 회분의 함량은 품종 간에 유의적인 차이가 없었다. pH는 B와 C 품종이 A 품종에 비해 유의적으로 높게 나타났으며, 전단가는 A 품종이 B와 C 품종에 비해 유의적으로 높게 나타났다. 그러나 보수력, 가열 감량 및 콜레스테롤 함량은 품종 간에 유의적인 차이가 없었다. 육색의 적색도는 C 품종이 A와 B 품종에 비해 유의적으로 높게 나타났다. 지방색의 명도는 B 품종이 A와 C 품종에 비해 유의적으로 높게 나타났으나, 황색도는 C 품종이 A와 B 품종에 비해 유의적으로 낮게 나타났다. 조직감의 표면경도, 경도, 탄력성 및 씹힘성은 A와 B 품종이 C 품종에 비해 유의적으로 높게 나타났다. 지방산 조성에서 필수지방산 함량은 A 품종이 가장 높고, B 품종이 가장 낮게 나타났다. 아미노산 조성에서 aspartic, threonine, serine, glutamic 및 phenylalanine은 C 품종이 A와 B 품종에 비해 높게 나타났다. 그러나 glycine, alanine, cystine, valine, leucine, tyrosine, histidine, lysine 및 arginine은 A 품종이 다른 두 구에 비해 높게 나타났다. 신선육 관능평가 결과 육색은 C 품종이 A와 B 품종에 비해 높게 나타났으며, A와 B 품종 간에는 유의적인 차이가 없었다. 그러나 육즙 참출과 마블링 및 전체적 기호도는 품종 간에 유의적인 차이가 없었다. 가열육 관능검사 결과 육색, 향, 풍미, 연도, 다즙성 및 전체적 기호도의 모든 항목에서 품종 간에 유의적인 차이가 없었다. 분석항목 간 상관관계는 지방함량과 지방색의 명도가 높을수록 지방산 조성면에서 건강에는 좋지 않은 결과였으며, 가열육의 관능검사 결과 전체적 기호도에는 맛, 연도 및 다즙성이 많은 영향을 미치는 결과였다. 결론적으로 가고시마 흑돼지의 등심은 다른 품종에 비해 낮은 전단가와 높은 적색도를 보였다. 그러나 세 품종 간에 뚜렷한 품질특성 차이는 없었으며, 향후 품종과 물리화학적 특성과의 상호관련성에 대한 더 많은 연구가 필요할 것으로 여겨진다.

Keywords

References

  1. AOAC. 1990. 'Official Methods of Analysis' 15th ed. Association of Official Analytical Chemists. Washington. D. C
  2. Bredahl, L., Grunert, K. G. and Fertin, C. 1998. Relating consumer perceptions of pork quality to physical product characteristics. Food Quality and Preference. 4, 273-281
  3. Brewer, M. S., Jensena, J., Sosnickib, A. A., Fieldsb, B., Wilsonb, E. and McKeith, F. K. 2002. The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. Meat Sci. 61(3):249-256 https://doi.org/10.1016/S0309-1740(01)00190-5
  4. Church, I. J. and Parsons, A. L. 1995. Modified atmosphere packaging technology a review. J. Sci. Food and Agri. 67:143-152 https://doi.org/10.1002/jsfa.2740670202
  5. Enfalt, A. C., Lundstrom, K., Hansson, I., Lundeheim, N. and Nystrom, P. E. 1997. Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality. Meat Sci. 45(1): 1-15 https://doi.org/10.1016/S0309-1740(96)00101-5
  6. Folch, J., Lees, M. and Sloane-Stanley, G. H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-507
  7. Jeremiah, L. E., Gibson, J. P., Gibson, L. L., Ball, R. O., Aker, C. and Fortin, A. 1999. The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork. Food Research International. 32:59-71 https://doi.org/10.1016/S0963-9969(99)00077-0
  8. Joo, S. T., Kauffman, R. L. J. M., van Laack, S. and Kim, B. C. 1999. Variation in rate of water loss as related to different types of post-rigor porcine musculature during storage. J. Food Sci, 64:865-868 https://doi.org/10.1111/j.1365-2621.1999.tb15929.x
  9. Larick, D. K., Turner, B. E., Schoenherr, W. D., Coffey, M. T. and Pilkington, D.. H. 1992. Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet. J. Anim. Sci. 70:1397-1405 https://doi.org/10.2527/1992.7051397x
  10. McLaren, D. G., Buchanan, D. S. and Johnson, R. K. 1987. Growtn performance for four breeds of swine: crossbred females and purebred and crossbred boars. J. Anim. Sci. 64:99-108 https://doi.org/10.2527/jas1987.64199x
  11. Miller, M. F., Shackelford, S. D., Hayden, K. D. and Reagan, J. D. 1990. Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet. J. Anim, Sci. 68:1624-1631 https://doi.org/10.2527/1990.6861624x
  12. Newcom, D. W., Stalder, K. J., Baas, T. J., Goodwin, R. N., Parrish, F. C. and Wiegand, B. R. 2004. Breed difference and genetic parameters of myoglobin concentration in porcine longissimus muscle. J. Anim. Sci. 82:2264 - 2268
  13. SAS. 1999. SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC. USA
  14. Sather, A. P., Jones, S. D. M., Tong, A. K. W. and Murray, A. C. 1991. Halothane genotype by weight interactions on pig meat quality. Can. J. Anim. Sci. 71(3):645-65 https://doi.org/10.4141/cjas91-080
  15. Warriss, P. D., Brown, S. N., Edwards, J. E. and Knowles, T. G. 1995. Effect of lagging time on levels of stress and meat quality in pigs. Proceeding of ED-Seminar: New information on welfare and meat quality of pigs a related to handling, transport and lagging conditions, Mariensee. Germany, pp. 163-170
  16. Yang, A., Larson, T. W. and Tume, R. K. 1992. Carotenoid and retinol concentration in serum adipose tissue and liver and carotinoid transport in sheep, goats and cattle. Aust. J. Agric. Res. 43:1809-1817 https://doi.org/10.1071/AR9921809
  17. Zhu, L. G. and Brewer. M. S. 1998. Discoloration of fresh pork as relateqo to muscle and display conditions. J. Food Sci. 63:763-767 https://doi.org/10.1111/j.1365-2621.1998.tb17895.x
  18. 吉谷修,梶雄次. 1988. 放飼場て甘蔗を給與した 豚の發育と脂肪の質. 日豚會誌. 25(1):45
  19. 채현석, 조수현, 박범영, 유영모, 김진형, 안종남, 이종문, 김용곤, 최양일. 2002. 국내산 닭고기의 유통규격별 지방산, 아미노산 및 콜라겐 함량의 변화. 한국축산식품학회지. 22:1-7
  20. 최재관, 전광주, 이준헌, 김동훈, 김종복. 1996. 돼지의 도체 형질에 미치는 환경요인의 추정. 농업논문집. 38(1):763-771
  21. 허선진, 박구부, 주선태. 2005 지방산의 식육의 품질에 미치는 영향. 한국국제농업개발학회지. 17:53-59

Cited by

  1. Quality Properties of Brand Pork vol.28, pp.4, 2008, https://doi.org/10.5851/kosfa.2008.28.4.470
  2. Characterization and Evaluation of Melanocortin 4 Receptor (MC4R) Gene Effect on Pork Quality Traits in Pigs vol.54, pp.1, 2012, https://doi.org/10.5187/JAST.2012.54.1.1
  3. Changes in Meat Quality and Natural Di-peptides in the Loin and Ham Cuts of Korean Native Black Pigs during Cold Storage vol.23, pp.12, 2013, https://doi.org/10.5352/JLS.2013.23.12.1477
  4. Breed Effects of Terminal Sires on Carcass Traits and Meat Quality in Commercial Pig Industry vol.33, pp.1, 2013, https://doi.org/10.5851/kosfa.2013.33.1.125
  5. Comparison of Pork Quality and Muscle Fiber Characteristics between Jeju Black Pig and Domesticated Pig Breeds vol.55, pp.5, 2013, https://doi.org/10.5187/JAST.2013.55.5.467
  6. Association of genotype of POU1F1 intron 1 with carcass characteristics in crossbred pigs vol.56, pp.1, 2014, https://doi.org/10.1186/2055-0391-56-25