Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Breed Effects of Terminal Sires on Carcass Traits and Meat Quality in Commercial Pig Industry

돼지의 웅돈계열에 따른 도체형질 및 육질 변화에 관한 연구

  • Sun, Du-Won (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Seo, Hyun-Woo (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Byeong-Woo (Department of Animal Science, Pusan National University) ;
  • Yang, Han-Sul (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Jung-Gyu (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University.Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 선두원 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 서현우 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 김병우 (부산대학교 동물생명자원과학과) ;
  • 양한술 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 주선태 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 이정규 (경상대학교 응용생명과학부.농업생명과학연구원)
  • Received : 2012.10.15
  • Accepted : 2013.02.05
  • Published : 2013.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

In the present study, to determine the effects of terminal sire strains, carcass characteristics, yields of retail cut, and meat quality of 425 pigs were examined. Terminal sires were divided into five strains (D1, D2, B1, B2, and BD) based on the countries of origin and breeds. The strains D1 and D2 showed high grade 1+ appearance ratios and strains B1, B2, and D1 showed high appearance ratios of carcass yield grade A. As for the real retail cut yields of meat, strain D1 showed large real retail cut yields of meat in shoulder, rib, fore leg, loin, belly, tenderloin and hind leg. Moisture contents were significantly higher in strain B1, and protein and fat contents were significantly higher for strain D1 than in the other strains (p<0.05). Shear force values were significantly higher for strain B1 than in the other strains (p<0.05). For meat color properties, the lightness were significantly higher in strains D1, D2, and BD, and the yellowness were significantly higher in strains D1, D2, and BD relative to the other strains (p<0.05). In sensory evaluation, drip of strains D1 and D2 were significantly lower while marbling and overall acceptability were significantly higher in the other four strains (p<0.05). Therefore, when considering the results of the present study comprehensively, using strains D1 and D2 that showed high grade 1+ appearance ratios, large real retail cut yields of belly, significantly higher lightness and sensory evaluation will be helpful to the incomes of producers and farm households.

본 연구는 돼지의 웅돈 계열에 따른 효과를 알아보기 위하여 425두에 대하여 도체특성, 부분육 생산량 및 육질특성을 조사하였다. 웅돈계열은 수입국과 품종에 따라 5계열(D1, D2, B1, B2, BD)로 나누었다. 결과를 살펴보면, D1계열과 D2계열에서 높은 1+등급 출현율을 보였고, 육량등급에서는 B1, B2, D1계열에서 높은 A등급 출현율을 보였다. 부분육 생산량에서 D1계열이 목심, 갈비, 앞다리, 등심, 삼겹살, 안심에서 많은 부분육 생산량을 보였다. 일반성분에서 수분함량은 B1계열에서 가장 높은 수분함량을 보였으며, D1계열에서 유의적으로 높은 단백질함량과 지방함량은 보였다(p<0.05). 전단가는 B1계열에서 유의적으로 낮은 값을 보였다(p<0.05). 육색은 D1, D2, BD계열에서 유의적으로 높은 명도 값을 보였고, B2계열에서 유의적으로 낮은 값을 보였으며, D1, D2, BD계열에서 유의적으로 높은 황색도 값을 보였다(p<0.05). 관능평가는 D1과 D2계열에서 유의적으로 낮은 육즙 삼출을 보였고, 마블링과 종합적인 기호도에서 유의적으로 높은 값을 보였다(p<0.05). 따라서 본 연구의 결과를 종합해 볼 때 웅돈의 선택에 있어서 1+등급 출현율이 높고, 삼겹살 중량이 많고, 명도 값이 높으며, 관능평가에서 좋은 결과를 보여준 D1과 D2계열을 이용하는 것이 생산자 및 농가 소득에 도움이 될 것으로 사료된다.

Keywords

References

  1. AOAC (1995) Official Methods of Analysis. 16th ed, Association of Official Analytical Chemists, Washington, DC.
  2. Beattie, V. E., Weatherup, R. N., Moss, B. W., and Walker, N. (1999) The effects of increasing carcass weight of finishing boars and gilts on joint composition and meat quality. Meat Sci. 52, 205-211. https://doi.org/10.1016/S0309-1740(98)00169-7
  3. Bouton, P. E., Carrol, F. D., Fisher, A. L., Harris, P. V., and Shorthose, W. R. (1983) Influence of pH and fiber contraction state up on factors affecting the tenderness of bovine muscle. J. Food Sci. 38, 404-409.
  4. Choi, Y. I., Kim, Y. T., Lee, C. L., Han, I. K. (2000) Carcass and pork quality characteristics by sex and marketing day. J. Anim. Sci. Technol. 42, 933-940.
  5. Choi, Y. S., Park, B. Y., Lee, J. M., and Lee, S. K. (2005) Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs. Korean J. Food Sci. An. 25, 322-327.
  6. Church, I. J. and Parsons, A. I. (1995) Modified atmosphere packaging technology: a review. J. Sci. Food and Agri. 67, 143-152. https://doi.org/10.1002/jsfa.2740670202
  7. Cisneros, F., Ellis. M., McKeith, F. K., McCawm, J., and Femando, R. L. (1996) Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality barrows and gilts from two genotype. J. Anim. Sci. 74, 925-933. https://doi.org/10.2527/1996.745925x
  8. DeVol, D. L., McKeith, F. K., Bechtel, P. J., Novakofski, J., Shanks, R. D., and Carr, T. R. (1988) Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J. Anim. Sci. 66, 385-395. https://doi.org/10.2527/jas1988.662385x
  9. Eggert, J. M., Sheiss, E. B., Schnickel, A. P., Forrest, J. C., Grant, A. L., Mills, S. E., and Watkins, K. F. (1996) Effects of genotype, sex, slaughter weight, and dietary fat on pig growth, carcass composition and pork quality. 1996. Purdue Swine Day.
  10. Ellis, M., Webb, A. J., Avery, P. J., and Brown, I. (1996) The influence of terminal sire genotype, sex, slaughter weight, feeding regime, and slaughterhouse on growth performance and carcass and meat quality in pig and on the organoleptic properties of fresh pork. Anim. Sci. 62, 521-530. https://doi.org/10.1017/S135772980001506X
  11. Enfalt, A. C., Lundstrom, K., Hansson, I., Lundeheim, N., and Nystrom, P. E. (1997) Effects of outdoor rearing and sire breed (Duroc of Yorkshire) on carcass composition and sensory and technological meat quality. Meat Sci. 45, 1-15. https://doi.org/10.1016/S0309-1740(96)00101-5
  12. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipid from animal tissues. J. Biol. Chem. 226, 497-509.
  13. Goerl, K. F., Eilert, S. J., Mandigo, R. W., Chen, H. Y., and Miller, P. S. (1995) Pork characteristics as affected by two populations of swine and six crude protein levels. J. Anim. Sci. 73, 3621-3626. https://doi.org/10.2527/1995.73123621x
  14. Hodgson, R. R., Davis, G. W., Smith, G. C., Savell, J. W., and Cross, H. R. (1991) Relationship between pork loin palatability traits and physical characteristics of cooked chops. J. Anim. Sci. 69, 4858-4865. https://doi.org/10.2527/1991.69124858x
  15. Hong, K. C., Kim, B. C., Son, Y. S., and Kom, B. K. (2001) Effects of the mating system on fattening performance and meat quality in commercial pigs. J. Anim. Sci. Technol. 43, 139-148.
  16. 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 Res. Int. 32, 59-71. https://doi.org/10.1016/S0963-9969(99)00077-0
  17. Jin, S. K., Kim, I. S., Hur, S. J., Kim, S. J., and Jeong, K. J. (2006) The influence of pig breeds on qualities of loin. J. Anim. Sci. Technol. 48, 747-758. https://doi.org/10.5187/JAST.2006.48.5.747
  18. Jo, H., Kim, B. W., Sun, D. W., Park, J. C., Park, C. H., and Lee, J. G. (2010) Effect of backfat thickness and carcass weight on carcass quality grade commercial pigs. J. Agri. Life Sci. 44, 53-60.
  19. Kim, G. W. and Kim, S, E. (2009) Analysis of the domestic consumer's preference and consumption behaviors on pork. J. Anim. Sci. Technol. 51, 81-90. https://doi.org/10.5187/JAST.2009.51.1.081
  20. Kim, H.S., Kim, B. W., Kim, H. Y., Iim, H. T., Yang, H. S., Lee, J. I., Joo, Y. K., Do, C. H., Joo, S. T., Jeon, J. T., and Lee, J. G. (2007a) Breed effects of terminal sires on carcass traits and real retail cut yields in commercial pig industry. J. Anim. Sci. Technol. 49, 9-14. https://doi.org/10.5187/JAST.2007.49.1.009
  21. Kim, H. S., Kim, B. W., Kim, H. Y., Iim, H. T., Yang, H. S., Lee, J. I., Joo, Y. K., Do, C. H., Joo, S. T., Jeon, J. T., and Lee, J. G. (2007b) Estimation of terminal sire effect on swine growth and meat quality traits. J. Anim. Sci. Technol. 49, 161-170. https://doi.org/10.5187/JAST.2007.49.2.161
  22. Maribo, H., Olsen, E. V., Barton-Gade, P., Moller, A. J., and Karlsson, A. (1998) Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs. Meat Sci. 50, 115-129. https://doi.org/10.1016/S0309-1740(98)00022-9
  23. Martel, J., Minvielle, F., and Poste, L. M. (1988) Effects of crossbreeding and sex on carcass composition, cooking properties and sensory characteristics of pork. J. Anim. Sci. 66, 41-46. https://doi.org/10.2527/jas1988.66141x
  24. Martens, H. (1998) Physiology of the muscle and the MHSgene in pigs - A basis of discussion for breeding out the mutated ryanodin-receptor of pigs in Germany [Physiologie der muskulatur und das MHS-gen des Schweines: Zurdiskussion um eineeliminierung des mutiertenryanodin-rezeptorsaus der Deutschenschweinezucht]. Archiv fur Tierzucht. 41, 179-192.
  25. McLoughlin, J. V. and Glodspink, G. (1963) Post-mortem shanges in the colour of pig longissmus dorsi muscle. Nature 198, 584. https://doi.org/10.1038/198584a0
  26. Miller, R. K. (1994) Quality characteristic muscle foods; meat poultry and seafood technology. Chapman and Hall, New York, pp. 296-332.
  27. Nishimura, T., Hattori, A., and Takahashi, K. (1999) Structural changes in intramuscular connective tissue during the fattening of Japanese black cattle; Effect of marbling on beef tenderization. J. Anim. Sci. 77, 93-104. https://doi.org/10.2527/1999.77193x
  28. Offer, G. and Knight, P. (1989) The structural basis of waterholding in meat part 2: drip losses. In: Developments in Meat Science. Lawrie, R. (4th ed) Elsevier Applied Science, London, p. 173.
  29. Park, J. C., Kim, Y. H., Jung, H. J., Park, B. Y., Lee, J. I., and Moon, H. K. (2005) Comparison of meat quality and physicochemical characteristics of pork between korean native black pigs (KNBP) and landrace by market weight. J. Anim. Sci. Technol. 47, 91-98. https://doi.org/10.5187/JAST.2005.47.1.091
  30. Park, B. Y., Cho, S. H., Kim, J. H., Seong, P. N., Kang, G. H., Jeong, D. W., Kim, C. W., Park, H. C., Jeong, J. H., Choi, J. S., and Kim D. H. (2010) Comparison of pork quality by different Berkshire line. Korean J. Food Sci. An. 30, 867-871. https://doi.org/10.5851/kosfa.2010.30.5.867
  31. SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC.
  32. 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, 645-653. https://doi.org/10.4141/cjas91-080
  33. Tholen, E., Bunter, K. L., Hermesch, S., and Graser, H. U. (1996) The genetic foundation of fitness and reproduction traits in Australian pig populations 2. Relationships between weaning to conception interval, farrowing interval, stayability, and other common reproduction and production traits. Aust. J. Agri. Res. 47, 1275-1290. https://doi.org/10.1071/AR9961275
  34. Thompson, J. (2001) The relationship between marbling and sensory traits. In proc. Marbling Symposium, Coffs Haybour, Australia, pp. 30-35.
  35. Van der Wal, P. G., Engel, B., and Hulsegge, B. (1997) Causes for variation in pork quality. Meat Sci. 46, 319-327. https://doi.org/10.1016/S0309-1740(97)00026-0
  36. Warner, R. D., Kauffman, R. G., and Russell, R. L. (1993) Quality attributes of major porcine muscles: A comparison with longissimus lumborum. Meat Sci. 33, 393-372.
  37. 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 EU-Seminar: New information on welfare and meat quality of pig related to handling, transport and lagging conditions. Mariensee, Germany, 163-170.
  38. Yang, A., Larson, T. W., and Tume, R. K. (1992) Carotenoid and retinol concentration in serum adipose tissue and liver and carotenoid transport in sheep, goats and cattle. Aust. J. Agric. Res. 43, 1809-1817. https://doi.org/10.1071/AR9921809
  39. Zhu. L. G. and Brewer, M. S. (1998) Discoloration of fresh pork as related to muscle and display conditions. J. Food Sci. 63, 763-767. https://doi.org/10.1111/j.1365-2621.1998.tb17895.x