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http://dx.doi.org/10.7744/kjoas.20210035

Quality traits of pork from cross-bred local pigs reared under free-range and semi-intensive systems  

Ranasinghe, Navoda (Department of Animal Science, Uva Wellassa University)
Ranasinghe, Madushika Keshani (Department of Animal Science, Uva Wellassa University)
Tharangani, Himali (Department of Animal Science, Uva Wellassa University)
Nawarathne, Shan Randima (Department of Animal Science and Biotechnology, Chungnam National University)
Heo, Jung Min (Department of Animal Science and Biotechnology, Chungnam National University)
Jayasena, Dinesh Darshaka (Department of Animal Science, Uva Wellassa University)
Publication Information
Korean Journal of Agricultural Science / v.48, no.3, 2021 , pp. 455-464 More about this Journal
Abstract
This study was conducted to evaluate meat quality traits, proximate composition, fatty acid profile and sensory attributes of pork produced under free-range and semi-intensive pig rearing systems. Longissimus dorsi muscles from pork carcasses were taken just after the slaughtering of finishing pigs reared under semi-intensive and free-range systems to test the meat quality parameters (pH, color, water holding capacity, and cooking loss), proximate composition (moisture, protein, fat, and ash) and fatty acid profile. Furthermore, the organoleptic properties were evaluated using 30 untrained panelists. The results revealed that the system of rearing did not affect (p > 0.05) the proximate composition, water holding capacity, color, pH and cooking loss of pork along with the fatty acid composition except for vaccenic acid (p < 0.05). The monounsaturated fatty acid (MUFA) content was affected (p < 0.05) by the rearing system while no effects were observed on the unsaturated fatty acid: saturated fatty acid ratio and omega-six to omega-three fatty acids ratios (p > 0.05). No difference was observed (p > 0.05) concerning the sensory attributes although pork obtained from the free-range system had the highest scores. In conclusion, the system of rearing did not show a significant effect on the meat quality parameters, composition and sensory attributes of pork obtained from cross-bred pigs.
Keywords
cross-bred; free-range; longissimus dorsi muscle; meat quality traits; semi-intensive;
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