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http://dx.doi.org/10.5851/kosfa.2017.37.3.385

Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native Pigs  

Kim, Gye-Woong (Department of Animal Resources Science, Kongju National University)
Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University)
Publication Information
Food Science of Animal Resources / v.37, no.3, 2017 , pp. 385-391 More about this Journal
Abstract
Our study analyzed the carcass properties of 170 Korean native pigs in relation to carcass weight and back-fat thickness to provide general data for the production and distribution of high quality pig meat. The 70-74 kg group showed highest yield (73.41%). The ${\geq}80kg$ group showed the highest thickest back-fat (24.13 mm) (p<0.05). The ${\geq}80kg$ group showed the best quality grade (1.00). Back-fat thickness showed significant differences in the weight among groups (p<0.05). The ${\geq}25mm$ group showed the highest carcass weight (75.93 kg). The thickest back-fat group (${\geq}25mm$) showed the highest yield (73.03%). There were significant differences in back-fat thickness among groups (p<0.05), and the ${\geq}25mm$ group showed the highest thickness back-fat (27.60 mm). We found a strong positive correlation between carcass weight and back-fat thickness (r=0.346) as well as meat quality grade (r=0.739). Backfat thickness had a relatively strong positive correlation with meat quality grade (r=0.444). Therefore, there are required to manage the breeding through selection of excellent native species for increasing their carcass weight and enhance meat quality.
Keywords
carcass properties; carcass weight; back-fat thickness; Korean native pigs;
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