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http://dx.doi.org/10.5187/JAST.2002.44.6.793

Characteristics of Carcass and Meat Yields of Fattening Pigs by Production Step  

Kim, J.H. (National Livestock Research Institute)
Park, B.Y. (National Livestock Research Institute)
Yoo, Y.M. (National Livestock Research Institute)
Cho, S.H. (National Livestock Research Institute)
Kim, Y.K. (National Livestock Research Institute)
Lee, J.M. (National Livestock Research Institute)
Yun, H.J. (Darby Integration Co. Ltd.)
Kim, K.N. (National Livestock Research Institute)
Publication Information
Journal of Animal Science and Technology / v.44, no.6, 2002 , pp. 793-800 More about this Journal
Abstract
The characteristics of carcass and meat yields of fattening pigs by production steps were investigated with Landrace (LL, n=41), Yorkshire (YY, n=33), and Duroc (DD, n=30), $F_1$ (LY, n=25), the Crossbred of LYD (n=48). Duroc had more weight loss in carcasses weight than that of the other breed(p<0.05). Yorkshire and $F_1$ had higher production weight in retail cut than that of the other pure or crossbred. Carcass from Landrace and $F_1$ were significantly longer in length than the other breed(p<0.05). $F_1$ produced wider carcass than the other breed. Carcass thickness at aitch bone was higher for $F_1$ and Crossbred than the other breed(p<0.05). Landrace, Yorkshire and $F_1$ produced more loin and tenderloin in weight than the other breed (p<0.05). Yorkshire and $F_1$ produced more picnic shoulder when compared to the other breed. The hind legs produced from Yorkshire and $F_1$ were higher in weight and the fore legs produced from the Crossbred were higher in weight. Duroc produced the lowest weight of belly among the breeds. The acceptance level of loin were extremely low for all breed. Landrace had the highest acceptance level for tenderloin. Yorkshire had the highest acceptance level for picnic shoulder and ham when evaluated by export standard of Japan. In conclusion, The introduction of pure breed and establishment of mating steps are necessary to produce highly accepted pork with high acceptance in carcass and meat yields.
Keywords
Carcass; Meat yield; Production step;
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