Browse > Article
http://dx.doi.org/10.5187/JAST.2004.46.5.811

Effects of Feeding Period on Carcass and Objective Meat Quality in Crossbred Longissimus Muscle  

Jin, S.K. (Department of Animal Resources Technology, Jinju National University, Regional Animal Industry Research Center, Jinju National University)
Kim, I.S. (Department of Animal Resources Technology, Jinju National University)
Hur, S.J. (Department of Animal Resources Technology, Jinju National University)
Hah, K.H. (Regional Animal Industry Research Center, Jinju National University)
Kim, B.W. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.46, no.5, 2004 , pp. 811-820 More about this Journal
Abstract
Objectives of this study was to determine the comparisons of physico-chemical characteristics in crossbred pigs(Korean native breed ${\times}$ Landrace breed) by feeding periods. A total of 150 pigs were sampled from commercial farm, and assigned into three treatedrnents. Feeding peirods of Tl, T2 and T3 were below 200 days, 220-220 days, over 220 days, respectively. Live weight, carcass weight and backfat thickness were significantly(P<0.05) increased with feeding period increased, and final grade score have significantly(P<0.05) lower when feeding period was increased. pH and water content were significantly(P<0.05) lower when feeding period was increased(over 220days). However, intramuscular fat have no significantly different among the treatments. $L^* and b^* were significantly(P<0.05) lower and a^*$ was significantly higher(P<0.05) when feeding period increased. Cooking loss was higher in the order of Tl > T3 > T2. Shear force values was significantly(P<0.05) decreased by feed period increase. In fatty acids, myristic acid, palmitic acid, stearic acid and saturated fatty acid(SFA) in T2 were significantly(P<0.05) lower in T2, whereas linolenic acid, unsaturated fatty acid(UFA), essential fatty acid(EFA), UFA/SFA and EFA/SFA were significantly higher in T2 compared with other treatment. However palmitoleic acid and arachidonic acid were no significantly different with feeding periods. As a result of this study, crossbred pigs was increased live weight and carcass weight with feeding periods. and improved meat color and tenderness with feeding periods. However, final grade score was decreased with feeding periods
Keywords
Crossbred pigs; Physico-chemical characteristics; Pork; Growing period; Fatty acid;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Beattiea，V. E., Weatherupa, R. N., Mossb, B. W. and Walkera，N. 1999. The effect of increasing carcass weeght of finishing boars and gilts on joint composition and meat quality. Meat Sci. 52: 205-211.
2 Berry，B. W., Smith, G. C., Hillers, J. K. and kroening, O. H. 1970. Effects of sire breed and rearing method on qualitative characteristics of pork. proceedings of 35th International Congress of Meat Science and Technology. 987-992.
3 Candek-Potokar，M, Zlender, B. and Bonneau, M. 1996. Quality parameters of pig longissimus dorsi muscle as affected by slaughIter weight and breed. Proceedings of 42nd International Congress of Meat Science and Technology. 306-307.
4 Candek-Potokar, M, Zlender, B., Lefaucheur, L. and Bonneau, M. 1998. Effects of age and/or weight at slaughter on longissimus dorsi muscle: biochemical traits and sensory quality in pigs. Meat Sci. 48:287-300.
5 Choi, Y. I., Kim，Y. T., Lee, C. L. and Han, I. K. 2000. Carcass and pork quality characteristics by sex and marketing day. J. Anim. Sci. & TechnoL(Kor.) 42(6):933-940
6 Cisneros, F., Ellis, M., McKeith, F. K., McCaw, J. and Fernando, R. L. 1996. Influence of slaughter weight on growth and carcass characteristics, commercial cutting yields, and meat quality of barrows and gilts from two genotypes. J. Anirn. Sci. 74: 925-933.   DOI
7 Ellis, M., Webb, A. J., Avey P., Smithard, R and Brown. I. 1990. Sex and feeding level effects on the eating quality of fresh pork. Animal Production. 50:551-558.
8 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. mChem. 226: 497-507.
9 Fortin, A. 1980. The effect of slaughter weight on the carcass charicteristics of Yorkshire barrows and gilts. Can. J. Sci. 60:265.
10 Friesen, K. G., Neissen，J. L., Unruh, J. A., Goodband，R. D. and Tokach, M. D. 1994. Effects of the interrelationship between genotype, sex and dietary lysine on growth performance and carcass composition in fInishing pigs fed to either 104 or 127 kilograms. J. Anim. Sci. 72:946-954.   DOI
11 Gu, Y., Schinckel, A. P. and Martin, T. G. 1992. Growth, development and carcasscomposition in five genotypes of swine. J. Anim. Sci. 70:1719-1792.   DOI
12 Krieter, J., Schwerdtfeger, R , Holscher, T. and kalm, E. 1989. Carcass traits, intramuscular fat and meat quality in pigs during the growing period (30 kg to 120 kg live weight). 40th Annual Meeting of EAAP, Dublin, lreland.
13 Martin, A. H., Sather, A. P., Fredeen, H. T. and Jolly, R. W. 1980. Alternative market weights for swine. II. Carcass composition and meat quality. J. of Anirn. Sci. 50:699-705.   DOI
14 Monin, G., Larzul, C., Roy, P. Le., Culioli, J., Mourot, J., Rousset-Akrirn, S., Talmant, A., Touraille, C. and Sellier, P. 1999. Effects of the halothaI1e genotype and slaughter weight on texture of pork. J. Anim. Sci. 77:408-415.
15 Ognjanovic, A., Peric, V. and Josipovic, S. 1973. Carcass composition abd some quality characteristics of muscle tissue as affected by the age and the weight of pigs at slaughter. Proceedings of 19th Meeting of Research Workers. 677-695.
16 Rhim, T. J., Chung K. Y. and Kim, C. J. 1995. Composition and traits of carcass and tenderness of pork from barrows of different chronological ages. Korean J. Food Sci. Ani. Resour. 15(2): 117-121.
17 Sanudo, C., Santolaria, M. P., Maria, G., Osorio，M. and Sierra, I. 1996. Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems. Meat Sci. 42:195-202.
18 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. Canadian J. of Anim. Sci. 71:645-658.   DOI
19 Shuler, R O., Pate, T. D., Mandigo, R. W. and Lucas, L. E. 1970. Influence of confinement floor structure and slaughter weight on pork carcass characteristics. J. Anim. Sci. 31:31-35.   DOI
20 Shuler, R. O., Pate, T. D., Mandigo, R. W. and Lucas, L. E. 1970. Influence of confmement, floor structure and slaughter weight on pork carcass characteristics. J. of Anim. Sci. 31:31-35.   DOI
21 Sutton, D. S., Ellis, M., Lan, Y., McKeith, F. K. and Wilson, E. R 1997. Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine muscles. Meat Sci. 46:173-180.
22 Vergara, H., Molina, A. and Gallego, L. 1999. Influence of sex and slaughter weight on carcass and meat quality in light and medium weight lambs produced in intensive systems. Meat Sci. 52: 221-226.
23 Sutton, D. S., Ellis, M., Lan, Y., McKeith, F. K. and Wilson, E. R. 1997. Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine muscles. Meat Sci. 46:173-180.   DOI   ScienceOn
24 Touraille, c., Monin, G. and Legault, C. 1989. Eating quality of meat from European ${\times}$ Chinese crossbred pigs. Meat Sci. 25:177-186.
25 Touraille, C; Monin, G. and Legault, C. 1989. Eating quality of meat from European ${\times}$ Chinese crossbred pigs. Meat Sci. 25:177-186.
26 Virgili, R, Degni, M., Schivazappa, c, Faeti, V., Ploetti, E., Marchetto, G., Pacchioli, M. T. and Mordenti, A. 2003. Effects of age at slaughter on carcass traits and meat quality of italian heavy pigs. J. Anim. Sci. 81: 2448-2456.
27 Warkup, C. C., Dilworth, A. W., Kempster, A. J. and Wood, J. D. 1990. The effects of sire type, company source, feeding regimen and sex on eating quality of pig meat. Animal Production. 50: 550-558.